Sunday, August 19, 2018

Organize Food In The Refrigerator

Why Organize?

If the kitchen is the heart of the home, the refrigerator must be pretty important. Refrigerators work to keep food cold so that it stays fresh longer. The coolness decelerates bacterial growth that eventually spoils the food. If it has been a while since the refrigerator has had a thorough clean and reorganize, consider changing things up to maximize the function of your space.

General Storage Tips Before delving into a section-by-section breakdown of refrigerator must-dos, review some basic strategies for keeping a healthy, economically sound refrigerator.
  • Allow ample space for cold air circulation.
  • Keep clean by removing spills as soon as noticed.
  • Remove spoiled food immediately.
  • Monitor odors.
  • Regularly track expiration dates.
  • Always label and date self-made food.
  • Utilize customizable features in the fridge, such as removable shelves.

The doors are one of the most straightforward spaces to organize in the fridge. Many models have sectioned areas clearly designed for certain products, such as egg trays or condiment packet holders. The key thing to remember with the doors is that this is the area of the fridge with the warmest temperatures and lowest temperature regulation. Highly volatile foods should be kept further back on the shelves; door space is ideal for durable products as well as products that will be used up relatively quickly, such as beverages and condiments.

Upper Shelves 

This portion of the fridge is known for maintaining the most regular temperature at all times. When in doubt, keep this space for foods that are to be eaten raw, because the cooking process will not eliminate harmful bacteria that may have developed in the storage process.

Specific types of foods that do well on the upper shelves include:
  • Leftovers
  • Beverages
  • Herbs
  • Dips
  • Yogurt
  • Cheese
  • Deli Meats
  • Bread
Lower Shelves 

The lower shelves are the most vital part of the fridge when it comes to keeping and containing products that have the potential to contaminate, causing food borne illness. Raw meat and seafood are best kept on these lower shelves to mitigate possible spillage dangers. If these products are already being kept on the lowermost shelves, there is little underneath it to be tainted by unfortunate leaks. To further protect the food in the rest of the fridge, make a habit of repacking raw meat and seafood after leaving the butcher. Store packages are flimsy and unreliable compared to plastic and glass storage containers.

Crisper Drawers 

Fridges that contain these drawers usually have them nestled below the lower shelf and above a deli drawer. What makes these drawers unique is that they wick moisture away to keep produce crisp. In a two-drawer setup, devote one to fruit and the other to vegetables. Fruits contain a ripening agent called ethylene. When kept in close quarters with vegetables, premature spoiling will occur.

Deli Drawer and Party Tray Drawer

Some newer models of fridges contain a bonus section: a drawer the width of the entire fridge that is relatively shallow. These are perfect for storing long, flat trays such as sheet cakes or appetizer platters as well as small packages of cured and sliced foods, such as lunch meat and cheese.

Bottom Line 

Throughout each day, the refrigerator is the place where people go to grab snacks, pick ingredients for new food experiments and gather standbys for old family recipes. Creating a comprehensive, safe, organized food storage system facilitates the inner workings of your home. Whether you have a mini fridge or a side-by-side bottom freezer, evaluate your storage needs and capacities to make the most out of any space, kitchen, and home.Do not forget to check out the other resources on Kitchen Byte for more tips, tricks, and how-to guides for your kitchen.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...