Today I decided to write a small post from the series “for the hostess on a note.” For me, order in the house (in the sense of being organized around everything) is sacred, or rather, almost an obsession 🙂 So, in the refrigerator, I try to organize and structure everything rigidly. In this regard, I even wondered how to place products more efficiently. And that’s what I learned.
It turns out that the way we organize the space in the refrigerator can significantly extend the shelf life of foods and help prevent related illnesses. Distribute food correctly like this:
TOP SHELF (almost always the same temperature)
– cheese, butter, other dairy products;
MEDIUM SHELF
– cooked meat, leftovers from yesterday’s dinner;
BOTTOM SHELF (coldest)
– milk in packages, eggs, meat products and seafood, raw meat;
EXTRACT BOXES (highest humidity)
– leafy vegetables in a high humidity box;
– fruits and vegetables in another box (there you need to create a lower humidity by placing a paper towel on the bottom).
Some fruits and vegetables emit ethylene gas, which accelerates the decay process, so these foods need to be isolated. I wrote a separate post about storing greens, vegetables and fruits.
DOORS (highest temperature)
– drinks, sauces and dressings.
Never store food or drinks on refrigerator, as the refrigerator generates heat and they will deteriorate quickly.
Keep the temperature in the refrigerator below 5 degrees and in the freezer around -17.