By keeping your refrigerator organized and tidy, you can cut back on your food waste and consequently, save more money. Follow these efficient refrigerator tips to help your food last longer.
Bottom drawers are ideal for raw vegetables, salad, and fruit. But remember to keep them in separate compartments as some fruits emit a gas that speeds up ripening. Avoid storing herbs and leaves in the back of the fridge as they may freeze.
Reserve bottom shelves for sealed raw meat and fish since this is the coldest part of the fridge. Also, this minimizes the risk of cross contamination (if you keep it higher up, you run the risk of the juices dripping down onto other foods).
Middle shelves should house dairy products and eggs. Yogurt should be properly sealed to maintain freshness and keep unwanted bacteria out.
Since the temperature is most consistent in the upper shelves, this area is great for storing pre-cooked foods, such as deli meats and leftovers.
Dedicate door storage to foods with natural preservatives since this is where the temperature fluctuates most. Condiments, juice, and preserves would go best here. While this spot is not ideal for milk, butter and soft cheese are fine being stored here.
In addition to organizing your refrigerator, regular cleaning and thawing is advised.
What’s best kept out of the fridge? To avoid premature spoiling, ‘gas-releasing’ fruits and vegetables, such as avocados, bananas, nectarines, peaches, pears, plums, and tomatoes should be kept out. You can add breads to that list as they can dry out in the refrigerator.
Don’t feel like bothering in the kitchen today? Come by and let us make your favorite sandwich or salad! We’re open for breakfast and lunch weekdays from 7:00am-4:00pm and Saturdays 8:00am-4:30pm.