Guess what! All things fridge are not equal. There are actually parts of your fridge that are colder than others. There are things that you should store in the fridge, things for the counter and things for the pantry. Storing your food properly can actually make it last longer saving your money and potentially your health! These are some of the most important things you need to know when storing your food.
The Breakdown on your Refridgerator
For the most energy-efficient use, set your fridge temperature to 40 degrees Fahrenheit or lower. Don’t set it low enough that the food begins to freezer or ice builds up.
From top to bottom:
The top shelf is the warmest, store drinks, yogurt, sour cream, and other dairy condiments as well leftovers here.
The bottom shelf is the coldest, store meat that you’re defrosting and items you keep for quite a long time on this shelf.
Some refrigerators have a cheese drawer, this drawer is optimal for storing cheese at the correct temperature and is typically fairly airtight to keep smells both in and out.
The one or two drawers at the very bottom of your fridge should be your crispers. These are optimal with a vent to properly store produce. Read your manual for information on how to set the vent opening. The low humidity setting is great for foods that rot quickly such as ripe berries, mushrooms, and peppers. The high humidity setting is good for herbs, leafy greens, and carrots.
Store on the Counter
- Citrus fruit
- Bread (if you’re going to eat it fairly soon)
Store in the fridge
- Deli meats
- Fresh herbs
- Bread (if you want to keep fresh longer)
Store in the pantry
- Dry cereal, grains, beans, and dried pasta
- Unopened sauces and condiments
- Olive oil
- Dried spices
- Canned tuna and other canned meats
- Sweet Potatoes
Note: never store onions and potatoes together as they give off chemicals which cause them to rot faster.