Do you know how to store food in your refrigerator?
It may seem simple but, believe me, some people find it very challenging to arrange different items in the fridge.
At times, you want to store fruits, vegetables, meat, milk, juices, sous vide foods and even leftovers.
There are different ways to store these foods. Most people are adopting sealer pouches, however, no matter which method you use, the results may still be the same.
You only need to follow good practices.
Mold, odors and decay can spread among foods in your refrigerator.
However, with these simple tips, you will be able to keep your food fresh for longer while reducing the risk of contaminations.
Meat, Poultry and Fish
Keep all fresh fish, poultry and meat in its store wrapping. Re-wrapping may increase the risk of exposing your food to harmful bacteria.
In case the food did not come in a Styrofoam tray, you can simply slide a plate underneath it to help catch any dripping.
It’s advisable to leave cottage cheese, sour cream, yogurt, cream and milk in their original containers.
But after you transfer sour cream into a serving bowl or milk to a pitcher, do not return them to the containers they came in.
Instead, cover the bowl or pitcher tightly with a plastic wrap.
Keep hard cheese in their wrapping paper until you use them, and then wrap them in foil, wax paper or loose plastic.
If you want to store fresh milk, plastic milk bottles are a good choice as compared to cardboard cartons.
Bacteria can thrive near a cardboard spout increasing chances of contamination every time you pour.
However, the milk should be safe if you use your milk within its shelf life.
Fruits and Vegetables
Keep vegetables and fruits separately and always store like with like, tomatoes with tomatoes, oranges with oranges.
Vegetables and fruits emit different gasses and one can negatively affect the other.
Ensure you don’t wash produce before refrigeration. Ideally, the dampness may the item mold and rot quickly.
Keep all leftovers in leakproof, airtight clear wraps or containers.
If you have large amounts of leftovers to store, divide them into small containers to make them cook faster.
Note that some notorious bacterial spores can still be alive after the cooking process and germinate if you leave the food at room temperatures for long hours.
Refrigerate your leftovers within two hours after cooking.
It is not necessary to wait for the food to cool down; modern fridges can withstand the heat.
Do not refrigerate leftover cranberry sauces in cans.
After opening the can, residual metal on its rim can leach into your food and give it a metallic taste.
Regardless, of how much food you want to store, do not stuff your refrigerator too full.
The cool air should have space to circulate to keep your food at a constant temperature