They claim, for each category of products in the fridge should be “their” place.
Since the invention of the refrigerator, storing food has become much easier. But here, there are new complexities and nuances. Let’s just say, nothing critical when the violation happens, but the taste can vary greatly. Plus some recommendations due solely to reasons of hygiene and common sense.
Dairy products and cheese
They are best kept on the top shelf, apart from the whole. And cheese preferably do not leave in plastic film, and wrap in parchment paper. So he not only will not dry, but also be able to breathe. As for cheeses with a pungent smell – all sorts of “blue” and “noble rot”, they should be Packed in special sealed containers, so the smell does not spread to other products.
Meat, fish, eggs
Intact eggs can be stored for almost a month and no fridge. So in the ward on the door that they have to be, because, as you know, there the temperature is the highest.
Chilled meat and fish can be stored up to 5 days. In an ideal – generally only a couple of days. And at the very bottom shelf where the vegetables are usually, and as close as possible to the back wall – it’s colder.
If you need to store longer, it is recommended just to freeze meat and fish. You can even pre-split it into portions to know exactly how much to freeze and how much to store.
Herbs and spices
Still green and fresh greens should be stored on the same principle as the flowers are cut and put in cold water. Or, after washing in cold water and drying, placed in a vacuum container.
All other spices are best stored in a cool and dry place such as a Cabinet in the kitchen. Does it make sense to intersperse them in some capacity? Honestly, no unnecessary contact with air helps you to breathe the aroma that we don’t have.
Vegetables and fruits
Fresh fruits and vegetables can in principle be stored long enough at room temperature – just place them in some dry place, protected from direct sunlight. But fruits can also be washed and just put in some kind of vase so they will eat because they will always be in sight.
If you prefer to shop in store, then keep the fruits on the bottom shelf where the temperature is maintained at 10 degrees Celsius. But we must remember that some fruits emit ethylene gas, which accelerates ripening. These include apples, bananas, plums, figs and pears. Here they are best kept in separate sealed sections.
As for vegetables, onion and garlic do not need to be stored in the refrigerator, like potatoes, carrots, beets and other root vegetables. It is also desirable to store in the fridge tomatoes – they become watery. But cucumbers and cabbage is not very scary.
In any case, it is useful in the fridge to organize a separate “storage areas”. The meat separately, separately, cooked separately of everything else. This will keep the natural flavour of the ingredients, and from the point of view of hygiene it is quite useful.
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