How many times you have thought about tidying up you fridge? Looking at the shelves you just see a messy mix of boxes, bottles, vegetables and meats and you wonder how you can find the celery you need to prepare your salad.
Here a list of easy tips to follow to organise your fridge once for all and keep it in order.
Professional kitchens organise the fridge with food safety in mind, the way of doing it is to organise based on the temperature the foods need to be cooked. Things that need no cooking to be safe to eat (like prepared foods or leftovers) are placed at the top, then everything else is organized downwards based on the temperature it needs to be cooked to, with the foods needing to be cooked to the highest temperature (like chicken) being at the bottom.
FROM TOP TO BOTTOM…
1. Upper Shelves: Leftovers, drinks, and ready-to-eat foods (like yogurt, cheese, and deli meats)
2. Lower Shelves: Raw ingredients slated for cooked dishes
3. Door: The refrigerator door is the warmest part of the fridge, so only condiments should go there. Don’t put eggs or milk here, as they should be placed in a colder part of the refrigerator
4. Drawers: These can be tricky. Since they’re designed to hold produce at specific humidities, it makes sense to store fruits and veggies there. But they’re usually at the bottom of the fridge, so we risk contaminating our fresh vegetables if we put meat on the shelf above. If it’s unavoidable to put raw meat above other foods, improvise your own meat drawer by using a clear plastic bin that will catch any accidental drips and keep the meat safely away from everything else