It happens to most of us; while shoving this week’s shopping into the fridge we find ourselves smushing up against a slimy bag of salad leaves, or a hard lemon half stuck at the back of the fridge. By applying the professional rules to organise your fridge, you will not only save on food waste, but you’ll have a good looking fridge to boot!
The Basic Idea
A professional kitchen fridge is organised by temperature. That is, the idea that some foods need to be stored at a colder temperature than others to maximise longevity and freshness.
This is the warmest shelf in the fridge, so use it to store leftovers and foods that don’t need cooking (yoghurts). This is a great shelf for your cheese collection too.
Raw ingredients for cooking later. Store raw meat on its own shelf, on preferably the lowest one. This is to prevent any unseemly drips falling onto fresh food below.
These are perfect for your fruit and veggies. Store salad leaves washed and wrapped in kitchen towel, and wash and prep veggies for the week before storing them in ziplock bags. This will make packed lunch salads and five-a-day prep a doddle. If you want, use one of your drawers for your meat, but be sure to keep it meat only.
The door is the hottest part of your fridge, so stick to condiments here.
Wipe your fridge down once a week with a disinfectant spray to keep it spick and span.
Keep an open tub of ground coffee on a middle shelf to absorb yucky smells.
Date and label your leftovers, and remember to eat them within four days of cooking.
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