How to healthy store food in the fridge?
Your own health and taste of your food depends on the way you store the food and how do you arrange it in your fridge and freezer. Correct food storing is particularly important after holidays such as Christmas when you end up with loads of leftovers.
Learn how to sort out the food in your fridge to prevent it from spoil and make its life much longer.
Storing edibles in the fridge
This is the best place for jams and plum jams along with milk and yogurts. On lower shelves, when the temperature is usually colder these kind of products will go bad sooner. That’s because the good acidifying bacteria develops in the higher temperature and when it’s cold enough – the harmful putrefaction bacteria goes into battle.
In here, put products of short expiry date – white cheese or sliced ham. You can keep it for few days – keep an eye on the date on the package. You can also put here homemade dishes like soup (remember to cover it tightly though)
The temperature here is around 10 degrees in Celsius and humidity is a little bit more than on the higher shelves. This is the perfect place to store vegetables and fruits. The less durable products like raspberries and strawberries are capable of being fresh for about a day of two without washing. Take of lettuce to make is package not tight. When it lacks of air availability, nitrates (there might be many of them in young lettuce) transforms to dangerous for us nitrites. It’s also good to put hard cheeses in containers there – they wonderfully mature in this place.
They are good for keeping vegetable oil – the best practice is to buy it in glass package or pour it to dark-glass bottle. The side shelves are great place to set jars of preserves, horseradish, juice cartons, bottles of sauces – for example ketchup. On the door of the fridge there is usually containcer for eggs. You can keep it there for 2-3 weeks, but remember not to wash it. The eggshell is covered with natural protective layer that does not let microorganisms in.
The temperature in a modern refrigerator does not depend where the freezer is, which can be set on top or on the bottom. Remember to separate the raw food from the food ready to eat – the best thing to do is to put it on other shelf. What’s more, keep in mind that cooked food can be maximally stored for 2 or 3 days – you should freeze only the food you are going to cook or fry later. There are microorganisms that appear on it when thawing, but they will die during heat treatment. It changes if you are using a vacuum sealer – sealed food will maintain approximately 5 times longer.
Containers used to store food
There is relatively dry air flowing in the refrigerator and you should keep your food in containers if you want it to stay juicy. The parchment paper or aluminum/plastic foil is great for that – the foil isolates it and doesn’t pass much of the steam, air and aromatics, but it will also help mold grow faster. The paper’s protection from drying and losing the aroma is weaker, but it’s good for storing ham. Put the pots and dishes with ready dishes tightly covered. Most of the modern models of refrigerators unfreezes automatically, so steaming dishes make the rear wall defrosting faster and reduces the cooling effect. Don’t freeze hams, pies, brawn, cheese or delicatessen products. Never freeze anything twice – severe poisoning is a real danger. Thawed products should be eaten straight away and it’s the best to freeze something for 3-12 months.