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How to give your fridge a quick makeover to keep food fresh

Keeping your fridge organized is one of the keys to keeping your food fresh.

Here are a few tips to take full advantage of the modern miracle of refrigeration.

1. Doors – the warmest part of the fridge. Eggs and dairy should not be kept here (too many temperature fluctuations). Ideal spot for condiments and pickles. Orange juice can be stored on the door as long as it’s pasteurized (place freshly squeezed OJ on the bottom shelf).

2. Lower shelves – raw meat, fish and poultry. Storing them here decreases the risk of dripping below. It’s also the coldest area of your fridge. Eggs should be stored here.

3. Upper shelves – most consistent temperature. Perfect place for leftovers, things in ziploc bags, deli meats, hummous. Also a good place for fresh herbs and berries that spoil quickly.

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4. Crisper drawers – fruits and vegetables should be stored in separate bins. Fruits produce ethylene – a chemical that helps them ripen. Ethylene will also cause your veggies to go limp and spoil more quickly.

5. Freezer – bread that you won’t eat for more than four days out should be frozen. Fresh bread can be left out on the counter. Never put bread in the fridge – it will suck out the moisture and cause the loaf to go stale faster.

Foods best kept out of the fridge altogether:
Tomates- Refrigeration affects the texture of tomatoes, turning it mealy. It also affects the aromatic compounds, and you’ll end up with less delicious fruit.

Store your tomatoes on the counter. If you prefer them cold, refrigerate for a short time just before eating.

They should be kept out of sunlight, stem side up for minimal bruising and even ripening.
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Onions – Their delicate skin needs to be kept dry. The moisture in the refrigerator causes onions to spoil faster; they also lose their crispiness. They also have a tendency to impart their flavour on surrounding produce.

Keep whole onions in a warm dry place until they’re cut. Once cut, you should store them in the fridge.

Squash – Varieties such as acorn, butternut and spaghetti squash will last for about a month or more in the pantry.

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Potatoes -Refrigerators are too cold for potatoes and causes their starches to be turned into sugar. This changes the flavour, and not in a good way. The extra sugar also causes potatoes to darken prematurely when cooked.

Coffee – Both the fridge and freezer create condensation, which can affect the flavor of both ground coffee and coffee beans. Coffee is best stored in an airtight container in the pantry.

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