How to store food in the refrigerator

As a result of violation of the terms and temperature conditions, many housewives are forced to get rid of part of the products during the audit. In order for the components to retain all the beneficial properties and remain as tasty as possible, you must have sufficient knowledge regarding their contents on the shelves. Doubtful expenses that later move into the bin should not be allowed. Consider the basic aspects, highlight the main thing.

Rule number 1. Review regularly

1. With frequent intervals, it is necessary to clean the refrigerator of unnecessary products. The recommendation does not at all push you to get rid of half of the content, it is enough to exclude damaged instances. The essence of this rule is to throw out spoiled foods that emit an unpleasant odor on time.
2. Thanks to a timely audit, you will get rid of moldy foods, which will increase the space for other foods. In addition, such a move will make it easier to control the remnants of food.
3. Not many people know that the more products are in the refrigerator, the stronger the household appliance consumes electricity. You save money on utility bills.
4. To start the audit, unload all the products on the kitchen table. If there are perishable items, move them in the cold to the balcony or to the second refrigerator.
5. Perform an audit evaluating the suitability of each component. Check the shelf life and expiration date on products with a label. It is important to consider that in supermarkets managers have the audacity to interrupt dates, thereby reducing storage periods by 5-7 days.
6. For this reason, it is recommended not only to build on the printed numbers, but also to conduct a visual inspection. Also smell milk and other foods that can be similarly excluded from the list of suitable foods.
7. If you notice that the expiration dates are not broken, but the product emits an unpleasant odor, send it to a garbage container. The same applies to color, mold, etc.
8. There are frequent cases when expiration dates, on the contrary, are violated, but the products are quite fresh and smell good. In such situations, it is allowed to leave expired goods for another day (at your own peril and risk).
9. If the products are overdue for 2-4 days, throw them away without hesitation. Otherwise, there will be a risk of poisoning yourself and other family members. Also, do not cook pet food based on these components.
10. Try to adhere to the following rule: first eat perishable foods, add them to dishes with the main components.
11. Many housewives prefer to freeze ready meals, while preserving useful properties. You can even send soup and borsch to the freezer, the taste after warming up will not change.

Rule number 2. Use the refrigerator correctly

The user manual clearly spells out the manufacturer’s recommendations regarding the storage of certain products. It is important to observe everything to the smallest detail, otherwise the household appliance will quickly become worthless.

1. All manufacturers unanimously say that it is forbidden to store hot dishes (just cooked) in the refrigerator cavity.Before sending them inside, cool the food to room temperature naturally.
2. To avoid fluctuations in temperature, moisture loss and general overheating of the household appliance, it is recommended to close the refrigerator door tightly. Inspect gaskets regularly for defects and replace them if necessary.
3. Even if you own a refrigerator with the “No Frost” system (does not require defrosting), you still need to defrost it. Of course, the procedure is less common (1 time in 10-12 months), but it does have a place to be.
4. Manufacturers recommend storing cut vegetables and fruits in a special container or wrapping them with cling film. If you did not finish part of the watermelon, melon, cut a tomato or a cucumber, wrap the remaining plastic wrap. Otherwise, during cooling, the listed products will produce condensate, which will affect the internal components and assemblies of the device.
5. The manufacturer’s advice also includes the revision mentioned above. It must be carried out once every 5-7 days, it all depends on the volume of the refrigerator. During the audit, perform hygienic cleaning by wiping all shelves, trays, seals and small parts with soda solution.

Rule number 3. Find the right food storage container

When it comes to food storage, many housewives ask themselves: “What to keep food in?” And this is not surprising. Shops are full of various containers, vacuum bags, banks, etc.

1. Thanks to the right packaging, the food will retain its aroma and taste for a long time. The smells of the dishes nearby will not intertwine, soaking in the cavity of the "neighbor". It is known that many products have the unpleasant ability to weather. The container or package will not allow this, preserving the original appearance.
2. Upon arrival from the hypermarket, get all the products, put them on the table. Remove plastic bags that are designed for transport, not storage. Use clean food bags to place fruits and vegetables in them. Transfer the remaining ingredients to a new package.
3. Get plastic food containers that are designed specifically for storing food. According to them, it is necessary to sort ready-made salads, cheese, butter, berries. Also, many housewives prefer to use such boxes to freeze vegetables and fruits.
4. Regarding the storage of sausages, sausages, smoked meat and other things, use foil or baking (parchment, food) paper. This type of packaging will prevent the formation of a sticky whitish coating. Cheese or sausage slices, butter, prepared main courses and side dishes are similarly packaged.
5. There is another option for storing food in a glass dish, it is suitable for almost all products. If possible, get beautiful cans and bottles with hermetically sealed lids from IKEA. Pour dairy products into them after opening the factory packaging.
6. There are also special containers made of glass, they are suitable for storing open canned food, butter, cheese, cottage cheese, prepared first and second courses, salads, desserts. The factory packaging may contain chicken / quail eggs (raw), sour cream, refined vegetable oil.

Rule number 4. Observe storage periods

Not every product has a shelf life, for this reason many housewives are at a loss. To make a shopping list and control stocks, you need to know the permissible exposure time of a particular ingredient.

1. Generally accepted storage rates vary depending on the fat content of the composition. For example, you can’t keep open ketchup for longer than 10 days, after this period it begins to secrete toxins. At the same time, fatty mayonnaise is stored open for a month.
2. Sausages, smoked meat and ham begin to deteriorate in a week.Raw meat is stored for no longer than 4 days, ready-made meat - about two days. Whatever it is, the fish has a limited period of 2 days, quail and chicken eggs - 6 days, boiled meat - 3 days.
3. The long shelf life of hard cheeses is 20 days. When a white coating appears, it is enough to cut off the neoplasms. Butter is aged for about a month, fresh vegetables and fruits - 21 days, condensed milk, milk and kefir - 6 days.
4. Berries can be stored no longer than 5 days, parsley, dill and other herbs - 3 days. These products can be frozen by increasing the period to six months. Almost all berries, fruits and vegetables are frozen except for watery varieties (tomato, radish, cucumber, potato, watermelon, etc.).

Rule number 5. Stick to temperature

Each compartment of the refrigerator has a certain temperature regime, it must be taken into account. To determine at what rate the food will retain its beneficial properties, adhere to approximate marks.

1. Vegetables and fruits are stored at 4 degrees above zero, while confectionery and bakery products without cream retain their palatability at +3. Cheeses, sausages, smoked meat are aged at a temperature of +2 degrees.
2. If we talk about eggs, sour cream, milk, cottage cheese, meat and sauces, they must be stored at a mark of 1 degree above zero. Fish is stored at zero temperature, ready first and second courses - at +2.

Rule number 6. Sort products into appropriate shelves

Each shelf of the refrigerator has its own temperature regime, for this reason it is necessary to distribute products taking into account this feature.

1. On the upper shelf is stored sausage and cheese slices, boiled pork, milk, pastries with custard. You can also place raw meat and fish here, moving them to the far wall.
2. On the middle and lower shelves you can put the first dishes, stewed vegetables and meat, wines (red, white). Vegetables and fruits are stored strictly in plastic boxes at the very bottom. At the same time, they must be packaged in packages.
3. The refrigerator door does not have a stable temperature, so you can store sauces, butter and vegetable oils, canned goods, bagged drinks, canned food, and marinade in it.

What foods should not be stored in the refrigerator

1. The refrigerator is not considered a panacea for products of all kinds, many components are perfectly stored at room temperature. These include clogged homemade pickles, preserves, canned goods, sweets and chocolates.
2. Do not place citrus fruits in the cold. Lemons, oranges and grapefruits quickly go bad, bananas turn black.
3. At room temperature, you should keep potatoes, onions and garlic, pumpkin, pomegranates and persimmons, tomatoes, eggplant, zucchini.
4. Some types of domestic fruits should also not be exposed to cold. From them we select apples, pears, grapes, peaches.
5. Olive oil, honey, sauces with chili peppers, bread are not stored in the refrigerator (if possible, freeze it better).

Proper storage of food in the refrigerator will allow you to get the maximum benefit from food and save the family budget. Regularly audit, eliminate spoiled ingredients. Operate the device correctly, select the appropriate container for each type of product. Observe the temperature regime, take care of food containers.

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