(All without sacrificing convenience, promise!)
You should be really thinking about shopping just for one week at a time.
…and on that note, declutter regularly.
Pixel-Shot/Adobe Stock
Another reason to limit the amount of food in your fridge?
Things get lost, and it makes cleaning so much more difficult, Bucknavage adds.
So you want to see to it that youre managing that inventory.
The top of the lid, thats the most ideal place, he says.
Store priority foods somewhere highly visible.
FIFO); fresh before frozen; and older before newer.
Take it from us, trashing a bag of produce that you barely even opened is a heartbreaking experience.
However, life happens, plans change, and it can be tough to anticipate those shifts in advance.
Otherwise, theres a strong chance theyll deteriorate past the point of no return.
Then at least you have a chance to use them later on.
Store raw meat, seafood, and poultry on the bottom shelf in sealed containers.
Place ready-to-eat foods on the top shelf.
Portion out big batches of hot food.
These will maximize the heat transfer surface area to accelerate cooling, Dr. Detwiler says.
Milk and eggsdontbelong on the door.
Nope, not even if they fit there perfectly, according to Dr. Detwiler.
Instead, stash yourdairyproducts and packaged items on the middle shelves, Dr. Detwiler says.
You still can utilize that door space, though.
Keep your produce separate.
Try not to lump yourfruits and veggiestogether if it’s possible for you to help it.
To keep these two categories apart, try dividing them between the two crisper drawers.
Fruits should go in the fruit drawer,vegetablesgo in the vegetable drawer, Bucknavage says.
(Sorry but no, those white plastic bags from the supermarket dont count.)
And confirm it even needs to be in the fridge at all.
Not sure about a specific key in?
it’s possible for you to find more info inthishandy fruit and vegetable storage guide.
Related:
Get more of SELF’s great service journalism delivered right to your inbox.
