From dairy to meet and leafy greens, keeping foods fresher longer is as simple as knowing how to store them.
If your broccoli is always going bad before you get a chance to use it or your meat is getting prematurely moldy, you might not be storing your food in the right place.
It turns out, there’s an ideal fridge position where most foods should be stashed for maximum freshness.
Before we dive in to that, here are a few things to keep in mind. Refrigerators should be kept at or below 40 degrees. Resist the urge to pack the fridge too tightly, as the cold air needs to circulate. And while these tips will improve your storage game, remember fridges have different designs, so don’t ignore what you’ve observed about your own refrigerator.
This is the warmest area of the fridge as room-temperature air gushes in every time the door is opened. Put your least perishable items on the door, like ketchup, mustard, soy sauce and other condiments with longer shelf lives. Even though some fridges have door compartments for butter and eggs, it’s best to keep them elsewhere. Some juices can be kept here, too. For example, orange juice is pasteurized and the citric acid naturally prevents bacteria growth.
The top shelves have the most consistent temperature in the fridge. Use them for dairy, ready-to-eat foods or leftovers that you want to polish off. Speaking of leftovers, Ken Immer, chief culinary officer at Culinary Health Solutions, told TODAY Food that it’s good to keep all leftovers in the same spot in the fridge, preferably in the back of the shelves to remain as cold as possible.
Don’t fall for the trap of storing eggs into the built-in egg-shaped container in the fridge if it’s on the door. Keep eggs in their store-bought cartons and stack them on the bottom shelf. Cold air sinks, so this is often the coldest part of the fridge, particularly in the back. It’s also a good place to store deli meat and fish.
Have a drawer that sits on an angle in the fridge? That’s the best spot for meat, according to Immer, because the bottom of the drawer actually fits tightly up against a refrigerator coil, making it one of the coldest spots in the fridge. Perishable meats like raw chicken or steak should hang out in here. If you don’t have a meat drawer, to help prevent cross-contamination, keep meat in its original packaging and consider buying a clear plastic bin and keeping all raw meat in it on a lower shelf to prevent leakage from anything below.