HOW TO TAKE ADVANTAGE OF THE MODERN MIRACLE OF REFRIGERATION

Refrigerating your food correctly is important to ensure that your food remains safe to eat and stop harmful bacteria spreading for raw to ready-to-eat foods. Not only do refrigerators have different compartments that serve different purposes, but they also have different temperature zones. So, how to take advantage of the modern miracle of refrigeration.

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HOW TO TAKE ADVANTAGE OF THE MODERN MIRACLE OF REFRIGERATION
how to take advantage of the modern miracle of refrigeration – google image 

Freezer

To start off with the obvious stuff: Freezers are for freezing things that need to be frozen. (duh!) The ice for your drinks and smoothies goes in the freezer, as do any frozen fruits, veggies, meat, stock, and other items.

However, you can also store a surprising number of other foods in the freezer for later use, such as tortillas, pasta sauce, and even eggs.. Homemade stocks for thickening soups and making risottos creamy can also live in the frozen depths until you need them. You can also freeze bread and homemade doughs for up to 3 months, but don’t store it in the fridge or it’ll dry out.

The trick with freezers is to pack foods tightly in their containers and keep everything well organized.Rather than using glass jars, which can break, freeze foods in stackable plastic containers or in plastic freezer bags laid flat.

HOW TO TAKE ADVANTAGE OF THE MODERN MIRACLE OF REFRIGERATION

Doors

Doors are the warmest part of the fridge and should be reserved for foods that are most resistant to spoiling. Keep condiments, juices, and other foods that can stand up to temperature fluctuations here.

(And remember that ketchup isn’t eternal — even condiments have a shelf life).

Top and middle shelf

Ready-to-eat foods, such as dairy products, ready meals and packaged foods, leftovers, cooked meats and prepared salads. These should all be covered or kept in sealed containers to prevent contamination. Ready-to-eat foods are stored at the top of the fridge, away from raw foods so that harmful bacteria cannot transfer from the raw food to the cooked food.

Bottom shelf

HOW TO TAKE ADVANTAGE OF THE MODERN MIRACLE OF REFRIGERATION
Hoa lo xanh

Bottom shelf and salad drawer – google image 

Raw meat, poultry and fish in sealed containers to stop them touching or dripping onto other foods. Raw meats should always be stored at the bottom of your fridge to prevent cross-contamination. Ensure that each item is wrapped or in a sealed container so that it doesn’t come into contact with other foods.

Salad drawer

Fruit, vegetables and salad vegetables that have been washed prior to storage. Make sure that your fruit, vegetables and salad are wrapped in paper or plastic with air holes to keep them protected from any contamination. For salads and herbs, try wrapping them in a damp paper towel before storing to prevent them from drying out and to keep them fresher for longer.

Source: greatist, highspeedtraining

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