KNOW ABOUT THE ANATOMY OF REFRIGERATOR

JD

September 27, 2019

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cooking-tips

Your refrigerator is more than a box of cold air. There are actually different microenvironments inside a refrigerator and understanding how they work can help you use the various zones to your advantage and keep your meat, dairy, and produce fresh and flavorful.

COLD ZONE

Back, Top to Bottom
The area of the shelves at the back of the fridge (and the bottom of the door) are normally the coldest areas (around 33 degrees). Meat, dairy, and produce that is not prone to chilling injury (apples, cherries, grapes)
should be stored in these areas. This is also the best place for prepared foods and leftovers.

MODERATE ZONE

Front, Top to Bottom
The areas at the front of the refrigerator, from the top to the bottom shelves, are generally moderate, with temperatures above 37 degrees. Put eggs, butter, and fruits and vegetables that are sensitive to chilling
injury (berries, citrus, corn on the cob, melons) in this area. This also includes the top shelves on the door, which can be warmer and should therefore be reserved for items like beverages and condiments.

HUMID ZONE

Crisper Drawer
The crisper drawer provides a humid environment that helps keep produce with a high water content (artichokes, asparagus, beets, broccoli, cabbage, carrots, cauliflower, celery, chiles, cucumbers, eggplant, fresh herbs, green beans, leafy greens, leeks, lettuce,mushrooms, peppers, radishes, scallions, summer squash, turnips, zucchini) from shriveling and rotting. However, if the humidity is too high, water can accumulate and hasten spoilage. You can regulate the humidity by adjusting the vents; the more cold air that is let in, the less humid the environment will be. (If your crisper doesn’t have a slide control, it is always at the highest humidity level of which it is capable.)

Refrigerator storage tips

Storing Meat
Storing meat on a rimmed baking sheet helps keep refrigerator shelves sanitary and allows other food items, such as fruits and vegetables, to be stored on the same shelf without risk of cross contamination.

Storing Cheese
Wrap cheese first in parchment paper and then in aluminum foil. Store the wrapped cheese in the crisper or in an airtight plastic bag or container.

Storing Greens
To prevent bacterial growth, greens must be completely dried before being stored. Store washed and dried greens in paper towels in a zipper-lock bag left slightly open.

What not to store in the fridge

Some produce is sensitive to chilling injury and should be stored on the counter.

Apricots, Bananas*, Kiwis*, Mangos, Nectarines, Papayas, Peaches,
Pears*, Pineapples, Plums, Tomatoes

*Once ripe, these can be refrigerated to avoid overripening. Some discoloration may occur.

Some produce also needs to be kept away from light and heat. Store these in the pantry at cool room temperature in a basket or other ventilated container.

Garlic, Onions, Potatoes, Shallots, Sweet Potatoes, Winter Squash

Storing bread in the refrigerator may seem like a good idea, but the cold speeds up the staling process. We store bread on the counter or in a bread box; otherwise we freeze it. The same is true for most baked goods.