Learning The “Secrets” of Dinners

Extending Food Shelf Life with Correct Refrigerator Practices

It’s estimated that people waste more than 200 pounds of food each year, be that by throwing items that are not appealing anymore, or by letting things to in the fridge. Imagine grocery shopping and tipping most of your purchases into a landfill site.

The good news is stretching your food’s shelf life can all begin by improving your refrigerator practices or habits. The following are useful tips:

> A stuffed fridge is not going to have proper air circulation to be able to cool all of its contents enough. Bacteria that make you sick and those that make food spoil faster thrive more when the fridge is set at over 40?F. A fridge thermometer comes in handy in this scenario.
Getting Creative With Recipes Advice

> To keep food away from pathogens and spoilage bacteria, make it a point that your fridge’s temperature is at least below 40?F. The correct temperature for lengthening your food’s shelf life is between 36?F and 37?F (not so cold that your your lettuce freezes or your beverages form ice crystals).
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> Know the hot and cold spots in your refrigerator. Some foods freeze sooner than the rest. Take a temperature profile of your refrigerator by putting the thermometer in different areas so you know which are hot and which are cold. Near the walls, bottom and back are usually the coldest, and this is where you should put foods that are not likely to freeze, such as a steak. Note that the temperature is usually more uniform in more modern refrigerators.

> Apples, some cakes and other foods that don’t require refrigeration will last even longer if they are refrigerated.

> If there’s raw fish in your refrigerator and it’s been there for more than a day since you bought it, put some ice on top of it to keep it fresher and tastier. The fish should of course be wrapped in a plastic bag in order to protect it from melted ice.

> Clean your refrigerator regularly to keep pathogens and spoilage bacteria from spreading to foods. You should wipe off spills right away, and the whole interior should be sanitized at least ince every month or two. And don’t forget to dust off the coils – dirty ones impede sufficient air flow.

> At least weekly or so, check the refrigerator and look for anything that may have been there too long, especially old luncheon meats, moldy fruits or any leftovers pushed to the back. Remember, less sugary foods deteriorate faster.

> And if ever you’re planning to purchase a new fridge, get one that has shelves made of glass or plastic shelves – which are easier to clean – instead of wire racks.