A proper diet is the foundation of shaping your physique, health, and well-being. It is well known that it is best to focus on foods that are as unprocessed as possible, nutrient-rich, and natural.
So it is also worth knowing how to store them properly. Not everything we buy is prepared right away, and products that are not stored properly will be useless, and that is a fact.
The refrigerator – one of humanity’s greatest inventions
The refrigerator is undoubtedly one of the greatest and most useful inventions. Thanks to it, we can store large quantities of products while still enjoying freshness and preserving their properties. All positives, right? Nevertheless, to achieve a satisfactory effect, you need to know what to keep and where. Contrary to appearances, not everything should be put in the refrigerator.
A perfect example is some vegetables, because when placed at a low temperature they lose their resistance to harmful bacteria and mold. These include tomatoes, peppers, and fresh cucumbers. They are very often put in the refrigerator, but just as often you may have noticed characteristic spots on them. It is best to store them in a dark kitchen cupboard, but not necessarily close to the stove on which we cook.
A similar example is potatoes, in which too low a temperature causes starch to break down into simple sugars. In addition, they quickly become moldy. Larger quantities that we do not plan to use right away are best kept in a cellar, where the conditions are suitable.
This does not apply to all vegetables and fruit. So which ones are worth putting in the refrigerator? Citrus fruits have a thick peel that acts as a protective layer. Root vegetables will retain their properties and taste in the refrigerator. Fruit full of simple sugars and water is best stored there for no longer than a few days – after that, because of this, it may simply become unfit for consumption.
Some refrigerators have special markings indicating the proper arrangement of products. This is mainly the case with models that do not have even cooling across their entire surface. So it is no coincidence that different products should be placed in the designated spots.
Let's start with the lower drawers. They work great for storing many vegetables and fruit, but both groups should be kept in separate drawers and loose. It is not only about temperature, but also about the air, which here is characterized by higher humidity.
The lower shelves (not drawers) are the coldest places in the refrigerator, so they are ideal for all kinds of raw meat, fish, or other unprocessed products. However, it should be mentioned that beforehand we do not wash them, so as not to provide them with too much water.
The middle shelves have a temperature matching the one set by the dial. There we put products that we use every day (e.g. cold cuts). It can be said that this is a handy shelf, because we reach for it most often. This is where we should place a prepared dish that we plan to eat, for example, the next day.
The top shelves are reserved for eggs and all kinds of preserves, ketchup, etc. Mainly because, after all, the temperature there is slightly higher than the one set by the refrigerator dial.
What about the shelves on the door? Well, when opening the refrigerator, the spaces on its door are constantly exposed to temperature fluctuations (alternating warming and cooling). In this place, you can safely put products similar to those that will be on the top shelves. These should be characterized by a longer shelf life, so these will be eggs, bottled drinks (juices, water), fresh spices, herbs, or preserves.
It is worth adding that hot dishes should not be put in the refrigerator, because they may lower the temperature inside it and speed up the spoilage of the remaining food. It is best to wait until they cool down and only then enjoy the benefits of civilization.
What about packaging?
Many people make the same mistake, namely they put everything into plastic containers or ordinary foil bags. This is not good for every type of product. As a result, they may lose not only texture and taste, but also their properties.
A perfect example is green vegetables (e.g. lettuce) or root vegetables (e.g. beets), which actually need to breathe and maintain optimal humidity. Otherwise, not only do they spoil too quickly and their taste deteriorates, but reactions also take place inside them, resulting in the production of harmful nitrites. So leaving them in a shopping bag will not be a good idea.
If we choose grain/flour products, it is best to eat them right away or freeze them, so that they will not lose their taste and will last a very long time.
Sources of fats, such as higher-quality, healthy oils, can be placed in the refrigerator, but it is important to make sure they are in a dark glass bottle, because they are sensitive to light. Otherwise, relatively rapid oxidation may occur. The exception is butter, which can develop mold in a relatively short time.
Fatty varieties of fish, on the other hand, will not last as long as lean species. Smoked ones can be kept longer, but it is worth considering cling film. Frozen fish, however, if they were not put in the freezer after purchase, should be eaten the next day.
Dairy products are among the products that are reached for most often. It is worth knowing that when it comes to dairy products, special attention should be paid to the use-by date on the packaging. Products from this group are best stored at a low temperature, but above 0 degrees.
Frozen meat
We do not always buy fresh meat. There are often promotions and we simply use common sense, and consequently save money. Above all, we want to extend the shelf life. But what about the properties? Will freezing meat, which is the main source of protein, allow us to achieve both?
Of course, it will be a good solution, but only if we approach it in the right way. First, it should be wrapped in foil to avoid even changes in the texture of the meat.
In addition, it must be taken into account that frozen raw meat will increase its volume by the additional frozen water, so we do not fill the freezer drawer to the brim. To keep all the properties optimally preserved, it is best not to exceed the maximum six-month period of keeping meat in the freezer, but the average time is about three months.
As you can see, everything has its own rules. It is not a feat to buy equipment, but to know how to use it. In the right hands, it can bring real benefits. Knowledge and organization – we have shared the first, the rest is up to you.
