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Summer is fast approaching, this means the start of the grilling season. Even if you are the die-hard “I’ll-grill-in-a-snow-storm” type, in order to get the best performance from your grill, you need to keep that grill clean! Continue on with this post for some great tips on how to keep and get your grill ready to BBQ!
Top Shelf: Milk, dairy items, eggs. Keep eggs in their original carton.
On the middle shelf: Non-leafy veggies and fresh fruit. Leftovers.
Bottom Shelf: Raw meats and fish. Keep these items in the original packaging to avoid introducing bacteria and place on tray to catch any liquids.
In the vegetable crisper: Produce such as leafy greens, peppers, and broccoli do best in this refrigerator drawer. It is best to keep each type of fruit and vegetables separated. For example, apples release a natural gas called ethylene that can wilt, or rot other produce so it is best to keep them in a crisper by themselves. Do not wash produce until you are ready to use them.
In the second drawer: Deli meats, bacon, and hard cheeses
In the door: Orange juice, condiments, pickles, and acidic foods. Dairy and highly perishable foods should not be kept here.
Top of the refrigerator: It is best to keep this area empty. Not only is it too warm for food, storing items up top will cause the compressor to work harder, therefore wasting energy.
How much do you know about food shelf life? Click here to learn more!
Potatoes, onions and tomatoes should not be stored in the refrigerator. If it wasn’t cold at the store, it shouldn’t be at home. However, storing your olive oil and white flour in the refrigerator will extend its shelf life to two years
