Tip: Some attention for the home fridge

How do you organise your fridge? By size, with tall bottles and containers together? Meats on one shelf, dairy on another? Where do leftovers go – wherever they fit?  I recently came across this article from thekitchn.com which had a great tip for organising your home fridge the way professional kitchen fridges are organised – by cooking temperature.

“From top to bottom, you’ll find prepared foods that will be served cold or re-heated; then whole cuts of meat and fish; then ground meat; and finally, chicken and other poultry on the very bottom. Since each shelf of food is cooked to a progressively higher temperature, any cross contamination through dripping from above is taken care of during cooking.

We can adopt a similar strategy in our own fridges. Leftovers, drinks, and ready-to-eat foods (like yoghurt, cheese and deli meats) can be stored on the upper shelves of the fridge, with raw ingredients slated for cooked dishes below. Condiments can go back in the door shelves.”

Makes sense. Would you try this system in your fridge?

July 26, 2010  Tags: , , ,   Posted in: News, Reference

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