How to properly store food in the refrigerator
We independently test the products and technologies that we recommend.
Traditionally, the temperature in the refrigerator slot varies on different shelves. The coldest zone in the refrigerator is usually closer to the freezer and back wall, the warmest is further away from them. The on top is true for models with a drip defrosting system and only partly for refrigerators with No Frost (they have a system for blowing cold air into the internal space). In this case, the freezer can be located at the bottom, side, top, or absent altogether. The emphasis in the article is on the most popular category of refrigerators - two-chamber models with a bottom freezer. However, the principles of storing food in the Side-by-Side and French Door hinged refrigerators are almost the same (with very few differences).
Zoning the space in the refrigerator slot
Each part of the refrigerator slot maintains its own temperature regime. As a rule, the temperature at the bottom of the chamber is always lower, which is explained by banal physics - cooled air tends to fall down. Well, the maximum temperature falls on the door shelves - with regular opening and closing of the door, this is where the greatest temperature differences occur.
It is recommended to place temperature-resistant products in door shelves : drinks, sauces, canned food. But it’s better to keep eggs and milk on internal shelves - they need a stable microclimate. Although if the eggs are planned to be used in the near future, then staying on the door shelves will not harm them. Many refrigerators have egg trays in the door. The temperature in the area of the door shelves usually ranges from +8 °C to +10 °C.
On the upper shelves the temperature is up to +8 °C. They are perfect for products that do not need extreme cold: smoked meats, cheese, jam, confectionery. A bottle hanger can also be provided under the top shelf.
The “golden mean” is the shelves at the middle level. Temperatures in this area vary from approximately +3 °C to +5 °C. It is customary to place milk here and store ready-made dishes. In general, in the middle the products are located exactly at eye level. Therefore, the middle shelves are best suited for tech foodstuffs that need frequent access on a regular basis. A folding shelf is often placed here - the ability to move it frees up additional space for placing large utensils.
The lower shelf maintains a cold temperature of about +2 °C. Perishable products are supposed to be stored here: sausages, fresh meat, minced meat, etc. Drawers are often placed underneath - these can be areas of humidity and/or freshness.
Humidity and freshness zones
The humidity zone is a drawer for vegetables and fruits. They need to be stored in bulk, with heavy and hard fruits and vegetables placed on the bottom and light and soft ones on top (so that nothing gets wrinkled). This zone got its name due to the fact that it maintains a higher level of humidity than on the shelves of the refrigerator slot. Those. The humidity zone is optimal for storing foods with high water content. In some refrigerator models, this slot has a humidity adjustment slider, which allows you to adjust the microclimate parameters to different types of contents.
The freshness zone (or near-zero zone) ensures that the temperature is maintained close to 0 °C. In some models it really is around zero (which allows you to store raw meat or fish), in others it is in the range from +1 °C to +3 °C (this is only suitable for fruits, vegetables and cheeses). The pictograms on the front wall of such a container will always tell you what exactly to store in the freshness zone.
Product proximity and shelf life of products
When placing products in the refrigerator, it is extremely important to follow the principles of product proximity:
- Sorbents and sorbates cannot be stored together, i.e. products that actively absorb and release odors; conventional herring definitely cannot be kept next to butter, sausage must be placed away from fruits, and cheese away from smoked meats; it is also supposed to store fish separately from everything else;
- prepared meals should not be placed next to raw meat or fish - this may lead to infection of the prepared food;
- You cannot store dry and wet foods together, because dry food will absorb moisture and spoil faster;
- It is not recommended to keep chilled and frozen foods nearby, otherwise the former will thaw and the latter will freeze;
- It is worth keeping apples, pears, sweet peppers and tomatoes separately from other vegetables and fruits - they emit ethylene gas, which helps accelerate the ripening of fruits (and this can lead to rotting of other vegetables and fruits); Citrus fruits should be stored in the driest and warmest part of the refrigerator.
Is it possible to violate the principles of commodity neighborhood? Yes, but only if the products are stored in sealed original packaging or vacuum sealed.
As for the shelf life of different categories of food products in the refrigerator, they are given in a visual sign:
| Product | Shelf life | Product | Shelf life |
|---|---|---|---|
| Raw meat (beef) | 3 – 4 days | Oil | 1 month |
| Raw meat (chicken, pork) | 2 – 4 days | Milk | 3 – 5 days |
| Chopped meat | 12 o'Clock in the noon | Cottage cheese | 5 – 7 days |
| Ready meat | 3 – 5 days | Dessert | 2 – 3 days |
| Raw fish | 12 o'Clock in the noon | Salad vegetables | 2 – 7 days |
| Sausages | 1 Week | Fresh fruits | 4 – 7 days |
| Hard cheese | 2 – 3 weeks | Apples, pears and lemons | 1 – 2 months |
| Soft cheese | 1 Week | Roots | 2 – 3 months |
| Eggs | 1 month | Berries and greens | 2 – 4 days |
When using vacuum packaging, the shelf life of all these products can be increased by at least 3–4 times. However, not all food can be packaged this way (for example, eggs definitely cannot be vacuum sealed).
How to store food?
You can store soups, compotes and main courses directly in the pan, but not every pan is suitable for placing in the refrigerator. Suitable options are utensils made of stainless steel, enamel and ceramics - these materials protect food from oxidation and do not absorb odors. Pans made of aluminum, cast iron, ferritic steel and Teflon are definitely not suitable for the refrigerator - food in them can quickly spoil. The same is true for frying pans.
All kinds of food containers and jars must be labeled “for food”. They are made from a wide variety of materials:
- plastic - inexpensive containers in which you can store any food, but over time plastic becomes stained and absorbs odors; plastic containers for use exclusively in the refrigerator slot must be designated PS, in the refrigerator slot and freezer - PP;
- glass is a material that is safe for health and does not absorb odors; in addition, excellent visibility of the contents is ensured through the transparent walls of glass containers; the only “but” is the fragility of glass;
- metal - preference should be given to food containers made of stainless steel; they are used for storing jellied meat, aspic and side dishes; but do not forget that metal containers cannot be heated in the microwave;
- silicone - suitable for any product, but also not intended for microwave ovens;
- ceramics - such containers are as safe as possible for health, do not become saturated with odors and do not oxidize; but they are usually opaque and heavy.
Food foil is perfect for storing smoked meats, sausages, butter and any fatty foods. Low-fat foods can be kept in parchment paper or Kraft bags. But plastic bags or cling film are not the best packaging options for food. The moisture evaporated from the contents condenses on the walls of the bags and the food spoils faster. Film can be used instead of a “lid” for a container or plate if the dish is planned to be consumed within the next 24 hours - it is definitely not suitable for long-term storage.
Vacuum packaging for food, which provides an airless space, has already been mentioned several times on top - in the absence of contact with oxygen, food does not oxidize and bacteria do not multiply in it. Products in such packaging take up minimal space and are stored for as long as possible. However, you will have to purchase a vacuum sealer separately.
What foods should not or do not necessarily need to be stored in the refrigerator?
In the vast majority of cases, food should be placed in the refrigerator immediately after purchase and return home. Even leaving foods at room temperature for a short time reduces their shelf life (especially for perishable foods). But some categories of food are not recommended to be stored in the refrigerator at all:
- bread, rolls and baked goods - at low temperatures, bakery products quickly become stale and moldy; Bread is best stored outside the refrigerator, or, as a last resort, frozen;
- bananas and exotic fruits(mango, avocado, kiwi, etc.) - in the cold they spoil and do not ripen;
- some vegetables - in potatoes, at low temperatures, starch decomposes into sugar, which is why the tubers acquire a sweet taste; onions and garlic become soft; the eggplant pulp becomes loose; and conventional tomatoes and cucumbers lose their taste and spoil faster;
- jams and honey - sugar crystallizes in them, which changes the consistency of the product and spoils the taste;
- olive oil - thickens, and a sediment of solid fats (characteristic white flakes) forms at the bottom;
- chocolate - it can only be placed in the refrigerator for a short time, otherwise condensation will penetrate into the product and dissolve the sucrose, causing a white coating to appear on the bar.
Optional, but you can store vinegar, ketchups and soy sauce, canned food and marinades, jams, apples and citrus fruits in the refrigerator. Eggs can also be easily stored without refrigeration; they keep well at room temperature for a week.
Freeze storage
Freezing food is a topic for a separate detailed material. And one already exists. “How to properly store food in the freezer?” — is described in detail in the article of the same name. We will not repeat ourselves, we will highlight only the main thing.
The key to long-term storage is proper packaging and sorting of products. It is best to place only one product in one container, without even mixing related categories (for example, two varieties of berries). Although, for example, assorted vegetables can be frozen.
For maximum space efficiency, it is best to use square or rectangular containers made of glass and plastic, which can be conveniently stacked on top of each other. Between them you can put frozen food in bags or cold accumulators so that everything is laid out as tightly as possible. Even if the power goes out, the cold inside the freezer will remain for a long time and the food will not “flow.”
The contents should be packaged in specialized freezer bags, vacuum bags, foil baking dishes, or in freezer containers. In addition to choosing the appropriate packaging, it is recommended to label it - make signatures with the date the products were placed. Even for deep freezing there is a deadline, which is not recommended to be exceeded.
Approximate recommended storage times for different categories of products in the freezer:
| Product | Shelf life | Product | Shelf life |
|---|---|---|---|
| Bird | 9 – 12 months | Ready-made meat dishes | up to 3 months |
| Meat and fish | up to six months | Bread and baked goods | up to 3 months |
| Ice cream and semi-finished products | up to 3 months | Sauces | up to six months |
| Vegetables, fruits, berries, greens and herbs | up to a year | Sausage, ham | up to 2 months |
| Oil | up to six months | Cakes, pastries and other desserts | about a month |
| Hard cheese | up to six months | Milk, cream | 1 – 1.5 months |
| Coffee beans | 6 – 9 months | Cottage cheese | up to a month |
For frozen storage, it is preferable to choose refrigerators with No Frost systems. They rid the chamber of the notorious “snow coat” and allow you to operate the refrigerator without the need for regular manual defrosting.
conclusions
An important final recommendation is to regularly check the contents of the refrigerator slot and do not spare spoiled food. A healthy microclimate inside the refrigerator will help keep food fresh and ensure a long shelf life.
Articles, reviews, useful tips
All materials
