possible that even with your temperature dial adjusted to
the correct position, your fridge might be far warmer than
it should be. A simple dial thermometer helps you monitor
things to ensure that you’re never caught in the dark.- Transfer food to smaller containers. I keep a stack of
half-pint, pint, and quart plastic deli containers to store
almost all food once it’s come out of the original
packaging. Air is the enemy of most foods and can
increase their rate of spoilage. By transferring them to
smaller containers, you not only minimize air contact, but
you also help keep your fridge organized and easy to
navigate. - Label everything. As soon as you transfer food into a
smaller storage container, label the container, using
permanent marker on masking tape with the date of
storage, as well as what’s inside. As much as I promote
good science, there are some things that simply aren’t
worth experimenting with: creating life inside your
refrigerator is one of them. - Prevent drippage. To avoid messes and dangerous cross-
contamination, always store raw meat—no matter how
well wrapped—on a plate or a tray to catch any drips. - Keep fish extra cold. It’s best to use fresh fish
immediately, but if you must store it, wrap it in plastic and
sandwich it between two ice packs on a tray to ensure that
it stays at 32°F or colder until ready to use. (Don’t worry
—because of dissolved solids in its cell structure, it won’t
freeze until well below 32°F.)
Where to Store Food in the Refrigerator