The Bottom Shelf
- Drinks. Whole milk, freshly squeezed pineapple juice,
pitchers of chilled tap water, the occasional Cheerwine or
Mexican Coke. Milk should go on a shelf in the main
fridge compartment if you don’t use much, but for daily
drinkers, the door is a fine place for it, as it is for juices,
sodas, etc.
The Freezer
Everyone, of course, keeps frozen meats and vegetables in
the freezer, but it’s also an excellent place to store any heat-
or light-sensitive items that might go rancid. In my freezer,
aside from meat and veg, you’ll find nuts (which can be
toasted or crushed straight out of the freezer); cured meats
like salt pork, bacon, and guanciale; dried bay leaves (I buy
them in bulk); chicken stock frozen in 1-cup portions; bread
crumbs; extra butter; yeast; sausage casings; whole-grain
flours (they contain fats that can turn rancid at room temp);
and fresh pasta, among other things.
Here are some tips for better freezer storage:
- Keep your vents clear. Make sure you don’t stack food
against the air vents, or you’ll strain the freezer, greatly
reducing its efficiency and efficacy. - Transfer meat from its original packaging. To prevent
freezer burn as well as to freeze the meat as quickly as
possible (the faster it freezes, the less damage it will incur
in the process), transfer it to flat airtight packaging. Best of
all is to use a vacuum-sealer like a FoodSaver, which will
completely eliminate the possibility of freezer burn. Next