I don\u2019t have the prettiest of refrigerators. It is old, white (more like cream at this point), noisy, and inconvenient\u2014standard New York City rental fridge. I spend hours dreaming of having a kitchen with a spanking new, stainless steel, French-door version. Ice-maker, wine chiller, giant freezer and all…(Hey, at least I’m not asking for a built-in camera!)<\/p>\n
Until such a time manifests though, the one thing that I do have is a pretty organized refrigerator. I mean, you could surprise me with a visit, walk straight up the fridge, open it\u2014and not recoil in horror. In fact, you might even remark on how clean it is, how easily you can find the labeled leftovers, the condiments, and how tidily the herbs are stored.<\/p>\n
The reason for all the effort I put into keeping my refrigerator organized is that I really can\u2019t cook in a kitchen that\u2019s less than spotless\u2014countertop, stove, cutting board and all. That quest for tidiness has prompted me to pick up a few tips and tricks along the way. Not just for organizing<\/a> my fridge but making everything in it last that much longer, and stay that much fresher. Here are some of them that have worked for me.<\/p>\n Kelly Vaughan<\/a>, former staff writer, says \u201cchefs swear by this trick and after working in a restaurant, I do too. No longer do you have to open a container, give it a sniff, and say to your roommate or partner, ‘when did we have these mashed potatoes?’ The label tells you everything you need to know.”<\/p>\n Jada Wong<\/a>, Food52 former Market Editor says “she learned from my mom at a young age to take fruits and vegetables out of any plastic wrapping or produce bags before putting them in the fridge or on the counter. It helps with proper airflow so fruit won\u2019t get too ripe before you can eat them, or worse, develop mold.”<\/p>\n Plus, she points out, “I put most of my fruits and veggies in the crisper drawer or middle shelf of the fridge. It\u2019s key to actually eating them. And I say most because I leave ‘hard’ fruit out on the counter, like apples, pears, and nectarines. ‘Soft’ fruit like mangoes, plums, and berries go in the fridge.’<\/p>\n Arati Menon<\/a> was fed up with parting ways with \u201ccondiments, chutneys, and spreads, teeny containers of takeaway sauces, and mason jars of pickled veggies\u201d from a lack of fridge organization. She\u2019s probably the ultimate when it comes to keeping things clean, but losing track of items within the fridge was plaguing<\/em> her, so she turned to a storage solution she\u2019d employed time and again in other parts of her home, but hadn\u2019t thought of using in the fridge: bins. \u201cIf it\u2019s good for your pantry<\/a>, it\u2019s probably good for the fridge,\u201d Arati says, \u201cafter all, the same principles apply: zone, label, stack, elevate. So, why stop at bins? Why not employ all pantry organizers\u2014trays, baskets, lazy Susans, even tiered shelf organizers?\u201d<\/p>\n If I could count the number of times I’ve bought fresh cilantro, and watched as its leaves went yellow and then brown! It’s usually at that point that I jump in (I’m working on it!) and try desperately to save the handful that are still half-green. To avoid this, writer Lisa Kolb<\/a> suggests treating soft, leafy herbs (like basil, cilantro, parsley, or tarragon) as if they were fresh-cut flowers in The Best Way to Store Fresh Herbs<\/em><\/a>. Simply trim a small amount off the stems and place the bunch in a glass or Mason jar filled with water. Cover loosely with a piece of Bee’s Wrap<\/a> and store in the middle shelf of the fridge\u2014they’ll last for at least a week.<\/p>\n I’m going to let you in on something that took me by total surprise: There are a number of items that you currently store on the shelves of your pantry that would fare much much<\/em> better in your refrigerator. I’m talking soy sauce, maple syrup, organic nut butters, soy and nut milks, and whole-grain and nut flours, just to name a few. The one that surprised me most? Yeast. Yes, yeast is actually best stored in a chilly environment, like the condiment shelf in your fridge, according to this Food52 Hotline thread<\/a>. The reason for this is that yeast is easily destroyed upon exposure to light and heat. For longer-term storage, you can even keep yeast (in an airtight container) in your freezer, where it’ll last for up to a few months.<\/p>\n Rebecca Firkser<\/a>, packs all her leftovers \u201cin quart, pint, or half-pint deli containers<\/a>. Every size uses the same lid, they stack on top of each other neatly, and don’t leak if they accidentally get knocked over\u2014they’re the only ‘Tupperware’ I own!” And if you\u2019re wondering how long to keep these handy storage containers, we\u2019ve got you<\/a>.<\/p>\n For the longest time, I believed that dairy\u2014milk, cream, eggs, and cheese should be stored on the inside door of the fridge. Turns out that’s not the best idea<\/a>. Products like these belong in a spot with a constant cold temperature, like the top shelf of your fridge, so they don’t spoil. Storing them here also makes them easier to grab when you’re rushing to put together breakfast before heading out the door.<\/p>\n Contrary to common practice (even I’m guilty of this), the countertop is no place for your lemons and limes to live, according to food writer Valerio Farris<\/a>. They’ll last much longer\u2014up to a month!\u2014if you store them in your refrigerator, sealed in a bag or container that’s filled with a little bit of water. The logic: Lemons and limes (and other citrus) are super porous, so they’ll dry out more quickly when left out in the open air.<\/p>\n1. Label Everything<\/h3>\n
2. Separate Certain Fruits and Vegetables<\/h3>\n
3. Make Use of Baskets and Bins<\/h3>\n
4. Treat Soft Herbs Like a Bouquet of Flowers<\/h3>\n
5. Give pantry products a new home<\/h3>\n
6. Save All Your Deli Containers<\/h3>\n
7. Let eggs and dairy chill out<\/h3>\n
8. Give your lemons and limes a drink of water to last longer<\/h3>\n
9. Meat and fish belong at the bottom<\/h3>\n