Fridge Organization 101: Storing Food to Last Longer

Did you know your fridge isn't the same coldness everywhere? Organizing it correctly isn't just about aesthetics; it's about science.

The Zones

1. Top Shelf (Warmest): Ready-to-eat foods like leftovers, drinks, and herbs.
2. Middle Shelf (Constant): Dairy eggs, cheese, and yogurt.
3. Bottom Shelf (Coldest): Raw meat and fish. Keep them here to prevent drips onto other food.
4. The Door (Fluctuating): The door is the warmest part. Store condiments and juices here. Never store milk or eggs in the door.

The Crisper Drawers

Most drawers have humidity sliders.

• High Humidity (Closed): For things that rot (leafy greens, spinach, herbs).
• Low Humidity (Open): For things that release gas (apples, pears, avocados).

Ethylene Gas

Some fruits release ethylene gas which ripens other produce. Keep bananas, apples, and tomatoes away from your salad greens, or they will wilt in record time.