See anything wrong with this photograph? If your answer is no, you should keep reading to learn proper food storage tips. Photo Credit: ISTOCK
The upper shelves of the fridge have the most consistent temperatures and the lower shelves are the coldest.
Dairy eggs, milk, butter, yogurt, cheese, sour cream all go on the lower shelves NOT the fridge door.
Tip: If you insist on having room temperature butter in your home, slice a portion off and store in a butter dish or butter crock in the cupboard least susceptible to heat and fill up as needed.
Mayo, ketchup, mustard, relish, mayo, bottled water, soda, juice all do best in the fridge doors.
You’ve been storing your flour in your cupboards all along, but it keeps best in the fridge.
Why? Flour can be stored in an airtight container in your fridge (top shelves are best but lower are fine if size counts) or in your freezer. The wheat germ in whole-wheat flour can go rancid pretty quickly. Once opened, store your whole wheat flour in the refrigerator or freezer for long-term use.
Tip: whole wheat flour has the tendency to pick up unwelcome flavors, so store it in a plastic bag or air-tight container and avoid storing it next to anything with a strong odour.
Fun Fact: Apparently using frozen ingredients for baking makes for a flakier pastry crust!
Tomatoes should not be stored in the fridge!
Why? The flavor of a tomato is a result of an interaction between sugars, acids, and multiple volatile compounds. Volatiles are responsible for making a tomato taste like a tomato, and while there are several hundred of them in this fruit, only 15-20 actually impact our perception of its flavor.
If you've ever stored your tomatoes in the fridge, you may have noticed a change in both their taste and texture. This isn't a coincidence but rather is a direct result of the cold temperatures on the tomato's volatiles (and texture). Researchers in France have revealed that storing a tomato at room temperature (68 degrees F) allows it to not only maintain its existing volatiles but also to produces more of them.
Separate bananas and store them individually scattered on a fridge shelf.
Why? When bananas stay in a bunch the ethylene gas produced falls onto the group. If you separate them there will be less gas produced and your bananas will ripen slower.
Most other vegetables can go in crisper drawers.
Tip: Do not wash fruit before storing because it will spoil faster
Store nuts in the fridge OR freezer (not in the cupboard!)
Why? Nuts are a great healthy snack option. Buy them in bulk and store them in your fridge (or freezer, if you want them to last even longer). The oils in nuts go rancid when exposed to heat, so unless you'll be eating them up within a month or so, they'll need to stay cool. The freezer is a great option: since nuts have very little water content, they never freeze rock solid and will last indefinitely stored there.
Store bread in the freezer for up to 3 months. Never store in the fridge as it dries out.
Leftovers should be stored on upper shelves and most last up to four days. Store in clear, labeled containers.
As a rule of thumb your fridge should maintain a temperature of 40 degrees and your freezer should best at zero.
A lot of people over-crowd their refrigerator. Cold air needs to be able to flow through the shelves and drawers, otherwise you will get pockets of heat and warmth in places which cause the food to spoil.
The freezer is a different story. Every time you open your freezer, cold air escapes and warm air flows in. The majority of the energy our freezer uses goes towards cooling down the air that comes in when you open the freezer door. When your freezer is full, there is less room for warmer air to take up, and the items that are in there help to cool down any air that does sneak in. So keeping it full means less energy used.