[an error occurred while processing this directive] Fresh Fridge Facts - Steven and Chris

Fresh Fridge Facts

Domestic diva Sara Lynn Cauchon schools us on what to store, where in the fridge.


Above: Frigidaire Gallery® 26-cu.-ft.side-by-side refrigerator.


Because the door is constantly being opened, it is the warmest part of the refrigerator. As such, it's the perfect place to store condiments and other stable foodstuffs.

Meat Drawer

Many newer fridges now have a designated meat drawer, which (surprise, surprise) is designed for storing and thawing meat. If you don't have a meat drawer in your fridge, use a rimmed baking sheet to prevent leaks and cross-contamination with other foods. Tip: Unopened lunch meats are safe until their sell-by date but, once opened, shouldn't be kept for longer than five days.

Top Shelf

Heat rises, even in the fridge, so items that need to be kept particularly cool should be stored elsewhere. Instead, use the top shelf for chill-injury-prone fruits and veggies, such as mango, papaya, avocado, tomato and pickling cucumbers. (Ripen at room temperature before refrigerating.) Snap beans, berries, citrus and melon are other top-shelf fodder. Bonus: You'll have easy access to healthy snacks!

Middle Shelf

Dairy and eggs are your coolest customers, making the middle shelf your best bet for storing them. Also, it's important that cheese not be exposed to too much oxygen, so wrap it first in parchment or plastic wrap, then in foil or a plastic bag. Eggs can be stored in their original carton but should be kept away from anything stinky as they can absorb odours through the shell.


The crisper's humid environment provides vegetables with water, which keeps them at their best. Lettuce, asparagus and broccoli are great crisper candidates. Tip: Make sure greens are completely dry before storing; try a salad spinner, which prevents moisture from collecting on the leaves themselves.

Fridge Faux Pas

The following should never be stored in the fridge: garlic, potatoes, sweet potatoes, winter squash, onions and shallots. Stash 'em in a cold cellar instead. But don't store onions and potatoes together; they each cause the other to spoil more quickly.


Also on CBC