6 WAYS TO KEEP FOOD FRESH
Nutritionist KATE SPINA and kitchen guru CASSANDRA SAKLEY on stacking the fridge
1 MIND THE MILK
The warmest part of fh the fridge is the worst place for foods prone to going off, such as milk. Instead, make the door home to condiments, water and wine. These items often have preservatives so are less likely to cause food poisoning. But they don’t last forever, so if your tomato chutney was best before 2015, ditch it.
The temperature is consistently cooler on the middle shelf so this is where your milk, yoghurt, butter and cheese should live. Store your eggs here and keep them in the carton – it protects them from strong odours and temperature fluctuations.
3 REDUCE RISK
The bottom shelf has less risk of dripping down onto other foods and is generally the coldest. This makes it the best place for high-risk foods such as raw meat, chicken and fish. Always keep these foods wrapped or in containers to prevent cross-contamination.
4 STAY CRISP
The crisper drawer maintains a higher humidity to prevent your lettuce going limp. Store your fruit and vegetables in here, with the exception of apples. They give off a gas called ethylene, which can cause some vegetables to spoil more rapidly.
5 GIVE IT SPACE
An overcrowded fridge means you may lose track of what you have, leading to expired products and even buying foods you already have. Minimise waste and increase food usage by only buying what you need for that week.
6 GET ORGANISED
Group similar items on the same shelf, such as putting dairy products together, and all sauces in one place. It’ll be quicker to find what you need, reducing indecision. Plus, arranging fruit and vegies in the colours of the rainbow can make them more enticing to eat!
Kate Spina Cassandra Sakley