Refrigerator temperatures vary, and the ideal storage location for different foods depends on their sensitivity to cold. Generally, the bottom of the refrigerator is cooler than the top, and the inner part is colder than the area near the door. Understanding this can help you store your food more effectively.
Foods that are sensitive to cold, such as fresh vegetables and fruits, should not be placed too close to the inner walls to avoid frost damage. Frozen products like soy-based items, milk, and leftovers are better stored deeper inside. The area near the door tends to be warmer, making it suitable for items that are less prone to spoilage, such as eggs, cheese, unsealed beverages, or opened seasonings. If your fridge doesn’t have a zero-degree compartment, consider using a sealed crisper drawer for storing root vegetables like sweet potatoes, bananas, mangoes, and durians. These items can easily freeze and turn black or rot if exposed to standard refrigeration temperatures.
In the freezer, raw ingredients like fish, meat, seafood, and tofu that require full cooking are best placed on the lower shelf. Cooked meals, starchy foods like noodles, and frozen drinks such as ice cream should go on the upper shelves. Homemade frozen foods like dumplings, jelly, beans, strawberries, and mulberries are best stored in the middle or upper sections. It’s important to always keep these items separate from fish and seafood to prevent cross-contamination and maintain freshness.
By organizing your refrigerator and freezer properly, you can extend the shelf life of your food, reduce waste, and ensure that everything stays at its optimal temperature. Always label containers, use airtight packaging, and check expiration dates regularly for the best results.
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