The temperature inside a refrigerator varies depending on the location, so it's important to know where to store different types of food for optimal freshness and safety. Generally, the bottom of the fridge is cooler than the top, and the inner areas are colder than the parts near the door. Understanding these temperature differences can help you keep your food in the best condition.
Foods that are sensitive to cold, such as fresh vegetables and fruits, should not be placed too close to the inner walls or the back of the fridge, as they risk getting frostbitten. On the other hand, frozen items like soy products, milk, leftovers, and dairy-based foods can be stored deeper inside the fridge where it's colder. The area near the door tends to be the warmest, making it ideal for items that don't spoil quickly, such as eggs, cheese, unsealed beverages, and opened seasonings. If your fridge doesn’t have a zero-degree compartment, it’s a good idea to use a sealed crisper drawer for delicate produce. Items like sweet potatoes, bananas, mangoes, and durians should be placed deep in the bottom cold zone—these foods can easily get damaged at refrigeration temperatures, leading to discoloration and rot.
In the freezer, raw ingredients like fish, meat, seafood, and tofu should be placed on the lower shelves, as they need to be fully cooked before eating. Cooked dishes, noodles, and starchy foods, along with ice cream and other frozen desserts, are better kept on the upper shelves. For homemade frozen meals like dumplings, jelly, frozen beans, strawberries, and mulberries, the middle or upper layers are most suitable. However, no matter where you place them, always make sure to keep them separate from fish and seafood to avoid cross-contamination and maintain quality. Organizing your fridge and freezer properly not only helps preserve food but also makes meal prep more efficient and hygienic.
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