- Create zones for everything: Juices, snacks, leftovers, ingrdients for meals. Make sure everyone in the house knows the zoning rules and follows them while storing and retrieving.
- While storing, cooked meats always go at the bottom shelf to minimize contamination of other foods. Avoid keeping easily perishable items like milk and eggs on the door,this is the most exposed and least cold area of the fridge.
- Invest in stackable containers:
- To prevent cramming in the fridge and cooked food going waste, any leftover three days is to be thrown out - it is no longer fit to be consumed.
- Do a quick clear-out,Place items to be used in front. Make a note of things that you must consume that week; discard what can't be used.
- Always wash the veggies before putting them in. To save space cut up the larger ones like cabbage, cauliflower, gourds and use up fast. Chop green
Friday, April 10, 2009
tips to Keep Your Refrigerator Tidy
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