The 8 Most Important Guidelines For Keeping Your Fridge Cool


Marie Kondo is about to walk into your fridge with a smile and a rubbish bag. Yesterday, an Instagram storey from her lifestyle brand stated that for shopping and dining, you should always maintain your fridge 30 percent empty, or 70 percent filled, if that’s more relevant to you. Who can live (and shop and cook) like that? The artefact with which they showed the ruler was so absurdly immaculate and colour coordinated.

However, from a purely technical standpoint, cleaning the fridge has indisputable advantages: it allows air to move freely, ensuring that the temperature remains consistent, and the appliance lasts longer. It also allows you to have better control over your supplies: you’ll be more inclined to use them quickly and not acquire more than you need. After buying an excellent fridge keeping various factors in consideration, including low power consumption refrigerators, it is essential that you look after your device.

Finally, a beautiful, tidy, insanely calming lovely fridge appears, which is a big part of Kondo’s appeal. For the same reason that I hung up the laundry and stacked the books by colour, why not put food in the fridge in the same manner? Here’s a guide on fridge hygiene to help you split sleep down into more manageable chunks.


1- Choosing the right temperature

Food should be kept at a temperature of 5°C or less between 1°C and 4°C. When the refrigerator is full, or if you fill it with a major buy on a hot day, decrease the temperature; when it’s chilly and your fridge is half empty, reduce the temperature a little to save electricity. (Note: Defrost the freezer once a year or when the ice is thicker than 5mm, but do not let ice in your refrigerator because it hinders air circulation and causes difficulties with the appliance’s internal thermostat.)


2- How frequently should the refrigerator be cleaned?

Spills should be cleaned up right away. Clean the handles on a daily basis and the outer door once a week. Look for dingy or out-of-date bins on shelves and in bins. Empty it entirely every three months, remove all removable elements (shelves, trays, and racks), and wash them in hot water with a little detergent (never bleach or cleaners that contain chemicals not safe for food).


3- Thorough cleaning

To remove stubborn stains, use a toothbrush and a thick mixture of baking soda and water. It is recommended that you unplug your clean and empty refrigerator and vacuum, under and behind it, as well as remove vent covers to access dust-covered fans and coils. The explanation (dust causes the refrigerator to run faster) may seem plausible, but that’s a degree of household efficiency I’m not familiar with.


4- What not to store in the fridge

Most fruit (including tomatoes and cucumbers) should be kept at room temperature and out of direct sunlight, especially those that need to ripen; farm-raised eggs purchased at room temperature; and a variety of vegetables should be maintained at room temperature and out of direct sunlight (potatoes, carrots, onions, garlic, squash, beets, and other roots, including ginger). Do not store open cans since the tin in the cans may transmit the contents of the can more quickly once opened. Only resealable cans with resealable lids should be kept in the refrigerator. Drain the leftovers (see below).

Refrigerate hot food only after it has completely cooled to avoid contamination and changing the refrigerator’s temperature. Products that have passed their expiration date or have not been consumed within the “once opened” time period should be discarded. Then there’s the bread.


5- What if something goes wrong?

Fruit that is ripe, citrus fruits, all red fruits, milk, yoghurt, meat, fish, and other opened products that state should be refrigerated once opened. Eggs require stable temperatures, so keep them refrigerated if you bought them that way. All veggies, with the exception of those listed above. All fresh, ready-to-eat produce and cold meats, as well as leftovers (as soon as they were cooled). Pickles and jams, as well as mustard, can be stored in a cool, dark pantry. Wine bottles that have been opened, including red wine, should be kept refrigerated.


6- The product’s exact location

Anything that doesn’t need to be cooked (sliced meats, relishes, leftovers, deli meats, flour tortillas, etc.) and the contents of unopened cans should be drained into a clean, covered container on the top shelf. Despite specific door racks for milk bottles and egg holders, shelves in the middle: dairy and eggs; doors are not the ideal spot for any of them.

Fruit, vegetables, leaves, and herbs are displayed on vegetable trays. Lettuce and other leafy greens should be placed in a colander, their own container, or a dedicated vegetable tray after being washed, patted dry, and wrapped in kitchen paper. All soft fresh herbs (excluding basil) should be stored in a bunch, rinsed, and in a glass jar with a little water, far away from the ice in the refrigerator’s back. Juices, condiments, toppings, and other goods with a lengthy shelf life can be found on the grills on the doors.


7- Is it better to keep things together or keep them separate?

The golden rule is to keep things that are similar together: Keep meat and fish separate in crisper trays (too often mixing the two results in the ethylene released by the fruits ruining the vegetables); keep herbs and leafy vegetables away from ice in the back of the fridge (which they will inevitably stick to, making it a problem for the fridge and your salad plans).


8- Shelf-organizing suggestions

Smartly Adjust Shelves and Stack: To make the most of your fridge’s full depth, use long, flat containers (about the length of a juice carton); containers with lids that can be stacked in order of height; place the highs behind the lows (so nothing is hidden); and repeat elements (beer bottles, for example) one directly behind the other. Use glass containers with tight-fitting lids for improved visibility, hygiene, and sustainability. Foods that have been opened or drained should be labelled with the date of purchase: Washi tape is undeniably attractive, but any form of tape that can be written on would suffice.

Mayank Jaiswal

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