Wondering how to store your food inside the fridge to maximise its cooling efficiency and reduce chances of food spoilage? Indianexpress.com spoke to culinary experts and found out where they store particular food items inside the fridge, and some common mistakes people make that can increase chances of contamination.
Celebrity chef Ananya Banerjee shared that fridges have areas with different temperatures and humidity levels, hence proper storage ensures each food type remains fresh.
Top Shelf (Consistent Temperature): Ideal for ready-to-eat foods: leftovers, drinks, yogurt, butter, and cheese.
Keep items in airtight containers to avoid odor contamination.
Middle Shelves (Cool but Not Freezing): Store eggs, dairy products, and soft herbs (e.g., coriander) in damp paper towels inside containers. Avoid putting eggs in the door since it fluctuates in temperature.
Bottom Shelves (Coldest Zone): Best for raw meat, fish, and poultry. Keep them in sealed containers to prevent drips and cross-contamination.
Crisper Drawers: Use for vegetables and fruits
Fridge Door (Warmest Zone): Ideal for condiments, sauces, and pickles.
Tips for storing specific items
Vegetables: Wash and dry vegetables before storing (excess moisture promotes spoilage). Use perforated bags or wrap leafy greens in paper towels to manage humidity.
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Fruits: Keep fruits separate from vegetables. Fruits release ethylene gas, which can speed up spoilage in nearby veggies.
Dairy: Milk and cream should be stored on a middle or bottom shelf for consistent temperature. As for cheese, wrap in wax paper or parchment before placing it in an airtight container. Avoid plastic wrap.
Meat, Fish, and Poultry: Always store in sealed containers or vacuum-sealed bags. If not using within 1–2 days, freeze to extend shelf life.
Some common mistakes to avoid
Chef Murali Purushottam, Cluster Chef, CHA by Bellona Hospitality agreed, adding that overloading the fridge hinders airflow and cooling efficiency. On the other hand, storing warm food directly raises the internal temperature and risks spoilage. Leaving ingredients uncovered leads to drying or odour transfer. Banerjee mentioned that air circulation is crucial for even cooling. Avoid improper sealing and overcrowding by keeping space between items.
