Love Food Friday
Chef Christopher Giegel
Most of us spend a good amount of money on food each month, and own a refrigerator. However, most people aren’t making the most of their investments with either. One can get the longest shelf-life out of produce and other perishables if one stores things in their optimal place. Here are a few tips to help you get the most out of your investments and reduce food waste due to spoilage.
- Store potatoes, onions and whole garlic in a cool and dry (and dark, if possible) place away from direct sunlight. This will maximize the shelf life of these vegetables.
- Store produce and fruits in their appropriate drawers in the refrigerator. They are specifically designed to offer ideal environments for fruits and veggies.
- Store milk, cheese, yogurt and other dairy items away from the door. While that gallon of milk fits nicely on the door, it’s actually going to spoil more quickly because of the temperature fluctuation when the door is opened and closed. The door is ideal for condiments and dressings that are less perishable.
- Store beef and other proteins in the coldest part of the refrigerator—usually the back.
- Check the temperature of your refrigerator. The colder the better, so long as it’s not freezing things. I keep my walk in refrigerator at work at 33°F. This maximizes the shelf life of all my products—especially the expensive beef I often have on hand.
These are just a few tips to help you maximize shelf life on your products and minimize waste.
Start your day with a protein punch eating Beef and Egg Breakfast Mugs: A great way to use up beef leftovers 🙂