The food lab better home cooking through science ( PDFDrive ) 81

the drawer The key is to maximize it, up to just below the point that moisture would start beading up on the vegetables’ surfaces To give you an idea of good refrigerator storage organization, allow me to take you on a little tour of my fridge Here’s what you’ll usually find there: The Main Compartment The Top Shelf • Ready-to-eat prepared foods Roasted red peppers, jarred tomatoes, a can of white asparagus, sun-dried tomatoes • Ready-to-eat condiments that I don’t use too often A variety of Chinese bean and chile pastes, curry paste, a half can of coconut milk, cans or jars of tahini, harissa, tomato paste, chipotles in adobo, olive tapenade, anchovies • Pickled products Dill spears and chips, bread-and-butter pickles, ramps, jalapos, capers, olives • Fridge-friendly fruits like apples, oranges, berries, melons, and grapes The Middle Shelf • Leftovers in sealed containers Leftover mac and cheese, a few pieces of roasted chicken, my dog’s food, braised asparagus, pizza sauce, salsa • Cheese (in its original packaging or wrapped in parchment and stored in a sealed baggie) A half hunk of goat’s-milk Gouda, crumbled Cotija, homemade American cheese slices, sharp cheddar, a big hunk of Parmesan, Gorgonzola • Eggs in their carton If it takes you more than a couple of weeks to go through a carton of eggs, store them on the back of this shelf, where it’s a little cooler to maximize shelf life Otherwise, you can keep them in the door (despite what anyone tells you) They’ll keep for at least a few weeks, even in this relatively warmer environment • Cold cuts and sandwich bread Martin’s potato rolls, Arnold multigrain bread Sliced sandwich bread will keep fine in the fridge However, lean breads like baguettes or Italian-style breads should be stored at room temperature or in the freezer—the refrigerator will promote staling The Bottom Shelf • Raw meat and poultry, wrapped carefully and on a plate Ground beef, skirt steak, fresh pork belly, Italian sausage • Raw fish, in its wrapper and placed on a tray I buy my fish the day it’s going to be consumed, and you should too—but see the tip here if you must store it overnight • Milk and other dairy products Heavy cream, sour cream, cottage cheese, cream cheese, homemade crème frche, buttermilk The Vegetable Crisper ... go through a carton of eggs, store them on the back of this shelf, where it’s a little cooler to maximize shelf life Otherwise, you can keep them in the door (despite what anyone tells you) They’ll keep for at least a... Sliced sandwich bread will keep fine in the fridge However, lean breads like baguettes or Italian-style breads should be stored at room temperature or in the freezer? ?the refrigerator will promote staling The Bottom Shelf...parchment and stored in a sealed baggie) A half hunk of goat’s-milk Gouda, crumbled Cotija, homemade American cheese slices, sharp cheddar, a big hunk of Parmesan, Gorgonzola • Eggs in their carton If it takes you more than a couple of