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• Vegetables, stored in breathable plastic bags or plastic bags with the tops left slightly open Broccoli, celery, carrots, cucumbers, scallions, asparagus, radishes, turnips • Herbs Parsley, cilantro, chives, thyme, rosemary, basil (in the summer) I wash and pick my herbs as soon as they get home, then store them rolled up in damp paper towels in plastic zipper-lock bags The Fridge Door The fridge door is the best place to store frequently used items and those that don’t require the coldest temperature The Top Shelf • Eggs—if you go through a carton within a few weeks • Butter and frequently used cheeses Cabot 83 unsalted butter, inexpensive Danish blue (love it on toast), Brie and other soft cheeses Butter stays slightly softer in the fridge door, which makes it easier to spread on toast If you eat a lot of cheese, you might want to store it here as well, so that it’s not quite as cold when you grab it The Middle Shelf • Condiments in their original packaging or in squeeze bottles if homemade Ketchup, chili sauce, several types of mustard, homemade mayo, Japanese barbecue sauce • Premixed vinaigrettes in squeeze bottles Simple red wine vinaigrette, soy-balsamic vinaigrette The Bottom Shelf • Drinks Whole milk, freshly squeezed pineapple juice, pitchers of chilled tap water, the occasional Cheerwine or Mexican Coke Milk should go on a shelf in the main fridge compartment if you don’t use much, but for daily drinkers, the door is a fine place for it, as it is for juices, sodas, etc The Freezer Everyone, of course, keeps frozen meats and vegetables in the freezer, but it’s also an excellent place to store any heator light-sensitive items that might go rancid In my freezer, aside from meat and veg, you’ll find nuts (which can be toasted or crushed straight out of the freezer); cured meats like salt pork, bacon, and guanciale; dried bay leaves (I buy them in bulk); chicken stock frozen in 1-cup portions; bread crumbs; extra butter; yeast; sausage casings; whole-grain flours (they contain fats that can turn rancid at room temp); and fresh pasta, among other things Here are some tips for better freezer storage: • Keep your vents clear Make sure you don’t stack food against the air vents, or you’ll strain the freezer, greatly reducing its efficiency and efficacy • Transfer meat from its original packaging To prevent freezer burn as well as to freeze the meat as quickly as possible (the faster it freezes, the less damage it will incur in the process), transfer it to flat airtight packaging Best of all is to use a vacuum-sealer like a FoodSaver, which will completely eliminate the possibility of freezer burn Next ... veg, you’ll find nuts (which can be toasted or crushed straight out of the freezer); cured meats like salt pork, bacon, and guanciale; dried bay leaves (I buy them in bulk); chicken stock frozen in 1-cup portions; bread... flours (they contain fats that can turn rancid at room temp); and fresh pasta, among other things Here are some tips for better freezer storage: • Keep your vents clear Make sure you don’t stack food. .. quickly as possible (the faster it freezes, the less damage it will incur in the process), transfer it to flat airtight packaging Best of all is to use a vacuum-sealer like a FoodSaver, which will
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