1,524 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Good fridge management

We all have a fridge at home – it's an indispensible part of the kitchen and so much a part of the furniture that we tend not to pay it much attention. But often, out of habit, we don't use it properly. Here are a few tips to help you get more from your fridge.

29 K 4.4/5 (21 reviews)

Last modified on: April 19^th 2011

For this post: Comment Follow Ask me a question Send to a friend

Good fridge management

Temperature

We often place too much trust in the temperature inside our fridges, saying, “It's cold enough” , but this is something that should be checked at least once with a thermometer.

The correct temperature inside a fridge should be around 6°C (43°F), in any case, never above 8°C (50°F), otherwise food will not keep so well, or not keep at all. Adjust the thermostat to produce this temperature and modify it according to the season, as the fridge needs to be colder in summer than in winter.

The temperature inside a fridge is not even. It is colder near the top (where the cold is created) than at the bottom. So put at the top everything which needs to be kept really cold, such as dairy products, and at the bottom things like fruit and vegetables that don't need to be kept as cold.

Hygiene

A fridge should always be kept very clean as it is in contact with all our fresh food, so it needs to be cleaned thoroughly on a regular basis (every few months). This means: unplug it, empty it completely and clean the inside with a sponge and detergent.

When you come back from shopping, don't put all the food wrappers straight in the fridge, as they are not always very clean and slow down the cooling process. It is better to “undress” everything before putting it the fridge: take yoghurts out of their cardboard, unwrap fruit, etc.

Similarly, don't put dirty vegetables, such as carrots and mushrooms straight in the fridge, but wash and prepare them first.

A few things to avoid

Putting something in the fridge to cool it down: this will start the fridge motor, and consumes energy needlessly. It is better to allow things to cool to room temperature, and only then put them in the fridge.
Leaving the door open between getting 2 or more items out: the fridge starts to warm up rapidly once the door is open, and only cools slowly when it is closed again. You should reduce to a minimum the time the door is left open.
Putting a dish in the fridge without covering it: smells can be transferred from one food to another and your dish could take on a very odd smell, or pass its smell on to something else, or both.

Better kept out of the fridge

Eggs: there's no need, they keep quite well at room temperature.
Tomatoes: they lose all their flavour.
Strawberries: they lose their flavour when cold, but will regain it on returning to room temperature.
Naturally matured cheeses: they lose their flavour but will regain it on returning to room temperature
Oil: may well turn solid.
Vinegar: keeps well at room temperature.

In the fridge, but beware of…

Fruit or vegetables in a sealed or knotted plastic bag: they will soon create a humid atmosphere and will rot very quickly. It is better to open the bag, or take them out.
Herbs: There's no need to stand the stems in water on the windowsill, it doesn't help. It's better to wrap the stems in damp absorbant paper then put them in the fridge in a plastic bag.

Lasts posts

Oven height

When we put a dish or cake in the oven, we naturally tend to put it on the middle shelf, and that's what we usually do. But in some cases, this position and height can be a little tricky, so let's find out why.
October 8^th 20251,1385

The importance of sieving

In recipes that use a fine powder (flour, powdered sugar, etc.), you'll often see the advice to sift before using it. To sift is to pass the powder in question through a sieve (a very fine strainer) before incorporating it into your recipe. It's often advice, but is it really useful?
September 3^rd 20256,7363

The grease spray

As soon as you have something in a recipe that sticks to the mold, the question always arises as to how difficult it is to remove from the mold. There's nothing more frustrating than breaking your cake when unmolding it, because part of it has stuck in the mold. The classic way to avoid this is...
August 26^th 20256,1705

Cake moulds

When we make a cake, or a cake of the same rectangular shape, we usually take out our usual mould and tell ourselves that the recipe is anyway "for a cake", but is it really that simple?
August 25^th 20256,2845

Thinning out herbs

If you need to add a long-stemmed herb (tarragon, mint, verbena, thyme, etc.) to a recipe, you'll probably only need the leaves and not the stem, so you'll need to remove the leaves. Leaf removal means keeping only the beautiful leaves, and eliminating the ugly stems and leaves, but how do you do...
August 8^th 20254,4295

See all posts Random post RSS feeds

Other pages you may also like

Artichoke stalks

When preparing artichokes for cooking, you may well already know that we often need to remove the first round of leaves, if they are tatty or dirty, as well as the inedible stalk. The operative word here is “remove” , rather than “cut off”.
October 25^th 201653 K4.3

Is it really necessary to cream egg yolks?

Let’s try and answer a question that crops up in cookery and patisserie, even if it verges on the existential: do the egg yolks in a custard recipe really need to be beaten until pale, or not?
February 28^th 201843 K4.3

Stand mixer tools

Whether we call it a stand mixer, food processor, or simply refer to it by brand (Kenwood, KitchenAid, etc.), this machine is a valuable tool for amateur cooks, bakers or pastry chefs like ourselves. All these machines come supplied with 3 different tools. Let’s take a look at their names and...
November 2^nd 201937 K4.5

Choosing a chopping board

It's a no-brainer, surely? If you want a chopping board, just find a piece of wood, and Bob's your uncle! You can happily chop away with a knife and not damage the table or worktop. But in reality, it's a bit more complicated than that. You need to be careful what you are buying, in particular the...
May 8^th 201250 K4.6

Rosemary in recipes

Rosemary, as I’m sure you know, is a culinary herb, one of the famous French "herbes de Provence", and is very effective in bringing a real taste of the Mediterranean to any dish. The classic way to use it in a recipe is to add a sprig or two and leave it in during cooking as a way of...
April 18^th 201823 K4.7