If you just stack anything wherever it fits, you’re probably not fully utilizing your fridge’s potential for freshness, as there’s actually fridge organization tips that will keep your food fresher, longer.
Everyone has their own methods, but these tips seem to make the most sense for most US fridges.
Some of these you probably already know — like obviously the veggie drawer — but others might not have thought of keeping cooked food in the middle of the fridge.
Check out the tips and organize accordingly to keep your food ultra fresh. Or don’t. Live your life:
Milk and other dairy products should be stored on the top shelf, in the back where the fridge temperature is most consistent. Same goes for salad dressings and jams.
With the door being opened and closed a lot, it can be one of the warmest parts of the fridge. Butter and soft cheeses like brie, or goat cheese can go on the top of the door without going bad.
If you’re refrigerating leftovers, or any cooked food, it’s best to keep them in the middle shelf. This also goes for any open canned food. You could probably sneak in your eggs in the middle shelf here.
Let’s not forget this part of the door, as the middle should belong to your condiments and pickles.
Deli meats. Period.
The bottom shelf is reserved for uncooked meats, such as seafood and poultry. Wrap it up in plastic, or foil and make sure nothing’s dripping out.
You probably already knew this one, as most of the drawers have pictures of fruit and veggies, letting you know that, duh, you use it for fruits and veggies. The drawers allow air to flow around the food, and keep them fresh.
Last and not least, bottled products go on the bottom door compartment. Considering the way it’s built, you probably instinctively did that anyway, because that’s where they fit best.