How to organize your refrigerator
People’s need to preserve their food for a long time had begun many centuries ago. Depending on the era and the evolution of civilization, man has invented various ways of preserving food that are still used today such as salting, drying, preserving in sugar or alcohol, fermentation (cheese, yogurt, beer, bread), and smoking. If a refrigerator breaks down call – επισκευή service ψυγεία.
Over time, humans have discovered that food can be stored for longer periods of time when temperatures are low.
So the first refrigerators appeared and were called freezers. They were essentially wooden food storage cabinets and used ice columns to hold food. However, their cooling capacity lasted until the ice melted.
The development of technology and the use of electricity changed the image of refrigerators once and for all. The first attempts to build a radiator made in the late 19th century, while the first electric refrigerator was invented in 1914 and was based on the installation of a heat pump.
Over time, refrigerators evolved to their current form. Now they also have a freezer. Some models have a built-in faucet for water or ice making, No frost system so that you never defrost, they are small, large or very large, easy to clean, and quiet while they are more environmentally friendly compared to their original construction.
Thanks to the current form of refrigerators, food preservation has become easier. You can preserve food in all its forms, raw, cooked cheeses, dairy fruits, and vegetables from one week to one month in storage.
You can keep food in the freezer for up to six months. In order for the refrigerator to be properly maintained and operated, the food must be placed according to the specifications set by the manufacturers.
After all, there are not a few times when the bad placement of food and the misuse of the device spoil them faster. Even the best refrigerators need your help to function properly. The most important thing is to use your refrigerator shelves in the right way.
The most common use of the freezer is to store food for a long time, up to six months. Cheese, cold cuts, fruits, pastries and vegetables, meats and fish, even cooked food. The secret is to organize them in such a way that you do not consume too much energy. Pack food in bags and containers suitable for freezing and place them as close to each other as possible. It would be well not to overload the shelves, to circulate the icy air more comfortably.
At the bottom of the refrigerator there are, in almost all appliances, special drawers which are intended for the storage of fruits and vegetables. There the temperature and humidity are ideal to remain fresh and unchanged for a long time. It would be good not to put fruits and vegetables together because some fruits release substances that are harmful to vegetables and make them rot quickly. If your refrigerator does not have separate drawers, then it would be good to keep your vegetables in bags and be careful not to touch the back of the refrigerator because they will turn black.
At the door of the refrigerator, you definitely put all the fine packaging, milk, juices, soft drinks, water and wine. You probably put the eggs on the special shelf of the door and somewhere you squeeze some mustard. However, door seats are not for everyone. The refrigerator door is its hottest spot and combined with the fact that it keeps opening and closing is definitely not the right place for vulnerable products. The refrigerator door is ideal for long-lasting foods, jams, mustard and various other spreads. Also, beers, soft drinks and generally foods that do not spoil.
The upper shelves have the most stable temperature of the refrigerator. There it is good to store cooked foods, cold cuts or products that must be kept in the refrigerator after opening their packaging since of course you transfer them to a sealed container.
On the middle shelves place cheeses, dairy eggs, milk, juices and bread. This is because the temperature there is relatively stable and ideal for sensitive products.
Low shelves are the coolest part of the refrigerator. This includes fresh meat, chicken, and fish that you will use in a short time. If you want to eat them later, you have to put them in the freezer. At the same time, it is good to put such foods in the lowest part of the refrigerator so as not to contaminate other foods with raw meat liquids that may drip on them.
The best tips for your refrigerator
We will start with the basics because it is worth remembering that some foods are kept at specific temperatures and humidity levels. Bacteria start to triple from 4oC and above and freeze at 0oC, so it is good to keep the temperature constant at 4 degrees, or even better at 2.7, to delay their growth. It is equally important to keep this temperature constant and not to forget the refrigerator door open for hours, or to open and close it recklessly, especially during the hot summer months.
2. Proper storage
It is important to remember not to overfill the refrigerator. Instead, we must leave gaps so that air can circulate freely between the stored food to create a uniform temperature. The abrupt filling of the refrigerator does not do any good to food.
3. Vegetables and fruits
At the bottom of the refrigerator, where the humidity is low. It is good to remove the plastic wrappers, if any, and to wash them before arranging them.
Caution: vegetables that have come in direct contact with the soil (onions, leeks, lettuce, carrots, beets, etc.) are packed in bags and do not place them in bulk around other foods. After washing, the salads are kept in containers between absorbent paper towels to keep them fresh and crisp. Fresh herbs should be wrapped in kitchen paper and placed in refrigerator bags.
4. Raw meat and seafood
We place them on the bottom shelf so that they do not drip.
5. Dairy and cold cuts
Down and back, in the coolest part of the refrigerator because they spoil more easily. We keep the cheeses separate in utensils that close airtight.
6. Excess food
On the middle shelves for up to four days closed in suitable utensils that close airtight. It is a good idea to tag their contents and their storage date.
On the middle shelves closed in a bag, or in its packaging.
8. Juices, beers, eggs, soft drinks, pickles, and generally preservative products
On the shelves of the refrigerator door because they better withstand temperature fluctuations.
9. Potatoes, onions, and garlic
They have no place in our refrigerator.
Some more tips…
- We never put hot food in the fridge because it will drop its temperature, endangering other foods. We wait for it to come to room temperature first.
- The transparent storage utensils help us to see what foods are left to the earlier consume and throw away less food.
- Before we prepare the next shopping list, take a look at the fridge and arrange it again, bringing a little further the older foods that are “hidden” in the back and are closed in bags.
Clean the cooler
It is important to clean the inside regularly, emptying, and washing the door, drawers, and shelves.
What we will need
- Kitchen sponge
- Multi-purpose disinfectant spray
- Dish washer liquid
- Kitchen towels
- Kitchen roll
- Old toothbrush (optional)
- Microfiber absorbent towel (optional)
How to clean it
- Empty the fridge, check all the food, throw away, or recycle the expired and damaged ones and place the rest in groups on the counter to arrange them more easily.
- We take out shelves, drawers and anything that is easily removed from the inside to be washed.
- Wash the shelves and drawers in the sink or bathtub in hot water and dish soap. Rinse and allow to dry.
- We clean the inside of the refrigerator: We spray walls, shelves that have not been removed, and the hose that is at the point where the door closes with a multi-purpose disinfectant spray. Wipe with kitchen paper or a soft cloth. Rub with the soft side of the sponge any stains that have dried and with an old toothbrush the most difficult spots. Alternatively, make a solution of water, vinegar and soda, dip a soft cloth in it and pass all the surfaces you want. Finally, wipe the surfaces with a dry cloth.
- Put the dry -now- shelves and drawers back in. If necessary, wipe them with a cloth, because if they are still wet they will create moisture inside the refrigerator.
- We pass the jars, bottles and utensils with a wet kitchen towel, or with a microfiber cloth before putting them back in the fridge, to make sure that there are no food residues or sticky spots left on them.
- Clean the outside of the refrigerator : Wipe all external surfaces with a soft cloth dipped in a solution of soapy water, or a solution of vinegar and soda and well squeezed. Dry with kitchen paper or a dry towel. Find service solutions on 24gr.gr.
- In addition to general cleaning, there is also local cleaning when the need arises. Never spray detergent directly on the inside of the refrigerator when it contains food.
- To clean locally, apply a small amount of detergent on a soft cloth, wipe the surfaces and then wipe with a damp cloth. For stubborn stains, use baking soda and hot water. Dip a soft cloth in warm water, sprinkle with baking soda and spread it on the desired areas. Rub and wipe.
- For fingerprints and stains, pour a few drops of olive oil on kitchen paper and rub lightly.
- To dispel unwanted odours, place special deodorants in the refrigerator, either a saucer with ground coffee or half a lemon.
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