The critical thing to consider when organising your fridge is to not block the air ducts as this can accidentally freeze items. Keeping them unobstructed means a more consistent airflow.
Items stored on the upper shelves often get forgotten – this is a good place to start organising.
Meats and seafood should be placed on the bottom shelf to avoid dripping. Portioning meat by meal size and freezing will free up a surprising amount of fridge space.
Milk keeps well in the freezer – if it’s in a plastic bottle, make sure to tip a little out and store it upright as the liquid will expand slightly. Defrost in the fridge, not at room temperature.
Not all freezing is created equally – some Fisher & Paykel fridges have variable temperature zones that switch between temperatures to suit changing needs. If you have it, leverage this flexibility.
If you find you have too many items, food donations can go a long way to helping those in need during this time.
If you are finding yourself storing fresh produce outside the fruit and vegetable bins, make sure they are well covered.
Humidity is something most leafy veggies like, so if they’re going into the main refrigerator compartment then put them in a container with a damp cloth or paper towel on the bottom. Replace the damp cloth if you’re seeing condensation on the container or produce or unseal the lid slightly.
For fruits, store in a vented container or paper bag. They’re fine to be stored in slightly lower humidity.
Start with a stock take. Using up any items that are more than six months old, and throw away any that are older than 12 months. Often there are things at the back of the freezer that get forgotten over time.
Portion bulk items before you freeze. That way you won’t have to cook all six sausages in the pack for a meal for one. If you’re portioning things, try to flatten them out so they can be stacked in the freezer.
We like to divide the freezer into zones, storing similar items together. Not only does it organise the freezer, but it lets you see at a glance when you’re running low on something.
Store meats and seafood on the bottom shelf to avoid dripping and cross contamination with other foods.
Store fresh fruits and vegetables in the produce bins. Or, if space is limited, follow the tips for veggies and fruit above.
Mind the air ducts – that’s where the cold air comes from and can freeze some sensitive items.
The refrigerator door is the most opened door in the home. Try not to store milk and cream here, as the fluctuation of temperature will make it go off faster. It is best left for items that don’t spoil.
Interestingly, items on the top shelf or in the middle door shelves often get forgotten about. Do a stock take and use up and items that are almost finished and discard items that are past their best before date.
Store mushrooms in a paper bag in the main refrigerator compartment. The paper bag will allow them to breathe, and by not storing them in the produce bins the bags won’t become soggy.
