Refrigerator Cleaning and Care Tips.
Some people think that the refrigerator is a magical place that keeps foods fresh forever - or at least until mold forms.
Others frantically toss things out after a day in the chill zone.
Who's right? It's a draw, actually, because essentially, no food benefits from storage. And you can't depend on the little gauge (1-5) inside to accurately record the temperature.
Consider buying a fridge-specific thermometer.
We want to eat everything as fresh as you can.
Since we can't tromp out to the garden to harvest for each meal, here are some guidelines for making your fridge function at its best.
Some parts of your fridge are colder than others. The meat
compartment at the bottom is designed to store meat, for example - and
it's the coldest place in the fridge. So put meat there.
Not only is this the coldest area, but if the package leaks, it won't contaminate other foods.
The door is the warmest part of the fridge. This is the best place for non-perishables (sodas), not perishables (eggs).
To keep food from spoiling throughout the fridge, the temperature needs to be between 34 and 40 degrees Fahrenheit.
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About the Author
Tara Aronson is a native Californian. Having grown up in San Diego, she studied journalism and Spanish to pursue a career in newspaper writing. Tara, whose three children - Chris, Lyndsay, and Payne - are the light of her life, now lives and writes in Los Angeles. She also regularly appears on television news programs throughout the U.S.