Where you place foods in your refrigerator and how you package them can save you from having to throw them out before their time. Dairy products, such as yoghurt and milk, keeps best on the upper shelves where the temperature is most constant, according to Cooks Illustrated.
Some of this advice we’ve mentioned before in our proper food storage guidelines post, like keeping meat in the bottom section of the fridge because it’s coldest there, and storing veggies in the crisper drawer — away from ethylene-producing fruits like apples.
Food52, which cites the tip, also rounds up several other smart bits of storage advice, such as not storing eggs in the door, even if your fridge tries to trick you with egg storage containers there. The door is the warmest part of the fridge, so keep eggs in their cartons on a shelf instead (any shelf will do).
There’s also lots of advice on how to wrap specific foods, like mushrooms and cheese, and this interesting method of freezing fish:
For the best results, use the ice-glaze method provided by the National Center for Home Food Preservation: place the unwrapped fish in the freezer until completely frozen, dip the fish in near-freezing ice water, and place it back in the freezer to harden. Continue with this process until a uniform cover of ice is formed, then place the fish in a freezer bag for storage.
If that’s too much work, just wrap fish tightly in foil, plastic or moisture-proof paper before freezing.
Check out the food storage guidelines below or share your own tips in the comments.