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Foreword to the refrigerator: an overview of storage systems

We are what we eat. We eat what’s in the fridge. That which is in the fridge can keep all the nutrients and freshness or… lose them during storage and turn from good food into a banal set of calories. Feel the logic chain closing in?

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THINGS THAT DON’T LIE FLAT

Sometimes we are surprised that the prepared dish turned out to be unpalatable, although it seems that we did everything according to the recipe. The reason may be that some products are very easily absorbed by foreign odors and their own taste is worsened by this. For example, eggs, which tend to be stored in open cells, are simply champions in this regard. The fact is that eggs, like you and me, breathe. Through the shell. And they not only absorb extraneous odors – borscht, goulash, smoked meats or fish – but they “breathe out” the carbon dioxide themselves. So it’s best if the egg compartments of the fridge are closed – your omelettes will benefit from this. Eggs should be washed and thoroughly wiped – not before you cook them, but before you put them in the fridge.

All fat and dairy products, especially cheese and cheese-cheese suffer a lot from extraneous odors. They should be wrapped in film or placed in airtight containers, and to the cheese do not forget to add a piece of sugar or a couple of… dry macaroni, which will help maintain the correct level of humidity of the cheese.

Sausage, ham, and fish should not be stored in plastic bags unless they are vacuum-packed. The best ones for them are foil, waxed paper, glass and ceramic containers.

It’s better not to keep chilled meat and dairy products next to each other, just like fish and vegetables: everything will go bad much sooner than when stored “by category”. Meat should ideally be stored either in the fresh food area see below or on the shelf above the fruit and vegetable compartment, where it’s usually coldest. The lower shelves are always the coldest – it’s elementary physics. The door has a slightly higher temperature than the average refrigerator compartment, so it’s not the best place for dairy drinks, though putting milk bottles and kefir packets in there is handy.

Yogurts, sour cream and other dairy products go against the back wall, but not against each other.

There are many recommendations for storing fresh herbs, such as the following: wash and dry herbs, put them in a cellophane bag and provide access to air. Good way, but the second stage, drying, many skip, and in general – to dry herbs properly quite difficult. The latest research says that the most dangerous product in terms of hygiene is washed herbs stored in plastic bags. Bacteria, parasite larvae and other filth feel perfectly well in humid environments. Therefore, it is better to wash the greens before use, and store them as a bouquet, in a container with water, covered with a plastic bag on top.

ProfiCook

THE FRESHNESS ZONE

Some recommendations for storing vegetables are astonishing. For example: “Water-containing vegetables – zucchini, eggplant, tomatoes – should not be kept in the refrigerator, they get stained…” I wonder where the authors of the opus have seen vegetables that do not contain water? The same recommendations say that hard vegetables – carrots, parsnips – can not be kept in the refrigerator. The conclusion is obvious: vegetables do not belong in the refrigerator at all! Of course, this is not the case, otherwise why do even the simplest models have lower drawers for vegetables and fruits with reduced temperature about 0 degrees, while in the refrigerator can be from 4 to 8 degrees and optimal humidity. But of course, in the 21st century it is a sin not to use specially developed technology – the fresh zone. Manufacturers call it differently – the zero zone or different names, which necessarily include the word “frech”. The Liebherr company was the first to develop the BioFresh zone back in 1996 and gave it the name BioFresh. It is optimal if your fridge has not one but two compartments: one with high humidity for vegetables, greens, berries, fruits, mushrooms, cheeses and one with low humidity for fresh meat and fish . In the most “advanced” models, the freshness zone is divided into containers, and the temperature in each of them can be adjusted from 0 to 3 degrees, and the humidity can be controlled by opening closing the shutters of the containers.

DON’T PUT ME IN THE FRIDGE!

This is what many foodstuffs would say if a fridge was bad for them. These are bananas, avocados the cold causes them to darken and lose their already little juices , pineapples and melons, onions, and garlic. All of this is best stored in a dark, dry place in a container that is airtight. Many fruits and vegetables, such as nectarines, peaches, pears, apples, tomatoes incidentally, the same bananas, melons and pineapples , ripen during storage. If you bought hard or obviously unripe fruits, then they have no place in the refrigerator. The thing is that during ripening they emit a special gas – ethylene, which in high concentration promotes rotting of fruits themselves and spoilage of products around them. However, it is a known fact that its effects slow down the germination of potatoes. So if you don’t mind a banana or a couple of apples, put them in a bag with the potatoes and they’ll keep just fine. Some manufacturers offer solutions for storing fruits and vegetables without a refrigerator – special containers in which the right microclimate is maintained, such as the Tupperware container “Freshest”.

Sometimes olive oil is put in the fridge, it is wrong, it will give sediment in the form of flakes and will lose many of its useful properties, degrading its taste. The same applies to honey: it is equally harmful to him and the cold, and heating over 40 degrees.

STORAGE

When choosing utensils for storing food in the fridge, it is important to pay attention to a few points. First, the materials and their quality. It is very convenient when the containers are suitable for both cooking and reheating food in them in the microwave, and for storage in the refrigerator, and it depends directly on the materials. The ideal choice is cookware made of ceramic or borosilicate heat-resistant glass with plastic lids. Ceramics and glass are inert materials, food in these containers can be stored for longer without “suffocating”, flavor and aroma are preserved. In them you can both reheat the prepared foods and serve them on the table. Note that some modern containers have silicone gaskets to ensure airtightness – a sign of quality, but there you need to be careful. Silicone sometimes smells – a signal that it was produced in the wrong way, not suitable for products in contact with food.

If you choose containers for storing food in the freezer and not in the refrigerator, pay attention to the density and thickness of the material the thicker the material, the better and to the maximum fit of the lid. Optimally, if it will be a container designed specifically for freezing food in them, as they are designed with all the nuances have a special shape, prevent the formation of snow inside and sticking products.

Containers made of enameled metal are less convenient and practical, because they can not be used in the microwave, and less safe: if the enamel is chipped, the oxidation products of the “bare” metal can get into the food. Plastic containers are very popular, but when buying them it is necessary to look carefully at the marking, as some types of plastic are not suitable for heating above 60 degrees and can release harmful substances in contact with hot foods and liquids. In these containers can not put a hot dish, they can not put in the microwave. The plastic should not be thin this is often the feature of cheap sets as it tears and deforms easily as a result of temperature changes. For example, after storing the container in the freezer, the lid can “twist” and it will stop closing.

Oursson CG1380S/TC Glass Pro series glass container set

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The three containers with capacities of 0.65, 0.44 and 0.21 liters are fully compatible: you can put them one inside the other or on top of each other to save space. The containers are made from environmentally friendly raw materials which are BPA free. The glass has been subjected to a high-temperature treatment for resistance to temperature variations. The result – the containers can be put in the microwave directly from the freezer. Thanks to the anti-bacterial silicone liner the containers are more hygienic and also completely waterproof and airtight. Dishwasher safe. The glass that the Glass Pro containers are made of is absolutely safe: when the glass breaks, it falls apart into blunt edged shards that do not cause injuries. Containers are made in Korea and sold in original colorful packaging, making them a useful and beautiful gift.

Price: 1170 Dollars.

Zepter

The second point is easy storage. Empty containers should slide easily into one another and a set should be easy to “stack” in the freezer, so flat lids and rectangular shapes are optimal.

SPECIAL MACHINERY AS YOU WOULD DO WITHOUT IT !

Vacuum packaging systems are the last word in food preservation science. If you use it, you can forget about odors in the fridge and food storage time will be 3-5 times longer. Vacuuming systems feature containers that close really tightly, not just tightly. Special pump evacuates air from the package or the container in which the food or any prepared dish is packed.

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John Techno

Greetings, everyone! I am John Techno, and my expedition in the realm of household appliances has been a thrilling adventure spanning over 30 years. What began as a curiosity about the mechanics of these everyday marvels transformed into a fulfilling career journey.

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Comments: 2
  1. Hadley

    This foreword gave a great overview of storage systems in refrigerators. It mentioned different types of refrigeration technologies, storage compartments, and features. However, I’m curious to know if there are any new innovative storage systems or technologies being developed in the refrigeration industry that are not mentioned here. Can you provide more information on the latest advancements or future trends in refrigerator storage systems?

    Reply
  2. William Foster

    What are some innovative storage systems in refrigerators that maximize food preservation and organization?

    Reply
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