How to Make the Best Use of Your Fridge

Storing food in your fridge can be quite puzzling at times. So here are a few tips that would help you make the best use of your fridge and preserve your food longer.

You should clean your refrigerator at least once every week.You should not keep open tins in your refrigerator. It's because normally most of the foods are slightly acidic in nature. When you leave open tins and cans in the fridge, this acid can react with the metal and the air and turn your food metallic in taste. You should put your leftover tinned food in a separate clean container, cover it with a lid or a cling film and then label its contents and put the date.You should also wrap any other foods that are not properly sealed with a cling film or keep them in a polythene bag before you put in the fridge. Also keep all the jars and bottles properly lidded. The water in your foods can evaporate and form ice and frosting in the fridge.Store all the raw meats either in the freezer or along with raw vegetables in the bottom shelves. Keep all your ready to eat foods such as sandwiches and cooked meat products above it. This would stop any bacteria from the raw foods contaminate other ready to eat foods. Keep everything wrapped properly.Also you should not overload your refrigerator. Leave plenty of space for proper air circulation.Regularly check and make sure that your fridge temperature stays between 1?C and 4?C.Also vacuum your fridge's condenser coils at least once every year. Pull out your fridge away from the wall or (in some models) clean it from under the fridge. It will make sure that your fridge will run shorter cycles.

Your fridge is your Kitchen's life-line, if you want it to last longer and work efficiently better, you will need to regularly take care of it. It's really not a big ask if you can change your habits.

You can read more interesting tips about safely cooking and storing your food on Carlton Training's website.

Emma is a professional in the adult training industry working for the number 1 training provider in the UK: Carlton Training. She is happy to help you find your way and give you advice. Rate this Article

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Emma Phelps has published 3 articles. Article submitted on March 26, 2013. Word count: 343

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Osso Buco with Risotto Milanese

This meal is a classic. The pairing of the rich tomato based sauce of the veal shank perfectly complements the simplicity of the saffron risotto. It is a meal that both impresses and pleases guests. This is the only time that you will see Risotto Milanese as a side dish.



We enjoyed this with a bottle of NK'MIP Cellars 2009 Merlot, a VQA wine from the Okanagan Valley. It was delicious.



Happy Easter!



Veal Osso Bucco          adapted from The New Basics Cookbook by Julee Rosso and Sheila Lukins



1 - 2 tbsp. olive oil

2 veal shanks

sea salt

freshly ground black pepper

1/2 c. diced sweet onions

1 large clove garlic, chopped

1/4 tsp. dried oregano

pinch dried thyme

pinch dried rosemary

1 c. homemade beef broth

1 c. San Marzano canned tomatoes with a little of the puree

1/2 c. dry white wine



Heat olive oil in a cast iron Dutch oven. Season the veal shanks with sea salt and freshly ground black pepper and sear on both sides. Remove from pan and set aside.

Saute onions, garlic and herbs until softened. Add wine to deglaze pan scraping up all the tasty bits from the bottom of the pan. Add tomatoes and beef broth. Bring back to a simmer, cover with lid and gently simmer for 1 1/2 - 2 hours. The veal should be 'fall apart' tender.

This can be made the day before or earlier in the day for an easy dinner preparation.



Risotto Milanese



1 tbsp. olive oil

2 tbsp. finely diced shallots

pinch of saffron

approx. 1 c. chicken of pheasant stock

1 c. arborio rice

2 tbsp. grated parmesan cheese



Gently heat olive oil in heavy pan and sweat the shallots. Add rice and stir to coat it completely. Heat stock and add pinch of saffron to hydrate it. Gradually add the stock to the rice. When the stock has been absorbed add more until the rice is cooked. The rice should be cooked but still chewy. Do not overcook. Grate parmesan over and mix. Serve immediately with more parmesan, if desired.

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