It can never be said too often – the golden rule of cooking is organisation! And the same thing applies to food storage. Equipped with clean, practical and properly-adapted containers, you’ll be able not only to refrigerate food but to freeze it too. Read on to find out more.
Specially-made containers that are totally resealable.
As you know, when it comes to food storage, air is the enemy. That’s why it’s vital to choose glass or plastic boxes and containers that can be easily and completely resealed after each use. You can use them for storing raw ingredients (having removed the packaging), as well as for cooked dishes that you can then store safely in the fridge or freezer. To make your life easier, opt for stackable, multi-purpose containers that can go from working top to fridge to microwave, before being whizzed through the dishwasher.
Always remember that animal products are particularly sensitive. Never refreeze or re-refrigerate them, and clean both your fridge and your freezer on a regular basis. Once defrosted, cooked food, meat and vegetables must be eaten and should never be refrozen.
Crisper drawer: 6/10°C
Cold zone (above crisper drawer): 2/3°C
Cool zone (above cold zone): 4/6°C
Fridge door: 6/10°C