Hello, this is Amanda.
I’m going to talk about the fridge today.
Few years ago,
I was filming in a studio that I rented out,
at that time
The studio left me a memory full of odor.
When I opened the fridge of the studio,
it was so dark inside.
There were so many ingredients in it,
I also remember that there were so many different foods in there,
and it made a new different odor altogether.
It was such a memorable day.
It was a disaster.
So, I hope everyone takes care of their fridges,
and keeping your fridge tidy and clean
not only makes you feel good when you’re cooking,
but it also can prevent food from going bad or germs growing,
and make you feel safer when you cook.
How should you organize what’s in the fridge?
The temperature in the fridge is not even.
The temperature is higher near the door,
and lower at the back.
So, when you decide where to put your food,
you have to take this into account.
Since it’s warmer close to the fridge doors,
it’s better to put food that you plan to eat quicker,
such as milk, butter, cheese
and mayonnaise.
The more it is at the back of the fridge, it’s colder,
it’s good to put food
that you have to keep in the fridge longer
such as sauce in jars.
Another thing to pay attention to
is that you should not put food touching the walls of the fridge.
It’s too low in temperature,
so, the food might get frozen.
Also, filling up the fridge too full is not too good.
The principle of a fridge keeping itself cool is to circulate cold air,
so, if there is too much stuff inside,
the cooling system might not work properly.
And the categorization of food
is done following these three rules.
To the height of your sight,
put what you use the most regularly or what has to be gone first.
For example, it’s the second shelf that matches my sight,
so, I put things that I use regularly and ingredients that need to go quickly.
Ingredients in such jars need to be organized to their height.
Or the jars at the back will get forgotten.
Also, there is space for fresh food in fridges now.
I tend to be careful when using this space as well.
To the amount of moisture of fruits or vegetables themselves,
such as apples, lemons, or cabbages,
ingredients which share similar traits,
I put them all together.
Also, vegetables that contain much water
and tend to dry quick such as coriander,
get a zip back out like this,
and put kitchen paper in it.
It is to keep a good airtight state with consistent moisture levels,
to extend the storage.
You can use vegetable containers like this.
A freezer is easier to organize compared to the fridge,
all food just needs to be well kept airtight.
These kinds of bags need to be upright to store,
and it saves space and is easy to take out.
Lastly, the thing that is the easiest to miss.
You have to store cooked food and raw food separately.
It’s good to wrap cling film on cooked food like this.
Raw fish and meat need to be sealed well too,
not to contaminate cooked food.
For containers and more tips,
containers seal very well,
and you can use them multiple times.
You can stack them up, so you can save space as well.
And it helps the inside look more organized.
Zip lock bags seal very well, too.
They can be used repeatedly for some limited time.
They save space as well.
Plastic bags seal alright,
and they cannot be used repeatedly.
I don’t recommend using them when you freeze food.
Kraft envelopes are the best for storing mushrooms.
Mushrooms are easy to go bad
in a sealed environment.
The kind of craft envelope absorbs moisture and lets air through.
And it’s eco-friendly as well.
Cling film is a must.
It’s easy to use and prevents the smell of food from leaking.
Aluminium foil doesn’t seal.
However, it’s useful when you freeze.
For example, when you have to freeze meat,
by wrapping them up in aluminum foil then sealing,
you can prevent the moisture from drying out from the meat.
It keeps the freshness from freezing.
The things that I showed you today
were actually the basic tools that you all have in every household.
To be honest, there are so many different
fridge organising products other than those.
It’s hard to talk about the extra stuff today,
but I’ll talk about those in detail next time if I have a chance.
Also, there are some more useful tips.
It is about how to extend
the period of storage of food.
First, if you bought a lot of meat at once,
you can portion it then freeze.
By doing that, you can avoid repetitive freezing and defrosting.
And you can use the aluminum foil then seal the tip
that I mentioned earlier.
Putting a piece of kitchen paper in zip lock bag
can be used when you store vegetables with high water content.
I stored spring onions in a container with kitchen paper in it,
and this is the same principle.
Frozen food for example, frozen dumplings,
don’t put them back as you ate,
since unsealed packaging
dries out the surface of dumplings,
so, freeze them after sealing the bag.
As it is the season for mitten crabs now,
if you didn’t finish all the crabs, put them on a plate like this
don’t stack them up,
then put a towel after soaking it in water
then squeezing the water out,
then you can put them in the fridge.
You can keep them fresh for as long as 3 days.
The last tip won’t be used as much,
but it is worth mentioning.
If you purchased a wine with bitter taste,
put it in a fridge
and it won’t be that disappointing to drink.
Common mistakes using the fridge.
And lastly,
I’ll go through some common mistakes
using the fridge.
Bread is not recommended to be stored in the fridge.
For bread, the same as meat,
wrap it in aluminium foil
then put it in a zip lock bag.
Then you can keep the texture after defrosting.
If you keep chocolate in the fridge, the fat will be separated,
and it’ll lose its soft texture.
You can just store it in a cool place.
Tropical fruit such as papaya and pineapple
don’t have to be stored in the fridge.
Especially, banana skin goes dark if stored in a fridge.
Nuts oxidize if you keep them long at room temperature,
to taste like oil,
so, you have to put them in an airtight container
and keep them in the fridge.
Oyster sauce, especially the good ones,
contain high protein
so, it’s easy to go bad.
You have to keep them in the fridge after opening them.
Root vegetables such as
onions, ginger, and potatoes
don’t have to be stored in the fridge.
You can store them in a cool, airy place.
This is all for today’s video
and I hope this video was helpful.
I hope everyone’s fridge is tidy and clean.
So that you feel good
and be safe when cooking.
If you liked me or my video,
don’t forget to subscribe, like and turn the notification on.
If you want to watch anything on my channel, please leave a comment down below.
If you liked me or my video
click here and subscribe.
I’ll be updating every week, so, see you next week! Bye!