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thedrawer.Thekeyistomaximizeit,uptojustbelowthe
point that moisture would start beading up on the
vegetables’surfaces.
To give you an idea of good refrigerator storage
organization, allow me to take you on a little tour of my
fridge.Here’swhatyou’llusuallyfindthere:
TheMainCompartment
TheTopShelf
• Ready-to-eat prepared foods . Roasted red peppers,
jarred tomatoes, a can of white asparagus, sun-dried
tomatoes.
• Ready-to-eat condiments that I don’t use too often.A
variety of Chinese bean and chile pastes, curry paste, a
half can of coconut milk, cans or jars of tahini, harissa,
tomato paste, chipotles in adobo, olive tapenade,
anchovies.
• Pickledproducts.Dillspearsandchips,bread-and-butter
pickles,ramps,jalapos,capers,olives.
• Fridge-friendly fruits like apples, oranges, berries,
melons,andgrapes.
TheMiddleShelf
•Leftoversinsealedcontainers.Leftovermacandcheese,
a few pieces of roasted chicken, my dog’s food, braised
asparagus,pizzasauce,salsa.
• Cheese (in its original packaging or wrapped in
parchmentandstoredinasealedbaggie).Ahalfhunkof
goat’s-milkGouda,crumbledCotija,homemadeAmerican