| Take a look inside your fridge. And I do mean a really good look. This time I don't want you to look for out of date products, or for improperly sealed foods. Just look around -- as if you were seeing the inside for the first time. There is a good reason that refrigerators are built and designed the way they are. Most of us ignore that -- we hardly ever read the booklet that comes with it. Let's do Basic Refrigerator 101! The most important 'accessory' is a refrigerator thermometer. Every supermarket sells them and for about $2 it can be the best investment you can make. Put it in the middle of the unit, not on the door and not way in the back. The temperature should be around 38 degrees and never over 40 degrees. Check it at least once a week. Proper air circulation is critical for proper refrigeration. Look carefully to see where the air vents are and don't block them. Think back to the last time you purchased chopped meat in the supermarket -- the outside of the package was bright red, but the inside was brown. That happened because the inside didn't get properly cooled or the temperature inside wasn't maintained at 40 degrees or lower. The same thing happens in your refrigerator! Don't jam pack the refrigerator as you do your pantry. Be sure there are spaces between products. Not only will you help your compressor work better; you will probably find it easier to find things. Next to my refrigerator is a Sharpie. One of those markers that will write on anything! Before I put my groceries away after shopping, I write the expiration date in BIG letters -- where I can easily see them. Your refrigerator can only do so much to keep foods fresh -- you've got to take responsibility and be sure to consume foods in their prime. Most of the volume of products in your refrigerator is stored on the shelves. Use this area for the products that are most sensitive to temperature changes. Crispers are for fruits and veggies -- and be sure to always place a clean absorbent paper towel on the bottom. Not only will it make clean up easier, but it will also absorb any excess moisture and help keep the produce fresh. Change the towel once a week. Many newer model refrigerators also have 'specially designed' compartments for cheese or meats. While it might seem obvious, do use them for the products they are designed for. The air circulation and temperature settings are perfect for those products. The door shelves are the most convenient; but also the area that is the warmest. Be sure NOT to put highly perishable foods there. It's designed for salad dressings, beverages [not milk], and condiments. Every time you open the door, these products' temperatures immediately change as the kitchen's air hits them. Be sure to check these products often and carefully, as they are likely to spoil the fastest. And you know that egg holder that came with your refrigerator? Throw it away! Eggs should always be kept on a main shelf and in their original containers -- they need to breathe, that's why there is a little 'air cell' below each egg as well as air holes in the container. Keep your refrigerator clean -- and I do not mean a once a year spring clean up. At least once every season, empty your refrigerator and give it a thorough cleaning. Although the temperature is below 40 degrees, some bacteria can still survive and create food safety problems. Take the shelves out and wash both sides thoroughly with hot soapy water. Many refrigerators now come with spill proof shelves -- a little ridge that captures and holds spills. That is a perfect place for bacteria to grow. Make sure that you scour that little ridge thoroughly once a week and immediately after every spill. A cool clean refrigerator can help you get the most value, freshness, taste, and nutrition out of all your foods. New refrigerators are being developed that can keep track of inventory and ordering, separate temperature controls for each internal area, and even one that connects to your computer and places reorders automatically. That's just months away. But as of yet, no one has figured out one that can clean itself! For now, that is still a job for you and me. | 
