Have you probably noticed that products stored in the refrigerator dry much faster than usual? This is due to the fact that the air in the refrigerator is always dry and evaporation in dry air is accelerated. Drying is usually accompanied by a deterioration in the quality of the product. To prevent this, the product should be stored in a tightly closed container. In addition, storing food in tightly closed containers, on the one hand, avoids contact between unprocessed and prepared food, which is very important in preventing poisoning, and, on the other hand, prevents the product from producing a strange, unusual odor. It is equally important to properly prepare the products for storage. Only put them in the refrigerator after they have cooled down. Hot products violate the thermal regime of the refrigerator, while accelerating the growth of moisture.

    If you are short of time, it is best to use water to quickly cool the food. Pour cold water into a large container, such as a large sink, where you can place a pot or other container with hot product. When storing various products in the refrigerator, certain rules must be followed. For temporary storage (during the day) of meat, poultry can be placed in the refrigerator compartment. It should not be wrapped in polyethylene and other films that are poorly permeable to moisture and air, but in parchment paper. Baked or cooked, it can be kept in the refrigerator all day. The meat will not dry in the refrigerator and will stay fresh longer if it is smeared with vegetable oil on all sides.

    How to properly divide food into refrigerator compartments? Before closing the refrigerator door, think about moving the product to another compartment before it's too late. Due to the free air circulation in the refrigerator, different temperatures are set in different zones: from 0 ° C directly below the freezer to +8… + 9 ° C at the bottom of the refrigerator. Fresh meat, poultry and fish should preferably be placed on the top shelf for temporary storage. Cheese and butter are also best preserved here. Fruits and vegetables are stored in the lower part of the refrigerator - in special containers under glass. Marinades are good to store on the bottom shelf. Wines, juices and mineral waters are best stored at a temperature of + 4 to + 8 ° C in a special compartment on the refrigerator door. It should be remembered that excessive cooling of some products can affect their taste.

    Duration of food storage in the refrigerator

Sandwiches with sausage, ham, fish - 3 hours

Minced meat - 6 hours

Cabbage stuffed with meat - 6 hours

Cakes and pastries with cream - 6 hours

Cutlets - 12 hours

Pancakes with meat or cottage cheese - 12 hours

Salad - 12 hours

Milk - 20 hours

Cream - 20 hours

Boiled meat - 24 hours

Sausage - 24 hours

Dumplings - 24 hours

Fish - 24 hours

Kefir - 24 hours

Cottage cheese and cheeses - 36 hours

Semi-finished meat - 36 hours

Roast meat and fish - 48 hours