A common misconception is that the refrigerator is simply a box of cold air, and you don't have to worry about how or where you store things inside of it.

We often think of our refrigerator as having a single temperature, like 'cold,' but every refrigerator actually has a whole set of micro-climates with warmer, cooler, and more humid zones. You can make this temperature variation work to your advantage by learning which types of food are best suited to each of the different zones.

Provisions for Your Intentional Table from Musette!

Cold Zone: back top to bottom, the area of the shelves at the back of the fridge at the bottom of the door is normally the coldest area at around 33°. Meat, dairy, and produce that is not prone to chilling injury should be stored here.

Moderate Zone: front, top to bottom. The areas at the front of the refrigerator, from the top to the bottom shelves, are generally moderate, with temperatures above 37°. Put eggs, butter, fruits, and vegetables that are sensitive to chilling injury here.

Humid zone: the crisper drawer. Crispers provide a humid environment that helps keep produce with a high water content from shriveling and rotting. However, if the humidity is too high, water can accumulate and actually speed up spoilage. You can regulate the humidity by adjusting the vents. The more cold air that enters, the less humid the environment will be.

Chef Tip: when you are cleaning the fridge, don't forget the seals. They often are catchers of bits and pieces and need to be cleaned and sanitized, too. Open the gaskets carefully both ways to inspect and wipe them free from any debris. Don't use bleach or harsh chemicals on the rubber seals; usually, a warm, moist cloth will get it done.

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