DIY guru Laura de Barra shared some interesting tips and tricks that can help keep your weekly produce fresh for a long time.
Organizing things is an art that requires discipline and patience. Not only does this practice keep the house tidy but it also creates a sense of peace. Apart from the weekly home cleaning, stocking up your fridge and cleaning it out every once in a while can be quite therapeutic as well, at least it is for me. But I was surprised to learn that I, like many people, have been doing it the wrong way for years. Arranging it neatly is great but keeping things in their right place is essential to prolong the longevity of the food items and that's exactly what DIY guru Laura de Barra explained in a TikTok video.
The Irish interiors expert and author of a new book, Decor Galore, shared some interesting tips and tricks that will help keep your weekly produce fresh for a long time. This in turn would also reduce the amount of wastage. The Cork resident began by labeling the most humid to the coolest part of the fridge. She explains that "the coolest part of each shelf is the part nearest to the back wall." The bottom shelf right above the crisper is supposedly the coolest and is apt for storing raw fish and meat. You can store dairy products and cooked meat on the middle shelves as it is cooler than the one above.
As for the top shelf, which is the third coolest, leftover food and ready-to-eat things can be stored. The crisper drawers have the most amount of humidity which is best suited for vegetables. Before moving on to the rest of the instructions, she reminds everyone to separate "high ethylene from ethylene sensitive." Now "ethylene is a gas released by some fruits and vegetables that causes produce to ripen faster. Some fruits and vegetables are more sensitive to ethylene than others," according to the UCSD.
Thus, you need to keep the sensitive ones away from the producers of ethylene. Some ethylene-sensitive items include apples, bananas, lemon, lettuce, onion, cucumber, limes, etc. Peaches, pears, peppers, tomatoes, etc., are the ones that produce the gas. In the video, Barra explains that the door of the appliance is the warmest part and isn't suited for daily products, something that we usually store for easy access. Explaining the reason behind the difference in temperature and air circulation in the fridge, the bestselling author of Gaff Goddess said, "It's the same as say, a wine fridge or room; warm air will always rise. A good tip for choosing a bed when traveling to hot countries!"
Next, she moves on to herbs and water that are stored at the bottom of the door. She also shares a "greenhouse hack" to keep the herbs longer by placing its stems in a water-filled container and covering the top with a plastic bag. Finally, the bag is secured to the base with some empty space available in the bag above the herbs. We constantly open the fridge door which is exposed to room temperature and so it is great for storing condiments and pickles. Barra also keeps coffee and beauty products on an enclosed shelf on the top of the door.
While most found her instructions helpful, one coffee fan did not agree with the part where she recommended keeping coffee in the fridge. "This is great! But don't refrigerate coffee, it takes away the flavor," wrote one user according to The Sun. "FYI...Coffee should never be fridged. Excessive moisture will accelerate the deterioration process. Coffee should be stored in a dry location," shared another. Laura de Barra has many posts about household organization and tips to prolong shelf life of products on her social media handle.