creators home
creators.com lifestyle web
Mary Hunt icon

Recently

3 Reasons to Not Borrow from a Retirement Account 3 Reasons to Not Borrow from a Retirement Account Dear Mary: I am thinking of taking a loan from my 40l(k) retirement account to pay off my credit-card debt. I can repay the loan with payments taken directly from each of my paychecks, without any …Read more. An Ounce of Prevention Means Money in the Bank Today's topic is not pretty, but unless you have $8,000 earmarked for dental care, it could prevent a lot of pain — both dental and financial. Periodontal disease is an infection that affects the gum tissue around the teeth, the fibers that …Read more. How to Save a Bundle on Prescription Eyeglasses How to Save a Bundle on Prescription Eyeglasses In the interest of full disclosure, let me say right up front that when I first heard that we can now order our prescription eyeglasses online, I scoffed. I rolled my eyes. What next? Mail-order …Read more. Four Steps to Financial Confidence Four Steps to Financial Confidence For a good deal of my life, I lived under a dark cloud of worry that I would end up financially destitute. A survey conducted by Harris Interactive for Allianz Insurance Group reveals that I'm not the only one. In …Read more.
more articles

What Do I Do With My Refrigerator's Crisper Drawer?

Comment
You may think the main purpose of your refrigerator is to display things glued to magnets and children's art, but what's inside reflects your individual lifestyle even more than the clothes you wear or the cars you drive. I am grateful you cannot see inside my refrigerator because I believe there are a few science projects growing in the back.

The main purpose of a refrigerator is to produce low temperatures in order to slow down the process that spoils food.

There are two kinds of bacteria. Spoilage bacteria make food repulsive and inedible, but they won't make you sick. The illness-causing kind, pathogenic bacteria, may be completely undetectable by taste or appearance, but they are very dangerous. Low temperatures inhibit both kinds.

The freezer compartment is at the top of most refrigerators for a very good reason: Any cold air leakage will fall down (heat rises, remember?) and will help cool the lower parts of the fridge. The temperature of the freezer should be kept at zero or lower, and the refrigerator's temperature always should be lower than 40. To check, get an inexpensive refrigerator-freezer thermometer. First, stick it in the refrigerator. After six to eight hours, check the temperature, then adjust as necessary.

The crisper drawer is designed to control humidity rather than temperature.

Vegetables will dry out and get flabby unless the humidity is kept relatively high, so the crisper keeps water vapor in. Fruits require a lower humidity than vegetables, so some crispers have adjustable openings that you're supposed to readjust every time you change the contents. If you have two drawers, keep fruits in one and vegetables in the other, adjusting the humidity accordingly.

Your refrigerator also may have a meat keeper. It's the coldest part of the fridge, except for the freezer. Fresh fish shouldn't be kept more than a day, so freeze the fish if you are not going to eat it the same day you acquire it.

Those handy shelves and compartments in the refrigerator door are the warmest spot in the fridge. Every time you open the fridge, a blast of hot air hits that area first. So keep items there that are not sensitive to increased temperatures, such as bottled dressings. Do not store eggs there; they need to go deep inside the fridge to maintain a more even temperature.

Do you have tips and tricks you use to extend the useful life of refrigerated foods? Send them to mary@everydaycheapskate.com. We'll gather, compile and then share them in a future column. Thanks!

Mary Hunt is the founder of www.DebtProofLiving.com and author of 17 books, including "Debt-Proof Living." You can e-mail her at mary@everydaycheapskate.com, or write to Everyday Cheapskate, P.O. Box 2135, Paramount, CA 90723. To find out more about Mary Hunt and read her past columns, please visit the Creators Syndicate Web page at www.creators.com.
COPYRIGHT 2008 CREATORS SYNDICATE INC.



Comments

2 Comments | Post Comment
Thanks!
Comment: #1
Posted by: Fraser
Sun Mar 14, 2010 8:43 PM
Thank you for writing such a helpful column about my refrigerator's vegetable drawer. I would like to add one small, tangential adjustment to your comments, however. You say that there are two types of bacteria: spoilage bacteria and illness-causing bacteria. This is true, but as a yogurt lover, I'd like to tip my hat to a third type of bacteria, those which are healthy and beneficial.
Comment: #2
Posted by: jeburlin
Sun Jul 29, 2012 10:43 AM
Already have an account? Log in.
New Account  
Your Name:
Your E-mail:
Your Password:
Confirm Your Password:

Please allow a few minutes for your comment to be posted.

Enter the numbers to the right:  
Creators.com comments policy
More
Mary Hunt
Oct. `14
Su Mo Tu We Th Fr Sa
28 29 30 1 2 3 4
5 6 7 8 9 10 11
12 13 14 15 16 17 18
19 20 21 22 23 24 25
26 27 28 29 30 31 1
About the author About the author
Write the author Write the author
Printer friendly format Printer friendly format
Email to friend Email to friend
View by Month