20 Secret Fridge Tricks That Make Your Groceries Last 10x Longer

📕 Get the full cookbook - The Lunch Lady's $3,600-a-Year Grocery Cut (175 recipes & tricks, scaled for 1, 2, or a family): www.dorislunchlady.com/ Go and open your refrigerator. I will wait. A bag of salad turning to water in the bottom drawer. Half an onion drying on a saucer. A carton of something you are afraid to smell. And every week you go back and buy the same three things again. Almost nothing in there goes bad in a way you can see coming. A carrot does not announce anything. It is a little less of a carrot every day, and one morning you pick it up and it bends. Number seventeen is two drawers that are not the same drawer. Number six is a rule about depth. Number one is an hour, and it is the only hour any of this ever happens in. 📋 THE TWO SENTENCES THE WHOLE LIST RUNS ON This food is drying, give it water. This food is wet, give it air. Once you can tell which one you are holding, you stop guessing. That is the entire refrigerator. 📏 THE NUMBERS I USED Cooked leftovers keep three to four days and nothing goes in deeper than two inches to cool: both from the Department of Agriculture, and the two inch rule is how every commercial kitchen in the country runs. Milk kept cold and out of the door is usually good about a week past the sell by date, and eggs run three to five weeks past the day you carried them home. Except for infant formula, no federal law requires any of those dates at all. I am a retired school cook, not a doctor and not an inspector. 👇 TELL ME IN THE COMMENTS: which of the twenty have you been doing backwards your whole life, and what did your mother keep in the door of hers, because I have heard eggs, milk, and one woman who kept the bacon in there. Tell me your county too. I read every one with my morning coffee. 🔔 Subscribe for what a house actually runs on, and what it costs this week. Twenty ways to make groceries last longer in an ordinary American refrigerator, from a woman who opened a walk-in cooler at five forty every morning for thirty-five years: why the moulded gallon slot in your door is the worst place for milk, raw meat on the bottom shelf and why, the airflow rule that is the opposite of everything you have heard about freezers, the humidity slider on the crisper drawer that almost nobody moves and which food belongs in which drawer, the ethylene gas that ripens your apples and ruins your lettuce, chilling injury in cucumbers peppers and summer squash, drying salad greens before storing them, standing herbs in a jar of water, mushrooms out of the plastic and into a paper sack, carrots and celery kept submerged in cold water for weeks, eggs in the carton instead of the door tray, wax paper instead of cling film on cheese and when mould means throw it out, why washing berries early is what kills them, cut onions and lemons face down on a saucer, the two inch depth rule for cooling leftovers, dating everything and the four day limit, what baking soda actually oes and what it does not, sell by dates that were never safety dates, the dollar bill test on the door seal and the dusty coils behind, and the twenty minutes on grocery day that decide whether any of the other nineteen ever happen. #fridgeorganization #foodstorage #savemoneyongroceries