A busy lifestyle sometimes does not include cleaning out the fridge. And deep in the recesses of your food cave things may be lurking that are mummified or moldy. Summon up your courage and mount a spelunking expedition into your food cave. It can reap the benefits of restoring the positive energy flow of your kitchen, increase your health and vitality, and save on your food budget.
The Chinese practice and philosophy of feng shui can be applied to the kitchen and fridge. A fridge that is full of nutritious and healthy food is a sign of prosperity. In Australia, Westinghouse hired Elizabeth Wiggins, a feng shui expert, to design a new refrigerator based on feng shui principles . It is marketed there as the WTB top mount refrigerator.
“The kitchen represents nourishment and prosperity, and the way your fridge is organized can influence your health, well being and energy levels,” says Wiggins.
Keeping the inside of the fridge clean is one of the first premises of good kitchen feng shui. Feng shui principles are based on energy flow called chi. Once food spoils, it is garbage. If it is left in the refrigerator like a relic it can block positive chi and attract stagnant chi. Have you ever pulled something out of the vegetable drawer that is limp and nasty and then put it back? This is neither sanitary nor healthy. So what do you do?
The “Purchase By” or “Best if Used By” dates are not predictors of food safety once you open a product. The clock is quickly accelerating once that seal is broken. According to the www.whatscookingamerica.net/information/freezerchart.htm chart, here are some general rules of thumb.
One to 2 days raw fish, shellfish, ground meats, poultry, opened baby food, gravies or meat broths.
Three to 5 days fresh beef, veal, lamb or pork, soups, stews, meat leftovers.
One week hard cooked eggs, bacon, sausage links, soft cheeses, milk, cottage cheese, tortillas, sour cream, fruits, vegetables, tofu, ham, hot dogs.
Two to 4 weeks hard cheeses, raw eggs in shell, citrus, root vegetables.
One to 4 months mayonnaise, butter, ketchup, jellies, jams, candies.
Freezing and extra wrapping can extend the shelf life of some items. (Refer to the citations for more information.)
Did you know that putting fresh bread in the refrigerator promotes staling? This is probably because the newer defrost-free fridges suck out the moisture of bread thus drying it out.
Tip: Find recipes that can utilize what’s left in your refrigerator at the end of the week. Soups, stews, and stir frys are great ways to use up odds and ends of vegetables, meats, condiments and sauces. A double bonus is it stretches your food dollar and your food cave gets cleaned out at the same time.
To ascertain whether it’s worth keeping, you should date label your items especially after opening. When the clock has expired, toss it out. It’s not worth getting sick from eating expired or old food items. Your nose is not always the best predictor on food safety.
Keeping the food cave clean can keep you healthier and promote positive energy flowing in your kitchen.