I think of my cold storage areas as dual-purpose. First of all, it’s of course where I store my ingredients that need to be kept refrigerated or frozen before cooking.
Second, it’s where I store leftovers or freeze portions or stock for later use. Lots of food goes in and out of my fridge and freezer on a daily basis, both for temporary and long-term storage.
Sometimes though, even with the best of intentions, food gets shoved to the back and forgotten about. In this section, find my articles about perishable staples, how to safely refrigerate and freeze foods, and how to take inventory of what’s in that big cold box so nothing gets wasted.