What’s In Your Fridge? A guide to the basics.

An expired bottle of milk and a can of cheez whiz are definite warning signs that a fridge needs to be restocked. This is the time to seek serious professional help. Fortunately, that is not the state of most refrigerators. In an effort to be on the same page, we are here to make some recommendations on how to stock a fridge to be prepared for any culinary challenge. Here, we will start with basic staples that serve multiple purposes. In future articles we will have recipes and cooking ideas building on these basic items. You can expand as much as you want or to the capacity of your fridge. Unless you are living out of a dorm fridge you should have plenty of room.

The right refrigerator

First, let’s talk about refrigerators. No. Not the linebacker for the 1986 Superbowl champion Chicago “Da bears”. The place where you keep your food. If you have a refrigerator that has seen better days and are in the market for a new one, don’t just buy something for flashy new tech and gimmicks. Remember what the purpose of a fridge is: to preserve food. I have always been a fan of function over form. The best fridge is an open box where you can fit as much product in as possible. In a commercial kitchen, refrigeration units are simple, well -sealed cabinets with the compressor units on top or remotely located. Most home units have multiple doors and the mechanical parts are housed inside the unit. The machinery is hidden like a red- headed stepchild.

Top Freezer

Top -freezer units suffer from a major space deficiency because of the motor placement. The motor in most home fridges are located at the bottom. Thus, you are losing internal storage space where the unit is housed. They usually have a hump behind the produce drawers. This is a poor design, IMHO. Produce tends to be bulky and more perishable than other products. It deserves the most thought and care in handling. Why cut down the amount of space? Plus, the freezer is at eye level. If your go to place is the freezer, you aren’t eating as well as you should.

Side By Side

Side- by -side units look pretty and boast more efficient use of space. They usually have in- door ice and water dispensers and other bells and whistles. The problem with them, though, is the narrowness of the space. If you have a dozen or more guests for the holidays good luck getting a turkey in there. Even everyday items are hard to fit. The advantage is less stooping for the most used products. But, do you really use the freezer that much that you are willing to give up half of your prime real estate for frozen peas? Realistically, a freezer is for back up items and ice cream. It should not be your go to space. If you want to keep a lot of stuff in a freezer it is probably best to get a remote freezer to keep in the basement or somewhere separate from the fridge.

Bottom Freezer

The design that makes the most sense, to me, is a bottom freezer unit. You can still have split doors up top for energy efficiency and for your ice maker. The advantages are clear. You have more usable space The motor only takes up a little freezer space which shouldn’t be a problem. You have full depth produce drawers and ample shelf space. One thing I don’t like about them is the freezer basket that has replaced shelves over the years. When you fill a basket, you can’t keep accurate track of inventory and things tend to get forgotten. And, heaven forbid you have a problem with the unit and things start to thaw. This is a sanitation nightmare waiting to happen. Frozen chicken, fish, and vegetables all melt in a pool of defrosted ice cream. If you can find a bottom freezer unit with shelves, that is preferable.

The Best Option:

The best option is commercial refrigeration. But, that is not usually feasible in home kitchens. The advantages are numerous:

1. Better space utilization.
2. Easier to find product and organize,
3. Easier to clean, and the machinery is top mounted.
4. Having top or remote-mounted machinery makes the equipment run more efficiently because it is ventilated better.
5. It’s also easier to maintain. And, if it does fail, you can replace the parts before replacing the box.

Of course, unless you have a very large kitchen with ample space, this is usually not an option in home kitchens. Plus, they tend to be loud and create a lot of heat. You can locate the compressors remotely to address these issues. But, that gets costly and you need another space to locate them. The nice thing about remote compressors is that you can run multiple boxes from one remote unit. It is more energy efficient that way.

Of course, most people have to deal with the reality of space, aesthetics, and budget. So, commercial equipment is not an option in most homes. In that case I would definitely go with a bottom freezer unit as my first choice. As much as I dislike the freezer basket, it does give the advantage of being able to pull the food out to view it. Just try not to overfill it.

What’s in your Fridge?

Now that we have a place to put our fresh and frozen foods, let’s discuss what should be in your fridge.

1. Proteins (meat, poultry, fish, sausages, meat alternatives)
2. Starch, potatoes, sweet potatoes
3. Mirepoix: Carrots, onion, celery
4. Aromatics: garlic, ginger, shallots
5. Green vegetables: seasonal
6. greens: lettuce, spinach, arugula
7. Tomatoes and fresh peppers (preferably not green)
8. Cucumbers
9. Hand fruits
10. Fruit for fruit salad such as melons or pineapple
11. Berries
12. Fresh herbs
13. Cheeses: crumbles for salads, Parmesan or romano, sliced or whole for sandwiches, Pizza cheese, a cheddar or mexican blend, cream cheese (vegan versions obviously encouraged)
14. Dairy products: Milk, light cream, heavy cream (vegan substitutes if desired)
15. Butter and/or butter substitute
16. Open bottles of condiments (see stocking a pantry) Mustard, mayo, ketchup, hot sauces, etc
17. Beer and wine
18. Juices: Orange, lemon, lime, or your favorite flavors
19. Fresh lemons and/or limes
20. Eggs or egg substitute

And: The Freezer:

Your freezer should also have some stock items:

1. Homemade chicken, vegetable, and/or beef broth. You can also keep these in your fridge as well.
2. Tomato sauce
3. Ice cream or vegan frozen dessert
4. Back- up breads and pita
5. Yeast (We recommend getting an active dry yeast and keeping it frozen to prolong its life)
6. Homemade cranberry sauce
7. Fresh frozen berries such as cranberries, blueberries, strawberries
8. Wonton wrappers
9. Frozen fresh pasta product (lasagna sheets if available, tortellini, ravioli, gnocchi)
10. A nice bottle of liquor like limoncello (keeping it frozen makes for a nice aperitif)
11. Crepes (can be used for breakfast items, desserts, savory dinner items, manicotti)
12. Ground meat (beef, chicken, turkey, meat substitute)

Some pointers

Obviously, you will make your own adjustments to what is in your storage. These are simply recommendations meant to provide options and to give a common base of ingredients for most recipes. How many times have you heard someone giving a cooking demo say, “this should be in your fridge”? This is that list of “what should be in your fridge.”

Most of the freezer items are intended as back-ups for last minute meals or when you won’t be going to the market any time soon. Making broths and sauces in large batches is a good idea. You can keep several quarts in the freezer to pull out when you want to make a nice soup, stew, or sauce with a home- made flavor.

Let’s discuss some of the things you will want to keep “in house” and why they are important.

Seasonality

To me, the refrigerator is the first place to go to for making a meal. That is why you want to stock it up frequently. Fresh foods offer the most flavor, quality, and nutritional value. Frozen is second best, then shelf-stable. Try to shop local as much as possible and keep seasonal items in house. Even though modern commerce allows us to get fresh items year round, those items have traveled a long way and sit in storage facilities longer. Compare asparagus in May to that in December, you will see a big difference. And, of course, there are seasonal specialty items like fresh morel mushrooms and ramps in the spring. Enjoy. Explore. If you are intimidated by an ingredient: ask a chef. That is what we are here for.

I love to go to farmer’s markets and see what is being grown locally. Unfortunately, they aren’t open year round in temperate zones like the northeast. And, those that are, have limited offerings that are often imported anyway. Either way: support your local farmers and artisans. You get to meet the people directly involved in the production of the food and crafts. The products tend to be more pricey than at a supermarket. That is due to several factors. There is a vendor fee to sell at markets, most products are raised or produced organically or with higher quality ingredients, and it is generally smaller-batch production.

Buying at supermarkets

When you buy at supermarket, most items are mass-produced. The plus side is a lower production cost leading to a lower selling price. But, these items are stored in massive facilities for longer periods of time. They aren’t “picked at perfection”. When you get a tomato, it was picked when it was under-ripe, and, stored in cases at a temperature-controlled facility until it ripens enough to end up on the store shelf. The result is a fruit that hasn’t reached it’s flavor potential. It’s already a week old before it even gets to your fridge.

Although, there is a plus side: consistency. Every product is similar in flavor, shape and size, making it easier to measure for recipes and obtain consistent product. One of my pet peeves about some recipes is when they call for a small onion or a clove of garlic. If you are buying everything in the supermarket, I guess this makes sense. A small onion is generally always the same size. But, if you are buying product from a farmer’s market or even a higher end grocery store, there is a wide variation in things such as onions. It is the way nature intended. Why do you think we invented scales and measuring cups?

Allergies and Dietary restrictions

Before we get into individual ingredients, I would like to take a moment to talk about dietary preferences and allergies. Most people don’t stop to think about dietary needs until they have a medical or political awakening. Today, our culture is becoming more aware of the importance of dietary differences. I had never heard of a gluten allergy until I was in my 20’s. And, if you were a vegetarian you were a nut job. When we would cater banquets, vegetarians got a plate of broccoli and potatoes. They didn’t deserve an entree. If they were lucky they would get a plate of pasta. Never mind if they were vegan. What do you mean you don’t eat cheese?

That has all changed now. Dietary restrictions have become the norm. You would think that would limit your food choices. In fact, it offers new challenges and sparks creativity. If you look at the list above, you will notice it is heavy on dairy and animal proteins. But, it also calls for meat substitutes and dairy substitutes if you are on a plant-based diet. We have developed protein-rich grain and soy-based items that resemble what people traditionally call “meat.” Personally, I feel that you can make great meals without imitating animal protein and I try to avoid overly-processed products of any kind. Still, products like the “Impossible Burger” do have a place and open the door for everyone to eat more consciously. Just, read the ingredients, though. Many of these so called “healthy alternatives” are full of chemicals and sodium.

Back to the list

Let’s start with proteins. This is generally the focal point of the meal, literally the meat of meat and potatoes. I prefer to mix things up and switch out proteins. As mentioned above, you can substitute vegan products as the center of your plate. You can make some things from scratch like sweet potato black bean burgers or quinoa lentil “sausage”. This will, of course, require some preparation. Or, you can use things like seitan, tofu, or impossible meat.

If you aren’t on a restricted diet, the market is the limit. Ground meats of all kinds can make a quick burger, meatloaf, chili, shepherd’s pie, and more. Whole meats can be used as fillets, steaks, roasts, medallions. Seafood of all varieties can be used in multiple ways. Buy what is fresh. There is little to no reason to buy frozen. If you want to keep back-up product in the freezer, buy extra and freeze it yourself when possible.

There are some exceptions like shrimp and other seafood that is frozen at sea. Many of the fishing boats are out at sea for days at a time. Freezing at that “point-of-catch” is the best option to preserve the fish. It is better than getting a 5 day-old fillet. The other exception is pre-portioned product. If they are vacuum-packed they will keep better than if you wrap them yourself. They thaw out nicely in your fridge.

Starch

Once upon a time your choice was baking, boiling, or sweet potatoes. Now there are a plethora of varieties widely available. You have red bliss potatoes, Yukon gold, creamer, purple Peruvian, Okinowan purple sweet, Baby red with gold flesh, fingerling, mini, micro, and many more. There are other types of starches available, like yuca and taro. Technically, things like corn and peas fall in this category as well. We tend to think of them as seasonal vegetables and treat them as such. Basically, a starchy vegetable is one that is high in carbohydrates and lends a hearty consistency to a meal. To continue with the “Captain Obvious” statements: they are the potatoes to your meat and potato. They are also a binder. If you are making your own vegan meals they come in handy when it comes to holding together looser ingredients.

Just a note: Sweet potatoes and yams are a different vegetable than traditional potatoes. Sweet potatoes come from the morning glory family while potatoes come from the nightshade family. There are health benefits to both. Sweet potatoes are rich in antioxidants and vitamin A, while potatoes are higher in potassium and contain ingredients that are alleged to have anti-cancer properties. Bottom line, both are high in calories and carbohydrates, but also deliver beneficial nutrients. And, the most important thing: they taste good.

Aromatics

A group of vegetables that add aroma and flavor to foods. They are the basics that go into most savory dishes, and are the basis for most sauces and soups. They include onions, garlic, celery, and carrots. These are the basic ingredients for making broths: also known as stocks.

Other aromatics include leeks, shallots, scallions, chilis, peppers, ginger, lemongrass. You get the idea.

1. They lend aroma and flavor to food, but you wouldn’t necessarily serve them as a side dish (except maybe carrots).
2. Aromatics are the basis of all classical cuisine.
3. They tend to have a decent shelf life, so stock up.

We recommend using fresh since frozen tend to be too watery and lose all their punch. Prep some of these in advance and store in your fridge. Perhaps, on Sunday you peel and chop a few onions and chop a little garlic. It will make the rest of your week that much easier. Don’t you hate it when you see a cooking show and they have all these ingredients already cut up for them? Don’t you wish you could do that? Well, you can. Prepping ahead will save time throughout the week.

Vegetables

Seasonal vegetables. When you go to the market, see what is fresh and local and start there. If asparagus is on sale, pick it up. Most produce is seasonal. So, get what’s fresh and looks good. Get several different types of vegetables so you can vary things through the week. You may love brussel sprouts, but 4 days in a row gets tedious. Your tastes and the market will dictate what goes on your plate. I do insist you buy fresh, though. Frozen vegetables are bland and uninspiring. Plus, they tend to be overcooked. It doesn’t take a lot of time or effort to prepare vegetables for cooking. Frozen and canned show a lack of effort and caring. Plus, they tend to have the nutrients cooked out of them and are often loaded with salt and preservatives. Your body deserves the best. Don’t cheat, please.

Greens

The days of iceberg lettuce have passed. It has been supplanted by countless varieties of greens that offer a far more nutritious and flavorful base for all things salad. In addition there are some heartier greens that cook up very nicely. Baby greens that have taken all the work out of making a salad. Baby spinach is very versatile. It makes a nice base for both savory and sweet salads. Plus it makes a great addition to lasagna, omelets, quiches, quesadillas, burritos, the list goes on. You can saute it in a little olive oil with garlic and seasoning for a nutritious side dish. The one problem with greens is they tend to take up a lot of space and are relatively fragile. If you can keep multiple greens go for it. If you can only have one, I would recommend spinach for the above reasons.

Tomatoes

Tomatoes. What can I say? I’m Italian. I have a soft spot for tomatoes. There are countless varieties and they are best bought in-season. I encourage you to keep your fridge stocked with them year-round. Grape tomatoes, beefsteak, tomato on-the vine, heirloom, kumato, and more. They are wonderful in salads, sauces, soups, pasta, salsa, you name it. Tomatoes and peppers both have universal appeal. Look for firmness and color, but not too firm. Try to get the best quality tomato available. I usually keep a couple varieties for different purposes.

Other vegetables that are really fruits

As for peppers, green peppers are only allowed for a mix of color. Get red, orange, yellow when possible. I know, it’s a little snobby, but the flavor of the brighter colored peppers is superior in general. Green peppers are okay in salsas, but I would avoid them in a salad. If they are cooked, you can mix them in. But, try to get some other colors as well. I’m sorry to dis the green pepper, but, Eddie Murphy’s stand up routine from the 80’s is permanently embedded in my memory

And, let’s not forget avocados! Another wonderful fruit/vegetable with high nutrition and wonderful flavor. Buy them slightly under-ripe and age in a paper bag if you need to use them sooner than later. Nutritiousness, deliciousness.

Cucumbers. They are low in calories and add a nice crunch to salads and other cold dishes. And, you can always make your own homemade pickles. Do yourself a favor and get seedless. The European style cucumbers are great. They are generally pretty straight, have a good crunch, and the whole thing is usable. You can use seeded cucumbers for pickles. There are also baby cucumbers and other varieties available. Try a tamari mirin cucumber salsa on ahi tuna for a quick crunchy alternative to sushi.

Fruit

Hand fruits. For a healthy snack on-the-run, or to make pies, relishes, chutneys, salsas, preserves and more, keep a few hand fruits in your fridge. Apples, pears, oranges, and stone fruit like peaches and plums are easy go- to items. As with all other produce go with local seasonal as much as possible.

Apples come in an ever-widening variety. Take advantage of the differences. Experiment. And, do yourself a favor, don’t buy apple sauce. Make it yourself. It is so easy and far superior. Peel and core a dozen apples, boil in water with a little sweetener (sugar or honey) and a couple cinnamon sticks. When they cook down they just fall apart into apple sauce. It makes a wonderful binder for vegan baking as well as a nice topping for potato latkes. And, if you have kids or elders it is a always a hit.

Other fruits. There are thousands of varieties of fruit out there. We recommend keeping things like pineapple or melons in- house when possible (they do take up a lot of space). They make a nice fruit salad for breakfast or dessert. Or you can make a nice fruit salsa for an accent to fish or chicken. You can cook pineapple to make glazes. Or, you can make a nice melon soup for a refreshing summer starter.

In addition, things like grapes or cherries make a nice quick snack or accent to salads and meals. Don’t be afraid to be adventurous either! If you see kiwi or dragon fruit or something else that looks appealing, give it a shot. Just a note: bananas should be kept at room temperature as they turn black in colder temperatures. Buy them on the green side and let them ripen at their own pace.

Citrus

And of course we need citrus in the fridge! We are talking lemons, limes, oranges (and other more exotic versions if available like yuzu). I keep fresh lemons and limes on-hand at all times. They are vital to many facets of cooking and cold preparation. They are a naturally acidic product that rounds out salsas, dressings, adds zing to seafood, sauces, tagines, baked goods, and more. Grapefruit is also recommended, although, I don’t consider it a must have. But, it does have medicinal qualities that are a plus.

In addition to fresh fruits squeezed to order, having lemon and or lime juice on hand is a good idea. Try getting fresh if available. Citrus fruits are tricky in regard to how much juice you can get out of the fruit. A lemon may yield anywhere from 1/4 to 1/2 cup of juice. Having bottled juice is a good back up and it allows for easier measuring. Having orange juice on hand is another good idea as well. These are easily incorporated into all kinds of dishes. If you have other favorite juices and the space keep them in stock as well. A locally pressed cider is great in autumn in New England or cranberry juice year round to add a sweet and tangy edge to dressings, sauces, and baked goods (and don’t forget Capecodders).

Berry Good

This is another one of those items that is best bought seasonally. Different varieties are available. No matter what time of year you buy them, look for good color and firmness. Keep them in the produce drawer. They can turn quickly. Avoid bruised fruit with this and other fruits as that accelerates the turning process. Berries can be tasty and add some nutrition to everything from salad to dessert. Blueberries, especially, are touted for their anti-oxidants. Mixed with yogurt, they make a great breakfast treat. And, don’t be afraid to cook with them. Think of a nice pan seared halibut with blueberry citrus glaze. And, if they are getting a little old, but not molding, make preserves or macerate with sugar and freeze for a dessert topping.

Herb, Mon!

Fresh herbs. The flavor and aroma of fresh herbs is wonderful. You can’t duplicate it with dry. Parsley, sage, rosemary, and thyme are much more than a song. They are essential for fresh cooking. Fresh basil is a treat that can’t be missed. I also love the smell and flavor of marjoram or oregano. Don’t forget cilantro, dill, and tarragon. Unfortunately, you can’t keep all the varieties of fresh herbs in your fridge unless you have enough space. I recommend mixing it up. Get a few flavors each week. Better yet, if you have a modicum of a green thumb, get plants and grow them year round. They do best outside, but, if you have a sunny area in your house, you can grow herbs in containers. When holding herbs, it is best to wrap them in damp paper towels to preserve them.

Dairy products

I would break dairy into 3 categories: butters, cheeses, and creams. And, of course there is sour cream or cream fraiche and yogurts. A little trick of the trade: you can make creme fraiche by adding sour cream, buttermilk, or yogurt to heavy cream and allowing it to set at room temperature overnight or up to 36 hours. The enzymes keep it from going bad and it thickens up to a lovely consistency. As for yogurt, I prefer a neutral yogurt. You can flavor it to become savory like a tzatziki or sweeten it for a more traditional breakfast flavor or parfait. Greek style or Icelandic is preferable. They are thicker and have more nutritional value.

Creams:

I like to keep heavy cream in the fridge for sauces, whipped cream and other items. It generally has a fat content of around 36 to 40%. I also keep a light cream for coffee, making roux-based sauces, and thinning soups. They tend to have a fat content around 18 to 30% (usually closer to 20%).

You will also want a milk. Milk generally comes in varieties based on fat content. Whole milk is 4%. From there you go down to 2%, 1%, and fat free. In general, doctors have been recommending 2% for many patients because it is 1/2 the fat. But, if you are eating ice cream and drinking coffee with a 20% fat cream do you think the 2% is going to really make a difference? Why not have more flavor and get a full fat milk? You can always water it down if you’re worried about the fat.

I don’t bother with 1/2 and 1/2 because it is literally that 1/2 milk, 1/2 cream. If you have milk and cream in house, just mix the 2.

Of course, there are vegan substitutes as well: almond, soy, and coconut milks. Creams tend to be less-available in vegan alternatives. But, you can find substitutes. They never really come out the same, but they can approximate.

Butter

Yes. Everything is better with butter. And, there are acceptable substitutes for table butter. We use a vegan butter substitute for spreading on toast and breads. While it doesn’t have the same full flavor, it is close. You won’t really be saying, “I can’t believe it’s not butter.” And, contrary to the 70’s commercials, you can’t really fool mother nature.

Butter is available in several varieties. The main difference is fat content again. They generally range between 80 and 84% fat. Most of what is not fat is moisture with a small percentage being solids. Your typical butter like Land-O-Lakes comes in closer to 80, while European style butters like Plugra are usually in the 82 to 83% range. That little difference of more fat and less moisture makes a marked difference in baking. Things rise better and crisp up nicer.

Cheese

Where to begin? There are countless varieties of cheeses out there. If you want to impress guests with little effort, take a trip to your local cheese-monger. They can hook you up with some fantastic cheeses from all over the world. Specialty supermarkets like Whole Foods and Wegman’s also offer a comparable variety. But, I prefer supporting smaller local businesses. We generally recommend a minimum of 3 types of cheese for a board: A hard cheese, a softer cheese (anywhere from a Port Salut to a brie or a triple cream), and a blue cheese. Served with a nice preserve or chutney, some olives and/or cured meats, fresh and/or dried fruits, crackers and/or bread you can entertain guests with little to no prep time.

You will also need everyday cheeses in your fridge. We generally keep a few varieties: a cream cheese for spreads and baking, a crumbled cheese for salads (feta, goat cheese, blue cheese), A mozzarella or Italian blend for pizzas, pastas, etc, a cheddar or mexican blend for sandwiches, omelettes, tacos, quesadillas, mac and cheese, etc, a ricotta for making lasagnas, manicotti, and baking, and a parmesan or romano cheese for toppings on pasta and other things. You can also keep a swiss, Jarlsberg, or greuyer on hand. They come in handy for sandwiches and gratins. A provolone is also nice. And, of course, there are vegan versions of many of these as well.

Eggie Weggs…

Then there are eggs. The incredible edible… Get fresh local as much as possible. Some states now require all eggs sold in markets to be free range. The fresher the better. You can get liquid eggs and egg substitutes. We generally frown on those because it isn’t hard to crack a few eggs, why add in preservatives?

However, if you are vegan or have an egg allergy there are a few egg substitute products that are pretty good. If you want to simulate eggs that are vegan, you can take silken tofu and season it with turmeric. Sautéed in a nice olive oil it looks and tastes like a lovely scramble. When it comes to baking, though, there are other issues that come into play. The consistency, binding, and rising properties of vegan egg substitutes require a lot of thought and research. flax seed and the liquid from canned beans are some substitutes.

Ya’ boozy Begga’

Last and certainly not least: Booze. You can skip everything else we have discussed here and just keep beer and wine in your fridge and everything will be alright. It’s like super size me with whiskey. Just kidding! Seriously, if only booze is what’s in your fridge, you may have a problem.

Having white wines and beer in your fridge are a necessity not just for the Dionysian pleasures, but for the culinary adventures and possibilities they propose. A crispy tempura-battered vegetable medley or beer-battered fish and chips is a welcome dish in any home. And, poaching fruits, vegetables, and proteins in wine is a must. Let us not forget sauces, dressings, marinades, stews, glazes, and more. We recommend light and dark beers for different applications. White and rose wines should be refrigerated. Red wines and fortified wines like port, sherry, madeira, and Marsala should be kept at room temperature. We will, of course have articles about cooking with booze in the future. Stay tuned.

What’s in your fridge?

We hope this outline of keeping a well-stocked fridge has been helpful and invite you to read our other basic stocking guides. If we all have basics in house, we won’t have to hear the kids (and adults) opening the fridge and lamenting, “there’s nothing to eat.” With these ingredients in house, you will be prepared to whip up restaurant-quality food in less time than it takes to figure out who the “Masked Singer” is.