The Green Grocer AKA DJ Double G

When Chef Egg needs fresh ingredients, he dips into the refrigerator where the Green Grocer is always chillin'. He's the coldest DJ around and always ready to spin a fresh tune when Chef Egg gets cooking.

He knows all about food storage. Whether you're freezing, thawing, or just trying to stay cool, the DJ Double G has got you covered.

Fridge Storage Tips

  1. Keep raw meat and seafood in the crisper at the bottom of the fridge. The bottom of your fridge is the coldest spot and animal proteins should be kept very cold to stay fresh and keep bacterial growth to a minimum. The drawer space will also protect from cross contamination.
  2. Keep fresh fruits and vegetables in a separate crisper drawer, next to or above the meat drawer.
  3. Cooked foods, all drinks, and condiments should be kept above raw meats and seafood.
  4. Make sure there are no food items blocking the cooling fan inside of your fridge, and wipe down your fridge once a month.
  5. Cool food completely before placing it in the fridge or freezer. Hot or warm foods will increase the temperature in your fridge and will warm surrounding foods. Your fridge will also use more of energy to maintain the cold temperature.

Fresh Food Tips

  1. Keep cold foods cold. How cold? Ice cold! Cold food should be kept at 38°F to preserve freshness and to stunt any growing bacteria.
  2. Keep hot foods hot. Hot food needs to be kept above 140°F to be delicious and stop bacteria from growing.
  3. Use reusable, sealable containers to pack your leftovers in the fridge. Leftovers can last about three days in the fridge after cooking if stored properly.
  4. When you freeze fresh or cooked foods, remember to double wrap them tightly with plastic wrap or pack them in heavy zip-lock freezer bags to preserve the freshness. Next, use masking tape and a permanent marker to label and date the food so you can identify it and know how long it has been in the freezer.
  5. Check your spices for freshness. Bottled herbs and spices lose flavor and freshness one year after opening. Most people keep bottled herbs and spices FOREVER. If you have not used the herb or spice within one year, toss it and buy a new one.

Lunch Bag Tips

Chill out. When packing a lunch, use a frozen juice box or bottled water as an ice pack to keep lunches fresh. Your food will stay cool and fresh, and you will have an ice cold drink at lunchtime.

Say no to soggy sandwiches. When making a sandwich, pack moist items like lunchmeat, tuna and chicken salad, lettuce, tomato, mayo, and mustard separately from the dry bread. All you have to do is assemble the sandwich at your lunch table for a fresh experience.

Bring the heat. Incorporate soups, chili and casseroles into your weekly menu. If you do not have access to a microwave, invest in a small thermos to keep your hot foods hot.

The cookie crumbles. Pack chips, pretzels, cookies, crisps and delicate items in small reusable containers. Place hard food items at the bottom of the bag and soft items at the top. It's like Tetris, but with food.

To-go all the way. When you do eat out or get delivery, save and reuse the extra condiments that come with your meal. Foods served in individual portions and in packet form, like ketchup, mustard, mayo, BBQ sauce, jelly, syrup, butter, and dressing are always being chucked into the wastebasket. Pop these in your lunch bag along with extra napkins, straws and utensils. This saves money, time and waste. It's not called a ketchup pack-it for nothing.