CLEANING INSIDE THE FRIDGE

First empty and turn off the fridge.

Instead of using strong detergents to clean it, use a soft cloth and warm water with a few drops of white wine vinegar.
The white wine vinegar will disinfect and remove all the bad odors.

To cut meat easily

If you want to cut raw meat easily, put it first in the freezer for 10 to 20 minutes, depending of its size.

You'll get nice slices as a professional.

Why not save some money?

When you don't use all the fresh ingredients you bought to cook a meal or even after it, you have leftovers as: one or two slices of roast meat, slices of fresh bread...and other precious things, don't let them "die" in the fridge or rotting in the kitchen cupboard.

We already can find frozen vegetables, frozen fish or meat in food stores, 99% of our fresh ingredients and leftovers can be frozen, to use later so, why not save our money?

On the day we have no time to go shopping or an unexpected visit shows up for dinner; one carrot, one fish fillet, one "lonely" potato, all of them together can become treasures of a tasty meal.
Peel, slice and put them into small freezing bags well closed, but please don't do as some people I know, they have "prehistoric" bags in the freezer.

Some years ago I had no time to cook as often as today, leaving home to work at 6 AM and get home around 9 PM, I only had time to cook on the weekends so instead of leaving small amounts of food or ingredients to shrivel and rot, I got the "freezing habit"and the challenge was, two or three weekends later, to do one of the meals with what was already frozen.

By the way, the soup I've already posted, was one of those days when a flu forced me to stay at home, and almost all of its ingredients were frozen, including the bread(but in this case don't put the water over the ingredients like it says in the recipe, wait for the water begins to boil and only then add the frozen vegetables).
Of course olive oil, sea salt and some other small, but important things, must not ever be missing at home.

Seasoning & Freezing

If you are going to cook meat for dinner, it's better if you add the seasoning in the morning, or at least some hours before cooking, storing it in the fridge inside an appropriate container or just well covered with aluminum foil or food wrapping film. This way the flavor will be better. If the seasoning is done some hours before, you add less salt, as time goes by, salt have more time to dissolve, its effect is bigger and if we put too much ,we have a salty meat.

Freezing:
If you are not going to cook all the meat you bought, never forget that before freezing it, to wrap each individual steak (not seasoned) in its own wrapping film, avoiding to have them sticking together. This way when you want to cook another meal, you can use the number of steaks you need, without defrosting all of them. We can use the same technique to freeze fish in individual fillets.

Another quick tip: You can add the seasoning as soon as you take the steaks out of the freezer, and let them defrost inside the fridge the same way.