Place the Condiments in the Refrigerator for a Hassle-Free Thanksgiving Preparation
Stuffing Thanksgiving ingredients in an already full refrigerator can be a physically overwhelming task. If you’re preparing a hearty meal in a tiny kitchen this year, removing unneeded items temporarily will give you all the space you need in the fridge so you don’t miss out on cooking .
This idea came from yesterday’s NYT Cooking video featuring cookbook author and small kitchen owner Alison Roman. All of this is worth paying attention to just for menu inspiration, but what I loved the most is this ingenious fridge management tip: The day before you start cooking, move the least relevant and most tamper-resistant contents of the fridge to the fridge.
Stick to canned and / or fermented foods like pickles, jams, jellies, miso paste, hot sauce, fish sauce, mustard, and soy sauce – all of which will be perfectly fine in an insulated container for 24 hours – no ice needed. If you’re like me, this will free up a significant chunk of real estate. Then, when the turkey is sliced and the leftovers are carefully collected, you can put everything back in the refrigerator in its place.
With all the seasoning removed, you suddenly have enough room for the 16lb turkey and all the sides. “It will make you feel like you have a lot more space and breathing room, and it won’t make you feel crazy when you put something in your refrigerator,” Roman says. And honestly, when it comes to preparing for Thanksgiving, it’s pretty hard to beat.