Not all foods belong in the fridge. While it seems like the best place for perishables, some items lose flavor, texture, or nutrients when refrigerated. Knowing which foods to keep out of the fridge can help you enjoy them at their best. Here’s a list of foods you should never put in the fridge.
Storing garlic in the refrigerator can speed up its spoilage because of the added moisture. For optimal storage, keep garlic in a dry area with good air circulation at room temperature. A cool, dark place like a pantry or a well-ventilated cabinet will help maintain its flavor and prolong its shelf life.
Avoid putting still-green bananas in the refrigerator. They ripen best at room temperature, allowing them to develop peak flavor. Refrigeration can negatively impact the fruit’s cell walls, leading to a decrease in overall quality and taste.
Surprisingly, eggs don’t always need to be refrigerated. In Europe, where eggs are usually not sterilized, they can be stored at room temperature since the eggshell provides a protective barrier. In fact, refrigerating eggs can promote bacterial growth on the shell, which can then enter the egg itself.
Avoid refrigerating tomatoes, as the cold can damage their delicate membranes, resulting in a loss of flavor and an unpleasant texture. Instead, consider canning or roasting any extra tomatoes to prevent waste and enjoy their deliciousness.
Avoid keeping bread in the refrigerator if you intend to eat it within a few days, as the cold can quickly ruin its texture and make it taste stale. Instead, store bread at room temperature in a bread box or paper bag to keep it fresh and preserve its delightful taste and aroma.
Avoid storing coffee in the refrigerator, as it absorbs surrounding flavors and excess moisture can compromise its freshness. Instead, use a sealed container kept in a dry location away from sunlight to maintain the best flavor and quality of your coffee beans.
Avocados won’t ripen well in the refrigerator because the cold temperature slows down the process. However, once they’re ripe, you can store them in the fridge to keep them fresh until you’re ready to eat them.
Cucumbers actually spoil faster in the refrigerator. To keep them fresh longer, store them at room temperature. For even better preservation, place cucumbers in a cool, dry spot like a pantry or a well-ventilated countertop to maintain their crispness and quality.
Storing potatoes in the cold of a refrigerator can cause their starch to turn into sugar, leading to discoloration and a loss of flavor. To keep your potatoes fresh, store them in a dark place away from sunlight and avoid washing them until you’re ready to use them.
Storing potatoes in the cold of a refrigerator can cause their starch to turn into sugar, leading to discoloration and a loss of flavor. To keep your potatoes fresh, store them in a dark place away from sunlight and avoid washing them until you’re ready to use them.
Have you ever wondered why basil isn’t found in the refrigerated section of the store? That’s because, unlike most leafy herbs, basil should never be kept in the fridge. The cold temperatures can turn the leaves black, rendering the plant inedible. Instead, store basil in a cupboard or pantry at room temperature for the best results.
Don’t store whole, unpeeled onions in the fridge, as their skins absorb moisture, making the onions soggy and nearly unusable. However, peeled onions can be kept in the fridge for up to two weeks, while diced onions will last about seven days.
You don’t need to keep butter in the fridge. Chilled butter can become rock-hard and hard to spread, plus it might absorb flavors from nearby foods. The best way to store butter is in a covered dish on your kitchen counter.
Honey never really goes bad, so there’s no need to refrigerate it. In fact, storing honey in the fridge can shorten its shelf life. Cold temperatures can change its chemical structure, causing it to crystallize and become less fluid.
As a general rule, only oils high in polyunsaturated fats, like olive oil, should be stored in the fridge. Oils made from coconuts and avocados can become thick and cloudy when chilled. Instead, keep these oils in a dark cupboard. However, always refrigerate nut-based oils.
Storing peanut butter in the fridge can make it hard and difficult to spread. It stays perfectly fine at room temperature, even after opening. Keep it in your cupboard for easy access without the need to wait for it to soften.
While it’s common to serve white wines chilled, storing them in the fridge may not be ideal for complex, expensive varieties. These wines are best enjoyed at slightly warmer temperatures, which enhance their rich flavors. A wine fridge, set to around 50-55°F, is the perfect place to store them.
You can store lemons in the fridge, but for a more flavorful and longer-lasting option, try preserving them. Simply cut your lemons into quarters, place them in a mason jar filled with water, and add some herbs. Let the jar sit at room temperature for four weeks, then transfer it to the fridge to enjoy your enriched lemons for a longer time.
Storing hot sauces in the fridge can reduce their spiciness. Since most hot sauces contain vinegar and preservatives that prevent bacteria and mold, they don’t need refrigeration. To keep the heat intact, it’s best to store your sauces in a cupboard.
Storing chocolate in the fridge can mess with its texture, flavor, and appearance. The cocoa butter may absorb the smells of nearby foods, leading to a strange taste. To keep your chocolate from melting while preserving its sweetness, store it in a cool, dry cupboard instead.
Refrigerating peaches can slow down their ripening, leaving you waiting longer to enjoy their juicy goodness. It’s better to keep them in a fruit bowl at room temperature. Only pop them in the fridge once they’re fully ripe and you want a cool, refreshing treat.
Soft cheeses like cream cheese, cottage cheese, shredded cheese, and goat’s cheese should be refrigerated to prevent mold and bacteria. However, hard cheeses, especially aged varieties, can be stored outside the fridge while maintaining their rich flavor. To extend their shelf life, rub the cut side with white vinegar, wipe it off, and then wrap the cheese in butcher’s paper.
Cakes with a lot of frosting should be stored in the fridge to keep the frosting fresh. On the other hand, cakes without frosting are better kept in an airtight container at room temperature to avoid moisture from the fridge affecting their texture. For even longer storage, consider slicing the cake and freezing the pieces, allowing for easy defrosting later.
This topic can spark debate. Some people suggest storing nuts in the fridge in an airtight container, while others prefer keeping them in the pantry to maintain their flavor. The best approach? Buy nuts in small quantities and store them in your pantry. This way, they’ll taste delicious, and you won’t have to worry about them going bad.
Dried fruits don’t require refrigeration and can last up to a year when kept in a cool, dry place. However, after opening, while they can last longer in the fridge, this may negatively affect their taste and texture. The best option is to store dried fruits in your cupboard in airtight containers.
Unopened maple syrup can be stored in your pantry for up to two years. However, once opened, it should be refrigerated to prevent mold growth. In summary: keep unopened syrup in the pantry, but once it’s open, store it in the fridge.
Whole plums should be kept at room temperature to ripen, allowing them to retain their juicy flavors. Once they’ve ripened, you can move them to the fridge to extend their shelf life by a few days.
It’s best to avoid storing dried herbs in the refrigerator, as the high moisture levels can affect their freshness and taste. Instead, keep your dried herbs in a cupboard to preserve their flavor and color for up to three months—plenty of time to enjoy them.
Seeds, like chia and flax, are nutritious and offer a variety of health benefits. When it comes to storage, a cupboard is perfect. These superfoods can last up to two years at room temperature, making them easy to store and enjoy.
Keeping pears in the fridge can slow down their ripening, resulting in a sandy, grainy texture. Additionally, refrigeration can dull their flavor, leaving them less tasty. For the best taste and texture, let pears ripen in your fruit bowl.
Bell peppers can lose their crunch if stored carelessly in the fridge. To keep them fresh, make sure they’re dry before placing them in a ziplock bag. Once sealed, you can safely store them in the fridge without sacrificing their crispness.
Dried beans can last for years when stored in a cool, dark cupboard at room temperature. Only place them in the fridge after cooking, where they’ll stay fresh for about four days.
If fridge space is tight, keep your soy sauce in the pantry. An unopened bottle will last for at least a year at room temperature, and even after opening, it can be stored for several months, thanks to its high sodium content.
The age-old debate of where to store ketchup—fridge or pantry? The truth is, it doesn’t matter much. Ketchup is packed with compounds that resist bacterial growth, so refrigerating it is more about preference than necessity.
Dried spices should never be stored in the refrigerator. The moisture in the fridge can alter their flavor and reduce freshness. Instead, keep your dried spices in a cool, dark cupboard in airtight containers to maintain their potency and extend their shelf life, which can be several years.
If you won’t be using your butternut squash right away, store it whole in a cool, dark place without peeling it. This method can keep squash fresh for months. If you’ve already peeled it, cut it into small chunks and store them in plastic bags in the fridge.
While apples can last longer in the fridge, the cold air can make them lose their crisp texture, resulting in a soggy and bland taste. For better flavor, keep your apples in a fruit bowl on the kitchen counter.
To keep your pastries fresh and tasty, avoid the fridge. The moist air can ruin the crust, making it soggy and unappealing. Instead, store your baked goods in a dry cupboard or wrapped in plastic in a bread bin to maintain their texture and flavor.
Storing cooked rice in the refrigerator can make it dry and tough, making it less enjoyable to eat. Additionally, rice can harbor bacteria that may lead to food poisoning. To avoid these issues, it’s best to cook only the amount you need and skip storing leftovers altogether.
Let’s face it—how often do cookies last long enough to be leftovers? If you can resist, store any remaining cookies in a cool, dry place, like the back of your pantry. Keeping them in the fridge can add moisture and ruin their crunch.
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Not all foods belong in the fridge. While it seems like the best place for perishables, some items lose flavor, texture, or nutrients when refrigerated. Knowing which foods to keep out of the fridge can help you enjoy them at their best. Here’s a list of foods you should never put in the fridge.
Garlic
Storing garlic in the refrigerator can speed up its spoilage because of the added moisture. For optimal storage, keep garlic in a dry area with good air circulation at room temperature. A cool, dark place like a pantry or a well-ventilated cabinet will help maintain its flavor and prolong its shelf life.