Keep Your Apples Sweet
You can keep your apples sweeter for longer by leaving them out of the fridge. Put them in a basket in plain sight, and these colorful fruits will be devoured much faster than hidden in the fridge. So, unless you are hoarding them for yourself, leave apples on the counter.
Not only do they look spectacular when piled up in a bowl but, storing apples in the fridge can turn them mushy inside. But, after a week or so on the counter, you might want to stick them in the fridge to get a longer shelf life out of them.
Spare Your Bread From the Cold, Dark Fridge!
Refrigerating bread will not only ruin the texture but keeping it for so long will make it go stale and chewy as the cold air facilitates this process. Leave your bread on the counter or in the pantry. Store it in a cool, dry place, away from windows or heat.
A bread box is best, but most people keep bread wrapped in plastic, which is fine. After a few days, however, wrap it up and pop it in the freezer to keep it fresh. Bread is best the first day it is baked, but keeping it properly will optimize its quality.
Need Some Fridge Space?
That big old jar of pickles can sit out. But many people like to eat pickles when they are cold and crunchy straight out of the fridge. Some don’t. Since pickles are a preserved food item, they can be stored either in the refrigerator or at room temperature without any issues.
That's why when shopping at the deli, we often see a large barrel of individually sold pickles sitting out on the counter. So why not leave your jars of pickles out at home? Pickle jars are filled with vinegar, which is high in acetic acid and naturally prevents bacteria from growing.
Treat Eggplant With Care
If eggplants could speak, they would beg us to release them from their prison sentences in the drawer of your refrigerator. Like many other vegetables, eggplants are susceptible to chilling injury. Pitting, bruising, brown seeds, and flesh result from storing eggplant at or below 41 degrees for an extended period.
Flavor and texture are both negatively impacted, plus, eggplants can overripe if it is stored in close proximity to bananas, apples, melons, and other fruits with high ethylene production. If you have too many to prepare and need to keep them in the fridge, try to use them within three days.
Don’t Ruin a Good Watermelon
Ummm, this is a tough one. Watermelons are packed with antioxidants, beta-carotene, and a significant supply of other nutrients. Health benefits include preventing cancer and sun-related skin damage. But you might want to know that a 2006 study from the U.S. Department of Agriculture said that refrigerating watermelons saps those helpful nutrients away.
The bright red flesh of watermelon also contains more lycopene than any other fruit or veggie. But those, too, diminish with refrigeration. But cold watermelon tastes so much better! So it’s okay to chill before serving, that way you can enjoy your watermelon chilled. It is the prolonged refrigeration that deprives the fruit of its natural nutrients.
Leaving Salad Out Is Fine
A bowl of mixed greens kept on the counter before serving is not a problem. But after a couple of hours, you might want to refrigerate it before it goes soggy so that it retains its crispness. In general, lettuce and other vegetables sit out when they are busy growing outside.
But once they've been cut and removed from their source, they will soon begin to wilt. So the sooner you use them the better, but weather permitting you can probably leave them out for a while. Unless it’s very warm, or anything over 80 degrees and the salad greens will start to wilt.
Don’t Refrigerate Cantaloupe Until It Is Ripe
Similar to citrus fruits, cantaloupes developed a thick, textured rind to protect their delicious and sweet flesh. However, as soon as they are picked they being to ripen. However, cantaloupe can stay fresh for a while before it ripens and should be left out on the counter until it is ready to eat.
Refrigeration may deteriorate the flavor and nutritional content, but after it is ripe, you might want to cut it up and store it in the fridge before it spoils. These antioxidant-rich fruits hold more vitamins and nutrients while they are naturally fresh. But beware, if you eat a cantaloupe that tastes a bit old, you could get really sick.
Citrus Tips 101
Citrus fruits are at their juiciest when plucked straight from the tree. Once picked, the fruit begins drying out as it's removed from its water source and begins to decompose. So placing oranges, lemons, limes, tangerines, or grapefruits in the refrigerator can help slow down the process as it helps retain some moisture.
However, if you want your citrus fruits to be extra sweet, we recommend leaving them out at room temperature. But if you bought a whole bunch at the supermarket and need to store some so they don't spoil, then it's best to store them in a bag in the fridge.
Do Not Lock Your Tomatoes In a Cold, Dark Fridge.
One way to ruin a perfectly good tomato is to refrigerate it. All the sweet, juiciness of its tender flesh will be transformed into a mushy, mealy mess. Cold tomatoes? Yuck! Tomatoes taste best at room temperature, which is why in Italy everyone leaves their tomatoes out on the counter.
But if you want to know why that is exactly, it's because the cold temperature inside your fridge breaks down all that flavor and aroma. A 2016 study by the University of Florida confirmed the existence of flavor alterations due to the chemical degradation of tomatoes kept in refrigeration for a week.
Papaya Comes From the Tropics Too
Papaya comes from Hawaii, actually, the only place where it is commercially farmed. Let it soften and ripen on the counter. If you want it to ripen sooner, pop the papaya into a paper bag. It will ripen in about three days sitting out, and even sooner inside the bag. Once it is soft to the touch, cut it open and slice it up.
Another way you can tell if it is ripe is by its yellow color. If you sniff it, it should smell slightly sweet. If you have extra papaya, you can cut it into cubes and freeze it for a convenient smoothie ingredient. Most fruit can be frozen and used in smoothies after it is cut.
Tips For Storing Garlic
Garlic is picked and then dried, so it’s best to keep it in a dry place. To optimize shelf life, store the bulbs in a well-ventilated, dry area. Specialized ceramic jars with air holes work best, but as long as they are kept in the pantry or other dry place.
Don't be tempted to wrap them in plastic as their skins keep them perfectly sealed and protected. Storing them like is the best way to make sure the bulbs will maintain the best quality. The refrigerator is a harsh environment for garlic. It can become moldy and cause the bulbs to deteriorate.
Have You Ever Thought of Storing Cereal In The Fridge?
It's been estimated that the average American eats around 160 bowls of cereal per year. To say cereal is popular would be a massive understatement. But what's cereal so great? It's dry and crunchy and that crunchiness is the perfect counterpart to milk or yogurt. Put it in the refrigerator and it will turn limp and soggy.
Honestly, we've never heard of anyone putting their cereal in the refrigerator so if you feel tempted to now, don't do it! Even if you won't be home for a while and want to make sure it doesn't spoil. Instead, store cereal in an airtight container in a cool, dry place such as a pantry.
Olive Oil Is Best On the Shelf
There is no reason to store olive oil in the refrigerator. The cold air makes it a congealed clumpy mess that's inconvenient and will only be messy to use. Cold air does not affect the quality of olive oil, but warmth, sunlight, and air can cause it to become rancid before its time.
So, the best way to store olive oil is to place it in a cool, dark cupboard inside of an airtight bottle. Some recommend using containers that are not plastic to avoid chemicals seeping into the oil. And, if you keep it on the counter, an opaque bottle resilient to light, is best.
Avocados are usually picked when they are hard as a rock and eaten when they soften over time until they become as soft as room-temperature butter. Refrigerated, avocados will not ripen. Leaving them out on the counter, you can keep an eye on their ripening status so they can be consumed at peak flavor.
A refrigerator comes in handy once they have ripened. By storing them in the produce drawer, you can get a few more days out of them, or perhaps use them for a nice bowl of guac. But be careful, avocados have a tendency to ripen overnight, turning black and what was once delicious becomes inedible.
How To Keep Sweet Potatoes At Their Best
Do not keep sweet potatoes in the refrigerator. These root veggies prefer to be stored in a cool dry place. Make sure there is plenty of ventilation, and definitely do not wrap them in plastic, let them sit fully exposed to air. Keeping them in the fridge will ruin them.
Sweet potatoes “will produce a hard center and unpleasant taste,” according to the experts over at the North Carolina Sweet Potato Commission. So if you like your sweet potato wedges sweet and well, delicious, just keep them out of the fridge, they usually last for quite long before they go bad.
What About Eggs?
In the U.S., it is advised that eggs are refrigerated. Here, farms scrub the eggs clean before selling them, and refrigeration is the only way to protect against bacteria seeping in after the natural coating that repels bacteria on shells is removed. So, the answer is yes. In the U.S., you should definitely refrigerate eggs.
However, in Europe, eggs are not washed at commercial farms and people do not store them in the refrigerator. Also, not washing the eggs causes a greater risk of bacteria contamination, but only if they are refrigerated. With the coating intact, eggs are protected against bacteria but only at room temp.
Refrigerated Air is Foreign to Tropical Fruits
Tropical fruits like mangos, bananas, papayas, and kiwis grow in warm climates and as such, they are averse to cold. In harsh environments, the quality of the skin and the sweet inside flesh begins to decline once it gets cold. Tropical fruits also ripen best when stored at room temperature.
So let these sweet fruits keep their youthful appearance by storing them on your counter where you can keep a watchful eye for once they're ready to eat. And once the fruit is ripe, feel free to cut it up and if you need to keep them a little longer, then store it in the refrigerator.
Don’t Store Flour In the Fridge
Flour should be stored in an airtight container or in a plastic bag. Keeping it in a plastic snap-top container makes it convenient to scoop into your recipes. Regular bleached or unbleached white flour will stay for up to two years, so it shouldn't be necessary that you store it in the fridge.
However, when you’re dealing with whole grain flours, their shelf life shrinks to just a few months so if you need to then you can be stored the same way. But if you know you won't use it in that short span of time then freezing will keep it fresh much longer.
Do Not Put Honey In the Refrigerator You Will Regret It
Once a jar of honey has been refrigerated, it will harden up and will not pour until it is heated. You can wait until it comes to room temp, but why not just leave it out? Honey is one of the most stable foods in nature and can last a very long time.
Honey has natural preservation properties. The high sugar levels and zero water content make honey a hypertonic substance and in this environment, any bacteria will basically suffocate and die of dehydration. The good news is honey lasts forever. The honey in hives has the potential to last hundreds of years.
Best Practice Storage Tips For Coffee
First of all, coffee beans or ground coffee should be stored in an airtight container. Since air, light, and moisture ruin coffee, the container should be dark or at least impervious to light. Also, coffee beans and grounds become dry and flavorless when chilled.
An airtight container will also protect the coffee from absorbing other flavors. Those precious beans should live as far away from the fridge as possible. It’s ideal to use it up in about two weeks. If you have to then you can freeze whole beans to preserve your coffee if you have huge amounts.
Spare the Peanut Butter
Any brand of processed peanut butter can stay in the pantry. Keeping it on the shelf makes it convenient to use and easy to spread. Putting it in the fridge will harden the nutty spread and make it prone to drying out. Natural peanut butter lacks hydrogenated oils and preservatives that allow pantry storage.
So if you like to buy that type of peanut butter, you might need to keep the jar in the refrigerator. If you know it’s going to be months before you finish off a jar of processed peanut butter, you can stick it in the fridge to make it last longer.
It’s Not a Good Idea to Keep Onions In the Fridge
Some foods go bad when exposed to air, but other foods, like onions, depend on a well-ventilated environment. Keeping whole onions in the refrigerator introduces moisture, and, as an absorptive vegetable, the added moisture somehow gets trapped inside and causes the onion to get mushy inside, making it more susceptible to spoiling.
To get the longest shelf life out of onions, store them in a cool, dark place like the pantry. After onions have been chopped or peeled then it's advisable that you store it in an airtight container, on the other hand, they last at least two weeks in the fridge.
Put Pears On the Counter
Pears are unique because they ripen from the inside out. This means a pear will feel hard to the touch until it is completely ripe. At that point, you can tell it’s ready when the outer flesh of the skin starts to give. If pears are left in the fridge during the ripening process, they turn mushy and yucky inside.
Pears should definitely be allowed to stay on the counter so the natural ripening process can occur. Once ripe, however, they can quickly become mushy so sticking them in the fridge is a good way to keep them in their ripened state longer. Eat pears at room temp when they are sweetest and juiciest.
The Sweetest Thing
Strawberries are not only one of the sweetest fruits and most popular fruits, but they're also well-known for having the fewest calories. A strawberry is a beautiful, scrumptious, berry that deserves to be treated with care. They taste best at room temperature and should be devoured within days of purchase.
Stuck in the fridge, the berry is sapped for sweetness. On the other hand, once ripeness peaks, you can save them from rotting away by keeping them in the fridge. It’s best to wash and dry the fruit thoroughly before refrigerating. Wrapping a paper towel around them in the fridge also helps preserve the berries.
Leave Out The Jams
It seems colorful jars of jams and jellies are just what our taste buds need when making our favorite PB&J sandwich. But don’t be afraid to leave jars of jam on the counter or in the pantry, even after they are opened. Lacking enough water content to support bacteria, fruit preservatives won’t spoil.
Preserved foods like jellies and jams are made to last, so they're just as safe on the shelf as they are in the fridge. Jams also have a low pH level, which means it has a high-acid solution that also prevents spoilage. While storing them in the fridge won't ruin them, there really is no need to do so.
Pumpkins Are Way Too Big for the Fridge.
First of all, there is really no room to store whole pumpkins and squashes in your refrigerator. Not only will it hog up all the space, but it doesn’t like it in there. The cold, humid environment will wreak havoc upon the pumpkin, causing it to rot inside too soon.
As a hard-shelled squash, pumpkins can last a really long time. They can be stored on the counter or outside for up to 90 days. Washing the outer shell with mild soap and water will extend the life of the pumpkin. Keep it out of direct sunlight and warm temps.
Keep Your Carrots Their Crispest
Pulling fresh carrots from the garden or purchasing a freshly picked bunch at the farmer’s market is an experience of culinary joy. They’re sweet, crisp, and full of beta-carotene and that pop of green makes them look super fresh. To keep them this way, one should avoid putting carrots in the refrigerator.
If you are not able to gobble them up before they wilt, you can best store them in the fridge by following these steps: Wash thoroughly, chop in large chunks, and cover with water. The carrots will stay crispy and submerged in a container filled with water. Some claim they will last weeks stored this way.
Keeping Basil Fresh is Easy
Fresh basil is a game-changer in many recipes, there’s nothing like it. But storing it in the refrigerator makes it limp and flavorless. To increase the shelf life of basil, place it in a jar or a pretty vase on the windowsill. It will last many times longer than in the fridge and may also begin to sprout.
Then, you can plant baby basil plants and never run out of sweet and supple herbs. If you have way too much, a good way of preserving basil is to make it into pesto sauce. It’s a simple recipe of pureed basil, garlic, olive oil, and parmesan and it lasts in the fridge for weeks.
No Need to ‘Refrigerate After Opening’
Most people store salsa in jars in the refrigerator. But, if your fridge is short on real estate, you can just leave it out, even after it is opened. Canned salsa jars are often packed with preservative ingredients like vinegar, citrus acid, and salt which keep them safer for longer.
But if you serve it, just make sure that dipping into the salsa is done with a spoon. Otherwise, pour some salsa out into a bowl to serve in order to keep the original jar clean and free of leftover nachos. Food remnants inside jarred salsa will cause it to go bad very soon.
Mustard Has a Long Shelf Life
If you're an avid mustard fan, you'll probably know you can keep your jar or bottle in the pantry or on the table. It is filled with natural preservatives and will not spoil while sitting out. A jar of mustard can last up to two to three years beyond its expiration date.
Not only is mustard preserved with vinegar, but it also contains no sugar and no fat, making it a great condiment to have on hand. Storing it in the fridge does increase its shelf life. However, if you like a honey and mustard version, then you should probably keep it in the fridge.
Keep Your Dried Spices Dry
Storing dried herbs and spices in the refrigerator is not a great idea. The cold, damp air of the fridge is only going to cause mold to grow. Taking the spices in and out of the fridge for use shortens the shelf life by putting extra stress on the leaves.
Light, moisture, and air are natural enemies of dry leaves and spices. However, some seeds like poppy or sesame can be stored in the fridge, and may even prefer it. Red powder spices like cayenne and paprika also do better in the fridge, which helps them hold onto their vibrant colors.
Should You Refrigerate Potatoes?
If you want your potatoes to last a long time, you can store them in the fridge. However, it should be known that you are selling the soul of your spud by doing so. The cold air inside the fridge creates a chemical reaction inside the potato that proves detrimental to taste.
Starch turns to sugar, and spots, premature sprouting, and a bitter taste result. Potatoes are known for storing well, only growing sprouts after a long time. So the make the most out of your potatoes, you can keep them in your pantry, in a cool, dark place above 50 degrees.
Vinaigrette Salad Dressings Can Sit Out
There is no reason to refrigerate vinaigrette salad dressing. Refrigeration causes it to congeal and thicken, making it inconvenient to use. If you don’t remember to take it out of the fridge before your serve dinner, it’s a blob of unusable gel. Besides that, dressing tastes better at room temp.
Ingredients like vinegar work as a great preservative, however, one thing to consider is that the shelf life of vinaigrette is shortened significantly by ingredients like garlic and lemon juice. It gives your dressing a tangy zip, but it will only last a few days, whether refrigerated or left out.
Treat Your Chocolate With Love
Chocolate should also be stored in a cool, dry place. The optimal storage temperature is 65 to 68 degrees Fahrenheit. Chocolate should be sealed inside a container. But, most importantly, chocolate should not be refrigerated. The cold air can cause the sugars to rise to the top and discolor it.
Which you may have seen if you've stored your hershey's kisses in the fridge. But, this does affect the flavor as chocolate is absorptive, and storing chocolate in the refrigerator will contaminate the candy with other flavors in the fridge. Leftover salmon or garlic chicken will not pair well with your chocolate.
Cans of Tuna Stay in The Pantry
It probably goes without saying, but there is absolutely no need to store cans of tuna in the refrigerator. Canned tuna is made to last a long time. So not only will they take up space, but they will stay past their expiration date in the pantry just as long.
Tuna fish was canned in order to preserve it without the need for refrigeration in the first place. The only reason you'd need to keep it in the fridge is if you love eating cold tuna, who knows? Maybe it's summer and you'd much rather have a cold tuna salad than a warm one.
Soy Sauce is Preserved by Fermentation
Don’t worry about storing soy sauce in the fridge, it can last a year just sitting out on your table or in the pantry. Because soy sauce is fermented, its chemical composition allows it to withstand warmer temperatures without spoiling, which is why those little Chinese takeout packets do just fine in your office desk drawer.
Fun fact: the fermentation process preserves the condiment naturally, and an opened jar will keep its flavor for up to a year and a half. So no need for your soy sauce bottles to take up space in the fridge, you can keep them in the pantry and they'll be fine.
Do Not Injure Your Cucumbers!
Take everything you ever knew about cucumbers and throw it away. According to the Postharvest Technology Center at UC Davis, cucumbers are best enjoyed at room temperature. Cucumbers should last up to 14 days, with decomposition set in thereafter.
Cucumbers are actually fruits, and both cucumbers and melons are members of the cucurbitaceae, or gourd family. So in this case, refrigeration is not recommended. The folks at UC Davis say refrigerating causes a “chilling injury.” Pitting, accelerated decay, and sogginess results. Chilling injury generally sets in after 2-3 days of refrigeration.
Don’t Chill Your Red-Hot Chilies
Chili peppers are believed to have come from South America and grow best in warmer climates. Which is why they do best sitting out at room temperature as they can stand the heat! Storing them in the refrigerator will extend their shelf life, but the cold temperature will sap their flavor.
To keep your chilies as spicy and flavorful as they were when they were first picked, keep them on the counter in a bowl where everyone can appreciate their fierce and fine colors. Many people also choose to dry them, which will preserve them for longer and make them even spicier.
Pineapple Is a Tropical Fruit
Pineapples, which are native to the Caribbean, Brazil, and Paraguay and are a major Hawaiian export, have some incredible health benefits, however, they are ill-suited for the refrigerator. Especially during its vital ripening stage. If you want to serve your pineapple at its sweetest, let it stay out on the counter to ripen.
Once it gets to the perfect ripeness, a stage that you can detect by the sweet aroma emanating from the base of the fruit, cut it open. Eat it right away or store the pieces in an airtight container in the fridge. There is nothing like a perfect, sweet, and juicy pineapple!
Ketchup or Catsup? However You Spell It, It Won’t Spoil
Almost every home in America has a bottle of ketchup, and that's largely thanks to Heinz, the company who started selling their ketchup in 1876. Ketchup is a condiment made of tomatoes, vinegar, and sugar. Vinegar and sugar are natural preservatives. Its natural acidity means an unopened bottle can still be used up to two years after its sell-by date.
If you love ketchup and enjoying having ketchup with most meals, feel free to leave it on the table, especially if you prefer it at room temp. That’s what they do at restaurants, after all. Ketchup can sit out for well over a month. In the fridge, it lasts forever.
Refrigerators and Bananas Don’t Mix
If you want to ruin a perfect banana, stick it in the fridge or the freezer. It will turn black as death and develop a texture like mush. Native to the tropics, bananas are made to sit out and slowly ripen. They get sweeter with ripeness, like many fruits, and should be eaten at your desired ripeness.
Once they have turned that corner and your bananas have started to blacken, you can peel them and place them in an airtight container in the freezer, which can them be used to make smoothies or banana bread in the future. The darker, the sweeter, making overripe bananas great in many recipes.
Nuts are one of those fantastic foods that are great to eat as a snack, and if you can eat these tasty little morsels by the handful, you're not alone. We love to enjoy these mighty protein bombs while we're on the go, in our granola, or even turned into milk!
But storing them is not as straightforward. Nuts fare better in lower temperatures but if it's too cold, like in a fridge, it could impair their flavor. The best way to store nuts would be to keep them in an airtight container in your pantry or kitchen cupboard, where it's not too warm.
Butternut squash is a winter favorite, but there's no reason you can't enjoy a butternut squash throughout the year. The skin works well to protect the flesh, so whole butternuts should be stored at room temperature as moisture from the fridge can ruin the vegetable's quality and even wreck havoc on the pulp.
Once it's been cut, though, it's an entirely different story and the smaller pieces should be placed in an airtight container in the fridge for a few days before being prepared and eaten. Just don't leave the prepared butternut in the fridge for too long, otherwise the pieces can start to go mushy.
There are plenty of delicious cakes out there, but it would be a shame if it's ruined by not being stored properly. As with many baked goods, cake suffers from debilitating dryness when placed in a cold environment. Covered on the counter, it should stay good for about a week.
But really, who takes a whole week to finish a cake? If you want to be extra safe, you can store your cake in an airtight container. Otherwise it might attract insects like flies and ants. If your cake has icing made of cream then you'll have to refrigerate it.
Nothing adds excitement to your meal like a drizzle of hot sauce. So while hot sauce may be easy to love, many people don't know how to store it and often keep it in the fridge. This sauce usually has a lot of vinegar which helps prevent bacterial growth so it's totally safe to keep outside the fridge.
It's this acidity in the vinegar that can cause the hot sauce to dull when left in the fridge. Leaving it out maintains that spicy swag that keeps us reaching for more. Like many other foods, the heat of the chili will also be much more potent if it's kept at room temperature.
Regardless of your favorite fruit, dried fruit remains a healthy way to get your recommended dose of fruits. Whether you eat it in trail mix, use it as a topping for yogurt/oatmeal, or enjoy it by the handful straight out of the bag, dried fruit can be a nutritious snack.
If you like munching on these, you'll probably have a few jars in your kitchen. But these tasty delights are best preserved somewhere dry and dark like your pantry, while putting them in the fridge will only add unwanted moisture. When kept correctly, they may last for up to six months.
Fewer foods are more delicious and comforting than a warm plate of fluffy pancakes smothered in maple syrup. But nobody really wants cold syrup on their warm food that's ready to eat, so it's totally okay to store your syrup in the pantry if it's dark and on the cooler side.
However, if you live in a warmer climate and your kitchen gets pretty hot in the summer you might want to store your syrup in the fridge during the summer. Some syrups will harden in the fridge so be sure to take it out a few hours before serving so it pours nicely.
Pastries are akin to the glamorous stars of the bakery world. Shiny glazes catch your eye and the dash of color powdered hint at sweet raisins or chocolate chips. There is nothing quite like the flakes of buttery baked pastries, but to keep them just right they are best wrapped in a paper bag and stored at room temperature.
Placing your pastries in the fridge means they'll just end up limp and soggy from the inevitable condensation which will also compromise their flaky texture. If you must though, you can store them for a few hours before and just take the out before serving. Pop them in the microwave for a few seconds if you prefer them warm and toasty.
Few things feel more like summer than sinking your teeth into a perfectly ripe peach. With a familiar fuzzy skin and succulent yellow fleshy pulp, peaches are incredibly versatile. Their natural sweetness and juiciness also lends well to baked peach pies and tarts, stewed fruit dishes, or simple peach crisps.
But if your peaches are ripe and ready, don't be tempted to stick them in the fridge. Like most fruits, colder temperatures hinder their ripening process and can hamper their texture. It's best to store them in a fruit bowl and only chill them once they're ripe and ready to eat.
When it comes to sweet spreads, nobody does it like quite Nutella. Everybody loves this stuff, no matter how unhealthy it is for you. But when it comes to this delicious condiment and slathering it over a slice of bread, it's not so easy to spread it once it's been chilled in the fridge.
So while it goes without saying, it's always better left outside at room temperature. But you probably knew that already, didn't you? The chocolate flavor is also much more distinctive when the jar is stored outside, so make sure the lid is on tight and pop it in the pantry.
Butter is virtually unspreadable when it's taken straight out of the fridge so in most cases, it’s totally fine to store butter in a covered dish on a countertop for a day or two. However, you don’t want it to melt or go rancid so transfer it somewhere cooler.
Be sure to keep it out of direct sunlight in the sweltering hot months of summer. But if you don’t plan to use butter in the next few days, it’s best kept in the fridge. Then a few hours before serving you can take it out to let it 'settle' before so it gets soft and spreadable.
Bell peppers are at their best when they're crispy and fresh, but storing bell peppers at low temperatures can cause the skin to soften and disintegrate. To avoid this, you can store your peppers in the pantry. But if you have to, the fridge will be fine for a few hours if it's hot outside.
That should be enough information about bell peppers to prevent you from becoming the annoying person lingering in the kitchen the next time you're wondering if you should put your peppers in the fridge. Now you'll be the expert that everyone asks about what should and shouldn't stored in the fridge!
Molasses is the thick, dark liquid that's left after refined sugar has been crystallized from sugar cane or sugar beet juice. This sweetner is probably best know for its appearance in ginger bread cookies, but it can also be used in marinades and sauces. You can even use it as a substitute for syrup!
It's known for being a much more nutritious sweetener than most, but it's pretty difficult to scoop so storing it in the fridge will make it near impossible to get out. Luckily, molasses won't spoil if left out so you can safely store this product outside of the fridge in your pantry.
Eveyone and their mother loves a decent slice of pie. Whether it's apple pie, peach pie, or even blueberry pie, that delicious combination of stewed fruit and flaky pastry can't be beaten, but how exactly do you store such a delicious dessert so it won't go bad or ruin the taste?
According to experts, you've got about two days to leave your fruit-centric pies out on the counter but be sure to properly wrap or cover them. If you still have some pie left after day two, you can store it in the fridge. But any cream-based pie will need to be refrigerated from the beginning.
If you're one of the millions of Americans who take supplements, you may have been told that storing nutritional tablets in the refrigerator will help extend their shelf life. Not only is this mistaken, but most supplements do not belong in the cold. For some others, they fare much better when stored in the fridge.
With so many supplements on the market, there's no one-size-fits-all rule as to where to keep each bottle. Generally speaking, the best place to store your supplements is in a cool, dry place. But if you have probiotics, they should usually be kept cold, so be sure to check that the pharmacy stores them in the fridge as well.
Is your piping-hot bowl of soup going straight to the fridge? Stop! You might want to wait for it to cool down to room temperature before putting it in the fridge. In our bid to wrap up all the kitchen work in a jiffy, we often end up putting foods that are still hot in the fridge.
Did you know this can actually be dangerous for you and your family? If you immediately put hot food or hot liquids in the refrigerator you may lose its nutritive value and might just make your fridge work extra hard. It is okay to put mildly hot food in the refrigerator though.