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Thought readers may be interested in an article I saw about certain foods that should not be kept in the fridge.
1. Butter
"One of the most-discussed foods in the food storage domain is butter. People have long debated whether or not and how long to keep butter out of the refrigerator. Butter straight from the fridge is too hard to spread, and what good is that? As with many culinary debates, there's not really a cut-and-dried answer. According to the USDA, you should store butter in its wrapper in the fridge and keep butter out only for 10 to 15 minutes before using, but some cooks will use butter after leaving it out for a week. Because butter is made from pasteurized milk, the chances of contamination are low, says cooking blog The Kitchn. There's always a risk, however. Salted butter, because of its salt content and water dispersion, runs a lower risk of spoiling and its salt helps keep bacteria away. Anything unsalted, whipped or "light" has a greater risk of contamination. In sum, while we can't recommend you keep butter out all week, you likely don't have to worry if you've left it out for a couple hours, so long as it's salted."
2. Tomatoes
"Tomatoes will lose all their flavor in the fridge. What's a bigger crime than that? The cold air in the fridge stops the ripening process, and ripening is what gives tomatoes more flavor. The fridge will also alter the texture of the tomato. According to Harold McGee's 'On Food and Cooking,' the cold temperature breaks down the membranes inside the fruit walls, turning it mealy. Keep tomatoes out in a bowl or basket on the counter."
3. Basil
"Basil will wilt faster if left in the fridge, and it will also absorb all the smells of the food around it. It's better to keep it out, sitting in a cup of fresh water, like cut flowers. If you want to store basil for a long time, Martha Stewart recommends blanching it and then freezing it."
4. Onions
"If you put onions in the fridge, the moisture will eventually turn them soft and moldy. Keep them in a cool, dry place."
5. Avocados
" If you want avocados to ripen, definitely don't put them in the refrigerator. However, if you've bought an already-ripe avocado that you don't want to use right away, that can go in the fridge"
6. Garlic
" Eventually, garlic will start to sprout in the fridge, and it may also get rubbery and moldy. You should instead keep garlic in a cool, dry place"
7. Olive Oil
"You should store olive oil in a cool, dark place, but not in the fridge, where it will condense and turn to a harder, almost butter-like consistency."
8. Coffee
" If you leave coffee in the refrigerator, it will lose its flavor and actually take on some of the odors in the fridge. You should store coffee in a cool, dark place, where it will retain its flavor and freshness. You can store larger quantities of coffee in the freezer, however."
The above words from Alison Spiegel link here http://www.huffingtonpost.com/2014/05/08/foods-in-fridge_n_5280137.html?ir=UK+Lifestyle&icid=maing-grid7%7Cukt2%7Cdl3%7Csec1_lnk3%26pLid%3D323985
All the above text was taken from the link I have given.
My words now ..... what I do is
1. butter, I store in the fridge in it's wrapper and then take out about 15 minutes before I want to use it
2. tomatoes, buy a few at a time and use them at room temperature having put them on a bowl or container on the kitchen shelf
3. basil, buy small amounts of fresh and use as required
4. onions, buy a small pack at a time and keep on side in the cool and dry
5. avocados, a great favourite ..... never keep them in the fridge and if I should buy them ripe eat them immediately
6. garlic ...... I buy in small amounts and keep in the cool and dry
7. olive oil, kept in a cupboard never a fridge
8. coffee - always kept in the kitchen cupboard, can't imagine ever keeping it in the freezer
Do other members do the same?
All the best Jan
1. Butter
"One of the most-discussed foods in the food storage domain is butter. People have long debated whether or not and how long to keep butter out of the refrigerator. Butter straight from the fridge is too hard to spread, and what good is that? As with many culinary debates, there's not really a cut-and-dried answer. According to the USDA, you should store butter in its wrapper in the fridge and keep butter out only for 10 to 15 minutes before using, but some cooks will use butter after leaving it out for a week. Because butter is made from pasteurized milk, the chances of contamination are low, says cooking blog The Kitchn. There's always a risk, however. Salted butter, because of its salt content and water dispersion, runs a lower risk of spoiling and its salt helps keep bacteria away. Anything unsalted, whipped or "light" has a greater risk of contamination. In sum, while we can't recommend you keep butter out all week, you likely don't have to worry if you've left it out for a couple hours, so long as it's salted."
2. Tomatoes
"Tomatoes will lose all their flavor in the fridge. What's a bigger crime than that? The cold air in the fridge stops the ripening process, and ripening is what gives tomatoes more flavor. The fridge will also alter the texture of the tomato. According to Harold McGee's 'On Food and Cooking,' the cold temperature breaks down the membranes inside the fruit walls, turning it mealy. Keep tomatoes out in a bowl or basket on the counter."
3. Basil
"Basil will wilt faster if left in the fridge, and it will also absorb all the smells of the food around it. It's better to keep it out, sitting in a cup of fresh water, like cut flowers. If you want to store basil for a long time, Martha Stewart recommends blanching it and then freezing it."
4. Onions
"If you put onions in the fridge, the moisture will eventually turn them soft and moldy. Keep them in a cool, dry place."
5. Avocados
" If you want avocados to ripen, definitely don't put them in the refrigerator. However, if you've bought an already-ripe avocado that you don't want to use right away, that can go in the fridge"
6. Garlic
" Eventually, garlic will start to sprout in the fridge, and it may also get rubbery and moldy. You should instead keep garlic in a cool, dry place"
7. Olive Oil
"You should store olive oil in a cool, dark place, but not in the fridge, where it will condense and turn to a harder, almost butter-like consistency."
8. Coffee
" If you leave coffee in the refrigerator, it will lose its flavor and actually take on some of the odors in the fridge. You should store coffee in a cool, dark place, where it will retain its flavor and freshness. You can store larger quantities of coffee in the freezer, however."
The above words from Alison Spiegel link here http://www.huffingtonpost.com/2014/05/08/foods-in-fridge_n_5280137.html?ir=UK+Lifestyle&icid=maing-grid7%7Cukt2%7Cdl3%7Csec1_lnk3%26pLid%3D323985
All the above text was taken from the link I have given.
My words now ..... what I do is
1. butter, I store in the fridge in it's wrapper and then take out about 15 minutes before I want to use it
2. tomatoes, buy a few at a time and use them at room temperature having put them on a bowl or container on the kitchen shelf
3. basil, buy small amounts of fresh and use as required
4. onions, buy a small pack at a time and keep on side in the cool and dry
5. avocados, a great favourite ..... never keep them in the fridge and if I should buy them ripe eat them immediately
6. garlic ...... I buy in small amounts and keep in the cool and dry
7. olive oil, kept in a cupboard never a fridge
8. coffee - always kept in the kitchen cupboard, can't imagine ever keeping it in the freezer
Do other members do the same?
All the best Jan
