The growth of harmful microorganisms on many kinds of prepared and cooked food will be stopped in its tracks by refrigeration. Most of the time, it’s best to keep food in the fridge at a temperature between 35 and 38 degrees Fahrenheit (between 1 °C and 3 °C). Even though refrigeration can slow the spoiling of a wide range of foods, it’s not a good idea for every tasty thing in the kitchen. Colder temperatures can change the look and taste of many kinds of food, and sometimes they can even change their nutritional value. The data shows 35 types of food that shouldn’t be put in the ice chest, along with reasons why they should be left at room temperature.
To stay as fresh as possible, coffee needs to be kept in a dry, cool place. The temperature in the fridge is often too cold. To stay fresh, coffee should also be stored in a container that can’t be opened. The Public Coffee Association says that coffee beans should be kept at room temperature and away from heat, moisture, and light.
Quite often, cold weather will change many things. If you put bread in the fridge, it will get dry and tasteless. When kept for a long time in a cold place, bread can also get chewy on the outside.
When tomatoes are put in the cooler, they lose a lot of their rich, sour flavor. Tomatoes will look different on the outside and have different layers inside if they are cold. They could become rough, soft, and dull over time. Tomatoes will age at the same rate and keep their wonderful flavor if they are kept at room temperature on the counter.
Basil often keeps the smells of other things in the cooler. Basil can lose its flavor when it’s refrigerated, and the leaves might also start to dry out. The cooking experts say that you should cut basil like you would cut flowers. Putting basil in a glass of water and putting it on the counter is enough to keep it fresh.
Eggplants are sensitive to temperature, so putting them in the fridge for long periods of time could hurt them. Under 50 degrees Fahrenheit (10°C), both the outside and the inside of the eggplant can get damaged. Eggplant should be kept at room temperature and away from other soil-based foods.
Most avocados need time to grow after they are bought. By putting them in the fridge, you can slow down the cycle. When kept in a dry place on the counter, avocados will stay delicious and grow up normally.
When onions are kept in the cooler, they often get soft and, surprisingly, rotten. The best place to keep them is on the counter. Onions do need air circulation, and they can be kept in the lattice bag they usually come in.
Garlic is a food that should never be kept in the fridge. In the ice chest, garlic can get rubbery and start to mold. It could even start to get bigger. Garlic is another food that gets better when the air goes around it. They will stay really good for more than a month if they are out in the open in a bin on the counter.
Business Insider’s science section says that putting honey in the fridge can make it solidify. It will also get thick, making it hard to pour or spoon out. Honey is a food that can naturally protect itself and stays good at room temperature for an infinite amount of time.
10. Peanut Butter
Peanut butter should be kept at room temperature, unlike the jam or sticks that go so well with it. If you put it in the ice chest, it will likely dry out and get hard. Keep peanut butter in a dry, dark place if you want it to be smooth and easy to spread. All-natural peanut butter is a special case because it can separate if it’s not kept in the fridge.
Even though most ketchup jugs tell you to put them in the fridge after opening, most ketchup has enough additives to keep it from going bad even if you don’t put it in the fridge. Many restaurants leave ketchup bottles on the table for long periods of time.
12. Olive Oil
Olive oil should be kept in a cool, dark place in a tightly sealed container. When it’s cold, the olive oil will harden into a surface that looks like spread. A study published in the Journal of Food Science said that olive oil might start to lose its ability to strengthen cells if it sits on a shelf for a long time or longer.
Natural products made from citrus are very corrosive and can be hurt by temperatures that are too cold. When put in the cooler, the skin may also become dull and dry. Oranges do really well in hotter weather because their skins are so thick and hard.
Papaya should be kept in the pantry or on the counter and turned every so often. Papaya Australia says that if you need to speed up the aging process, you can store the papaya with a banana in a paper sack.
When potatoes are stored in a dry, cool place, they taste the best. They shouldn’t be washed either until you are ready to use them. When the potatoes are in the fridge, the starches will separate, making them taste dirty and, to my surprise, sweet. If the potatoes had been in the fridge, the skins might come off quickly while they were cooking.
Most pickles are kept in the fridge, but they don’t really need to be. Because of how most pickles are made and how salty they are, it is not necessary to keep them in the fridge. The truth is that pickling is often used as a way to keep food safe.
The amazing thing about vinegar is that it protects itself. The vinegar foundation did a review that showed that you can use vinegar for as long as you want. White vinegar won’t change after being stored for a long time. Even so, vinaigrettes that have garlic, onion, shallots, or spices may need to be kept in the fridge.
When kept in the cooler, doughnuts can get stale or even wet.
When kept covered at room temperature, they will last longer.
But doughnuts should be eaten within a couple of days after they are bought.