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.
Like ketchup, mustard has acids that are used as normal ingredients. Mustard will stay good in the cabinet for about a month. Whether or not you should put mustard in the fridge comes down to how you like it. Do you like mustard on your sandwiches that is cold or that is at room temperature?
20. Aged Cheese
The thing that makes matured cheddar different from other kinds is that it has been fixed. This kind of interaction usually takes about six months. If you put these cheeses in the cooler, they will usually become very hard.
21. Seared Tuna
The fish container that hasn’t been opened yet will be kept safe in the cabinet. Many people believe that fish tastes better right out of the can, as long as it has been at room temperature for a while.
According to B&G Foods, molasses doesn’t need to be kept in the fridge and might taste good for a long time. Molasses will stay good at room temperature for a very long time because of the ingredients and the amount of sugar in it.
Bananas grow in warm places and keep their vitamins and minerals better at room temperature. Putting them in the cooler will also slow down the natural process of getting older. When bananas are kept at cooler temperatures, they might even cause damage to cells.
People put their favorite candies and chocolates in the cooler so they don’t get too soft or melt. The most worrying thing is that after being exposed to the virus, the taste might change. When chocolate is taken out of the fridge and exposed to warmer air, it forms what is called a “sugar blossom.” This can eventually cause a grainy coating to form and destroy the bar’s surface.
When a cucumber is exposed to a lot of cold, the skin can get damaged. The University of Minnesota says that cucumbers should be kept in a cool place in the kitchen, but not in the cooler. Cucumbers should be stored at about 55 degrees (12 °C), which is cooler than room temperature but definitely warmer than the fridge. They will be good for about a week.
When grains are put in the fridge, they lose their surface. Even though the oat might not be hurt, it will probably be less crunchy. Most grain boxes will also take up a lot of space in the fridge for no reason.
Some people might need to save small and medium-sized pumpkins by putting them in the cooler. Pumpkins, on the other hand, can easily be hurt by cold weather. They should be kept somewhere dry and cool, but not in the refrigerator.
No matter how long this natural product hasn’t been cut open, it’s best to store it outside the fridge. Studies done by the U.S. Department of Agriculture (USDA) showed that colder temperatures can make melons less healthy to eat. Only melons that have been cut should be put in the fridge. Those who are cut, however, should be well protected.
Most natural things are better when they aren’t kept in the fridge. When kept at temperatures hotter than refrigeration, the flavor and surface will last longer. When kept at room temperature, apples usually last between 1 and 14 days.
Most ground spices can be stored safely for a long time without being kept in the fridge. Not only is there no benefit to storing flavors at a cooler temperature, but the flavor might change as well. If a flavor has been kept at room temperature for a year or more, you can tell if it is still good by smelling it. If it doesn’t smell anymore, it probably won’t make you sick. It’s just not working anymore.
Some people like to eat their natural product when it is cold. Even though it’s getting colder, the fresh surface of organic foods like pears will be destroyed. If you leave pears in the fridge for a long time, they may become soft and mushy.
32. Hot Peppers
An old wives’ tale says that putting peppers in the cooler will keep them fresh or make them taste better. The virus can make the peppers not look as fresh. People usually say to store peppers in a paper bag and make sure they stay dry.
33. Beef Jerky
Even though hamburger jerky is made of meat, most of the moisture has been taken out of it. The United States Department of Agriculture says that money-bundled hamburger jerky can be kept for up to a year. Once a package of jerky has been opened, it will stay good for about seven days at room temperature.
34. Soy Sauce
Soy sauce has been aged and doesn’t need to be kept cold. Even though most containers say to put it in the fridge after opening, many brands have enough salt to keep it safe for a long time on the counter. The exception might be brands with less salt.
Since flour usually isn’t hurt by cooler temperatures, you don’t need to keep it in the fridge. But since many people’s fridges are already full, it’s good to know that the flour will be fine as long as it’s stored in a container that can’t be opened.