Sitting here in the chaos that has become my craft room as I have been creating for the last couple of days. I'm now taking a break to put this wonderful blog party out for you to enjoy. So come on over to the party.
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1 cup roughly chopped walnuts + a few more for topping
Instructions
Line an 8-inch square pan with foil, and then spray it with nonstick spray.
In a medium saucepan, combine the maple syrup, sugar, cream and salt. Bring to a boil over medium-high heat, stirring constantly. Once you are at boiling point, clip a candy thermometer on the side of the pan and cook 7 to 8 minutes until the temperature reaches 238 degrees.
Remove the pan from heat. Use an electric mixer to beat in the butter and the vanilla and maple extracts. Continue to beat for 8 to 10 minutes, or until thick and light colored. The fudge should begin to lose its glossy sheen. Stir in 1 cup of walnuts. Spread into the prepared pan. Sprinkle a few more nuts on top.
Let the fudge firm-up before cutting- about 25 minutes.
Saw this on facebook, looked so good I though I would share .if you want to see the whole story about fudge go to.....
HI, i'm a day late posting this party...............I just got my days mixed up,that happens alot since I retired.. days gjust keep on rtunning together. I hope you hve time to visit our party, it is full of great ideas.
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Well, for the last week I have not been motivated to do any craft work...;
I have been cooking new recipes for dinner....I have surprised myself with how they have turned out, my potato soup was delicious, the chicken dish was really good, but I didn't care too much for the pasta taco dish, I prefer regular tacos.
I plan on making
Tomato spinach shrimp pasta one day this coming week if I get some spinach.
I have everything but the spinach.
Today I go back in my craft room to see what to make....I guess the brain was happy just cooking and watching TV.
ps: my
daughter who is a chef really loved my potato soup. she said it was the best she had .she said I have been cooking great dinners.
This is a long list but it has been very informative, thyer are so many that I put in fridge that I shouldent,like the corn we had in the fridge, It was horrible when we cooked it last night that we threw it out. it had been in there for 5 days. I found this artical very useful. I hope you do also.
Avocados
Avocados can be tricky fruits to manage. Keeping them in the refrigerator halts the ripening process so never keep them refrigerated. Just store your avocados on the counter at room temperature. If they are already ripe then use them immediately.
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To ripen avocados, we suggest to place them in a brown paper bag along with an apple or banana for a few days (usually around two or three) until ripe. The apple (or banana) releases ethylene gas which causes the avocados to ripen more quickly.
2. Donuts
There is nothing more delicious than a freshly baked donut. But what do you do when you have too many? Firstly, that sounds like an amazing problem. Secondly, don’t fret, and whatever you do, don’t put them in the fridge.
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The fridge will make your donuts stale and soggy so it’s best to just keep them at room temperature and make sure that they are covered. They won’t last long, though. Freshly-baked donuts should only be kept for around two days maximum.
3. Aged Cheese
If you’re a cheese aficionado then you probably already know this, but hard cheeses should never go in the fridge. It may sound odd as cheese is a dairy product but it’s true! If hard cheese is left in the fridge then it turns from hard to rock hard.
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Hard cheese goes through a curing process that takes around six months to complete. After its cured, there is no need to keep it chilled. Just store it in a cool, dark place like your pantry or cupboard. Other cheeses need to be refrigerated, so make sure to check if it has been aged or not.
4. Potatoes
Do you want sweet and gritty potatoes? No, we didn’t think so either. Putting your potatoes in the fridge quickly turns the vegetable’s starches into gooey sugar. Yuck! Just keep them in the pantry away from extreme temperatures.
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Once a potato has been cooked make sure that you keep it in the fridge. Baked potatoes wrapped in aluminum foil should never be left to sit out at room temperature, as they can form deadly strains of botulism.
5. Sealed Tuna
Some people think that unopened canned tuna should go in the refrigerator but that isn’t the case at all. Yes, it is fish, but it comes in a can from an unrefrigerated section of the grocery store for a reason.
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Keep your cans of tuna at room temperature stored in the pantry or cupboard. After the can has been opened then you can store it in the fridge. Just put the tuna in a sealed container (don’t keep it in the tin can!) and it will keep for around three to four days.
6. Chocolate-Hazelnut Spread
It might surprise you to hear that chocolate-hazelnut spreads such as Nutella do not need to go in the refrigerator. It even says so on the label. In the cold of refrigeration temperatures, the spread actually becomes a solid and will no longer spread.
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The sugar content of the spread serves as a preservative and prevents bacteria growth. Spreads like Nutella harden when refrigerated due to the high-fat content from the hazelnuts. So, if you want a smooth and creamy spread, keep it out of the fridge!
7. Garlic
Full bulbs of garlic should be stored in a cool, dry place, such as your pantry. Keep them in a ventilated container. If you keep them in an airtight container they will mold quite rapidly. If you store your garlic properly it will stay good for months.
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Once the head of the garlic clove is broken you should use all the cloves without around 10 days. Garlic is a superfood, so make sure that you keep your garlic good for as long as possible and avoid wastage.
8. Onions
Whole, uncut, onion bulbs should never be kept in the fridge. If you do, they will quickly become moldy and mushy from the humidity in the refrigerator. When onions are chilled the starches inside the bulb are converted to sugars.
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If they are left long enough in the fridge, the onion will liquefy completely. And nobody wants that. Onions should be kept in a cool dry place in a ventilated container or easier, just keep them in the mesh bag they already come in.
9. Eggs
This is a controversial food to keep out of the refrigerator for sure. But it actually is fine to keep eggs at room temperature. As a general rule though, if you buy eggs in the refrigerated section, keep on refrigerating them.
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If you buy eggs at room temperature, then its fine to keep doing so or put them in the fridge, should you wish. According to Tim Hayward, presenter for the Food Programme on BBC Radio 4, “A fresh, free-range egg should last beautifully at room temperature for at least a week.”
10. Coffee
Never ever keep your coffee or coffee beans in the fridge or freezer. That’s what all the experts say, including Starbucks. The fridge and freezer are far too humid and will make your coffee tasteless and less aromatic.
@valentemichela81barista/ Instagram
The only reasons why you should even think about putting coffee in the freezer is if you have either bought in bulk and won’t be using it right away or if you are not a daily coffee drinker and just keep it around for guests.
11. Honey
If you put honey in the refrigerator it will begin to crystallize and turn into a clumpy sugary mess. Not recommended. Experts say that the best storage for honey is in your pantry, away from extreme temperatures. Honey can also be dangerous due to botulism and should NEVER be fed to children under 12 months old.
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It might surprise you to hear that technically, honey never goes bad. The color and consistency will change over time but the properties of honey and its high sugar content protect it from growing bacteria as long as it’s stored properly.
12. Butter
This next one is going to be a tad controversial. But butter can actually be left out of the fridge. And once you try it you will understand. Room-temperature butter spreads like heaven on earth. Who wouldn’t want that?
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You should always keep your butter covered and in a cool area outside of direct sunlight. Butter is pasteurized and salted which helps keep it from going bad. You should also consider the climate where you live. If you live in a particularly hot climate, it might not be possible to store it outside the fridge.
13. Melon
Melons are sweetest and juiciest at room temperature. That goes for all melons, whether watermelon, cantaloupe or honeydew. The USDA actually did research on the topic and found that this was indeed the case and that being at room temperature helps to keep antioxidants intact.
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Not only will the melon have more antioxidants, they retain more nutrients at room temperature and are tastier. Once you have cut the melon, then you should wrap it in cling wrap and store the remaining pieces in the fridge. The cut melon should last for at least three days.
14. Basil
Keeping basil in the refrigerator is one thing you for sure don’t want to do. When in the fridge, you will find that basil very rapidly turns into a wilted brown mess. Yuck. Some herbs do well in the refrigerator, like parsley and cilantro but it’s best to keep basil at room temperature.
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The best thing to do in order to keep your basil fresh, aromatic and full of flavor is to just trim the stems and place them in a glass of water, like you would do with flowers. This way your glass of basil can also be used as a decorative piece in your kitchen and add some color to the room. It’s a win-win situation.
15. Eggplant
If you plan on using your eggplant within about two days of purchasing it, it’s best to keep it out of the refrigerator. Just place it in a cool, dry place away from direct sunlight. Eggplants are best kept at room temperature.
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If you don’t plan on using your eggplants right away then they can be kept in the crisper of your refrigerator to increase their longevity. Eggplants are quite sensitive to ethylene gases produced by bananas, tomatoes and melons, so it’s best to keep them away from those fruits.
16. Peanut Butter
Who likes rock hard peanut butter that won’t spread? Pretty much no one… There is no need to keep peanut butter in your refrigerator, so don’t. Apart from not spreading, peanut butter will get dry and hard if kept in the icebox.
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Natural peanut butter, however, is a different story. It is best to keep natural peanut butter in the fridge and most of the labels on these products advise to do so. The ingredients in natural peanut butter can separate and the peanut oil can quickly go rancid if left unrefrigerated.
17. Olive Oil
Keeping your olive oil in the fridge is a bad idea. Refrigerators are damp and humid places and the condensation can severely affect the flavor of your olive oil. It will also cause your olive oil to become cloudy and solidify over time.
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Instead of the fridge, try putting your olive oil in cool, dark cupboard. It should keep for at least a year. Unopened bottles of olive oil can even stay good for up to two years. If you currently have your olive oil in the fridge and it is changing consistency, don’t fret. Just take it out. Once at room temperature the consistency will change back to normal.
18. Pickles
If you buy pickles in the refrigerated section of the grocery store, then it’s best to keep storing it in the fridge at home. But really most pickles don’t need to be refrigerated due to their contents.
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The high salt and vinegar content in pickle jars is strong enough to ward off harmful bacteria and micro-organisms. Pickling something is actually a food preservation method, so your pickles should stay good for quite a long time.
19. Vinegar
Some foods are able to preserve themselves, like vinegar. It virtually has an indefinite shelf life. It’s recommended to keep vinegar in a cool, dark place, out of direct sunlight. A pantry or kitchen cupboard is perfect. This only goes for plain vinegar.
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Others condiments, like vinaigrettes containing herbs, garlic, onion or other add-ons, may actually require refrigeration. If you are still questioning whether vinegar really has such a long shelf life, know that the Vinegar Institute did a study confirming such.
20. Berries
Berries can be tricky to store and if you do it the wrong way they will mold and become soggy quickly. It’s actually best not to refrigerate berries, but only if you are planning on using them promptly. They remain juicy and firm at room temperature.
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Only rinse the berries right before using them, otherwise, they are likely to mold. When you do rinse them, do it in a colander. Don’t submerge those precious berries in water. You can store them in the fridge for longer-term use but make sure they aren’t in an air-tight container. This applies to all types of berries, including strawberries, raspberries, blueberries, blackberries, etc.
21. Ketchup
Due to ketchup’s natural acidity, it is inhospitable for microorganisms to grow and turn your ketchup bad. So, you don’t need to store it in the refrigerator. Lots of people do this, and many report that it has a better flavor at room temperature.
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If you live in a particularly hot climate, then you might want to consider keeping your ketchup bottle in the fridge after opening. Or if you rarely use it, the fridge will increase its longevity.
22. Mustard
Mustard is another one of those condiments that people generally just put in the fridge without thinking twice. But actually, there is no need to. Just like ketchup, mustard has a very high acidity content, so mustard is quite self-preserving.
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Have you ever seen a restaurant refrigerate their mustard? Nope. So neither do you. It really boils down to personal taste. Some people like their mustard room temperature, while others prefer their mustard chilled. Make your decision wisely.
23. Stone Fruit
Stone fruits, such as peaches, apricots, nectarines, and plums ripen the best at room temperature. So, it’s best to avoid placing them in the refrigerator unless you’re not planning to eat them right away. But either way, let them ripen at room temperature first.
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If stone fruits are left to ripen in the fridge then they can become victim to chill damage. When a fruit is left to ripen at temperatures below 50 degrees Fahrenheit, the ripening process stops altogether. The result is a mealy and flavorless fruit.
24. Tomatoes
Another fruit that you should never put in the refrigerator is a tomato and there is scientific evidence to back it up. That’s right! New research recently confirmed that exposing the fruits to cold temperatures, such as a in a refrigerator, damages the flavor-enhancing cells.
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Researchers are looking into genetically modifying tomatoes to prevent this from happening, but for now, if you want to preserve the flavor of your tomatoes, its best to keep them away from the refrigerator. Also, the window-sill is a good place for unripe tomatoes.
25. Molasses
Keeping molasses in the refrigerator is simply impractical. Molasses is already a highly-viscous substance and when you keep it at such a low temperature, like in the fridge, if becomes solid and impossible to use. So find another place to keep it.
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Most recommend keeping molasses in an airtight container in a cool area, such as your pantry. An unopened jar of molasses will generally keep good for about a year. Once opened, its life expectancy is cut in half, around just six months.
26. Nuts & Dried Fruits
Nuts and dried fruits shouldn’t be stored in the refrigerator. The chill temperature of the fridge can smother the nutty flavor and make dried fruits too firm and tasteless. It’s best to keep the nuts and dried fruits in an airtight container in the pantry instead of the fridge.
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And remember, if the nuts are still in their shells, then they can absorb the odor of things near them. So store them separately. If you do have nuts in the fridge then just give them a quick toast in the oven before using them for anything.
27. Bananas
The placement of your bananas is going to be dependent on whether they are ripe. Unripe bananas should be kept out of the fridge and it will be possible to tell if they are ripe by their color. The unripe bananas are green and firm.
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If your bananas are already ripe and you aren’t going to be eating them within the next few days, then you can place them in the fridge to stop them from over-ripening and going bad. And remember not to keep them near other fruits and vegetables that you don’t want ripening any further due to the gas bananas emit.
28. Chocolate
Some people like to keep their chocolate and candy bars in the refrigerator. To that we say, “to each his own.” But in fact, keeping chocolate in the icebox is damaging to the chocolate and ruins its taste and texture.
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When chocolate is kept in the refrigerator a phenomenon called “sugar bloom” occurs. Sugar bloom can be seen on the outer layer of the chocolate. It literally looks like little blooms and it causes the chocolate to be grainy and gritty.
29. Bread
It is never recommended to keep bread refrigerated. It will severely dry your bread out and make it quickly become stale. It’s best to just keep bread out and stored at room temperature. Pre-sliced bread should stay fresh for up to a week.
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Just make double sure that the package is tightly sealed shut after use. If you find yourself with too much bread then you can always freeze what you don’t need and reheat it later. That way you’ll always have bread on hand and not have to worry about it going bad.
30. Cucumber
Another vegetable that might surprise you is the cucumber. Cucumbers are best and tastiest when stored at room temperature. The University of California even did a study on it. They found that storing the vegetable in temperatures lower than 50 degrees Fahrenheit caused damage to the cucumber.
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So, just keep cucumbers in your pantry (away from apples and bananas) and they will have a longer life expectancy and maintain their delicious taste longer. Read on! The next food item you should never keep in the fridge is going to shock you.
31. Cereal
This food might surprise some of you. Some people keep their cereal in the refrigerator and doing so can actually damage the texture of the cereal. Due to humidity, cereals can quickly lose their crunch by keeping them in the icebox.
Not to mention that cereal boxes will take up loads of refrigerator space. Still, there are a number of reasons why some people choose to keep their cereals in the fridge, including bug issues. So, that, we can understand. Do whatever it takes to keep those pesky ants out!
32. Pumpkins
Have too many pumpkins for Halloween and want to save some of the medium-sized and smaller ones for later use? No problem. But don’t put them in the refrigerator, even if you have room. The cold will, in fact, damage the pumpkin, not preserve it.
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Instead, store your pumpkins in a dry, cool environment such as your pantry. Feel a pattern emerging? Most things can be stored safely in your pantry (that’s what it’s for!), except for most dairy products… always refrigerate those.
33. Spices
There is nothing worse than spices losing their flavor and clumping together. That’s exactly what happens when you keep your spices in the refrigerator. Just don’t do it. Most ground spices are good for years in dry storage anyways.
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Place your dry spices in your kitchen cupboard or spice rack. At room temperature they will be more potent, taste better and be more aromatic than if there were kept in the cold fridge or freezer. You’ll thank yourself for it in the long run.
34. Apples
Apples can be risky to keep in the fridge as they are an ethylene-producing fruit. If you keep them with other fruits and vegetables, then they will ripen more quickly. Sometimes that might just be too quick and leave you with spoilt fruits and veggies.
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Apples can last for a good week or two on the counter and they can be quite the decorative piece with their delicious colors. If you do end up keeping them in the fridge (as they will last longer) just make sure to keep them separate! And remember, one bad apple spoils the whole bunch!
35. Hot Sauce
Hot sauce is made of some pretty strong ingredients — so strong, in fact, that they create inhospitable environments for bacteria and foodborne illness. As such, hot sauce does not require refrigeration. Some hot sauces will even solidify if you put them in the refrigerator, so be careful!
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That being said, your hot sauce will have a longer shelf life if you keep it in the fridge and the flavor will last longer. So it really depends on what type of hot sauce user you are. Do you keep just one bottle for years? Or do you run through a bottle on a monthly basis? If you’re a more frequent user then keep it out and enjoy the fresher taste.
36. Peppers
Peppers don’t need to go in the refrigerator, and will last several days on on the counter. However, this is only true if they are uncut. However, if you have cut into the pepper and want to save a portion of it, it’s best to put them in the refrigerator crisper to keep them crunchy and juicy for longer.
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As peppers pass their prime ripeness, they get softer and drier. If your bell pepper feels soft, it’s probably time to toss it. Luckily, this shouldn’t happen too often since peppers have a decent shelf life, even after they have been cut if they are stored properly.
37. Rice
Rice in its dry grain form does not need to be stored in the fridge. The best way to store rice is in an airtight container to keep it as dry as possible, and to keep that container in an area with minimal light, such as in a cupboard or pantry.
Kake via Flickr
It can even be helpful to include an oxygen absorbing packet with the dry rice to ensure it stays dry. As with other items on this list, that’s only true when it’s in dried form. Once it’s been cooked, it’s best to store in in the fridge – but keep in mind that cooked rice spoils quickly.
38. Cookies and other baked goods
It may seem counterintuitive, but keep baked goods like cookies and brownies in the refrigerator actually saps them of moisture pretty quickly. That’s because cool air can bee quite drying.
Unless the baked good has a primarily dairy component, such as custard, it is best to store baked goods in an airtight container at room temperature. We know a lot of you may find this hard to believe, but that includes cakes. (Yes, cakes.) The good news it, they probably won’t last long, since cookies and baked goods have a funny way of going quickly.
39. Dried beans
As with rice, dried beans don’t belong in the fridge. They actually don’t belong in the plastic bags they often come in, either. Plastic bags make the beans susceptible to moisture and pests.
To optimize shelf life and preserve flavor, opt for an airtight plastic container.
Then store the container in a cool, dark place that doesn’t exceed 70 degree Fahrenheit.
The good news is that if stored properly, the shelf life of beans can be years long, though experts recommend cooking and eating them within a year for optimal flavor.
40. Soy sauce
You might think that after you open a bottle of soy sauce, you should keep the remainder in the fridge. But that is not necessarily so.
Even after you open the bottle, it’s okay to keep it in the cupboard or pantry, as long as the lid on the bottle is tightly sealed.
That’s because soy sauce had a very high sodium content, and sodium is a natural preservative that will prevent it from spoiling.
That being said, soy sauce producer Kikkoman does say to keep it in a “cool place.”
41. Salad dressing
Some salad dressings don’t need to go back in the fridge even after you open them. That of course, comes with a caveat: creamy dressings like ranch or thousand island certainly need to go back in the fridge after opening.
However, oil based dressings, such as most vinaigrettes, so not need to be stored in the fridge after opening.
Instead, make sure the lid it tightly screwed on, or if you made the vinaigrette, in an airtight food container, such as Pryex or Tupperware, and store on the counter in a cool, dry place.
42. Jam
This one tends to have a lot of confusion around it, but the verdict is in: You don’t need to store jam in the fridge, even after you open it.
That’s because jam is packed with sugar, which is a natural preservative that prevents it from spoiling quickly, given that the lid is tightly sealed and it’s stored in a cool, dry place, such as a cupboard or pantry.
Dennis Wilkinson via Flickr
But jam lovers across the country prefer to do so – particularly if the jam has residuals from use-age, such as bread crumbs. Many jam jars do recommend refrigerating after opening to preserve flavor, so this one is a matter of personal choice.
43. Citrus fruits
Like many other fruits, citrus fruits don’t need to be stored in the fridge. Makes sense – they do ripen on the vine in the peak of warm, summer weather.
The key to citrus fruit ripeness is preserving its moisture content. The cool temperatures of the fridge actually dry the fruit out.
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However, that only gives you about a week to get through them before they start to go bad. If you anticipate it will take you longer to get through your citrus supply, you can extend their shelf life by keeping them in the fridge.
44. Tropical fruits
Coming from the warmer climates of the world, tropical fruits don’t like the cold.
That’s why it makes sense that they lose their rich flavor profiles and do not keep very well when stored in a fridge.
Marco Verch Professional Photographer via Flickr
In order to help them preserve their maximum flavor, it is ideal to keep tropical fruits outside the fridge at around 50 degrees Fahrenheit.
This of course is to preserve flavor – if you have a tasty tropical fruit you are worried you won’t get to in time, keeping it in the fridge can put a few extra days onto its shelf life.
45. Winter squashes (butternut, winter, etc.)
Squashes prefer, cool, dry places more than they like it in a refrigerator. If they had it their way, they would stay in the 50–60 degree Fahrenheit range, with humidity levels at 50–70%. Sunlight will greatly expedite their ripening process, so their shelf life is prolonged by keeping them out of the light, such as in a pantry or cupboard.
It is preferable to store squashes on a rack or shelf, elevated off of the floor.
Avoid storing them with or near ripening fruit, as they do not do well with ethylene gas.
46. Opened cans
Canned food comes with juices to give it coating and saturation, which is best for preserving the food in the tin for long periods of time. However, once you open it, a different situation arises. Once a can is open, the air that get in causes oxidation processed that makes the tin, iron, or aluminum of the can better able to leech into foods.
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This will not only give your food an unpleasant, metallic taste, but also poses health risks. If you open a can, but want to save a portion of its contents for later, transfer the contents to another food safe container (such as a ceramic bowl 0r Tupperware container) to avoid spoiling.
47. Corn
Corn is not a vegetable, and it doesn’t belong in a fridge either. Putting corn in the fridge for a day or two may not be a bad idea, as it slows down the chemical reaction process that may cause corn to lose its sweetness.
But at the same time, keeping it in the fridge also dehydrates it, causing its juicy flavor to disappear overnight. That will make it tasteless for you. Further, its texture will become rubbery; it won’t taste fresh. So avoid keeping corn in the fridge.
48. Jerky/Biltong
Jerky is merely dried meat, not ideal for keeping in the moist environment of the fridge. That’s why it’s no surprise you can keep jerky dry for longer out of the fridge.
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You should store jerky at room temperature for the best taste for when it comes time to eat it. The fridge’s moisture will make it lumpy, taking out the effects of ingredients used to get the dryness.
Outside a fridge, you can eat jerky over a long period without worrying about its life span. Storing it in the fridge will shorten its shelf life.
49. Pears
You may not like to see pears on this list for foods you shouldn’t be keeping in the fridge.
However, the pears’ skin is delicate, and cold air can damage its juicy and tenderness.
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Furthermore, the skin gets dull and devoid of any taste and becomes odorless in a fridge, which is no way to enjoy a pear.
If you’re in the mood for some chilled fruit, try opting for other summer fruits such as watermelon, peaches, apples, or cucumbers,
50. Carrots
Like cucumbers, the fridge isn’t the best place to store carrots. The cold air will accelerate its rotting process. This happens due to the presence of natural water in such vegetables and fruits.
Public Domain via Pixabay
Carrots’ genetic makeup reacts rapidly with the cold chilling environment in the fridge. This may be the reason you observe a layer of white tinge within a carrot when you cut it across.
The fridge will shorten their shelf life. That said, storing them for a few hours in the refrigerator may not affect carrots’ taste or appearance.
51. Papaya
Papaya is a fruit that grows in the southern hemisphere. Its inherent nature (and natural acclimations to a tropical environment) does not get a boost in the cold fridge air, and neither does it ripening time. This fruit will ripen best in warm and dry areas.
The cold fridge air will rather stop its growth and ripening. Moreover, it will freeze its juices, which will erode its flavor. It’s best to not cut the papaya at all until it is in peak ripeness as cutting it all but halts the process.
Lastly, the texture of the papaya causes it to absorb surrounding flavors more than other foods, so its taste will greatly be effected by what’s in the fridge with it.
52. Sweet Potato
This may surprise you, but sweet potatoes are much like tropical fruit. They too come from warm and oftentimes tropical climates, even though we associate them with winter harvest and Thanksgiving.
Thus, they have ingredients (internal, natural chemicals) to ripen, even off the vine, especially in warm and tropical temperatures. A fridge’s cold air and moisture can severely affect the molecular integrity of these ripening chemicals.
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The cold air will also damage its pliability when being fried or mashed, which are common preparations. If stored for a shorter period, be to let them get warm, dry, and fully thawed before cooking.
53. Mint
You will get the best of mint when it’s kept in a cupboard or an airtight box. This will prolong its shelf life. However, if you keep the mint in a fridge, the cold air and its moist conditions will adversely impact it by giving rise to mold growth. Consumption 0f any kind of mold, even in minute quantities that you might not see, has inherent health risks.
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Avoid keeping mint in the fridge. Instead, opt for a a dry place to extend its shelf life and preserve its various health benefits. Avoid exposing it to sunlight after plucking it from the plant.
54. Fresh Herbs
Fresh herbs have a tendency to absorb smells from surroundings. Thus, the herbs will lose their original flavor. In cold and moist conditions of the fridge, fresh herbs quickly dry out and lose flavor.
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Nonetheless, if you want to put herbs in the fridge, you should wrap them tightly or put them in an airtight box or container to retain their essence and keep them away from absorbing other smells.
55. Velveeta (or Cheese Whiz)
“Cheese products” such as Velveeta or Cheese Whiz does not need to be refrigerated, which is why you’ll most often find them in the aisles of grocery stores.
Cheese products aren’t real cheese and were designed to be shelf stable. While it is recommended to keep it in the fridge after it has been opened, it doesn’t have to be.
They are often made of dehydrated cheese powder and oil, both of which do not need to be refrigerated. Jury’s still out on whether it can be considered cheese, but we love it for what it is.
56. Alternative milks
Unlike dairy milk, alternative milks such as soy milk, almond milk, oat milk, etc. don’t need to be refrigerated. That’s why you’ll often find them in the aisles of grocery stores.
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They are often also in the fridges with regular milk, but that is mostly for convenience’s sake (as that’s where shoppers often look for these types of milks. As with most other items on this list, once opened, it’s better to keep the container in the fridge to extend its shelf life.
57. Kiwis
Though the shelf life of kiwis can be extended by keeping them in the fridge, think twice before putting them there. For starters, kiwis will do fine at room temperature, and can last about a week that way.
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But secondly, kiwis are an ethylene producing fruit, which means the gas they produce can impact other foods in your fridge. Ethylene causes some other fruits and vegetables to accelerate in ripening (i.e., spoil faster).
However, once a kiwi is cut, it should be kept in the fridge as it will otherwise spoil relatively quickly.
58. Figs
Like kiwis, figs are ethylene producers, and can cause other foods in your fridge to spoil faster. Figs are sensitive fruit in or outside of the fridge. You should aim to eat your figs within a day or two of getting them.
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If you do want to squeeze out one more day of life from figs, you can keep them in the fridge. However, because they bruise easily, it is recommended that you keep them in a shallow bowl and covered.
59. DO keep an open box of baking soda in your fridge
For all the foods to keep out of your fridge, if there’s one thing you should keep in your fridge, it’s an open box of baking soda. That’s because baking soda neutralizes food molecules that don’t smell great to avoid them circulating and being absorbed by other foods.
It is recommended you swap out your baking soda box approximately every three months, possibly more frequently if your fridge goes through a stinky period (food goes bad or fridge is packed).
60. Conclusion
Be mindful of the impact cold air and moisture in the fridge can have on your food as it can damage and ruin certain vegetables, meat, and fruits.
You should consider eating vegetables, fruits, and other natural foods as they come in season for optimum health benefits.
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