19 food items to store on a shelf and not refrigerate
Open up more space for ice cream by moving these 19 items to the shelf - where they'd rather be.
Since coming onto the scene in the late 19th century, modern refrigeration has made a bunch of great things possible.
Clear up some much-needed shelf space by transferring these durable foods from the fridge to the shelf. The food will taste better, last longer, and open up more room for ice cream!
Check out the list that Business Insider shared in their article:
1. Hot sauce
Acidity is the key to hot sauce’s durability, a quality that can dull when left in the fridge. Leaving it out maintains that spicy swag.
2. Maple syrup
Like honey, real maple syrup will turn gritty and congeal when submitted to colder temps.
3. Apples, pears, peaches, nectarines, cherries and plums
While some people prefer their apples cool, pitted and stone fruits actually keep better at room temperature where the chilly air can’t make their sensitive internal structures mushy.
4. Citrus fruit
God gave oranges, limes, lemons and the like tough skins for a reason –Â so they could withstand the harsh, warm world. Let them be.
5. Tomatoes
All a tomato really wants is to escape the fridge’s cruel flavour-draining, texture-destroying punishment. Spare this fruit the humiliation by keeping it on the counter.
6. Coffee
Coffee beans and grounds become dry and flavourless when chilled. This precious substance should live far away from the fridge.
7. Honey
Low temperatures cause honey to crystallize, going from nice and viscous to gross and grainy. Leave Winnie-the-Pooh’s favourite on the shelf.
8. Jam
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. Open up that fridge space.
9. Avocados
Unless an avocado is on the brink of over-ripening, it should be left out as is. Time in the fridge will drain the fruit of all its good flavor and texture. A halved avo, however, could benefit from being stored in the fridge, though no cut avocado is going to last more than a day or so, no matter what you do.
10. Bananas
Cold air causes bananas to brown and bruise before their time. Let them keep their youthful yellow by storing them elsewhere.
11. Soy sauce
Because soy sauce is fermented, its chemical composition allows it to withstand warmer temps without spoiling, which is why those little Chinese takeout packets do just fine in your office desk drawer.
12. Pickles
Pickles are another preserved item, so they’re cool with being stored at either fridge or room temperature.
13. Butter (in some circumstances)
Keeping butter cooped up in the fridge limits spreadability, so many folks opt to shelf the soft, salty stuff. Stored at room temperature, though, butter lasts for a shorter time before slipping into the spoilage zone, so proceed with caution if you buy in bulk.
14. Whole melons
Like their citrusy buddies, melons were also given that elephant-skin-rind to keep their insides soft and tasty. Stashing them in the icebox before you slice them can break down the flesh making them mealy.
15. Potatoes, onions and garlic
Potatoes get even starchier when subjected to the fridge’s low temps while onions and garlic grow soft and miserable. These guys should rather hang out in a moderately cool, dark place like a cabinet or paper bag.
16. Peppers
The best part about fresh peppers is their satisfying, juicy crunch. But drop them in the ice box and they’re bound to get a little flimsy.
17. Cake
Cake suffers from debilitating dryness when left in the cold. Covered on the counter, it should stay golden for about a week, even though it’ll be long gone before then.
18. Bread
Bread also grows dry and crusty in the fridge, counteracting any intended preservation. A counter top breadbox is a much safer option.
19. Farm-fresh eggs
This one’s a bit controversial.
Europeans never refrigerate their eggs while Americans consider the icebox the way to go. If the eggs are sourced from a nearby farm, there shouldn’t be any need to stash them away. However, grocery store eggs, which are processed differently and are more likely to contain salmonella, are safer on ice.
