Refrigerators, which replaced the traditional iceboxes in American homes from the 1930s onward, have become a common fixture. The belief that refrigeration extends the freshness of everything has persisted over the years. While it’s true that refrigeration prevents certain foods from spoiling or becoming a breeding ground for harmful microbes, there are some foods that are better off outside the fridge. Though placing them in the refrigerator may not be harmful, it can lead to faster spoilage or a decline in quality, which outweighs any benefits. For example, let’s clarify one thing: Bread should not be refrigerated. Additionally, there are other foods that are stable enough to be stored at room temperature and should be relocated to the pantry.
Are you inadvertently making food storage mistakes? Kiwiwell brought you a list of 28 foods that shouldn’t be kept in the refrigerator, according to experts in food storage. By freeing up space and keeping only what belongs in the fridge, you can optimize its cooling efficiency. (Hint: The USDA’s Food Safety and Inspection Service offers a searchable FoodKeeper database with valuable information.)
We all know that avocados are healthy and we love them, but they can be tricky fruits to manage. You should never refrigerate them before they are ripe, and you should never refrigerate them once they are ripe. Ripe avocados should be stored on the counter at room temperature. To ripen this fruit, place it in a paper bag with an apple or banana. The ethylene gas emitted by these fruits will help to ripen the avocado.