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Chilling out

Does anybody know of a list of foods that should not go in the fridge?

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  1. I'll start. Honey, Iberico ham, bananas, tomatoes, avocados, red wine.

    23 Replies
    1. re: Veggo

      At least for me....I'll add potatoes and onions.

      1. re: Veggo

        I keep butter and eggs in the fridge, but I noticed that they stay out in Italy and they were fine. It takes me a week or more to use up a stick of butter or a dozen eggs so I'm torn about whether to keep them on the counter (the advantage of having soft butter is obvious) or refrigerate them.

        1. re: chicgail

          Eggs can stay out quite a long time provided they are not fertilized, cracked or washed.

          1. re: chicgail

            When butter is purchased, it goes directly into the fridge, but unless it's summertime, once a stick of butter is removed for use, it always stays out in a butter dish until finished. I always toyed with the idea of purchasing this item strictly for keeping butter on the counter.

            https://www.pleasanthillgrain.com/but...

            1. re: fourunder

              My mom totally loves the Butter Bell! She first saw one at a friend's house. I wouldn't mind one myself.

              1. re: kattyeyes

                I have one. I always forget to use it though!

            2. re: chicgail

              You can get a butter keeper that will keep butter safely on the counter (sort of suspended upside down with a thin layer of cold water to seal the jar), but I've been keeping mine on the counter for years (in a regular covered butter dish) with no problems. It doesn't last long - I buy it, put it in the refrigerator, and leave about half a stick at a time on the counter, so I go through it quickly.

              I generally refrigerate any produce that is refrigerated when I buy it...otherwise it stays on the counter. That tends to work as a pretty good general rule. I don't refrigerate coffee (I know a lot of people keep it in the fridge or freezer).

              1. re: foodpoisoned

                For most of my childhood we did not have a fridge. Butter was kept in an unglazed covered ceramic (think brick) container with water. Evaporation from the ceramic kept is reasonable cool - at least below melting point.

              2. re: chicgail

                I much prefer butter at room temp and keep it in a butter dish on the counter except in the hottest summer days. Hard butter is no fun.

              3. re: Veggo

                I think it must be a myth that you shouldn’t refrigerate avocados. I do it all the time to no ill effect. I refrigerate them to delay ripening, then put them on the counter two or three days before I think I’ll need them. If they ripen too quickly, or if I don’t need them when I thought I would, I wrap them in plastic and refrigerate until needed. Some spoiling does result after about a week, but even then I just cut off the bad spots and the rest of the avocado tastes fine.

                1. re: JoanN

                  I do too. Though I seldom do, I see no reason not to put onions and potatoes in the fridge, if you have the room.

                2. re: Veggo

                  If bananas are totally ripe but I'm not ready for them, I refrigerate them. The outside will get black but the inside remains "correct" longer than if left out.

                  1. re: c oliver

                    HA HA! My mom recently threw ripe bananas in our freezer to "save" them for later. No word on how good they are post-thaw, though I imagine they'll be OK. They're still up there. They look so weird hanging out in the deep freeze!

                    1. re: kattyeyes

                      Friends did it all the time for smoothies, later. It does kind of look like a fruit graveyard, does't it? But what's the diff? I've got dead animals in there already.

                      1. re: Scargod

                        'tis the season for a fruit graveyard after all. That's funny. Good point about the dead animals (from the supermarket, anyway!). Good idea re smoothies. We usually make banana bread or muffins.

                        1. re: kattyeyes

                          "We usually make banana bread of muffins."
                          Is that like twice-cooked pork or just efficient recycling of muffins?

                          1. re: Scargod

                            Proof that when multitasking, people are usually doing more than one thing ineffectively. Corrected to say "banana bread OR muffins"...though your comment was amusing. ;)

                      2. re: kattyeyes

                        I love eating frozen bananas (they have to be peeled before you freeze them) and frozen grapes. Both treats have a rather obscene nature to eating them, but they are delightful.

                        1. re: chicgail

                          One of our local chocolate stores (Munson's in Connecticut) offers chocolate-covered frozen bananas as a specialty item. :) That would be a fun and rather easy thing to do at home (not with black bananas, of course, which are reserved for baking).

                        2. re: kattyeyes

                          They will be completely much. They'll taste the same but not good for eating.

                          There are however plenty of recipes (such as banana bread or ice cream) which tell you to freeze the bananas to get that custardy texture.

                          DT

                          1. re: Davwud

                            Yup, that's exactly what my mom was saving 'em for (banana bread). She said it came out great! :)

                            1. re: kattyeyes

                              I just noticed my typo. Completely mush is what I meant. But I guess you got that.

                              DT

                      3. re: Veggo

                        If I'm organized enough, I put red wine in the refrigerator 15-20 minutes before serving, especially in warm weather. I like it slightly colder than room temperature, especially warm room temperature.

                      4. A wedge of nice brie on a plate with a glass cover is good for at least 3 days on a counter. I have never had one make it to day 4.

                        1. Perhaps the refrigerator does no *harm,* but olive oil's rendered solid by time in the fridge. I keep mine in the pantry.

                          1 Reply
                          1. re: shaogo

                            Never heard of olive oil in the fridge, although some people do worry about oils going rancid and the colder temperature helps delay that process.

                          2. Honey, pepper jelly, mustards. My grandmother keeps her mayo in the pantry and has for her 88 years...I always have a stick of butter in a butter keeper for use....in 20 years I have only had one stick go bad, and it was very apparent.

                            1. I keep my mustard & jellies in the fridge once opened. I live where it's humid most of the year and if I didn't keep most things cool, they'd rot including tomatoes, potatoes & onions.

                              Peanut butter shouldn't go in the refrigerator!

                              3 Replies
                              1. re: Cherylptw

                                i put my natural peanut butter in the fridge. what's the problem?

                                  1. re: chowser

                                    Just pop it in the microwave for a few seconds until it's spreadable.