Friday, May 9, 2014
Basil was the second item on the list, because it will wilt faster; best kept in a cup of water on the counter until use.
Potatoes should be kept in a paper bag in a dry place, not in the refrigerator. The cold temperature turn the potato's starch into sugar rapidly and it becomes gritty (includes sweet potatoes).
Don't put onions in the refrigerator, because the moisture turns them soft and moldy. Keep them in a dry place, but do not store with potatoes as they will both deteriorate faster.
An unripened avocado should not be stored in the refrigerator, but an already ripened one that will not be quickly used can be stored there.
Garlic will sprout, get rubbery and moldy if stored in the refrigerator.
Don't store bread in the refrigerator, because it will dry out too quickly. Bread that will not be used in four days can be wrapped securely to retain its moisture and kept in the freezer. Let the bread thaw slowly when ready to use.
Olive oil stored in the refrigerator will condense and turn to a hard, buttery-like consistency.
Coffee in a refrigerator will lose flavor and take on odors of other foods; large sealed quantities can be put in the freezer.
Honey kept in a refrigerator will crystalize; it will keep forever in a cupboard if kept tightly sealed.
And finally, the article mentioned butter: salted butter can be kept out of the refrigerator for about two hours without harm. But unsalted, light, or whipped butter have a greater risk of contamination, so should be kept at cold temperatures at all times and only be out from 10 to 15 minutes at a time.
Since I don't use coffee, olive oil, avocados, garlic, or basil, I don't have any worry. I don't like refrigerated bread, so I have never done that. I have never stored honey, potatoes or onions in the refrigerator, but I will stop putting my tomatoes in the cold temperatures from now on.