You may ask - why this excursion into history? And here’s why - in my opinion, this post is the second work of art sinceHome Alonein terms of the number of times the word ‘fridge’ is mentioned in the text. So today we examinethis incredibly wholesome and sometimes funny thread, the topic starter of which asked: “What SHOULD go in the fridge that people don’t realize should go in the fridge?”
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My cat according to her
Now somebody make a reverse post. I ain’t got enough room in my fridge for all this s**t.
The idea that cold maximizes the preservation of frozen items is far from new, and is quite popular in popular culture as well: Steve Rogers and Han Solo certainly won’t let us lie. However, unlike many other great inventions of the 19th century, we cannot precisely name the very inventor of the refrigerator - because the process of its creation was rather evolutionary, gradual.
Tomatoes!Just kidding. Keep your tomatoes out of the fridge you heathens
Any food that you’ve cooked and are done eating. Looking at you, in-laws who leave entire meals out on the table or counter for hours.Keep hot foods hot and cold foods cold. Room temperature for either is a bad idea.
Camera film, it can stay fresh years past the expiration date if refrigerated.
I was called a “b***h” for packing my lunch in a cooler bag with an ice pack. Apparently eating spoiled and expired food is manly.
Open jam.
Anything that literally says refrigerate after opening
“Of course, proper storage of products can literally increase their safety, usefulness and taste properties significantly,” says Roman Sardarian, achef from Odessa, Ukraine, with whomBored Pandagot in touch for a comment. “But this does not mean, of course, that you can put anything you want into the fridge. For example, there are products that have an incredibly high level of odor absorption - like, let’s say, melon. Even if you wrap it in cling film and put it in the refrigerator, it will definitely absorb the smells of the surrounding cutlets, sausage or soup."“But chocolate, honey or olive oil are products for which the refrigerator is generally contraindicated. Under the influence of low temperatures, chocolate and honey will lose most of their taste and healthfulness, but olive oil will also change its unique consistency. So any advice should be carefully checked. And, preferably, more than once," Roman ponders.
“Of course, proper storage of products can literally increase their safety, usefulness and taste properties significantly,” says Roman Sardarian, achef from Odessa, Ukraine, with whomBored Pandagot in touch for a comment. “But this does not mean, of course, that you can put anything you want into the fridge. For example, there are products that have an incredibly high level of odor absorption - like, let’s say, melon. Even if you wrap it in cling film and put it in the refrigerator, it will definitely absorb the smells of the surrounding cutlets, sausage or soup."
“But chocolate, honey or olive oil are products for which the refrigerator is generally contraindicated. Under the influence of low temperatures, chocolate and honey will lose most of their taste and healthfulness, but olive oil will also change its unique consistency. So any advice should be carefully checked. And, preferably, more than once," Roman ponders.
I think I’ll just set my kitchen temp to 40 degrees f and call it a day
Opened grated parmesan
Saffron. Seal it in a glass container in the fridge. Will last almost forever.
American eggs
Believe it or not, Super glue.
Opened maple syrup. Suggested you even put it in the freezer as whole syrup doesn’t freeze
Hershey’s Chocolate Syrup. F*****g says it on the bottle yet people insist it’s fine.
Opened bottle of Bailey’s
Leftover pizza
Fish oil supplements. My doctor told me it helps with the aftertaste.
Defrosting meatEdit: I guess I should have clarified that I was suggesting the refrigerator over putting the meat out on the counter. I know there are other ways.
Put your damn pie and cake in the fridge people! It’s not a magical food that stays good in neutral temps over a day or two.
Worcestershire sauce.It’s written on the bottle even.
Cans of yeast.
Not Indiana Jones. That was dumb
I was told this a while ago but it’s a good trick to remember with fruits and veggies… if it in the refrigerated section it should go in the fridge (berries, cucumbers, lettuce etc) if it’s just on a stand, it can go on the counter (apples, bananas, tomatoes etc)ETA this was just a guidance. Do what you want with your produce. And for those that have never seen produce refrigerated at the store, cool. All the stores in my area have both and some even have sprayers on the produce to add moisture.
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Almond flour or nuts … they can go rancid quickly.
Beef stock. Sorry, mom.Does anybody else just put the things that belong in the fridge after opening in the fridge right away prior to ever opening?
i have ants so 99% of my opened food goes in my fridge. the only food i don’t have in there is honey and peanut butter and those i keep in a airtight container
I spent too many years not putting bread in the freezer. Tastes much fresher
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A box of baking soda. Can’t believe how many people’s homes that I visit, have a smelly fridge, even if it’s sparkling clean and spotless. They don’t realize how much odors tend to linger on in there. In my own fridge, even if it has air filters, they’re sometimes not enough, so I always keep a box of A&H in there and change it out every month.
Wheat germ
Onions.Maybe you’d prefer not to keep them there all the time, but a chilled onion will greatly reduce tearing up when cutting them. I came across way too many people who both insist they don’t go in the fridge AND complain about crying. It’s the #1 method.Some claim it affects the longevity in a negative way, but the time scale to me seems to be a measure of a few days out of the full month or more onions will last, so if you’re not using them in time, that’s on you :)Source: longtime pro cook, almost always kept them cold, professionally & at homeSince mentioning onions and crying always blows up into methods to reduce crying, I’ll go ahead and mention the others to save time:- sharp knife (dull ones release more of what makes you cry due to damage to the onion)- don’t stand directly over your cut onions, hunched over with your silly wet face looking down- stand back a bit- breathe in through the mouth, out through the nose is one I’ve heard, but mehBut really, the biggest one is make them cold. If they’re out and you’re short on time, pop them in a freezer for a bit. I did a test with room temp vs cold onions with a stubborn boss once to prove it, and I won. Confidently.
Condiments
Flour. You REALLY don’t want pantry moths.
Many medicines.
okay hear me out.deoderant. at least the gel kind like i use. it feels like the tongue of god is licking my pits.
Bread
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