Storing ketchup in the cupboard and avocados in the fridge may be something we do on autopilot when emptying our shopping bags. But scientists suggest that our kitchens may need a bit of a shuffle, as we’re actually storing many of our staple food items wrong.
AVOCADOS — Where avocados belong really depends on what stage of ripeness they are in. Unlike other fruits, such as berries and melons, avocados only start to ripen once they’ve been picked from a tree. This is the reason why many store-bought avocados feel quite hard, as they haven’t ripened at all by the time you take them home. Because of this, fresh avocados should not be stored in the fridge as it will only keep them harder for longer, with the ripening process slowed down. Only once they have completely softened and ripened should they sit in these colder temperatures.
RAW MEAT — It’s widely known that raw meat should be kept in the fridge, but did you know it’s best kept on the bottom shelf? Cold air naturally sinks and collects at the lowest level of the fridge. This makes it the coldest spot of the appliance and therefore the perfect place to keep your steaks, chicken and other meat — providing it is separated and contained.
KETCHUP AND MAYONNAISE — While many argue that sauces should always go in the cupboard, others think they stay fresher for longer in the fridge. To settle this, scientists say that both are safe at room temperature until opened, but putting them in the fridge is the better option.
APPLES — Placing apples in a coffee table centerpiece bowl may be the go-to option for many fruit lovers. Yet, scientists say that keeping your Granny Smiths and Pink Ladies in the fridge may make them taste even better. As an apple ages, it releases a gas called ethylene — a hormone that signifies the fruit is ripening. Storing apples in the fridge slows this process, making the fruit tastier for longer.
EGGS — Storing eggs in the fridge door may seem like a no-brainer. But instead of placing them in the egg tray that some refrigerators have, they should actually be stored at the far back because they are susceptible to changes in temperature due to the fridge door opening and closing.
BREAD — It’s not uncommon for bread to be refrigerated too, with many under the belief that cooler temperatures will make it fresher for longer. Surprisingly however, science suggests this is also a no-no, as doing so can make it go completely stale. Low temperatures in the fridge cause the starch within the loaf to recrystallize, making it harder and stiffer.
POTATOES — Potatoes are the should be kept away from the fridge. When these are stored in the fridge, the starch in the potato is converted to sugar.