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We put berries in the fridge but leave most fruit out unless it is really warm. Produce likes to breath at room temps. BTW interesting, this is a really old thead and you re-opened it. I like the idea of these types of threads being brought back to live.
Our butter is left out at room temps.
One stick at a time in a covered dish.
Strawberries in the fridge.
We do the same with our butter, but we are the only ones in the family to leave it out. Who wants to try and butter a piece of toast with cold butter from the fridge? During the summer we do keep it in the fridge more, but still leave it out most of the time.
Eggs in fridge always
potatoes and onion: never
condiments, always after opening
bar bar cue sauce; usually make our own.
I have never put ketchup in the fridge. I have kept for some as long as 6 months with no ill effect. If it was gonna hurt me it would have by now.
And I hate cold ketchup on my french fries.
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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Quote:
Originally Posted by Catgirl64
Avocados? I leave them out to ripen if they are hard when I get them, but would refrigeration prolong their shelf life?
This may not be based on science but only on my own dumb luck but I leave avocados out until ripe and then, if I'm not going to use them right away, put them in the fridge. I've found that if they continue to sit on the counter, they'll rot but, in the fridge, that ripeness stays for several days without rotting.
If I buy too many avocados, I'll put them all in the fridge -- when they're still hard -- and only leave one or two on the counter to ripen. Then, as I want more, I'll move another from the fridge to the counter.
It seems as if -- again, maybe not based on science but my own luck -- that the fridge puts the avocado's ripeness level on hold for several days.
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Is that a new dish? :::running away:::
