How Long Can We Keep Cheese Sauce in the Fridge
WHILE putting certain foods in the fridge is the best way of keeping them fresh, it can actually have the opposite effect when it comes to other everyday items.
We recently revealed the best place to store your condiments, after an Asda store decided to stock ketchup in the chiller cabinets.
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But what about things like bread, coffee and vegetables?
Sometimes it's hard to know what should go where - so, we have come up with a definitive list of where you should keep these common foods.
Eggs: Fridge
The Food Standards Agency recommends storing them in the fridge, as the risk of salmonella is increased by changes in temperature - which can also affect the quality and taste.
As certain recipes require eggs at room temperature, it's wise to take them out a few hours before cooking.
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Bread: Cupboard
According to the Good Housekeeping Institute, a loaf will go stale faster in an airless fridge than in a bread bin.
Use a bread bag in a cool, dry place to ensure ultimate freshness.
Jam: Fridge
Our hygiene expert, Dr Sally Bloomfield, recommends keeping your spread in the fridge, as otherwise mould can form - especially once it's been opened.
Prior to opening it's fine to keep it in the cupboard.
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Coffee: Cupboard
When it comes to storing your caffeine fix, some packets of coffee say that the fridge is the best place, some suggest the freezer and others insist an air container will do – so it can all seem a bit confusing to coffee drinkers.
But it seems that the fridge is a bad idea when it comes to a decent cuppa.
Aromas from the fridge can reduce your overall coffee drinking experience – so if you enjoy an aromatic blend, don't keep it in the fridge.
Butter: Cupboard
Surprisingly, given it's made from dairy, butter won't spoil if you keep it out of the fridge for a few days.
This is because the cream used to make it is pasteurised, which repels bacteria and lengthens its shelf life.
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Its high fat content also makes it less prone to bacterial growth.
Good news for those who get frustrated trying to spread hard butter on toast!
Cheese: Fridge
Cheese is prone to going off as its high protein content acts as an energy source for bacteria to grow.
Soft cheeses like mozzarella and goat's cheese have the shortest shelf life as they also have low levels of salt.
Medium cheeses such as cheddar, edam and gruyere are also best kept in the fridge, as the cold locks in acidity and flavour.
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Hard cheeses like Parmesan and manchego can be stored in the cupboard, as they have a low moisture content meaning they're less likely to decay.
But once it's opened or cut, it's exposed to micro-organisms in the air and should then be kept refrigerated.
Salad dressing, ketchup and mayonnaise: Fridge
Due to the fresh eggs and cream in these products, they can spoil easily.
As a result it's wise to keep them in the fridge.
Expert Dr Lisa Ackerley said: "They can become rancid if they are kept at room temperature."
Ketchup should also be kept in the fridge as it stays fresher when chilled.
Pickles, chutney and mustard: Fridge
These tend to contain less sugar than most preserves and jams, and less salt than Marmite, so they're best kept in the fridge, especially once open.
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Read the instructions, though, as some might be safe at ambient room temperature.
If it's homemade, definitely keep it in the fridge, as the jars haven't been professionally sealed so they're more prone to mould.
Peanut butter: Cupboard
It should be fine to keep out of the fridge as long as you consume it within three months.
Peanut oil can hold its own against high temperatures, so it won't melt if it gets hot in your kitchen.
Wine: Fridge
Aside from the fact a room-temperate glass of white wine is not appetising, wine is best stored in the fridge once open - even red.
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This is because oxidation causes decay, which turns the wine to vinegar (yuk).
Keeping it corked, upright and cool minimises oxygen exposure and slows down the process.Fruit and veg
Tomatoes: Cupboard
You may want your juicy tomatoes to last longer, but keeping them in the fridge is a sure fire way to ruin their taste, according to experts on Channel 4's Food Unwrapped.
Despite having been debunked in the past, some think that both the taste and the texture of the much-loved salad staple is affected by cool conditions.
Keep them at room temperature to retain flavour.
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Avocados: Cupboard
Many people presume these should be fridged, but it's best not to.
That's because doing so will stop them becoming ripe, so they'll remain too hard to eat.
Bananas: Cupboard
Just like with avocado, it can be tempting to bung these in the fridge to make them last longer.
Wrong move.
If your bananas are green and you chill them they won't ripen, instead they'll go black and mushy.
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It's because they are grown in warm climates so aren't used to be cold.
Once they've ripped you can pop in the crisper drawer though.
Potatoes: Cupboard
This isn't a case of it being better not to store potatoes in the fridge – you're actually warned doing so could be terrible for your health.
According to the Food Standards Agency, they are the "most important food" not to bung in your chiller.
"When these are stored in the fridge, the starch in the potato is converted to sugar. When baked or fried, these sugars combine with the amino acid asparagine and produce the chemical acrylamide, which is thought to be harmful," it explained.
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Nectarines, peaches and pears: Cupboard then fridge
These can go in the fridge, but it might impact the flavour.
The best thing to do is allow them to ripen on the counter top, then pop in the fridge once they're already nice and sweet.
Pumpkin: Cupboard
Much like onions, these do best when stored somewhere cool and dark.
They don't flourish in the fridge, so instead keep in a cupboard.
Melons: Cupboard
It seems pretty obvious that juicy melon should be fridged, how else do you get it nice and cold?
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Well actually this is totally the wrong move.
It's because some of them can lose the antioxidants in them when they get too cold.
Your best bet is to leave them out until you cut the fruit, then wrap and fridge them.
Grapes and berries: Fridge
Grapes are one which not everyone pops in the fridge, but it's best to.
If you don't it's much more likely they will spoil quickly, which is the same with berries and cherries.
Apples: Fridge
Apples are one of a small number of fruits that are best to be stored in the fridge.
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This is because as they ripen they release ethylene gas, a natural compound that makes fruit and veg nearby ripen and eventually go off.
Chilling them slows the production of ethylene, making them last longer.
Fresh herbs: Cupboard
Most domestic fridges are full of condensation which can turn the leaves slimy, while the light every time you open the door turns them yellowish.
Experts suggest storing herbs in a sealed container wrapped in a damp cloth or tea towel.
This will help them retain just the right amount of moisture to stop them going off.
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Courgettes, celery and peppers: Cupboard
As these fresh products have a high water content, it's advisable to store them in a cupboard so they don't go mushy.
However, they will last longer in the fridge if you don't wash them before putting them away.
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Onions, root veg and garlic: Cupboard
These are best stored in separate bags or boxes inside a dry, dark cupboard.
If your onions have ever started growing long, green tails, this is called sprouting - a process caused by exposure to light.
Garlic will go mouldy in the fridge, and cut onions will contaminate other foods and make them smell as they release a gas called propanethial S-oxide that mixes with parts of the onion to produce sulphur.
On that note, this is how long you should actually keep food in the fridge for - and it will surprise you.
Want to make your fruit and veg last longer? Put a kitchen SPONGE in your fridge.
How Long Can We Keep Cheese Sauce in the Fridge
Source: https://www.thesun.co.uk/fabulous/food/2924144/food-storage-fridge-cupboard/