We’re sharing tips on what to store in your refrigerator because this would make our kitchens easier and more fun to navigate.
So there has been many a debate over whether to store delicate items like eggs and butter, nuts etcetera. Some say that butter is fine when left covered on the counter—and there’s nothing worse than hard butter come baking time, or toast time.
Also, the fear of spoiled food has many of us quaking in our kitchens and not knowing the right items to place in the refrigerator raises cause for concern. So we uncovered the truth about whether these items really need to be refrigerated.
Eggs: Should Eggs be refrigerated?
As much as we love the idea of displaying beautiful eggs in a bowl on the counter, ready to use at a moment’s notice, eggs should be refrigerated. When eggs are stored in temperatures 40° F or below, Salmonella and other bacteria cannot grow, according to the American Egg Board. Refrigeration also increases eggs’ shelf life from 21 days to up to 5 weeks.
Nuts: Can I Refrigerate Any Nuts?
The oils in nuts make them go bad relatively quickly. At room temperature, they can last 1 to 4 months, according to University of California. In the refrigerator, they can last up to a year. Since nuts have very little water content, they won’t freeze in the freezer, and they’ll last a long time.
Butter: Should you refrigerate Butter?
most butter companies say to keep butter refrigerated. But, butter is mostly fat (usually about 80% fat), which makes it less attractive to bacteria than products with high water content. And many types of butter are made with pasteurized milk, which makes them even less prone to bacterial growth, says Organic Authority.
Keeping butter in an airtight container like a crock makes butter last at room temperature longer (about 2 weeks), but when room
temperature rises above 70° F, all butter should be refrigerated.
Flour: You can refrigerate, but why bother?
Yes for those that seldom bakes, Flour does stay fresher longer if kept in the refrigerator. When white flour is stored in an airtight container in a cool, dry place (75° F or cooler), it can last 6 to 9 months. Whole-grain flour doesn’t last as long as white flour because the oils from the germ and bran become rancid with age (it will only last up to 3 months on the shelf).