Stop Refrigerating These Foods, Right This Instant
William Waldron for Architectural Digest
Maybe it's just us, but we often find it pretty tempting to toss everything into the refrigerator upon our return from the grocery store. But experience (and bafflingly quick spoilings) have taught us to think twice. Not to mention we're always in the business of avoiding all of that kitchen waste. Read on for a lineup of the items better off stored in your pantries, on your counters (in a cute basket, of course), or in the freezer.
Onions: Just don't store them next to potatoes (both release moisture and gases that will cause them to spoil).
Garlic: Hey there, little sproutings! Garlic may start to grow if stored in a refrigerator too long. A cool, dry place is best.
Coffee: Storing your coffee beans in the cold drains them of their flavor. We'll have none of that! It's recommended to store small amounts in cool, dark places, and large amounts in the freezer.
Potatoes: How about a little science to explain it? Cold turns starch into sugar more quickly. So, keep your potatoes in a moderately cool place in a paper bag.
Olive oil: Storing your bottle of EVOO in the fridge will turn it into a solid. No bueño.
Basil: Keep your basil in a fresh cup of water for prolonged freshness.
Honey: Stored at room temperature in an airtight container, honey will do just fine for a long time.
Tomatoes: Refrigerating tomatoes is such a no-no because it completely alters the texture and strips them off their flavor. Don't do this to your delicious tomatoes. For us.
Head to Elle Decor for more foods unfit for the fridge.
Shop some pretty kitchen baskets and storage alternatives below!
Do you have any tips for keeping your ingredients fresh? Tell us below!