In other words left long enough it will turn to sugar. If that happens you can zap it in the microwave for however long yours microwave takes for the sugar to disappear. In Fla. It is because ants are horrendous things there. Also the humidity there changes consistency of some spices. My granny use to keep a silver can of Bacon grease on the back of the stove as well at all times!
She also added Bacon grease to almost everything she cooked and she lived to be years old!!! Love your message about your Granny and the food, my Mom kept bacon grease for seasiong on the stove also and we never had food poisoning etc. Grandma always kept a coffee can of bacon grease at the back of the stove, and the butter dish always sat out on the table. Even found them in the microwave! I agree that we likely refrigerate more food than we need to.
I refrigerate most everything even my flour in the summer. Living in Florida you leave things on your counter fruit you get the little fruit bugs we call them and everything is toast.
So instead of waiting lots of food I do place things I know that will spoil in my refrigerator. Some people leave fried chicken out over night, Pizza, mayo and so many more out. Never refrigerate. Not me in the refrig it goes. Now a days compared to our ancestors things are processed different than they were back then. That is why speaking for myself we are bigger because of all the processing that goes on. We are living longer than some of our relatives and I will keep doing what I am doing.
I will continue to refrigerate that. Well, oh my God, people reading this wake up. Not one yet mentioned the obvious. Ketchup, Mustard. Sit back and just think for a minute, think of things we do today for what! People use you common sense that God gave you. How did we all get here with out all this crap. I get my eggs from an Egg Company who supplies a lot of local and distant grocers.
The lady there said freshly laid eggs such as on a farm can be kept on counter BUT NOT eggs that have been Refrigerated as soon as gathered!!
Such as those most of us buy from a grocery store. She said they should continue to be refrigerated until used and if a recipe says to use room temperature eggs leaving them out for a couple of hours is fine. BUT never stored anywhere but refrigerator. I agree on all counts except the bread. I suppose if we are talking about white bread in this article that would stand to reason. But any bread that is made of whole grains should be refrigerated or frozen to keep it from molding. Thank you, lived in NE Okla.
For example , potatoes. Before I state my case always keep these items in the lower section of the refrigerator for best results with bananas first. When I shop for bananas, I look for those that have some green skin on to keep refrigerated and if I plan to use any the same day or next 2 or 3, I buy the riper ones.
I have had bananas last up to 4 and 5 weeks and not spoil. For those that have never tried this before, expect the peel to turn brown and the banana well still to be ripe. This is a learning process. Now for potatoes, apples and onions. I have apples in my refrigerator right now that are over 6 months now and are still good, Granny Smiths. This may not apply to different types of apples. Apples, Potatoes and onions kept in the refrigerator will last longer. I have bought these items that were stored as long as a year that have been harvested and noticed no difference.
Many of the other items Mr. McLeod mentioned can always be frozen and are just as good as the day you bought them. Many crops such as fruits and veggies can last longer in the refrigerator or freezer.
Growing up we never refrigerated butter,ketchup, mustard, eggs just wipe off fresh vegetables or potatoes. My husband thought they all needed to be in the frig. How about bacon fat? My mom and grandma never refrigerated bacon fat.
If eggs are fresh from the hen and have not been washed they do not need to be refrigerated. I freeze eggs in the shell in the carton. They always get a hairline crack along one side but do not leak out when thawed because the white Film does not crack. They taste just as good as eggs not frozen when thawed and fried.
The yellow is not runny but taste good. Thank you so much for this info!!! I cannot stand the taste of most foods after they have been in the frig.
Will show him this article…. My grandmother always had fresh foods on her countertop…in a wire basket or handmade basket. Fresh butter was always in a covered dish too. Again, thank you for this insightful article and comments. Dianne in Ohio. Fresh eggs are laid with a natural bloom on them…no need to refrigerate for a few mts unless you wash them. Europe does not wash their eggs.
I have never refrigerated ketchup or syrup, never thought about mustard. Also have been using butter stored in a butter dish on my kitchen counter for almost 40 years. Using 1 stick at a time.
Never refrigerate bananas!!!! You can see it pictured to the left. It is held at degrees. We use a hose to regularly wet the apples to maintain the high humidity in the air. We are also careful of what varieties we choose to keep until the spring. Not all varieties have the same shelf life. Generally, the apples that are harvested later in the season are denser and hold up well for a long period of time. Every variety has a different chemistry and thus ripens at a different rate.
But, for varieties that keep well, it is reasonable to store them until March or April after the harvest. There are several answers to this question. Some of them are grown in countries in the southern hemisphere that have a growing season opposite of ours.
What is CAS? The US Apple Association has a good description on their website:. Robert Smock of Cornell University experimented with reducing oxygen and increasing carbon dioxide in storage facilities, resulting in the development of a new storage technology called controlled atmosphere CA storage. CA storage requires air-tight, refrigerated warehouse rooms that are sealed after the apples are placed inside. Since CA storage is more costly per bushel, only the very best apples are put into this type of storage.
CA storages are opened and converted to regular cold storage rooms usually after the first of the year, depending on demand and supply conditions. It is very costly technology, and is used only at very large scale commercial orchards. There is so much anxiety around apples already: they are a year old when they reach the shops; there are no seasons any more; what happened to British varieties?
If we must accept our preference for rock-hard, crunchy fruit, keeping them at 4C prolongs life by up to two weeks. Once ripe, they start to lose their vitamin C, a process that is slower when cold. Using a very unscientific sample — my kitchen — I find these have a minute enjoyment window between unripe tastelessness and mould-covered slime.
Strawberries, raspberries, blueberries and melons should be kept out until they smell good, then put in the chiller to maintain freshness long enough to whip up a meringue. Bananas only taste of something once they are ripe and going brown, but their natural gases provide a useful ripening service for other fruits, so keep them in the bowl, next to that rock-hard avocado. If you are not going to eat them in time, put them in the freezer and make a cake or smoothie another day.
The head of food preservation for AEG once told me that we arrange our fridges wrongly — meat should be where the salad drawers are, and fruit and veg should be placed on the top shelf.
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