Cool & Hot — What Goes Where


Cool & Hot

By Melissa Williams

Summertime brings with it a lot of questions about food related illnesses as well as the storage of your fabulous summer produce!

Here’s your cheat sheet as to what goes where. But keep in mind that when they start to get too ripe, the fridge is always the go to option to upkeep it’s longevity.

Put it on the Counter:

  1. Tomatoes – tomatoes like the heat on the vine and prefer to stay out of the cold of the fridge.
  2. Melon tastes best when left on the counter. Once you cut it open, wrap it and store in the fridge for up to 3 days.
  3. Potatoes & Onions – these both prefer dark places, but not cold ones. That’s the reason behind the old root cellars – dark and moderately temped spaces where people could keep these goods for long periods of time. Potatoes will get gritty if put in the fridge, and onions will go moldy.
  4. Apples – these like other stone fruit, including peaches, pears, and apricots, prefer to be at room temperature. If you can’t eat them quickly enough, put them in the fridge.
  5. Lemons – They just release more juice when room temperature, period.

Put it in the Fridge:

  1. Marinating meats. You want to be sure that foods are marinated in the fridge, not on the counter, and don’t use the uncooked sauce on cooked food.
  2. Pasta and potato salads need to be kept cold. This isn’t because of the mayo either (which is relatively fine left out), its because of the potatoes, eggs, etc.

Dairy needs to be kept cold, but can be left in moderate temperatures for a short period of time (less than an hour)

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