It is actually desirable to keep some foods in the refrigerator. Not all of them deteriorate in the closet or on the table, becoming dangerous to health, but many can lose their taste and useful properties.
What foods and dishes are best kept in the refrigerator during short-term and long-term storage, tells SF Gate.
Sauces and syrups
Mustard Does not contain ingredients that can spoil, but Dijon mustard and horseradish can lose their aroma and flavor if not placed in the refrigerator. WITH ketchup the same story - technically it is not necessary, but if you eat the contents of the jar slowly, it is better to put it in the cold. Preservative-free ketchup should always be in the fridge. Soy sauce you can leave it on the table or put it in the cabinet, but there it will gradually change the aroma - and it is not a fact that you will like it. If you are not going to use up the entire bottle in 1-2 months, refrigerate it. And here maple syrup can spoil pretty quickly - it is better to clean it in the cold immediately after opening the bottle.
Fruits and vegetables
Storage avocado in the refrigerator will keep it from overripe. Leave on the table until the fruit is ripe and then refrigerate. Corn on the cob quickly loses sweetness - to maintain a pleasant aftertaste, keep it in the refrigerator for 5-7 days at a temperature of 40 Fahrenheit (4,4 Celsius).
The refrigerator is not a place for the immature bananas, but a ripe banana will survive better in the cold, despite the fact that its skin will most likely become very dark. Oranges, Lemons and Limes in the refrigerator can be stored almost 4 times longer than on the table or in the cabinet, although they do not need to be refrigerated. Grapes should be placed in the refrigerator as soon as you return home from a store or market to extend its shelf life.
Dried fruits can be kept in the closet for several months, but if you need a longer shelf life, put them in the refrigerator.
Olive, butter, nut oils
Some people leave butter on the table to make it easier to spread. But it is best to do this for a short time, and keep the main briquette in the refrigerator. Olive oil can be stored for a long time at a temperature of 50-70 degrees Fahrenheit (10-21 Celsius), but in the refrigerator the product will last even longer - however, it will temporarily become thick and cloudy. If you are buying in bulk, keep the main container cold and bottle it a little and keep it in the closet.
Unprocessed natural peanut butter (like other nut butter) should be kept in the refrigerator if you don't eat it completely within a few weeks. Oils can go rancid at room temperature, and peanut butter will go bad much faster than when stored refrigerated. However, refrigeration will make the peanut butter too thick, so take the jar out of the refrigerator an hour before using it.
Milk, Eggs and Cheese
Many soybean, almond and other nut milk products will not deteriorate if stored at room temperature in the pantry until the expiration date - unless you open the package. However, once opened, soy milk and nut milk must be refrigerated and eaten within a week. Animal milk is always kept in the refrigerator.
In the US, you should always cool eggs in the refrigerator as they go through the washing process to reduce the risk of Salmonella contamination. This process washes away superficial cells and helps prevent eggs from becoming infected with bacteria, but also increases the likelihood that they will quickly deteriorate at room temperature.
Hard cheeses, such as cheddar or parmesan, can be stored safely at room temperature. Raw or soft cheeses (mozzarella, ricotta, brie, etc.) should be stored in the refrigerator.
It is advisable to keep in the refrigerator jams and jellies after opening the jars - this is recommended by most manufacturers. Cold loves whole wheat flour, almond or cashew flour, and tortilla (kept fresh for about a week). Keep fruit tarts in the refrigerator if you can't eat them in a day or two. Cream pies with eggs, pecans or pumpkin pies should always be kept in the cold (4-5 days maximum).
Fresh herbs - rosemary, thyme and others - should be stored in the refrigerator, washed, wrapped in paper and folded in plastic containers. Store cilantro, dill, or parsley in the same way, but without paper, and in a closed container with a little water (about 1 inch, or 2,5 cm).
Open Red wine you need to cork a reusable cork and send in the refrigerator. Champagne is less exhausted if you keep it in the cold. But cream liqueurs can simply deteriorate if left on the table or in the closet. Therefore, it is advisable to put the uncorked bottle in the refrigerator, where the liqueur can be stored up to 6 months after opening (Bailey's able to last two years).