Flour goes in the pantry, while avocados belong in the fridge—these are habits we’ve developed on autopilot as soon as we unload our groceries. However, scientists suggest that we should rethink how we store many staple foods in our kitchens, as we often do it incorrectly.
We’re sharing a controversial list of foods and discussing their proper places in your kitchen.
How to Properly Store Raw Meat
It’s common knowledge that raw meat should be kept in the refrigerator. But did you know that the best spot for it is actually on the bottom shelf?
Professor Humphrey from the University of Liverpool explains, “The golden rule for storing food in the fridge is that raw meat should always be kept at the bottom. Additionally, foods that are consumed raw should be stored separately from raw meat and cooked meat products. Fish typically doesn’t harbor bacteria, but it spoils very quickly.”
Not only is the bottom shelf closer to the freezer—often located at the bottom of many refrigerator models—but cold air naturally sinks and accumulates at the lowest level of the fridge. Therefore, this coldest zone is the ideal place for steaks, chicken, and other types of meat, provided they are stored separately in a designated container.
Where Should You Store Avocados?
The storage location for avocados depends on their ripeness. Unlike berries and melons, avocados only ripen after being picked from the tree. This is why many store-bought avocados are quite firm—they haven’t ripened by the time you bring them home. For this reason, it’s best not to store fresh avocados in the fridge, as they will remain hard and unripe for an extended period, since the ripening process slows down significantly. Only after the fruits have softened and fully ripened should they be kept at a low temperature. This will help maintain their ripeness for a longer time, making them tastier.
Food safety consultant Bruce Ferry from Insight Food Safety Consulting says, “Undamaged fruits can be stored at room temperature. If the skin of the fruit is damaged or has cuts, it will quickly darken due to reactions with sugars or proteins. Fat can go rancid quickly at room temperature. So, avocados should be refrigerated and stored in the fridge.”
How to Store Bread?
Many people also put bread in the fridge, believing that low temperatures will help it stay fresh longer. However, experts argue that this is not necessary, as the product can spoil. When bread is stored in the refrigerator, the low temperature causes the starch inside the loaf to recrystallize, making it harder and drier. Mr. Ferry adds that bread is not considered a perishable food and can safely be stored at room temperature.
What About Pies and Pastries?
Just like bread, pies can be stored at room temperature instead of in the fridge. However, scientists warn that you should first check the ingredients of the dish, as sometimes the glaze can pose a risk. Mr. Ferry added, “The glaze on desserts can be dangerous due to its moist texture and the ability of pathogens to multiply in it. Scientists suggest it’s better to err on the side of caution regarding the safety of such foods and store them in the fridge.”
Where to Store Potatoes?
You might be surprised to learn that potatoes are one of those foods that should be kept out of the fridge. The reasoning behind this warning is that when this vegetable is stored in the refrigerator, the starch in it converts to sugar. During baking or frying, these sugars combine with the amino acid asparagine, forming a chemical compound called acrylamide, which is considered harmful. Mr. Ferry agrees, adding that low temperatures can lead to “the development of organisms that cause food spoilage.” He emphasized that potatoes are generally safer to store at room temperature, but be sure to keep an eye on them to ensure they don’t become soft.
Where in the Fridge Should You Store Eggs?
You don’t need to be a genius to realize that the refrigerator door is designed specifically for storing eggs: this conclusion is primarily supported by the specially designed container found in every home fridge. However, experts insist that this product should actually be placed not in the door, but further back in the fridge. It turns out that the egg container is sensitive to temperature fluctuations (due to the constant opening and closing of the fridge door), which can lead to eggs spoiling even faster than if stored under other conditions.
Where to Store Bags of Flour?
We often toss a bag of flour into the pantry right after making dough! However, it’s actually best to store this product in an airtight container. This protects the flour not only from pests but also from moisture, which can lead to bacteria or even mold. Sara Potter from the Institute of Food Technologists explained that moisture causes flour to clump together and creates an environment for harmful microorganisms to thrive. And while they are hard to see in the flour, that doesn’t mean they aren’t there—they die during cooking due to high temperatures.
Another well-known rule is to store flour in a dark place, such as a pantry. There’s a reason for this: exposure to light and heat can make flour bitter. This won’t turn it into a dangerous product, but it will negatively affect the taste of dishes made with that flour. Ms. Potter also added that a dark, cool place is best for storing whole grain and white flour, as these conditions extend its shelf life.
Interesting Facts About Apples
Many fruit lovers place a vase of apples in the center of their coffee table. However, scientists say that storing McIntosh and Granny Smith apples in the fridge actually enhances their flavor. When an apple ripens, it emits ethylene gas—a hormone that signals the fruit’s ripening. But everyone knows that by storing apples in the fridge, this process slows down, and the fruits stay tasty for longer. Mr. Ferry states that whole-skinned fruits can be safely stored at room temperature, but refrigeration improves their flavor.
What About Mayonnaise and Ketchup?
A long-standing debate rages in many households about where to best store mayonnaise and ketchup: some people are convinced that sauces should always be kept in the pantry, while others believe they stay fresh longer in the fridge. Scientists emphasize that both options are safe: unopened sauces can be stored at room temperature, but once opened, it’s better to refrigerate them. Mr. Ferry stresses that after opening, sauces can develop pathogenic bacteria and microorganisms that cause spoilage.
Additionally, keeping these products in the fridge helps prevent salmonella contamination—a bacteria often found in eggs and poultry products. Ferry also added that mayonnaise is very different from ketchup: “The latter has high acidity, while mayonnaise contains a lot of fat (an emulsion of water and fat). When mayonnaise is stored without refrigeration, its oils can go rancid. Ketchup, on the other hand, won’t become bitter; at room temperature, it will only darken in color due to the sugars and proteins in the product.”