Food storage hacks are often used to make produce last longer but they are also useful for preserving flavours too.
And one of the longest-standing debates amongst Britons is where chocolate, condiments, fruit, and vegetables really belong.
When it comes to storing them in the kitchen, many households are torn between the fridge, and a cool, dark cupboard.
But according to the experts at the online food retailer MuscleFood, there’s only one place each ingredient should be kept.
They explained that it’s not just about personal preference, but also maintaining the quality of the product too.
Perhaps the most controversial of all, the debate over where to keep chocolate has divided those with a sweet tooth for years.
Many like to eat chocolate cold from the fridge, while others prefer its creamy texture when kept in a cupboard.
But Ashleigh Tosh at MuscleFood.com claimed that keeping it cold can significantly adjust the taste. She said: “The cupboard is the best place to keep it.
“Storing it in the fridge creates a sugar bloom, which occurs when the chocolate is stored at too low a temperature resulting in temperature shock. This can seriously impact the flavour to make it either grainy or bubbly and causes the chocolate to turn white.”
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When it comes to ketchup, the cold environment offered by the fridge is handy for preserving the quality of the sauce.
The MuscleFood team claimed that after the lid has been opened, it really is the “best” place to store bottles and jars of it to “allow for a fresher taste up until the expiry date”.
Many love the taste of melted butter on bread and even leave it in a butter dish on their kitchen counter.
However, Ashleigh warned that leaving this silky dairy product on the side can create contaminated food which allows for more food waste. She said: “If you leave your butter on the side for too long with the lid off, don’t be surprised if you start seeing mould in the spread!”
While many people love to put them in a fruit bowl, keeping the oranges in the fridge can make the juices taste sweeter and “more delicious”. The MuscleFood expert urged Britons to also consider popping them in the freezer once fully ripe to make them last even longer.
Unlike oranges, putting bananas in the fridge too early can disrupt the ripening process and make them taste less fresh and appetising. In fact, if the soft yellow fruits are left in too cool conditions, they could turn brown and mushy very quickly.
Ashleigh said: “Onions taste fresh when they come out of the fridge thanks to their coolness, but they also can last longer after being used. The leftovers after chopping and peeling the onions can be used for roughly an extra eight days if they’re stored in the fridge.”
While many love to put them in a fruit bowl, keeping the oranges in the fridge can make the juices taste sweeter and more delicious. Consider popping them in the freezer too once fully ripe if you aren’t planning to eat them in the week.
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