Oils
Why can't I store oils in the fridge?
The cold temperature of the refrigerator causes most oils –
especially olive and coconut – to thicken into a butter-like
consistency.
Where is the best place to store oils?
Oils are perfectly fine being stored at room temperature either in
your food pantry or on your kitchen counter.
Bread
Why can't I store bread in the fridge?
While refrigerating bread does prevent it from molding, it also
causes it to become tough and chewy. The cold temperatures also
accelerates the time it takes for the bread to become stale.
Where is the best place to store bread?
For a fresh loaf, wrap your bread in a plastic bag and store it in a
bread box or a cool, dark space in your pantry.
Apples
Why can't I store apples in the fridge?
Refrigerating apples causes them to rapidly lose their flavor and
texture. After a few days in the fridge, these crisp fruits become
mushy and soggy.
Where is the best place to store apples?
Apples will stay fresh for a long time if you wrap them in a plastic
bag and leave them on the counter. For a cold, crisp bite, you can
put your apple in the refrigerator 30 minutes before eating it.
Pure
Maple Syrup
Why can't I store maple syrup in the fridge?
“Fake” maple syrup, or the kind you find in most grocery stores
that contains high fructose corn syrup, can be refrigerated without a
problem. However, refrigerating pure maple syrup, which naturally
comes straight from maple trees, causes the sugars to crystallize and
become goopy.
Where is the best place to store maple syrup?
If you have a jar of pure maple syrup, it can safely be stored in
your food pantry for 1-2 years. Unopened jars can keep their
freshness for as long as 50 years.
24/7
Refrigerator Repairs is a fridge repair service located on Long
Island, New York. As our name suggests, we offer 24/7 emergency
support and one-hour service. Our technicians keep their vans stocked
with parts, so most repairs can be done in your home on the day you
call. For more information, visit our website or call 866-782-9376.
