To chill or not to chill!

OR NOT TO CHILL

Do you know the safest and most cost-effective places to store your food? We reveal some surprising tips that might make you rethink where you keep it… EGGS

Eggs may be stored on the shelves in supermarkets but they should be kept in the fridge at home. They’ll go off quicker if kept in the pantry. Keep them in their carton so you can clearly see the expiry date; this will also help avoid any odour absorption.

CHEESE

The best way to keep cheese fresh is by wrapping it in wax paper rather than clingfilm. Apparently this strikes the right balance between stopping it from drying out and preventing too much moisture building up.

RED WINE

If you only have the occasional glass of red wine, you should store your opened bottle in the fridge. This will slow down the oxidation process and keep it from turning into vinegar! Return the wine to room temperature before serving.

FRUIT & VEG

Storing fruit and veg in the refrigerator can slow down the ripening rate and will keep those with a high-water content juicy and crisp for longer. While most fruits can be left on the countertop to gradually ripen, produce such as peppers, grapes, citrus fruits and berries will deteriorate quickly and will need to be refrigerated as soon as possible. Root vegetables are fine outside the fridge and most other vegetables fare well, but they’ll last longer if kept in the salad drawer of your fridge.

BUTTER

If you prefer to keep butter out of the fridge because it’s easier to spread beware, as on a hot day or in a hot room, butter can easily go off. To make it last longer, keep it in the fridge in its original wrapping. You can freeze blocks of butter for up to a year.

JAMS, PICKLES &SAUCES

Most preserves can be kept in a cupboard at room temperature until opened. Look out for any jams, marmalade and pickles that say they are made with less added sugar. Keeping these in the fridge will help preserve them for longer. If you’ve made your own, keep them in the fridge as they haven’t been professionally sealed. The one exception to the rule is Tabasco sauce – this can last for up to three years without being refrigerated, even after opening it!

CHOCOLATE

Refrigerating chocolate can cause condensation, affecting its creaminess. It also absorbs odours, so keep it away from strong-smelling foods.

FRESH HERBS

Most domestic fridges are full of condensation which can turn the leaves slimy and the fridge light can turn them yellow. Pop herbs into a sealed container wrapped in a damp cloth or tea towel.

BANANAS, AVOCADOS & TOMATOES

Fruit grown in hot climates is sensitive to the cold so should be kept at room temperature. However, if you want to slow down the ripening process it’s best to keep it in the fridge. Be warned – keeping tomatoes in the fridge will diminish their flavour.

POTATOES, ONIONS & GARLIC

Keep these in a dark cupboard to prevent sprouting, which is caused by light exposure. If a potato is sprouting it means it’s producing toxins that could make you ill. Onions and garlic have strong odours that can contaminate your fridge contents so are best kept in a cupboard. Make sure you store onions away from potatoes as they release a gas that will cause potatoes to spoil.