DETROIT – Thousands of people remain without power, leaving many to wonder what food can be salvaged and what was never meant to be refrigerated in the first place.
It turns out, some foods actually fare worse in the fridge.
A simple rule of thumb helps cut through the confusion: whole, uncut foods with low moisture content are usually fine in the pantry or on the counter. Once something is cut or opened, the refrigerator becomes the safer option.
Counter-friendly foods worth knowing
Tomatoes top the list of foods commonly stored in the wrong place. Cold temperatures dull their flavor and alter their texture, so keeping them on the counter preserves the taste most people expect.
Bananas and avocados are two more counter staples, though for slightly different reasons. Bananas ripen best at room temperature. Avocados should stay on the counter until they’re fully ripe, when they should be moved to the fridge.
Onions and garlic prefer a cool, dry, well-ventilated space, like a countertop basket.
Bread is another item that generally does better at room temperature. Refrigerating bread can actually dry it out and speed up staling.
This is why bread boxes exist.
Tortillas are fine at room temperature when fresh, but after opening, they should move to the fridge if they won’t be finished within about a week.
For longer storage of bread or tortillas, the freezer is the better option.
Pantry staples that last
Several common pantry items have a longer shelf life than most people realize even after opening.
Honey is one of the most shelf-stable foods in existence. It may crystallize over time, but that doesn’t mean it has gone bad. A quick warm-water bath can bring it back to a smooth consistency.
It’s basically immortal.
Most commercial peanut butters contain stabilizers that keep them shelf-stable after opening. Natural peanut butters -- those made with just peanuts and salt -- can go either way, though refrigerating them helps prevent oil separation.
Whole melons -- watermelon, cantaloupe and honeydew -- hold up well at room temperature until they’re cut. Once sliced, they move straight to the fridge.
What about condiments?
Hot sauce and soy sauce are often cited as pantry-friendly after opening, and while they can technically be stored at room temperature, refrigerating them after opening is the better call for both quality and safety. The same goes for ketchup, BBQ sauce and other common condiments.
Pickles, jam, jelly and olives all need to be refrigerated after opening. Maple syrup is another one that catches people off guard -- leave it in the pantry after opening and it can develop mold.
A few more items worth clarifying
Butter can live outside the fridge -- but only in small amounts and only for a few days if it will be used quickly.
For most households, refrigerating butter is the safest.
Eggs in the United States should be refrigerated. This is different from a lot of other countries due to differences in egg-washing and processing regulations.
Apples are optional -- the fridge keeps them crisper for longer, but they’re fine on the counter for short-term storage.