Since coming onto the scene in the late 19th century , modern refrigeration has made a bunch of slap-up thing potential – we ’re talking ice cream , lager beer , strawberry in December , meat that does n’t kill you , the list conk out on . But those early ice - chip discoverer never could have fathomed just how reliant advanced Americans would become on their electric refrigerator , cramming them full with no clue as to which nutrient in reality require refrigeration . But believe it or not , some solid food just have no chill .
illuminate up some much - needed shelf space by transferring these curiously lasting edibles from the cooler to the counter – food for thought will try out better , keep longer , and hey , there will suddenly be a hatful more elbow room for beer .
Hot sauce
No ignominy in Bey ’s secret plan . acidulousness is the Florida key to hot sauce ’s strength , a calibre that can numb when allow for in the fridge . Leaving it out sustain that spicy swag .
Maple syrup
As a former Vermonter , this is a huge favored peeve of mine . Like dear , real maple syrup ( i.e. , none of that " pancake syrup " or " breakfast sirup " nonsense ) will turn gritty and congeal when give in to colder temporary worker .
Apples, pears, peaches, nectarines, cherries & plums
While some people prefer their apples a coolheaded 35 level , pitted and I. F. Stone fruits in reality keep advantageously at room temperature where the parky air ca n’t make their sensitive internal structures schmaltzy .
Citrus fruits
God give way orange , limes , lemons , and the like tough skin for a reason – so they could hold out the harsh , quick world . Let them be .
Tomatoes
If a tomato had one dying regard , it would be to escape the icebox ’s absolutely cruel smack - draining , texture - destroy penalization . Spare it the chagrin by keeping it on the counter .
Coffee
java bean plant and grounds become dry and flavorless when chilled . Those precious infant should live far aside from the electric refrigerator .
Honey
Low temperatures cause honey to crystallize , going from gracious and gummy to consummate and grainy . That sweet bear is much better off on the shelf .
Jam
preserve foods like jellies and jams are made to last , so they ’re just as safe on the shelf as they are in the fridge .
Avocados
Unless an avocado is on the brink of over - ripen , it should be left out as is . Time in the fridge will debilitate the yield of all its good smack and texture . A halved avocado pear , however , could do good from being stored in the fridge , though no swing avocado is going to last more than a 24-hour interval or so , no matter what you do .
Bananas
Cold air causes bananas to brown and bruise before their time . Let them keep their youthful yellow by stack away them elsewhere .
Soy sauce
Because soya bean sauce is fermented , its chemical composition allows it to hold warmer temp without spoiling , which is why those footling Chinese takeout food packets do just fine in your office desk drawer .
Pickles
muddle are another preserved point , so they ’re cool with being stored at either electric refrigerator or way temperature ( hence that requisite jumbo vat of pickle on top of every delicatessen counter ) .
Butter (in some circumstances)
Keeping butter cooped up in the electric refrigerator limits spreadability , so many folks prefer to shelf the delicate , salty stuff . lay in at way temperature , though , butter only lasts for about a workweek before slipping into the spoilage zona , so carry on with caution if you buy in bulk .
Whole melons
Like their citrusy compatriots , melon were also given that elephant peel - esque rind to keep their insides soft and tasty . squirrel away them in the refrigerator before you slice up ‘em can transgress down their build and make them mealy .
Potatoes, onions & garlic
perhaps this goes without saying , but potatoes get genuine starchy when subjected to the fridge ’s low temps while onion and garlic grow soft and sad . These bozo would rather hang out in a moderately cool , drear home like a cabinet or newspaper base .
Peppers
The good part about fresh pepper is their satisfying , naughty crunch , no question . But drop them in the crisper and they ’re stick to to get a piddling flimsy .
Cake
bar suffers from drain dryness when left in the cold . Covered on the rejoinder , it should stay aureate for about a week ( but really , who take a whole week to fetch up a cake ? ) .
Bread
Bread also originate dry and crusty in the fridge , counteracting any intended saving . A countertop breadbox is a much safe alternative .
Farm-fresh eggs
This one ’s a bit controversial . Europeans never refrigerate their ballock while us Americans regard cold huevos the way to go . If the eggs are sourced from a nearby farm , there should n’t be any need to stash them away . However , grocery store eggs , which are processed other than in the States and are more potential to curb salmonella , are safer on ice .
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Meredith Heilis a staff author for Thrillist . She was raised in the field , she ai n’t got no chill . More at@mereditto .
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