This kitchen item should be in your fridge, not your cupboard, but many people store it wrong. Leading tabletop appliance provider Cookology has investigated where people keep common food items and provided insight into where they should actually be stored. With opinions differing on all kinds of foods, the research answers the questions once and for all by putting an end to the debates.
Condiments tend to reside in cupboards; however, most should be stored in the fridge once opened. Many people often keep soy sauce in the cupboard, but surprisingly, it should be stored in the fridge to keep its flavour once opened.
As for other condiments, mayonnaise should be stored in the fridge after it’s opened to stop bacterial growth, alongside opened pesto, pickles and jam.
The jury is divided on ketchup with some people believing ketchup is a cupboard staple whereas others believe that it belongs firmly in the fridge.
However, Heinz themselves confirmed that ketchup belongs in the fridge. It also said that its natural acidity makes it shelf-stable, but once opened, it’s best kept in the fridge.
Although not a condiment, many people are often torn over where to keep chocolate.
There’s an argument to say that when you go shopping that chocolate is stored on the shelves, but there’s more to it than that.
Hot weather can make it difficult to store chocolate as there’s a risk of it melting, however, storing it in the fridge can impact taste due to something called ‘sugar bloom’ which is when the sugar recrystallises causing condensation on the surface. This in turn causes the sugar to absorb moisture, which then evaporates and can leave a ‘dusty’ layer.
Andrew Wright, appliance expert from Cookology, said: “There’s conflicting advice around what you should and shouldn’t store in a fridge available everywhere, but often it can come down to personal preference, especially with chocolate!
“However, the science shows that things that aren’t stored in the fridge don’t have as long a shelf-life as their countertop counterparts, and due to them being perishable goods often can be at risk of bacterial growth if not stored correctly.
“It’s easy to say read the manufacturer’s instructions, but when it comes to produce that isn’t necessarily labelled, such as fresh vegetables, then a fridge tends to be the best option to ensure longevity.”