When it comes to sweet spreads, nobody does it like quite Nutella. Everybody loves this stuff, no matter how unhealthy it is for you. But when it comes to this delicious condiment and slathering it over a slice of bread, it’s not so easy to spread it once it’s been chilled in the fridge.
So, while it goes without saying, it’s always better left outside at room temperature. But you probably knew that already, didn’t you? The chocolate flavor is also much more distinctive when the jar is stored outside, so make sure the lid is on tight and pop it in the pantry.
Pastries are akin to the glamorous stars of the bakery world. Shiny glazes catch your eye, and the dash of powdered color hints at sweet raisins or chocolate chips. There is nothing quite like the flakes of buttery baked pastries, but to keep them just right, they are best wrapped in a paper bag and stored at room temperature.
Placing your pastries in the fridge means they'll just end up limp and soggy from the inevitable condensation, which will also compromise their flaky texture. If you must, though, you can store them for a few hours before and just take them out before serving. Pop them in the microwave for a few seconds if you prefer them warm and toasty.
Few things feel more like summer than sinking your teeth into a perfectly ripe peach. With a familiar fuzzy skin and succulent yellow fleshy pulp, peaches are incredibly versatile. Their natural sweetness and juiciness also lend well to baked peach pies and tarts, stewed fruit dishes, or simple peach crisps.
But if your peaches are ripe and ready, don't be tempted to stick them in the fridge. Like most fruits, colder temperatures hinder their ripening process and can hamper their texture. It's best to store them in a fruit bowl and only chill them once they're ripe and ready to eat.
Butter is virtually unspreadable when it's taken straight out of the fridge, so in most cases, it’s totally fine to store butter in a covered dish on a countertop for a day or two. However, you don’t want it to melt or go rancid, so transfer it somewhere cooler.
Be sure to keep it out of direct sunlight in the sweltering hot months of summer. But if you don’t plan to use butter in the next few days, it’s best kept in the fridge. Then a few hours before serving you can take it out to let it 'settle' before so it gets soft and spreadable.
Bell peppers are at their best when they're crispy and fresh, but storing bell peppers at low temperatures can cause the skin to soften and disintegrate. To avoid this, you can store your peppers in the pantry. But if you have to, the fridge will be fine for a few hours if it's hot outside.
That should be enough information about bell peppers to prevent you from becoming the annoying person lingering in the kitchen the next time you're wondering if you should put your peppers in the fridge. Now you'll be the expert that everyone asks about what should and shouldn't stored in the fridge!