Plus eight other things that do and keep better at room temperature.
The fridge is a beautiful thing. Its consistently low temperature keeps bacteria from growing on our food, and it gives us tasty refrigerator pickles. But it turns out that not everything we eat should be kept at a perpetual chill. In fact, for some foods, the fridge can do more harm than good. Click through to find out which common foods are actually damaged by your fridge’s cool, humid environs.
Potatoes are best stored in a cool, dark root cellar or basement between 45 and 50 degrees. Refrigerators are kept at 40 degrees or lower, and those colder temperatures cause the potato’s starches to convert to sugar, ruining their flavor.
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