Welcome to brain Stuff, a production of iHeart Radio, Hey brain Stuff Lauren vogle bam here. The refrigerator is an appliance so useful that it may seem like it can do no wrong. But although it is adept at keeping that macaroni, salad, picnic perfect, and uncooked ground beef from spoiling, it can actually cause other foods to lose texture and flavor faster than they would otherwise. For example, the fridge may be the greatest thing since sliced bread, but don't
actually put your bread in there. So we spoke via email with Randy George, president and co owner of Vermont based Red Hand Baking Company. He explained that hearth baked breads are best kept at room temperature for a couple of days in a paper bag perforated bag, or even at no bag at all. Quote. Although refrigeration does delay the growth of mold, a refrigerated environment is very dry and will therefore hasten this sailing of bread back at
room temperature, preserve or if the crisp crust. Although the humidity of your room will vary, it is rarely as dry as the inside of a refrigerator. However, if you need to keep the bread fresh for a longer period of time, opt to freeze it in a tightly sealed plastic bag. A pre slicing a loaf will let you take out only what you need when you need it. Also, although the fridge might not be the last place on
Earth to store potatoes, it's pretty close. And this is because potatoes don't fare well at temperatures below forty five degrees fahrenheit that's seven degrees celsius. At that temperature, their inherent starches start to break down into sugars, which in turn can cause unfortunate changes to texture and taste, making
the potatoes sweeter and tougher. Instead, look to store potatoes in a dark, humid environment between forty and fifty degrees fahrenheit that's about four point four to ten degrees celsius. If you live in a temperate climate, you could store potatoes in a pantry, basement or root seller if you have one. If you live in a warmer part of the world, though, you can still store them in a cellar or kitchen cupboard and just make sure you use up those potatoes in a week or two, because after
that they'll start to sprout. Once you find a good storage spot, wrap the spuds up in a paper bag rather than a stifling plastic bag. For winter squash, there's no need to get too fancy. A countertop will do just fine if you're planning to eat them pretty soon. If you want them to last longer, select a cool, dark place, say next to your potatoes in a kitchen, pantry, drawer, or cabinet. Winter squash will last longer if they aren't touching each other or touching any hard surfaces, so it's
advisable to wrap each one in paper or cloth. Some varieties, like a corner butternut squash, may last for months this way, assuming that your storage area is cool enough. However, be sure not to store squash next to fruits or vegetables that produce ethylene, which is a hydrocarbon gas put out by ripening fruits and veggies, as this may cause the squad to start rotting. Some producers of ethylene include tomatoes, onions,
ripe bananas, and apples. And speaking of tomatoes, room temperature is best to keep tomatoes from spoiling while also maintaining their best possible flavor and texture. Ripe tomatoes usually stay good for about two to three days post purchase, if placed stemside down, away from direct sunlight and ideally in a paper bag. This is because exposure to warm sunlight will heat up the tomato and make it soften more quickly.
Note that some tomade of varieties have been specially bred to extend their shelf life, and these may last as long as a week or two on the counter. If you absolutely must make that special tomato on your counter last a little bit longer, though, you can put it in the fridge, just be sure to take it out an hour or so before slicing and serving to bring some of the original flavor and texture back. Also, onions, much like potatoes and winter squash, do well stored in
a kitchen, cabinet or pantry. The only difference is that while potatoes prefer a humid environment and squash don't mind much either way, onions are looking for as dry an environment as possible. Be sure to use breathable paper bags to store them, and opt for an area with good ventilation. And keep in mind that all of these storage tips apply to whole fruits and vegetables. If you buy any already peeled or cut up, keep those in the fridge
to prevent spoiling. Today's episode was written by Ali A. Hoyt and produced by Tyler Clang. For more on this and lots of other curious topics, visit House to works dot com. Brain Stuff is a production of iHeart Radio. For more podcasts of my heart Radio, visit the iHeart Radio app, Apple Podcasts, or wherever you listen to your favorite shows.