14 Foods We Often Store Incorrectly


We are used to storing everything in our fridges: fruits, vegetables, sweets, breads. Some people also keep sauces, marinades, and cans in their fridges, just in case. But often, while storing foods like this might extend their shelf life, it can actually be harmful for the products.

We at Bright Side have found out how different foods should be stored. And we have prepared a small list for you.

Things that should be stored in a cupboard and hidden from sunlight:

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  • Bread is best kept in a firmly closed bread box with a little bit of salt that will protect it from the mold. If you leave a loaf of bread in the supermarket bag, it will stay soft, but there is a huge chance that it will be covered in mold in a couple of days. Plastic bags don’t let bread “breathe” and they create a high humidity that fungi really love. However, keeping bread in the fridge is also not the best idea because, at lower temperatures, water evaporates significantly faster and so the bread will become stale very quickly.

    By the way, if you need to save bread for a long time, you can put it in the freezer. It will stay fresh for 4-6 months.

  • Chocolate is easy to store. It is best kept in a cold, dark place. And you shouldn’t put it in the fridge. The temperature difference will lead to the appearance of some condensed water on the surface that turns into a white plaque. It doesn’t really affect the taste, but it makes the chocolate look very unattractive.
  • It is believed that honey doesn’t have a certain shelf life. It can almost be stored forever. The most important thing is to store it correctly. You should keep honey in a cold, dark place, but not the fridge. In the fridge, it may crystallize and lose some of its good properties.
  • Olive oil should be stored at room temperature, far from direct sunlight. But don’t put it inside your fridge: low temperatures lead to the formation of white pieces in the oil — this is condensed water.
  • In order to keep onions and garlic fresh for a long time, they are best placed in a cold dry place, for example, a small box in the cupboard. If you have a lot of onions, you can tie them to one another and keep them hanging.
    In the fridge, onions and garlic will go bad way faster, mostly because they will become covered in mold.