As I am reading this thread, I am having some Nutella on crackers. In bold print on the jar it says, “DO NOT REFRIGERATE”.
So it was for your protection that he drank up your six pack?
Putting the bananas in the fridge will result in their becoming very ripe very fast, past the point of when most people would want to eat them. This is fine if you want to make banana bread, however.
I would avoid storing any cream-based sauces in containers made of uranium.
No, the peel will darken so it will look very ripe, but the fruit that you eat will still be very firm and ripen slowly, much slower than if you left them on the counter top.
I know thats what Cecil says, but I beg to differ from personal experience with large quantities of bananas - I don’t know if the amount of them in an enclosed space makes a difference? Buildup of nitrogen?
Same with peanut butter.
That certainly could be possible. It sounds like a good experiment: Buy one bunch of bananas, put half the bunch in the fridge, leave the other half on the counter top. As soon as the countertop bananas have a nice black skin, test the softness of both fruits. Which will be firmer?
My experience has always been what Cecil said, so perhaps it is a case of our individual fridge temps / location / etc. Perhaps we need a very large bunch of bananas place in strategic spots thoughout the fridge. Sounds like a good science fair experiment for a kid. Any takers?
[old fart hat/ON] For decades refrigerators came straight from the factory with metal ice trays. The fact that you see plastic ice trays these days is because they’re cheaper, not because of any problem with metal. [old fart hat/OFF]
Are we talking metric tons of bananas? How exactly does one get “personal experience” with large quantities of bananas?
I mean on the scale of cases.
And… you don’t wan’t to know.
omnivorousgod, I believe your housemate is referring to tin cans, and is sound advice from back in the days when the tin lining was in contact with the food.
Tin has two allotropes - stable ‘white’ tin above 13 degrees Celcius, and reactive, powdery “grey” tin that starts forming at prolonged exposures below 13 C. This will poison the food.
Dented tin cans are also dodgy, as simultaneous exposure (due to damage) of the tin and steel elements in contact with watery gunk will produce electrolytic corrosion and lots of toxic salts.
The question is: Do tin can manufacturers still use tin to line steel cans? I’ve a feeling there may be a plastic film layer between the steel and the food now, but the insides of tin cans still seem to be that golden tin colour.