I’ll have to find the details, or maybe ask about this on FQ. The pressure in the open space will increase in an opened and resealed bottle. That pressure comes from the release of more CO2. More than required to pressurize a warm air space. The cold soda can hold more CO2, but has to release it to the air space until the pressure equalizes. Each time you open the bottle you lose CO2, but more if it’s kept cold and resealed. I imagine an open bottle in the fridge loses less CO2 than an open bottle out of the fridge, but both go flat faster than is practical. If you don’t believe me get two bottles of soda try it out. Surprised me when I first heard this and had no explanation but testing proved it out.
This is where you are getting tripped up. You are correct that more CO2 would need to be released to pressurize a cold vessel than a warm vessel TO THE SAME PRESSURE. But that is not what is happening here. The cold soda bottle has a LOWER vapor pressure of CO2 than the warm one. There is no “equalization” of pressure here. As for your observed results, I don’t know what to say, perhaps some minor differences in the amount of liquid in the bottle, or one was older than the other and had therefore already lost some CO2 through diffusion through the PET plastic of the bottle can account for the discrepancy, but in any case it does not correlate with what should happen scientifically.
Several of these items like fruit, bread, peanut butter, condiment packets, and baking soda I have but don’t keep in the fridge. When I drank coffee I didn’t keep it in the fridge. My dad keeps his in the freezer.
We don’t drink alcohol so beer will never be in our fridge, and wine only if I need it for an upcoming recipe. Any excess after the fact is simply dumped down the sink. Neither my wife nor I drink soda so it will only be in the fridge if the kids bring some home for themselves, which is actually pretty rare. I do usually keep a couple of sugar-free Gatorades in the fridge though.
I have tortillas in the fridge. Lots of different cheeses as well but certainly no American cheese ::shudder::
From the list I have brown eggs, butter, cottage cheese, hot sauce (I think. Ever since I had a bout of Covid I can’t stand anything spicy, so any hot sauce I have is old), marmalade, medicine (insulin and Ozempic), salad dressings, leftovers (something I cooked), sour cream, and steak sauce I think. I have some Kinders that I picked up on a whim; it tastes cloyingly sweet, like KC Masterpiece BBQ sauce. Fine for a BBQ sauce but a steak sauce it isn’t. I do have A1 sauce, of course. A1, wooster, HP (I’m American, never been to the UK, but I love HP sauce), and BBQ sauce will never not be in my fridge.
Will a bottle opened and reclosed tightly on its side go flat? We never lay ours down after opening because they seem to go flat very quickly.
I used margarine for a long time for this reason, but when Fleishmann’s (sp?) became impossible to get I couldn’t find any other brand that was any good, and switched to butter. I buy whatever is on sale, so I may have Land of Lakes, or store brands, or other types.
We almost always have leftovers which we cook ourselves. I don’t have regular bread in the fridge (it keeps fine) but I do have some Naan from Costco.
I usually buy land-o-lakes butter, but happen to have a different brand today because i was shopping at Restaurant Depot, and picked up a pound of butter and some other stuff for me.
I have a lot of those things outside the fridge, like baking soda, a few toes of fresh fruit, peanut butter, bread (freezer), some of the sauces.
I’m American, so my eggs need to be refrigerated.
My peanut butter must be refridgerated as it only has peanuts in it, so the oil could go back.
That crap with preservatives will last, but its not quality.
Tomatoes will have better flavor if kept above 55º.
Of course, if you’re buying your tomatoes at a standard grocery, they probably have no flavor to start with; in which case, proceed as you have been.
The only thing in my refrigerator from that list is the fresh fruit.
My butter is Land O Lakes, my cream cheese is Philadelphia, and my yogurt is coffee flavor.
I don’t drink alcoholic or carbonated beverages, but I do have milk, lemonade, and two flavors of bottled water.
My peanut butter is in the cabinet.
My bread is in a breadbox on my counter. My peanut butter ins in the pantry, although there is a jar of almond butter in the fridge (which I probably need to check on). No plain yogurt, but a good number of flavored regular and Greek yogurts.
Bread dries out faster in the refrigerator - the starch crystallizes at low temps and turns the bread stale. Never put it there.
You should buy new bread every day or two, anyway. Any bread that’s still edible 48 hours after it came out of the oven was never really edible in the first place.
We quit alcohol exactly 10 years ago today, but we use de-alcoholized wine.
I have an open bottle of wine that’s been there a really long time. It’s certainly not worth drinking at this point, but I find it’s still good in stews, even if it’s been open for a while.
Hey @Mean_Mr.Mustard, you forgot to include … mustard! My answer would have been: three kinds – Grey Poupon Dijon, Maille Dijon, and yellow mustard for hot dogs only. Among Dijons, I prefer Grey Poupon but it’s harder to find. Maille has a more horseradish tone, which makes it better for hot roast beef sandwiches.
In my selections, I checked “bologna” but it’s actually Italian mortadella (very similar but better) and I kinda stretched the point by checking “tomato juice” but it’s actually cans of clamato juice for Caesars, which is half tomato juice.
I didn’t check “hot sauce – at least three types” because I only thought of Huy Fong chili garlic sauce and Lao Gan Ma chili crisp, but there’s also Tabasco.
I keep burn ointment in the fridge for kitchen mishaps. It’s more soothing when applied cold.
Come to think of it I’ve got three kinds of mustard as well. I’m partial to German mustard (appropriate since it’s Oktoberfest season). I’ve got Lowensenf Extra Hot, Lowensenf Sweet Bavarian Style, and some cheap yellow American style.
I have to ask: Why keep baking soda in the fridge?
It’s to deodorize the the fridge, not to preserve the baking soda. Leaving an open box of baking soda in there will absorb the odors from the stuff in the fridge.
If I did that I’d be throwing out approximately 90% of every loaf I bought.
You go to the store every day or two?
I know a lot of people do – mostly people who live in little city apartments, close to the grocery but with little storage. I don’t. I go to the store every couple of weeks or so. Closest halfway decent grocery is a 24 mile round trip.
I bake most of my bread. And it may get a bit stale in the fridge – but it doesn’t get moldy in there; and it is very much edible after considerably more than 48 hours. Stale is better than moldy (especially if you want to make French toast, or breadcrumbs.)
It very much depends on the bread, but no one I know buys fresh bread every day. Unless they live in an apartment over a bakery, which is no one I know.
Ordinary sliced white bread has preservatives that keep it fresh for at least two weeks. Fresh-baked bread without preservatives like my favourite onion buns have a best-by date of three days, but they last much longer in the fridge and turn out just fine.
I usually toast refrigerated bread. Same with fresh-baked baguettes. They won’t normally keep more than a day or two, but well-sealed in the fridge they’ll last for weeks and make great breakfast toast! Same with bagels. Since I always have them toasted and buttered, with or without Boursin cheese, they do fine in the fridge for weeks.