Here at foods.edu.vn, we understand the importance of food safety and proper storage. Wondering how long food can stay in the fridge without spoiling or becoming unsafe? This guide provides detailed information on refrigerator and freezer storage times, ensuring your food remains fresh and delicious. Keep reading to learn expert tips on preventing food waste and optimizing your refrigerator’s performance. This article dives deep into the world of food preservation, offering insights into refrigerated storage, freezing guidelines, and extending the shelf life of your groceries.
1. Understanding Food Storage Safety
Food safety is paramount when storing groceries in your refrigerator. Knowing how long different types of food can safely stay in the fridge can prevent foodborne illnesses and reduce food waste. According to the USDA, keeping food at the correct temperature slows bacterial growth. Let’s explore some essential guidelines.
1.1. The Danger Zone
The “Danger Zone” is a critical concept in food safety. The USDA defines it as the temperature range between 40°F (4°C) and 140°F (60°C), where bacteria multiply rapidly. Foods left in this zone for more than two hours may become unsafe to eat. Keeping your refrigerator at or below 40°F (4°C) is crucial for slowing bacterial growth and keeping food fresh longer.
1.2. Refrigerator Temperature Matters
Maintaining the correct refrigerator temperature is essential for food safety. The ideal temperature for your fridge is between 34°F (1°C) and 40°F (4°C). Using a refrigerator thermometer can help you monitor and adjust the temperature as needed. A study by the Food Marketing Institute found that many home refrigerators are not set at the correct temperature, increasing the risk of food spoilage and foodborne illnesses.
1.3. First In, First Out (FIFO)
Practicing the FIFO method (First In, First Out) ensures you use older items before they spoil. When stocking your fridge, move older products to the front and place newer ones in the back. This simple practice can significantly reduce food waste and ensure you’re always using the freshest ingredients.
2. General Refrigerator Storage Guidelines
Different types of food have different storage timelines in the refrigerator. Here’s a comprehensive guide to help you keep your food fresh and safe.
2.1. Dairy Products
Dairy products are highly perishable and require careful storage. Here’s how long you can keep common dairy items in the fridge:
| Dairy Product | Storage Time (Refrigerator) | Additional Tips |
|---|---|---|
| Milk | 1 week after sell-by date | Store in the back of the fridge where it’s coldest. |
| Yogurt | 1-2 weeks | Check for signs of spoilage like mold or a sour smell. |
| Cheese (Hard) | 3-4 weeks | Wrap tightly to prevent mold and drying out. |
| Cheese (Soft) | 1-2 weeks | Consume sooner rather than later, as soft cheeses are more prone to bacterial growth. |
| Sour Cream | 2-3 weeks | Keep refrigerated and tightly sealed. |
| Butter | 1-3 months | Can be stored longer if kept in the freezer. |
| Cottage Cheese | 1 week | Watch for a sour smell or change in texture. |
| Cream Cheese | 2 weeks | Ensure it’s properly sealed to prevent drying. |
| Ice Cream | 2-3 months | Should be stored in the freezer, not the fridge, for long-term storage. |
| Whipped Cream | 1-2 days | Use promptly once opened; homemade versions may spoil faster. |
| Pudding | 1-2 weeks | Store in an airtight container to prevent it from absorbing odors. |
| Half-and-Half | 1 week | Keep in the coldest part of the refrigerator. |
| Evaporated Milk | 7-10 days | Once opened, store in a sealed container. |
| Condensed Milk | 7-10 days | Similar to evaporated milk, keep sealed after opening. |
| Soy Milk | 7-10 days | Unopened cartons can be stored at room temperature until the expiration date, but refrigerate immediately after opening. |
| Almond Milk | 7-10 days | As with soy milk, refrigerate promptly after opening. |
| Coconut Milk | 7-10 days | Store in a sealed container to maintain freshness. |
| Rice Milk | 7-10 days | Ensure proper sealing after opening to prevent spoilage. |
| Kefir | 2-3 weeks | Kefir’s probiotic nature can help it stay fresh longer than regular milk. |
| Buttermilk | 1-2 weeks | Buttermilk can become sour relatively quickly, so it’s essential to monitor its freshness. |
| Custard | 2-3 days | Custard is very perishable due to its high egg and dairy content; consume it quickly. |
| Clotted Cream | 3-4 days | Consume promptly to enjoy its rich flavor and texture. |
| Fromage Frais | 5-7 days | Best used shortly after opening, this fresh cheese is delicate. |
| Mascarpone | 3-5 days | Often used in desserts, mascarpone should be consumed quickly for the best taste. |
| Ricotta Cheese | 5-7 days | Ricotta is versatile but spoils quickly, so use it soon after opening. |
| Crème Fraîche | 7-10 days | Similar to sour cream, crème fraîche can add richness to dishes, but keep an eye on its expiration date. |
| Ymer | 5-7 days | Ymer is a Danish dairy product; keep it refrigerated and sealed. |
| Quark | 5-7 days | Quark, a type of fresh dairy product, should be used promptly. |
| Filmjölk | 7-10 days | Filmjölk, a fermented milk product, benefits from refrigeration. |
| Viili | 7-10 days | Viili, another fermented milk, should be stored properly. |
| Piimä | 7-10 days | Piimä is a Finnish fermented milk; store it carefully to maintain its quality. |
| Skyr | 7-10 days | Skyr, an Icelandic dairy product, should be stored to ensure its safety and taste. |
| A2 Milk | 1 week after sell-by date | Like regular milk, A2 milk requires refrigeration for optimal preservation. |
| Goat Milk | 1 week after sell-by date | Goat milk, similar to cow milk, needs to be stored in a refrigerator to maintain its freshness and quality. |
| Sheep Milk | 1 week after sell-by date | Sheep milk should be kept cold to extend its shelf life and prevent spoilage. |
| Buffalo Milk | 1 week after sell-by date | Store buffalo milk in the fridge to keep it fresh and prevent bacterial growth, especially after opening. |
| Camel Milk | 1 week after sell-by date | Camel milk requires refrigeration to maintain its quality, flavor, and prevent spoilage, similar to other milk types. |
| Donkey Milk | 1 week after sell-by date | Refrigeration is essential for donkey milk to preserve its freshness and prevent bacterial growth. |
| Mare Milk | 1 week after sell-by date | Like other types of milk, mare milk must be refrigerated to prevent spoilage and maintain its quality. |
| Oat Milk | 7-10 days | Oat milk needs to be refrigerated after opening to maintain its taste and quality. |
| Pea Milk | 7-10 days | Pea milk must be refrigerated after opening. This will keep it fresher for longer. |
| Cashew Milk | 7-10 days | Cashew milk should be refrigerated immediately after opening to ensure its quality and safety. |
| Hazelnut Milk | 7-10 days | Hazelnut milk should be refrigerated after opening to keep it fresh and prevent spoilage. |
| Macadamia Milk | 7-10 days | Macadamia milk must be refrigerated to maintain its quality and prevent bacterial growth. |
| Tiger Nut Milk | 7-10 days | Store tiger nut milk in the refrigerator after opening to preserve its freshness and prevent spoilage. |
| Brown Cheese | 2-3 weeks | Brown cheese, a Scandinavian specialty, benefits from being kept cold and sealed. |
| Paneer | 5-7 days | Paneer, a type of fresh cheese, should be used promptly after opening. |
| Halloumi | 2-3 weeks | Halloumi, known for its high melting point, still needs refrigeration to stay fresh. |
| Feta Cheese | 5-7 days | Feta cheese should be stored in brine in the refrigerator to maintain its moisture and flavor. |
| String Cheese | 2-3 weeks | Store string cheese in its original packaging in the refrigerator to prevent it from drying out. |
| Babybel | 2-3 weeks | Store Babybel cheese in its wax coating in the refrigerator to maintain its freshness and prevent it from absorbing odors. |
| Grana Padano | 3-4 weeks | Wrap Grana Padano tightly and refrigerate it to prevent mold growth. |
| Pecorino Romano | 3-4 weeks | Pecorino Romano should be wrapped tightly and stored in the refrigerator to maintain its flavor and prevent drying out. |
| Manchego | 3-4 weeks | Store Manchego cheese wrapped tightly in the refrigerator to prevent it from absorbing odors and maintaining its texture. |
| Gruyere | 3-4 weeks | Wrap Gruyere cheese tightly and refrigerate it to maintain its flavor and prevent it from drying out. |
| Emmental | 3-4 weeks | Store Emmental cheese wrapped tightly in the refrigerator to maintain its flavor and prevent it from drying out. |
| Jarlsberg | 3-4 weeks | Jarlsberg cheese should be wrapped tightly and refrigerated to maintain its flavor and prevent it from drying out. |
| Edam | 3-4 weeks | Wrap Edam cheese tightly and refrigerate it to maintain its flavor and prevent it from drying out. |
| Gouda | 3-4 weeks | Gouda cheese should be wrapped tightly and refrigerated to maintain its flavor and prevent it from drying out. |
| Havarti | 2-3 weeks | Havarti cheese should be stored in the refrigerator wrapped tightly in plastic wrap to keep it fresh and prevent it from drying out. |
| Colby | 2-3 weeks | Wrap Colby cheese tightly and store it in the refrigerator to prevent it from drying out and absorbing odors. |
| Monterey Jack | 2-3 weeks | Store Monterey Jack cheese wrapped tightly in the refrigerator to prevent it from drying out and absorbing odors. |
| Longhorn Cheese | 2-3 weeks | Longhorn cheese should be wrapped tightly and stored in the refrigerator to maintain its flavor and prevent drying out. |
| Muenster | 2-3 weeks | Store Muenster cheese wrapped tightly in the refrigerator to prevent it from drying out and absorbing odors. |
| Limburger | 2-3 weeks | Limburger cheese should be wrapped tightly and stored in the refrigerator to contain its strong odor and prevent it from drying out. |
| Brick Cheese | 2-3 weeks | Brick cheese should be wrapped tightly and refrigerated to maintain its flavor and prevent it from drying out. |
| Farmers Cheese | 1-2 weeks | Store Farmers cheese in the refrigerator in an airtight container to maintain its moisture and prevent it from absorbing odors. |
| Boursin | 1-2 weeks | Store Boursin cheese in the refrigerator wrapped tightly in plastic wrap to keep it fresh and prevent it from drying out. |
| Neufchâtel | 1-2 weeks | Store Neufchâtel cheese in the refrigerator wrapped tightly in plastic wrap to keep it fresh and prevent it from drying out. |
| Teleme | 1-2 weeks | Store Teleme cheese in the refrigerator wrapped tightly in plastic wrap to keep it fresh and prevent it from drying out. |
| Cypress Grove | 1-2 weeks | Store Cypress Grove cheese in the refrigerator wrapped tightly in plastic wrap to keep it fresh and prevent it from drying out. |
| Humboldt Fog | 1-2 weeks | Store Humboldt Fog cheese in the refrigerator wrapped tightly in plastic wrap to keep it fresh and prevent it from drying out. |
| Rush Creek Reserve | 1-2 weeks | Store Rush Creek Reserve cheese in the refrigerator wrapped tightly in plastic wrap to keep it fresh and prevent it from drying out. |
| Pleasant Ridge | 3-4 weeks | Pleasant Ridge cheese should be wrapped tightly and stored in the refrigerator to maintain its flavor and prevent mold growth. |
| Tarentaise | 3-4 weeks | Tarentaise cheese should be wrapped tightly and stored in the refrigerator to maintain its flavor and prevent drying out. |
| Winnimere | 1-2 weeks | Store Winnimere cheese in the refrigerator wrapped tightly in plastic wrap to keep it fresh and prevent it from drying out. |
| Harbison | 1-2 weeks | Store Harbison cheese in the refrigerator wrapped tightly in plastic wrap to keep it fresh and prevent it from drying out. |
| Moses Sleeper | 1-2 weeks | Store Moses Sleeper cheese in the refrigerator wrapped tightly in plastic wrap to keep it fresh and prevent it from drying out. |
| Oma | 1-2 weeks | Store Oma cheese in the refrigerator wrapped tightly in plastic wrap to keep it fresh and prevent it from drying out. |
| Jasper Hill Vault | 3-4 weeks | Jasper Hill Vault cheeses should be wrapped tightly and stored in the refrigerator to maintain their flavor and prevent mold growth. |
| Bayley Hazen Blue | 2-3 weeks | Bayley Hazen Blue cheese should be stored in the refrigerator wrapped in foil or plastic wrap to prevent it from drying out. |
| Rogue River Blue | 2-3 weeks | Rogue River Blue cheese should be stored in the refrigerator wrapped in foil or plastic wrap to prevent it from drying out. |
| Crater Lake Blue | 2-3 weeks | Crater Lake Blue cheese should be stored in the refrigerator wrapped in foil or plastic wrap to prevent it from drying out. |
| Oregonzola | 2-3 weeks | Oregonzola cheese should be stored in the refrigerator wrapped in foil or plastic wrap to prevent it from drying out. |
2.2. Meat and Poultry
Meat and poultry are protein-rich but can harbor harmful bacteria if not stored properly.
| Meat/Poultry | Storage Time (Refrigerator) | Additional Tips |
|---|---|---|
| Raw Chicken (Whole) | 1-2 days | Store in the coldest part of the fridge and use a drip tray to prevent contamination. |
| Raw Chicken (Pieces) | 1-2 days | Similar to whole chicken, ensure proper storage to prevent bacterial growth. |
| Raw Turkey (Whole) | 1-2 days | Handle with care to avoid cross-contamination. |
| Raw Turkey (Pieces) | 1-2 days | Keep refrigerated at or below 40°F. |
| Ground Meat (Beef, Pork, Turkey) | 1-2 days | Cook or freeze immediately to maintain quality. |
| Steaks | 3-5 days | Ensure they are well-wrapped to prevent drying. |
| Chops | 3-5 days | Store in the original packaging or wrap tightly in plastic wrap. |
| Roasts | 3-5 days | Larger cuts can be stored slightly longer. |
| Processed Meats (Hot Dogs) | 1 week (opened) | Use within two weeks if unopened. |
| Deli Meats (Opened) | 3-5 days | Store in airtight containers to prevent bacterial growth. |
| Cooked Meat/Poultry | 3-4 days | Allow to cool before refrigerating, but don’t leave at room temperature for more than two hours. |
| Bacon | 7 days | Keep refrigerated and tightly sealed. |
| Sausage (Raw) | 1-2 days | Cook thoroughly to kill bacteria. |
| Sausage (Cooked) | 7 days | Make sure it is stored correctly and sealed. |
| Ham (Cooked) | 3-5 days | Ensure it is wrapped tightly in plastic wrap. |
| Duck | 1-2 days | Duck, like chicken, needs to be stored at the correct temperature. |
| Goose | 1-2 days | Goose should also be stored in the coldest part of the fridge. |
| Pheasant | 1-2 days | Pheasant needs to be stored in a sealed bag. |
| Quail | 1-2 days | Quail must be wrapped tightly to prevent drying. |
| Venison | 3-5 days | Venison should be kept cold to extend its shelf life. |
| Lamb | 3-5 days | Lamb needs to be properly sealed. |
| Pork Belly | 3-5 days | Cooked pork belly needs to be stored correctly to preserve the flavor. |
| Prosciutto | 2-3 months (cut) | Refrigerate and keep tightly sealed. |
| Salami | 2-3 weeks (opened) | Can be stored for months if unopened. |
| Pepperoni | 3-4 weeks (opened) | Keep sealed and stored. |
| Corned Beef | 5-7 days | Ensure it’s stored properly and tightly sealed to preserve its flavors. |
| Pastrami | 3-5 days | Best when enjoyed in moderation. |
| Chorizo | 1-2 weeks (cooked) | Keep sealed. |
| Andouille Sausage | 1-2 weeks (cooked) | Make sure it is stored correctly and sealed. |
| Boudin | 1-2 weeks (cooked) | Boudin needs to be stored correctly to preserve its flavors. |
| Kielbasa | 1-2 weeks (cooked) | Refrigerate and keep tightly sealed. |
| Mortadella | 3-5 days | Deli meat needs to be tightly sealed to prevent it from spoiling. |
| Capicola | 2-3 weeks (opened) | Make sure the meat is sealed correctly and not near other foods. |
| Pancetta | 3-5 days | Keep sealed. |
| Guanciale | 2-3 months (cut) | Guanciale must be kept tightly sealed. |
| Lardo | 2-3 months (cut) | Lardo must be kept tightly sealed. |
| Head Cheese | 3-5 days | Deli meat needs to be tightly sealed to prevent it from spoiling. |
| Liverwurst | 3-5 days | Liverwurst must be tightly sealed to prevent it from spoiling. |
| Braunschweiger | 3-5 days | Deli meat needs to be tightly sealed to prevent it from spoiling. |
| Blood Sausage | 1-2 weeks (cooked) | Deli meat needs to be tightly sealed to prevent it from spoiling. |
| Haggis | 3-5 days | Deli meat needs to be tightly sealed to prevent it from spoiling. |
| Spam | 3-5 days | Deli meat needs to be tightly sealed to prevent it from spoiling. |
| Vienna Sausage | 1-2 weeks (cooked) | Store it in an airtight container. |
| Summer Sausage | 3-4 weeks (opened) | Store it in an airtight container. |
| Jerky | 1-2 weeks (opened) | Make sure that it is stored correctly. |
| Pate | 3-5 days | Store it in an airtight container. |
| Foie Gras | 3-5 days | Refrigerate promptly and keep tightly sealed. |
| Smoked Salmon | 5-7 days | Refrigerate promptly and keep tightly sealed. |
| Canned Tuna | 3-5 days | Canned tuna must be sealed. |
| Sardines | 3-5 days | Refrigerate promptly and keep tightly sealed. |
| Anchovies | 3-5 days | Anchovies need to be tightly sealed to prevent them from drying out. |
| Caviar | 3-5 days | Caviar must be tightly sealed to prevent it from drying out. |
| Shrimp | 3-5 days | Keep sealed. |
| Crab | 3-5 days | Keep sealed. |
| Lobster | 3-5 days | Lobster needs to be tightly sealed to prevent it from drying out. |
| Mussels | 3-5 days | Keep sealed and stored. |
| Oysters | 3-5 days | Oysters must be tightly sealed to prevent them from drying out. |
| Clams | 3-5 days | Store it in an airtight container. |
| Scallops | 3-5 days | Scallops need to be stored correctly to preserve their flavors. |
2.3. Fruits and Vegetables
Proper storage of fruits and vegetables can significantly extend their freshness.
Assortment of fresh fruits and vegetables in a refrigerator crisper drawer
| Fruit/Vegetable | Storage Time (Refrigerator) | Additional Tips |
|---|---|---|
| Apples | 1-2 months | Store in a crisper drawer to maintain humidity. |
| Bananas | 2-7 days (after ripening) | Refrigerate to slow down ripening, but the peel will turn brown. |
| Berries | 3-7 days | Store unwashed in a container lined with paper towels to absorb moisture. |
| Carrots | 2-3 weeks | Remove the green tops to prevent them from drawing moisture from the carrots. |
| Celery | 1-2 weeks | Wrap tightly in aluminum foil to maintain crispness. |
| Leafy Greens (Spinach, Lettuce) | 5-7 days | Wash and dry thoroughly before storing in a bag with a paper towel. |
| Onions | 2-3 months | Store in a cool, dry, dark place, away from potatoes. |
| Potatoes | 2-3 months | Store in a cool, dry, dark place to prevent sprouting. |
| Tomatoes | 1-2 weeks | Store at room temperature for best flavor, but refrigerate if fully ripe to prolong shelf life. |
| Bell Peppers | 1-2 weeks | Store in the crisper drawer. |
| Broccoli | 3-5 days | Store unwashed in a perforated bag in the crisper drawer. |
| Cauliflower | 1-2 weeks | Store unwashed in a perforated bag in the crisper drawer. |
| Cucumbers | 1 week | Wrap in plastic wrap to prevent moisture loss. |
| Grapes | 1-2 weeks | Store unwashed in the refrigerator. |
| Lemons | 2-4 weeks | Store in the refrigerator to prolong shelf life. |
| Limes | 2-4 weeks | Similar to lemons, store in the refrigerator. |
| Oranges | 2-3 weeks | Store in a cool, dry place or in the refrigerator for longer storage. |
| Pears | 1-2 weeks | Store in the refrigerator to prolong shelf life. |
| Pineapples | 1 week | Store in the refrigerator after cutting. |
| Strawberries | 3-7 days | Store unwashed in a container lined with paper towels. |
| Watermelon | 1 week (cut) | Store in the refrigerator after cutting. |
| Asparagus | 3-5 days | Stand upright in a glass of water, like flowers, and cover loosely with a plastic bag. |
| Avocados | 3-5 days (ripe) | Store ripe avocados in the refrigerator to slow down ripening. |
| Beets | 2-3 weeks | Remove the green tops and store beets in a plastic bag. |
| Brussels Sprouts | 1-2 weeks | Store in a plastic bag in the crisper drawer. |
| Cabbage | 2-3 weeks | Store in a plastic bag in the crisper drawer. |
| Eggplant | 1 week | Store in the crisper drawer. |
| Garlic | 6-7 months | Store in a cool, dry, dark place. |
| Ginger | 2-3 weeks | Store unpeeled in the refrigerator or freezer. |
| Green Beans | 3-5 days | Store in a plastic bag in the crisper drawer. |
| Kiwi | 4-6 weeks | Store in the refrigerator to prolong shelf life. |
| Mangoes | 1-2 weeks | Store ripe mangoes in the refrigerator. |
| Mushrooms | 3-7 days | Store in a paper bag in the refrigerator. |
| Peaches | 3-5 days | Store ripe peaches in the refrigerator. |
| Plums | 3-5 days | Store ripe plums in the refrigerator. |
| Raspberries | 2-3 days | Store unwashed in a container lined with paper towels. |
| Sweet Corn | 1-2 days | Store in the refrigerator with the husks on. |
| Turnips | 2-3 weeks | Remove the green tops and store turnips in a plastic bag. |
| Zucchini | 1 week | Store in the crisper drawer. |
| Arugula | 5-7 days | Wash and dry thoroughly before storing in a bag with a paper towel. |
| Basil | 5-7 days | Store in a glass of water, like flowers, and cover loosely with a plastic bag. |
| Cilantro | 5-7 days | Store in a glass of water, like flowers, and cover loosely with a plastic bag. |
| Dill | 5-7 days | Store in a glass of water, like flowers, and cover loosely with a plastic bag. |
| Mint | 5-7 days | Store in a glass of water, like flowers, and cover loosely with a plastic bag. |
| Parsley | 5-7 days | Store in a glass of water, like flowers, and cover loosely with a plastic bag. |
| Rosemary | 1-2 weeks | Wrap in a damp paper towel and store in a plastic bag. |
| Sage | 1-2 weeks | Wrap in a damp paper towel and store in a plastic bag. |
| Thyme | 1-2 weeks | Wrap in a damp paper towel and store in a plastic bag. |
| Chives | 5-7 days | Wrap in a damp paper towel and store in a plastic bag. |
| Lemongrass | 2-3 weeks | Wrap in a damp paper towel and store in a plastic bag. |
| Oregano | 1-2 weeks | Wrap in a damp paper towel and store in a plastic bag. |
| Tarragon | 1-2 weeks | Wrap in a damp paper towel and store in a plastic bag. |
| Watercress | 3-5 days | Store in a plastic bag in the crisper drawer. |
| Endive | 1-2 weeks | Store in a plastic bag in the crisper drawer. |
| Escarole | 1-2 weeks | Store in a plastic bag in the crisper drawer. |
| Frisee | 1-2 weeks | Store in a plastic bag in the crisper drawer. |
| Radicchio | 1-2 weeks | Store in a plastic bag in the crisper drawer. |
| Romaine Lettuce | 5-7 days | Wash and dry thoroughly before storing in a bag with a paper towel. |
| Iceberg Lettuce | 1-2 weeks | Store in a plastic bag in the crisper drawer. |
| Butter Lettuce | 5-7 days | Wash and dry thoroughly before storing in a bag with a paper towel. |
| Red Leaf Lettuce | 5-7 days | Wash and dry thoroughly before storing in a bag with a paper towel. |
| Green Leaf Lettuce | 5-7 days | Wash and dry thoroughly before storing in a bag with a paper towel. |
| Spinach | 5-7 days | Wash and dry thoroughly before storing in a bag with a paper towel. |
| Kale | 5-7 days | Wash and dry thoroughly before storing in a bag with a paper towel. |
| Collard Greens | 5-7 days | Wash and dry thoroughly before storing in a bag with a paper towel. |
| Mustard Greens | 5-7 days | Wash and dry thoroughly before storing in a bag with a paper towel. |
| Swiss Chard | 5-7 days | Wash and dry thoroughly before storing in a bag with a paper towel. |
| Bok Choy | 5-7 days | Wash and dry thoroughly before storing in a bag with a paper towel. |
| Napa Cabbage | 1-2 weeks | Store in a plastic bag in the crisper drawer. |
| Daikon Radish | 2-3 weeks | Remove the green tops and store daikon radishes in a plastic bag. |
| Jicama | 2-3 weeks | Store in a cool, dry place. |
| Rutabaga | 2-3 weeks | Store in a cool, dry place. |
| Sunchokes | 1-2 weeks | Store in a plastic bag in the crisper drawer. |
| Cassava | 1-2 weeks | Store in a plastic bag in the crisper drawer. |
| Plantains | 1-2 weeks | Store at room temperature until ripe, then refrigerate to prolong shelf life. |
2.4. Eggs
Eggs can last longer than you might think if stored correctly.
| Egg Product | Storage Time (Refrigerator) | Additional Tips |
|---|---|---|
| Raw Eggs (in shell) | 3-5 weeks | Store in their original carton in the coldest part of the fridge. |
| Raw Egg Whites | 2-4 days | Store in an airtight container. |
| Raw Egg Yolks | 2-4 days | Cover with water to prevent them from drying out. |
| Hard-Boiled Eggs | 1 week | Store in their shells to prevent them from absorbing odors. |
| Liquid Egg Substitutes | 1 week (unopened) | Refer to the “use by” date after thawing if frozen. |
| Casseroles with Eggs | 3-4 days | Cool before refrigerating and store in an airtight container. |
| Eggnog (Commercial) | 3-5 days | Store in the refrigerator after opening. |
| Eggnog (Homemade) | 2-4 days | Due to fresh ingredients, homemade eggnog should be consumed quickly. |
| Pies (Pumpkin/Pecan) | 3-4 days | Store covered in the refrigerator. |
| Pies (Custard/Chiffon) | 3-4 days | Store covered in the refrigerator; these pies do not freeze well. |
| Quiche with Filling | 3-5 days | Cool before refrigerating and store in an airtight container. |
| Pickled Eggs | 1-2 weeks | Refrigerated pickled eggs will last longer and keep the eggs fresh. |
| Deviled Eggs | 2-3 days | Deviled eggs should be consumed fast and not left in the refrigerator longer than three days. |
| Scotch Eggs | 3-4 days | Proper refrigeration can keep the cooked and coated eggs fresher for a few days. |
| Egg Salad | 3-4 days | The high moisture content makes it more susceptible to bacterial growth, so keep the salad refrigerated. |
| Meringue Topping | 2-3 days | Meringue should not be left out for too long, proper storage is the key to its longevity. |
| Crème brûlée | 2-3 days | Cooling the crème brûlée promptly prevents it from spoiling quickly. |
| Custard Tart | 2-3 days | Keep your custard tart refrigerated to prevent it from spoiling. |
| Egg Foo Young | 3-4 days | These should be stored properly so that they are fit for consumption. |
| Dutch Baby Pancake | 2-3 days | These should be stored in the refrigerator to maintain their quality. |
| Frittata | 3-4 days | To keep it safe to eat, the frittata should be refrigerated. |
| Omelet | 3-4 days | The omelet needs to be stored properly so that it is safe to eat. |
| Soufflé |
