And depending on your refrigerator's settings and insulation, the door compartments may be cold enough for more stable things but not for things like milk. Too me a bit to figure out having the milk in the door was both convenient and cutting its lifetime down a lot. Only takes a few degrees, plus the large door shelf is usually higher up, where the warmer air is.
As a Canadian, I have never seen a bag of milk "sealed" with a rubber band. Plus, standard bags are way bigger than these. Those bags are not Canadian.
En tant que Canadien, je n'ai jamais vu de sacs de lait "scellés" avec des élastiques. De plus, les sacs réguliers sont beaucoup plus grand que ceux-ci. Ces sacs ne sont pas Canadiens.
No, really not. While I haven’t had catastrophic leaks and it doesn’t leak every time, I’ve spent way more time than I like cleaning out the fridge from milk left on its side
Some may find it fun to nerd out, get a Bluetooth temp sensor, track a handful of places in fridge & freezer to figure it out 🙂
Also good for ongoing alerts of temp escalations (beyond the usual, since refrigerators make themselves really cold until they warm up a bit and make themselves cold again).
Can confirm, mine does this lol. It's 9nly a slight freeze and I use it as an advantage to keep things prone to expiring quicker near that area to prolong its life a bit.
Honestly all can do this based upon where the colder air enters which in most cases is the top and back of the fridge. Be it when cost is not a factor cold spots can be reduced but there will always be cold spots. Being in the door means that it will be less likely to freeze and if freezing does occur, being in the door will be the first to thaw or warm.
Mayo is basically just Oil, Eggs, and Vinegar or Citric Acid.
If you put it in the back of the fridge, it's likely to freeze and separate into a nasty dissolution of the emulsion of the ingredients. It's not pretty.
Not IME. Lots of stuff can last weeks or months on the counter, no problem.
Another one would be honey. It's essentially viscous enough such that no bacteria, mold or fungi have a chance to grow on it. Another one would be Jamaican jerk seasoning in the bottle. It's so low-moisture and salty that it doesn't need refrigeration, except perhaps in very hot months.
Now if you're talking fresh-made mayo from scratch? Yeah, I'd get that in the fridge, stat.
Honey doesn't, and shouldn't, be refrigerated. That's different from eggs because both the yolk and white spoil at room temperature. That's why acid is always added to emulsion. That won't stop the combo of Oil+Protein hosting a number of things if they aren't pasteurized.
I would 1000000% never leave homemade mayo out at room temp.
Honey is different, because it basically never spoils. There have been jars of honey found at archeologist dig sites that were hundreds of years old (or more) that are still perfectly edible.
Yep. Weird what people think needs refrigeration. I have hot sauces that are years old, too acidic to host bacteria or fungi.
Honey's a little different. Too much sugar for osmosis, chokes bacteria to death by sucking the H2O out.
While we're at it, my wife usually leaves dinner covered on the table. Still good to go 24 hours later. I do draw the line at seafood out all night. :)
The only reason they need to be refrigerated is the convenience of preventing them from separating. They do fine in the cupboard.
In the other hand I stopped getting Costco bulk sizes because it was frustrating to mix them back in effectively, and the normal sized jars get used quickly
The door is the warmest part of the fridge and I would guess this has something to do with the temperature of an average fridge being a bit too cold and producing a less favorable texture so the manufacturer wants you to have the best experience and tells you to put it on the door. Either that or something else probably related to you enjoying it more or using it more.
42 Comments
cattywampas@lemmy.world · 127 pts · 215d
If I had to guess, it's because the back/top of the fridge is more prone to freezing.
TheAlbatross@lemmy.blahaj.zone · 70 pts · 215d
This is it. The door is warmer than the back and the mayo will separate if frozen
Rhaedas@fedia.io · 12 pts · 215d
And depending on your refrigerator's settings and insulation, the door compartments may be cold enough for more stable things but not for things like milk. Too me a bit to figure out having the milk in the door was both convenient and cutting its lifetime down a lot. Only takes a few degrees, plus the large door shelf is usually higher up, where the warmer air is.
AA5B@lemmy.world · 11 pts · 215d
That’s annoying - it’s the only place my milk fits. And my shelves aren’t adjustable enough to change that unless I remove a shelf
MyTurtleSwimsUpsideDown@fedia.io · 1 pts · 215d
You can lay it on its side
plantfanatic@sh.itjust.works · 13 pts · 215d
No you can’t.
ruuster13@lemmy.zip · 4 pts · 215d
Canada was a mistake.
Le Canada était une erreur.
pedz@lemmy.ca · 6 pts · 215d
As a Canadian, I have never seen a bag of milk "sealed" with a rubber band. Plus, standard bags are way bigger than these. Those bags are not Canadian.
En tant que Canadien, je n'ai jamais vu de sacs de lait "scellés" avec des élastiques. De plus, les sacs réguliers sont beaucoup plus grand que ceux-ci. Ces sacs ne sont pas Canadiens.
StickyDango@lemmy.world · 5 pts · 215d
For English, press 1.
Pour le Français, appuyez sur 2.
TwentySeven@lemmy.world · 10 pts · 215d
This also helps prevent the cork from drying out
Fuckfuckmyfuckingass@lemmy.world · 5 pts · 215d
Ahh a connoisseur I see.
cRazi_man@europe.pub · 5 pts · 215d
I've had enough milk leaks to know not to do that. The stink is unreal.
AA5B@lemmy.world · 1 pts · 214d
No, really not. While I haven’t had catastrophic leaks and it doesn’t leak every time, I’ve spent way more time than I like cleaning out the fridge from milk left on its side
brbposting@sh.itjust.works · 3 pts · 215d
Some may find it fun to nerd out, get a Bluetooth temp sensor, track a handful of places in fridge & freezer to figure it out 🙂
Also good for ongoing alerts of temp escalations (beyond the usual, since refrigerators make themselves really cold until they warm up a bit and make themselves cold again).
nocturne@slrpnk.net · 4 pts · 215d
Also easier/more convenient to locate.
Venator@lemmy.nz · 8 pts · 215d
Oh interesting, I assumed it's so you remember its there and eat it faster so you buy more 😅
sbeak@sopuli.xyz · 5 pts · 215d
both can be true
varyingExpertise@feddit.org · 2 pts · 215d
What kind of low tech refrigerator has that kind of uneven temperature distribution?
some_kind_of_guy@lemmy.world · 6 pts · 215d
Surely one without the ability to display advertisements
blockheadjt@sh.itjust.works · 3 pts · 215d
Samsung
brygphilomena@lemmy.dbzer0.com · 3 pts · 215d
The kind that has the condenser and evap coils.
The area closest to the coils is coldest. The doors often open and close and the air nearest them when closed has to get cold again.
And the air is often moved over the coils by a fan. If you block the air flow, then that area gets really cold and will freeze.
HeyJoe@lemmy.world · 1 pts · 215d
Can confirm, mine does this lol. It's 9nly a slight freeze and I use it as an advantage to keep things prone to expiring quicker near that area to prolong its life a bit.
CmdrShepard49@sh.itjust.works · 1 pts · 215d
Our brand new GE fridge is like this. The temperature is set to 41F and it still causes some things to freeze on the shelves.
varyingExpertise@feddit.org · 1 pts · 215d
Hm. My refrigerator I bought 18 years ago from a no name brand has a fan that moves air internally when the door is closed.
facelessbs@lemmy.world · 1 pts · 215d
Honestly all can do this based upon where the colder air enters which in most cases is the top and back of the fridge. Be it when cost is not a factor cold spots can be reduced but there will always be cold spots. Being in the door means that it will be less likely to freeze and if freezing does occur, being in the door will be the first to thaw or warm.
just_another_person@lemmy.world · 48 pts · 215d
Mayo is basically just Oil, Eggs, and Vinegar or Citric Acid.
If you put it in the back of the fridge, it's likely to freeze and separate into a nasty dissolution of the emulsion of the ingredients. It's not pretty.
JohnnyEnzyme@piefed.social · 6 pts · 215d
Like nut butters, I've even found that modern formulations of mayo and salad dressings don't actually need to be refrigerated.
just_another_person@lemmy.world · 13 pts · 215d
That is asking for some problems 🤣
JohnnyEnzyme@piefed.social · 2 pts · 215d
Not IME. Lots of stuff can last weeks or months on the counter, no problem.
Another one would be honey. It's essentially viscous enough such that no bacteria, mold or fungi have a chance to grow on it. Another one would be Jamaican jerk seasoning in the bottle. It's so low-moisture and salty that it doesn't need refrigeration, except perhaps in very hot months.
Now if you're talking fresh-made mayo from scratch? Yeah, I'd get that in the fridge, stat.
just_another_person@lemmy.world · 14 pts · 215d
Honey doesn't, and shouldn't, be refrigerated. That's different from eggs because both the yolk and white spoil at room temperature. That's why acid is always added to emulsion. That won't stop the combo of Oil+Protein hosting a number of things if they aren't pasteurized.
I would 1000000% never leave homemade mayo out at room temp.
Chozo@fedia.io · 9 pts · 215d
Honey is different, because it basically never spoils. There have been jars of honey found at archeologist dig sites that were hundreds of years old (or more) that are still perfectly edible.
shalafi@lemmy.world · 4 pts · 215d
Honey can't spoil. The ridiculous amount of sugar sucks the water out of anything trying to grow. Can't evolve your way out of "zero water". :)
shalafi@lemmy.world · 5 pts · 215d
Yep. Weird what people think needs refrigeration. I have hot sauces that are years old, too acidic to host bacteria or fungi.
Honey's a little different. Too much sugar for osmosis, chokes bacteria to death by sucking the H2O out.
While we're at it, my wife usually leaves dinner covered on the table. Still good to go 24 hours later. I do draw the line at seafood out all night. :)
rImITywR@lemmy.world · 8 pts · 215d
Nut butters with tons of added sugar, oil, and stabilizers don't need to be refrigerated. But nut butters with an ingredient list one item long do.
JohnnyEnzyme@piefed.social · 3 pts · 215d
Pure nut butters have done fine for me out of fridge. Not sure about when extra ingredients are added.
I guess it -would- cut down on longevity though, as oils go rancid over time. So I would think refrigeration does help, there?
Hawke@lemmy.world · 2 pts · 215d
Only if you rarely eat them. They’ll last a few months before going rancid which is fine for many people.
AA5B@lemmy.world · 1 pts · 215d
The only reason they need to be refrigerated is the convenience of preventing them from separating. They do fine in the cupboard.
In the other hand I stopped getting Costco bulk sizes because it was frustrating to mix them back in effectively, and the normal sized jars get used quickly
SatansMaggotyCumFart@piefed.world · 28 pts · 215d
So you see it more often and use more.
Alvaro@lemmy.blahaj.zone · 12 pts · 215d
The door is the warmest part of the fridge and I would guess this has something to do with the temperature of an average fridge being a bit too cold and producing a less favorable texture so the manufacturer wants you to have the best experience and tells you to put it on the door. Either that or something else probably related to you enjoying it more or using it more.
thatradomguy@lemmy.world · 11 pts · 215d
I 100% thought this was vaseline at first before reading the whole title. lol
Asidonhopo@lemmy.world · 2 pts · 215d
Opening the door regularly helps agitate and keep the mayonaise from overly congealing.