The point of these tips is that the fridge is humid, and these items don't do well with humidity. So it's less "don't put them in the fridge" it's more "keep these away from moisture and humidity." If where you live is humid, you might be SoL, or there might be other solutions for you to keep your food dry and cool
As much as I don't like to refrigerate chocolate, I live near the coast where we only have summer and Summer (with upper case), so the chocolate outside the refrigerator is going to melt, no questions asked. Same with other vegetables you have said, they just get overripe so quickly because of the really hot climate. Edit: ElCook, if you are reading this, thanks for the advice no matter what! And thanks for all the likes to you guys!
You can bet your ass if I have Reese's cups or Oreos here in Houston, they're going straight into the fridge. Better texture, no melting. And as quick as I snack on those, moisture eventually getting to them is never a problem
Not all places are the same temperature though. Here its hot and humid. Last video you said not store medicines but seeing the labels it says store to temp not greater than 30°C and our temps here usually 35°C to 45°C
My condolences to you, that sounds like hell. I can’t even exist outside in 34C without almost getting a heatstroke, can’t imagine anything beyond that.
@@lavenderiris9744Have you been to India? If not, I wouldn't suggest it cuz temperatures here usually hover around 35° C and above. And from the city I come from, during Summers the temperature goes up to 48° C. Plan your travel during the cooler months if you're coming to India :D
Lol you should actually try for yourself first because with my experience it take a certain amount of day for that to happen and if you fridge has a dedicated veg drawer it help also. Plus it also depends what you use your bell peppers for…fresh eating probably best to leave it out yeah but if you are making stir fry or something that cooks the peppers I don’t think it’s a big deal end of the day and the peppers will last longer in the fridge.
yes i agree, i store mine in the fridge all the time and they stay fresh for days longer and dont wrinkle at all, i cant taste a difference @hannes5437
@@kevincerny2648 I’ve had plenty oxidize in the fridge too. It just significantly slows down the process. Edit: I’m not sure but I think you’re also saying that it’s fine if it changes color. Which is true. It won’t necessarily harm you but the taste changes a lot.
@alexberube5269 you are correct but it's just funny to say, "stop refrigerating this" while holding a bottle that specifically says that when he could have held a Tabasco bottle instead 🤣
@@David-id2ks Guys, this is easy to google. Frank’s website: “[…] The product will generally maintain good flavor quality for a few weeks after that date if refrigerated. Refrigeration will help maintain its flavor; however, it is not necessary if you prefer your Frank's RedHot® to be room temperature.” Obviously it depends on the brand but Frank’s, Tabasco, and Cholula all specifically say refrigeration is not necessary. The same is true with basil, most smaller packs of basil I get in clamshell plastic specifically say to NOT refrigerate on the label but my friend still does and it wilts and turns gray/brown in like 2 days vs 1-2 weeks.
Fancy small batch hot sauces don't have the vinegar and salt needed to chill on the counter. Basic sauces like tapatio, franks, chalula etc are fine for counter keeping
@@dougnew8152it's true I don't like tapatio so Ive had the same bottle for about 6 months now and it's still the same flavor and color. I mean it's alright, I'm just a Louisiana fan
I like my tapatio cold and it stays fresh longer when refrigerated but then it really depends on the climate in your area. My area hot sauce tends to turn black when left out I won’t make that mistake again!
Rule of thumb. If you buy your veggies at the store and the store has them chilling in a cold climate, chances are, you should probably store them that way too.
I put a melted candy bar in the fridge to harden it up again, and if it is too hot in the summer, I put the candy in the fridge so it doesn't melt. I don't like eating a melt candy bar.
Things like hot sauce and veggies that can be stored on the counter go in my fridge because my kitchen is a postage stamp with next to no counter space
Don’t store your coffee beans in the fridge or freezer. Coffee beans are best stored in the container they came in in the pantry or other cool dry environment away from sunlight. That or a container with a small air vent to allow carbon dioxide to escape from the beans
Speciality coffee beans are best stored in the freezer. The enemy of coffee is oxidisation and coffee leaks co2. As long as the coffee has been vacuum sealed it is fine and even preferable to have your coffee in the freezer. Coffee should be kept in room temperature if it's being used and only within 2 weeks. Any longer and oxidisation changes the flavor profile. Tldr: keep your coffee in the freezer if it's been vacuum sealed. Keep in a dry place when open. Use within 2 weeks when opened.
There are LOTS of hotsauses that TELL YOU TO PUT IT IN THE FRIDGE. Not all are made the same way bro. Not to mention various temperatures for houses depending on climates and locations.
When it’s too hot outside, chocolate has got to go in the fridge. Also, bell peppers spoil quickly unrefrigerated in my experience cuz I have actually tried leaving them out with the tomatoes... but I agree with everything else... except I don’t drink coffee so idk or care. Lol!
Wouldn't those coffee compound crystals be water soluble though? So dissolving them in I don't know... hot water would probably solve that crystallization problem.
Source? I, and many others, regularly freeze our beans and have had no problems with it. As long as we make sure that condensation doesn't expose them to moisture for extended periods of time, they come out tasting as good as they were freshly roasted
Bread is an interesting case, the starches recrystallize and capture the moisture, making it stale. Staleness is different from drying out. It’ll feel hard and dry but the moisture is still there. When you toast it again it loosens up the crystals and releases the moisture and you can reverse much of the staleness. Seems like I can’t link the video because of spam filters but you can look up “test kitchen stale bread” for a video from Cook’s Illustrated of an example of this. Doesn’t show the toasting part but it’ll show the moisture adsorption.
Yo Mr.Jose,I'm young and want to become a chef but I hear that culinary school tends to be a waste of time,so I was wondering where will I get the most out of being chef?Also how did you get great at cooking?
i recall in one of his videos he explained that he feels his experience at culinary school was a waste of time / money & you should learn cooking in a restaurant moving up the ladder doing prep / line cook etc. with hands on experience edit: with smartphones & accessible internet , you can learn a wealth of things at home & practice whatever you’re willing to put time into :-)
Apply at every single restaurant in your area. You’re probably going to have to start as a dishwasher for a while before they bump you up. That’s how every nice restaurant I’ve worked at, does things. Or you can work at a family owned restaurant and apply to be a line cook. Becoming a “Chef” is hard and takes many years to be decent. If you don’t have any experience, people will move on to the next applicant because training an employee who knows nothing about food safety or a kitchen is very very expensive and time consuming.
@@chefkadincoleman7the above comment nails it with moving up the ladder. If you are interested in skipping some of those steps. Learn as much as you can, read, watch YT videos, then email or call any local chefs and ask them to shadow, help out and learn during off hours. Remember all you need is 1 person to day yes, 1/100 emails or calls. Receiving a NO is common don't get discouraged. Best to you!
I have always stored capsicum in the fridge, and they are always crunchy. Infact there one in my fridge now that's been there for a month and it still reasonably fresh no mold or rot
on the counter hot sauce lasts 6 months, in the fridge it lasts 1-2 years. really it just needs a “cold dry” place, but that can be hard if your house is particularly warm.
I'm from south Florida... Everything goes into the fridge except for sugar, salt, honey, bananas and oranges, and all basic dry/canned goods like pasta. We will draw bugs in just a couple days if fruit or veggies are left in ambient air temperatures for more than 2 days.
That's because they have to say that for liability reasons. I'm sure their legal team looked up the legal precedent and determined that the hit they'd take in lawsuits wasn't worth it. It's right up there with putting expiration dates on shelf stable foods and drinks (your water won't expire).
Counterintuitively, while you shouldn't refrigerate basil, you can freeze it if you're just going to chop it up and mix it into a sauce. Yes, the freezing process bruises the basil, but then it stops releasing its volatile aroma compounds due to the freezing temperature. Just like other plants, freezing it preserves flavor. It does mess with the texture, though, so you can't freeze basil that you intend to use whole, like on a margherita pizza.
Wrong! Putting hot sauce in your fridge preserves the flavor of it over time. While it won’t go bad if left out, the flavor will degrade if you don’t put it in the fridge.
@@noneyabizz3403 I have a mini fridge full of hot sauce and grow Carolina reapers, I know what I’m talking about. Enjoy your funky tasting hot sauce I guess? 😂
I am Mexican and growing up as a kid I got to see pretty amazing recipes that my parents would make. That is why I want to master the art of cooking and also keep the family tradition alive.
Okay okay… I DO like putting my VALENTINA & TAPATIO in the Fridge! I have no idea why I started putting them in there but for me… they taste better cold! (I’ll try and out them out on the counter for my husband does it for Cholula, franks, and other sauces… so ima give it a go) 😂😅
No do not put coffee in the freezer! I went through a lot of barista training and that was a huge no! The freezing separates the oil from the bean, which you don’t want. The oil has the caffeine. You lose even more of the oils and it changes the flavor. Also, the more a bean is roasted, the more oils come out. So, the darker roasts have less caffeine than the mild roasts! ☕️
I love your mood and feel towards the audience as well as your pasion for not only making food but the little details too. I recently started watching your videos and (i dont mean to be weird) you seem just like my brother, my little brother is the same way he is about his hobbys/job, hell he might watch your videos. Alll in all, we need more people like you, to teach passion. Thank you fore you amazing talent and knowledge, but also your easy and relaxing vibe you give while you share your knowledge and passion about what you love! 🤙
Some people think you need to hot sauce in the fridge because they’ve seen it grow mold. It only grows mold if you’re not careful with the spout, if you don’t keep it clean or get food on there It will mold. Wipe it with a paper towel after use & keep it a good few inches away from your food when dispensing.
El Cook, you’ve just helped me win a future argument with a relative who INSISTS on keeping chocolate in the fridge because “that’s how it’s supposed to be kept”. I know most of these except the basil, didn’t know that that was shelf stable, nice!
I make my own hot sauces, and fully agree on that one! Actually, I use them up so fast that they don't have a chance to spoil. And, some of my ferments go for months.
I learned the hard way putting my peppers in the refrigerator! Especially the red yellow and orange ones. They ruin quick. I have found the perfect place on my dinner table for my bread. It’s kinda cool there. No heat blowing from my vents in that area. I keeps for several weeks.
You should store coffee like bread. In a cool, dry place, preferably away from sunlight. At least good coffee, the regular store shelf stuff probably doesn't really matter as much.
One thing i've been wondering about more professional chefs, how different is the amount of dishes to average people, and what the system is for doing the dishes?
The basic gist of it is “clean as you go.” If you do that you won’t end up with a huge mess to clean. So, if you start off by cutting and peeling vegetables, clean that up before you go on to the next thing.
I bought peppers from Walmart and i got home and cut them up to freeze them for food prep through out the week and 1 of them had mold inside... The other 2 were fine and luckily i had bout an extra pepper anyways and the onion helped fill in space
The basil fact is spot on - I worked for a hydroponic greenhouse & I always took the basil to a cool greenhouse “basil room” - never the freezer - & also would wrap each bundle of crates full of basil to trap in the moisture since basil wilts crazyyy fast!!!
After watching a couple of these shorts on what not the put in, i'm convinced it's best to not use the fridge at all and just keep it empty and turned off
Unfortunately in humid or hot places we HAVE to refrigerate some things or they instantly spoil 😭
My apartment is humid af
and because we had cockroach, ant and moth problems 2 years ago, we still refrigerate out of fear of them coming back
@@NovikNikolovic cockroaches love humidity and are able to get into refrigerators.
Living in Florida you just keep a lot in the fridge
The point of these tips is that the fridge is humid, and these items don't do well with humidity. So it's less "don't put them in the fridge" it's more "keep these away from moisture and humidity." If where you live is humid, you might be SoL, or there might be other solutions for you to keep your food dry and cool
Yep one hot humid day and the bread taste like shit
As much as I don't like to refrigerate chocolate, I live near the coast where we only have summer and Summer (with upper case), so the chocolate outside the refrigerator is going to melt, no questions asked.
Same with other vegetables you have said, they just get overripe so quickly because of the really hot climate.
Edit: ElCook, if you are reading this, thanks for the advice no matter what! And thanks for all the likes to you guys!
Yup west coast too and ALL CHOCOLATE does go inside I agree no question lol
North Central Florida here and last summer was a cruel mistress.
You can bet your ass if I have Reese's cups or Oreos here in Houston, they're going straight into the fridge. Better texture, no melting. And as quick as I snack on those, moisture eventually getting to them is never a problem
@@Vistresian1941 Like us, you'd be drinking them like a yoohoo if they weren't! 😂
Yup. I automatically refrigerated chocolate at home in southern Florida. Took me over a decade to break that habit after moving to New Hampshire.
Not all places are the same temperature though. Here its hot and humid. Last video you said not store medicines but seeing the labels it says store to temp not greater than 30°C and our temps here usually 35°C to 45°C
My condolences to you, that sounds like hell. I can’t even exist outside in 34C without almost getting a heatstroke, can’t imagine anything beyond that.
@@lavenderiris9744Have you been to India? If not, I wouldn't suggest it cuz temperatures here usually hover around 35° C and above. And from the city I come from, during Summers the temperature goes up to 48° C. Plan your travel during the cooler months if you're coming to India :D
@@lavenderiris9744 Damn and here I am living in constant 42C weather
usually i watch the fridge vids to be like “ah ha! i already did that,” but my mind is blown about the peppers
Lol you should actually try for yourself first because with my experience it take a certain amount of day for that to happen and if you fridge has a dedicated veg drawer it help also. Plus it also depends what you use your bell peppers for…fresh eating probably best to leave it out yeah but if you are making stir fry or something that cooks the peppers I don’t think it’s a big deal end of the day and the peppers will last longer in the fridge.
That's because the part about peppers is absolutely wrong
yes i agree, i store mine in the fridge all the time and they stay fresh for days longer and dont wrinkle at all, i cant taste a difference @hannes5437
Peppers go soft on the counter way faster than in the fridge so I'm not really sure what hes talking about
You’re surprised because he’s wrong
I have too many hot sauces to go through any of them quickly. They change color if I leave them in the pantry.
Depending on the sauce that's perfectly fine. I've got refrigerated sauces that have darkened as well. It's totally fine
@@kevincerny2648 I’ve had plenty oxidize in the fridge too. It just significantly slows down the process.
Edit: I’m not sure but I think you’re also saying that it’s fine if it changes color. Which is true. It won’t necessarily harm you but the taste changes a lot.
Bell peppers still require some form of cool temp or refrigeration.
And most bottles of sauce say to refrigerate after opening-
I think the Frank's specifically says so on the bottle 😅
Yep. Most of them say it on the bottle. Dude probably is using rotten stuff and doesn't even know it. You tube "chefs" aren't to be taken seriously
@JohnDoe-zw8vx once its open yes however prior to opening when its sealed its not required to be in the cold
@alexberube5269 you are correct but it's just funny to say, "stop refrigerating this" while holding a bottle that specifically says that when he could have held a Tabasco bottle instead 🤣
@@David-id2ks Guys, this is easy to google. Frank’s website: “[…] The product will generally maintain good flavor quality for a few weeks after that date if refrigerated. Refrigeration will help maintain its flavor; however, it is not necessary if you prefer your Frank's RedHot® to be room temperature.”
Obviously it depends on the brand but Frank’s, Tabasco, and Cholula all specifically say refrigeration is not necessary.
The same is true with basil, most smaller packs of basil I get in clamshell plastic specifically say to NOT refrigerate on the label but my friend still does and it wilts and turns gray/brown in like 2 days vs 1-2 weeks.
Fancy small batch hot sauces don't have the vinegar and salt needed to chill on the counter. Basic sauces like tapatio, franks, chalula etc are fine for counter keeping
Even high vinegar sauces taste weird unrefrigerated, it's almost like a stale taste, I much prefer hot sauce from the fridge.
Nope not true if tapatio is left out it turns dark and rancid I always refrigerate
Yes, homemade salsa has the acid from the tomatoes and the salt used to ground the garlic helps preserve the salsa, in the fridge.
@@dougnew8152it's true I don't like tapatio so Ive had the same bottle for about 6 months now and it's still the same flavor and color. I mean it's alright, I'm just a Louisiana fan
I like my tapatio cold and it stays fresh longer when refrigerated but then it really depends on the climate in your area. My area hot sauce tends to turn black when left out I won’t make that mistake again!
Rule of thumb. If you buy your veggies at the store and the store has them chilling in a cold climate, chances are, you should probably store them that way too.
No matter how much it might be better to keep basil and greens outta the fridge, I'm still putting that stuff in there 😭
Basil is pretty much the only green you should keep out of your fridge all other herbs are good to go as long as they aren't dried of course.
Why.
@mortuus6168
Trim the bottom of the stem and put them in a little water. That’s the best way. 🌱
Thank you Mr. Adams.
Exactly, Gomez Addams lives!!!
Tell this to the grocery store because they store the bell peppers and basil in the refrigerator.
You're videos make me happy! They just do. Subtle humor, mixed with real info makes me smile
I put a melted candy bar in the fridge to harden it up again, and if it is too hot in the summer, I put the candy in the fridge so it doesn't melt. I don't like eating a melt candy bar.
I put chocolate in the freezer
Things like hot sauce and veggies that can be stored on the counter go in my fridge because my kitchen is a postage stamp with next to no counter space
Don’t store your coffee beans in the fridge or freezer. Coffee beans are best stored in the container they came in in the pantry or other cool dry environment away from sunlight. That or a container with a small air vent to allow carbon dioxide to escape from the beans
thank you, anime solid snake
@@oranjellofishhe do kinda look like that but his name is aizen
Speciality coffee beans are best stored in the freezer. The enemy of coffee is oxidisation and coffee leaks co2. As long as the coffee has been vacuum sealed it is fine and even preferable to have your coffee in the freezer. Coffee should be kept in room temperature if it's being used and only within 2 weeks. Any longer and oxidisation changes the flavor profile.
Tldr: keep your coffee in the freezer if it's been vacuum sealed. Keep in a dry place when open. Use within 2 weeks when opened.
@@oranjellofishThis is the funniest thing I have read this year!🤣
Freezer ruins the oils.
There are LOTS of hotsauses that TELL YOU TO PUT IT IN THE FRIDGE. Not all are made the same way bro. Not to mention various temperatures for houses depending on climates and locations.
Ive always heard not to store coffee in the freezer. 🤔
When it’s too hot outside, chocolate has got to go in the fridge. Also, bell peppers spoil quickly unrefrigerated in my experience cuz I have actually tried leaving them out with the tomatoes... but I agree with everything else... except I don’t drink coffee so idk or care. Lol!
“Gotta have chocolate, it’s good stuff!” In Az you have to keep in fridge or cool place…which is usually the fridge!
Don't put coffee in the freezer, the freezing temps can crystallize the oils present in the beans and cause the flavor to change
I put chocolate in the freezer
Makes it croncy
Putting chocolate in the freezer is fine, I was talking about coffee @@grimking-bw1hx
Wouldn't those coffee compound crystals be water soluble though? So dissolving them in I don't know... hot water would probably solve that crystallization problem.
Source? I, and many others, regularly freeze our beans and have had no problems with it. As long as we make sure that condensation doesn't expose them to moisture for extended periods of time, they come out tasting as good as they were freshly roasted
I work for a coffee roaster@@JoejoeReference
Refrigerators dehumidify. That's why I don't store bread in the fridge, dries it right the hell out.
yeah, dude has no idea what he's talking about
Bread is an interesting case, the starches recrystallize and capture the moisture, making it stale. Staleness is different from drying out. It’ll feel hard and dry but the moisture is still there. When you toast it again it loosens up the crystals and releases the moisture and you can reverse much of the staleness. Seems like I can’t link the video because of spam filters but you can look up “test kitchen stale bread” for a video from Cook’s Illustrated of an example of this. Doesn’t show the toasting part but it’ll show the moisture adsorption.
I live in a really humid environment so if I don’t put the bread in the fridge it’ll mold really quickly
@@cassidylynn6203Same here. Live alone and bread keeps for weeks refrigerated, but only days at room temp before molding.
Refrigerated chocolate is so good though. I love how it snaps
But no flavor
@@renatawarec I don't think we eating the same chocolate
I like this guy. Right to the point every time.
..am from Tropical Philippines!!-- its a MUST!!
ALL TEAM CHOCOLATE SHOULD REPORT IMMEDIATELY TO THE FRIDGE BARRACKS!! NO IFS or BUTS!!
Yo Mr.Jose,I'm young and want to become a chef but I hear that culinary school tends to be a waste of time,so I was wondering where will I get the most out of being chef?Also how did you get great at cooking?
i recall in one of his videos he explained that he feels his experience at culinary school was a waste of time / money & you should learn cooking in a restaurant moving up the ladder doing prep / line cook etc. with hands on experience
edit: with smartphones & accessible internet , you can learn a wealth of things at home & practice whatever you’re willing to put time into :-)
Apply at every single restaurant in your area. You’re probably going to have to start as a dishwasher for a while before they bump you up. That’s how every nice restaurant I’ve worked at, does things. Or you can work at a family owned restaurant and apply to be a line cook. Becoming a “Chef” is hard and takes many years to be decent. If you don’t have any experience, people will move on to the next applicant because training an employee who knows nothing about food safety or a kitchen is very very expensive and time consuming.
Thank yall
@@chefkadincoleman7the above comment nails it with moving up the ladder. If you are interested in skipping some of those steps. Learn as much as you can, read, watch YT videos, then email or call any local chefs and ask them to shadow, help out and learn during off hours. Remember all you need is 1 person to day yes, 1/100 emails or calls. Receiving a NO is common don't get discouraged. Best to you!
Choco-la-tito. LOVE the Latino pronunciations!! 🍫🍫🍫
Seriously, Kimberly!
Bro got the bell pepper bundel😭😭
I just never seen Them packed like that 🤣🤣🤣
I have always stored capsicum in the fridge, and they are always crunchy. Infact there one in my fridge now that's been there for a month and it still reasonably fresh no mold or rot
My mom always chopped up multicolor peppers and froze them so they were always available for recipes like chili or meatloaf.
It literally says on the hot sauce bottle to refrigerate after opening...😂😂😂
on the counter hot sauce lasts 6 months, in the fridge it lasts 1-2 years. really it just needs a “cold dry” place, but that can be hard if your house is particularly warm.
I'm from south Florida... Everything goes into the fridge except for sugar, salt, honey, bananas and oranges, and all basic dry/canned goods like pasta.
We will draw bugs in just a couple days if fruit or veggies are left in ambient air temperatures for more than 2 days.
That was literally my thought too!
That's because they have to say that for liability reasons. I'm sure their legal team looked up the legal precedent and determined that the hit they'd take in lawsuits wasn't worth it. It's right up there with putting expiration dates on shelf stable foods and drinks (your water won't expire).
@@electricergerI thought the expiration date on water bottles was for the plastic?
Dude your videos are much better than others I've ever seen in RUclips, funny and smart!! Thx for your tips!!!
Yo the basil and bell pepper thing is great to know man, thanks.
I love my cold chocolate from the fridge though. Maybe these tips only apply if you don't live somewhere hot
Honestly, if it says "refrigerate after opening" on the label then I'm not listening to some guy on the internet about it.
@@sh06un1sExactly. My hot sauce says refrigerate after opening so I’m trusting that
Yeah, every video in this series sems to come with the caveats of "if you live in New England" and "if the humidity control of your fridge is broken".
Even if the hot sauce says refrigerate after opening???
Always trust the label over some guy on the internet
most are actually better tasting and have better texture at room temperature they come from an era before refrigeration at home.
No. If your house is humid/warm definitely put it in the fridge.
You're on it Jose!😊👍🎉👋
Counterintuitively, while you shouldn't refrigerate basil, you can freeze it if you're just going to chop it up and mix it into a sauce. Yes, the freezing process bruises the basil, but then it stops releasing its volatile aroma compounds due to the freezing temperature. Just like other plants, freezing it preserves flavor. It does mess with the texture, though, so you can't freeze basil that you intend to use whole, like on a margherita pizza.
Dude is one of the best around. Knows his stuff and gives it to us straight! Thank you!
No, he is wrong on a lot of these points. He is a good cook, though.
But, the hot sauce says "refrigerate after opening "
check the FAQ on their website, it’s not necessary but helps maintain flavor and it lasts longer.
Honey has a use by date, but it will never spoil.
I thought you said no part 2s. Ladies and gentleman we got em 😂
Love you fresh approach to videos!!!! Love the red onion video,
Wrong! Putting hot sauce in your fridge preserves the flavor of it over time. While it won’t go bad if left out, the flavor will degrade if you don’t put it in the fridge.
That’s 1000000% not true lmao.
@@noneyabizz3403 I have a mini fridge full of hot sauce and grow Carolina reapers, I know what I’m talking about. Enjoy your funky tasting hot sauce I guess? 😂
Because you're an expert on hot sauces right? All it takes is one google search or one question to an expert.@@noneyabizz3403
@@noneyabizz3403it literally says on their website that refrigerating preserves the flavor compared to leaving it at room temperature
Taste just fine left out
Hot sauce should be placed in the fridge though, it’s printed onto the bottle. It’ll last longer in the fridge vs the countertop.
Thanks for helping me quit wasting my money! ❤
61 and still learning! I didn't know about peppers. I wondered why they kept deteriorating quickly.
Peppers can and should absolutely go into the fridge. If they deteriorate that quickly then you should probably change the place where you buy them.
I stopped putting onions in the fridge cause of you
I wanna see who puts coffee in the fridge. They probably have a certain look
Coffee beans should only be stored in the pantry. No where else
Thank You for the helpful hints.🌸
Love your content! So many informational and helpful videos, thank you!
I am Mexican and growing up as a kid I got to see pretty amazing recipes that my parents would make. That is why I want to master the art of cooking and also keep the family tradition alive.
Okay okay… I DO like putting my VALENTINA & TAPATIO in the Fridge! I have no idea why I started putting them in there but for me… they taste better cold! (I’ll try and out them out on the counter for my husband does it for Cholula, franks, and other sauces… so ima give it a go) 😂😅
Agreed
Thank you for the advice!
Such a cool dude. His vlogs are GREAT and entertaining! ♥️♥️♥️
Some hot sauces need to go in the fridge, Asian hot sauces like SRIRARCHA NEED TO GO IN THE FRIDGE AFTER opening as they will begin to oxidize
All of them do...they literally say " refrigerate after opening" on the bottle 😅
@@prestonhayes6810nah I leave mine out, never had a problem. Ketchup stays out too.
@@prestonhayes6810 Tapitio and some others dont.
I've been leaving my Sriracha on the counter for years
BENDICIONES Jose! Thank you for all the tips!!! We love your video's!❤
Love your content. Always making me think.
I absolutely love your content!! TY
No do not put coffee in the freezer! I went through a lot of barista training and that was a huge no! The freezing separates the oil from the bean, which you don’t want. The oil has the caffeine. You lose even more of the oils and it changes the flavor. Also, the more a bean is roasted, the more oils come out. So, the darker roasts have less caffeine than the mild roasts! ☕️
"Store in a cool dry place." - Someone who doesn't live in a tropical enviroment.
The coffee part answerd so many questions.
Great tips! Thank you 😊
I love your mood and feel towards the audience as well as your pasion for not only making food but the little details too. I recently started watching your videos and (i dont mean to be weird) you seem just like my brother, my little brother is the same way he is about his hobbys/job, hell he might watch your videos. Alll in all, we need more people like you, to teach passion. Thank you fore you amazing talent and knowledge, but also your easy and relaxing vibe you give while you share your knowledge and passion about what you love! 🤙
This is my favorite series
Thanks for the information!
My man made a part 2 when he said he promised he never would. 💀
Hey man i really love your videos,can you make a video on what you should store in the refrigerator.thanks man
Helping everyone with their everyday day stuff make it last for latter thanks bro keep up the great content
I cannot believe how early I am, I just opened your channel and this video’s icon didnt even load in it was so recent 😂😂❤❤
Alot of this depends on the quality of your fridge as well, some crisper drawers have great settings for keeping moisture out
Some people think you need to hot sauce in the fridge because they’ve seen it grow mold. It only grows mold if you’re not careful with the spout, if you don’t keep it clean or get food on there It will mold. Wipe it with a paper towel after use & keep it a good few inches away from your food when dispensing.
Thank you for the basil tip!!!
I agree with u bro on most but I’m never gonna stop having my hot sauce in the fridge😭
So smooth 😤
You overestimate my cabinet space 😂
El Cook, you’ve just helped me win a future argument with a relative who INSISTS on keeping chocolate in the fridge because “that’s how it’s supposed to be kept”. I know most of these except the basil, didn’t know that that was shelf stable, nice!
Cold chocolate is very good tho😋
@@oso2165cronch
Ask them where they keep chocolate in the store. It's never refrigerated 😂
Love you and your ability to entertain …while giving very helpful information in the kitchen ❤
So informational and informative. Thank you, I always learn something ♥️
I make my own hot sauces, and fully agree on that one! Actually, I use them up so fast that they don't have a chance to spoil. And, some of my ferments go for months.
I am loving this guy!
You're really assuming the fridge is more humid than the home. It usually isn't.
Bro, I love your channel. Thanks for being so wholesome and always educating me on things 🎉 have a blessed year
In Saudi Arabia, especially in sunmer, fridge is a must for almost everything edible, otherwise its gonna cook itself on the counter.
I live in the north of Western Australia EVERYTHING goes in the fridge.😂 not sauce tho that can stay out.
I learned the hard way putting my peppers in the refrigerator! Especially the red yellow and orange ones. They ruin quick. I have found the perfect place on my dinner table for my bread. It’s kinda cool there. No heat blowing from my vents in that area. I keeps for several weeks.
You should store coffee like bread. In a cool, dry place, preferably away from sunlight. At least good coffee, the regular store shelf stuff probably doesn't really matter as much.
i’ll listen to the basil tip. funny cuz basil is always displayed outside of the fridge but i put it in the fridge and they get black so fast
Say Molcajete! Haha I learned that word from this channel and it’s just a great word. Can’t explain why.
One thing i've been wondering about more professional chefs, how different is the amount of dishes to average people, and what the system is for doing the dishes?
The basic gist of it is “clean as you go.” If you do that you won’t end up with a huge mess to clean.
So, if you start off by cutting and peeling vegetables, clean that up before you go on to the next thing.
Yay, I'm in your cooking school, lol😂
Love your tips!
I bought peppers from Walmart and i got home and cut them up to freeze them for food prep through out the week and 1 of them had mold inside... The other 2 were fine and luckily i had bout an extra pepper anyways and the onion helped fill in space
Thanks for that information ... and your uniquely produced content. 🖖😎
The basil fact is spot on - I worked for a hydroponic greenhouse & I always took the basil to a cool greenhouse “basil room” - never the freezer - & also would wrap each bundle of crates full of basil to trap in the moisture since basil wilts crazyyy fast!!!
While i enjoy your tips, i really love your editing skill - almost evey video makes me giggle at some point 😆
Thanks for all the wonderful tips! I had no idea that bell peppers didn't belong in my fridge.🤠
I really like these videos, plus I think ppl need to know this stuff
Honestly, I refrigerate hot sauce because I like cold hot sauce, especially when you pour it on a mouth-burningly hot burrito.
This dude is truly a culinary gomez addams and it's just so cool! Of he finds someone who looks exactly like morticia then i'm gonna celebrate 🎉
After watching a couple of these shorts on what not the put in, i'm convinced it's best to not use the fridge at all and just keep it empty and turned off
Thanks for the info.
Thanks so much!
"Cool dry place"
The closest thing i have is the fridge