I kinda prefer cold tomatoes on my tacos than room temp ones, and I mostly use it for pico de Gallo, which is kept in the fridge anyway, so those I do store in the fridge.
I’m pretty sure that’s a stock image so I don’t think that’s a pic of anyone’s legit fridge.
But to answer your question, you can keep bananas on the counter until they reach your preferred level of ripeness and then put them in the fridge to slow down the ripening process so you have a few more days to eat them before they turn to complete mush. I do it all time to ensure I always have bananas around at my preferred level of ripeness.
Yes the outside goes brown, but the inside slows down it’s ripening process. Eventually they will all go to mush, but you can keep them at peak ripeness for a few days longer by putting them in the fridge.
Then again most people won’t eat a banana if it has a single brown spot on it, so I’m probably wasting my breath by telling people they can prevent food waste by eating discolored but perfectly ripe food.
Here’s a pic of some washed eggs in a refrigerator to scare the Europeans.
Bonus:
Microwaved water for tea.
What kind of monster stores bananas in the fridge?
And tomatoes!!! Might as well eat ice cubes at that point
refrigerators keep things chilled, not frozen. you’re thinking of a freezer.
I kinda prefer cold tomatoes on my tacos than room temp ones, and I mostly use it for pico de Gallo, which is kept in the fridge anyway, so those I do store in the fridge.
Yeah, and I feel like someone’s gonna slam that door one day and get egg all over their bananas.
If “get egg all over their bananas” wasn’t an euphemism before, I’m starting it now.
Once they’ve reached your desired ripeness you can slow down them getting overripe in the fridge.
IKR? They go in the freezer so they can be dipped in chocolate. 😋
There’s always money in the banana stand
Bananas in the US get washed and lose their protective coating so it’s fairly normal to see them in the fridge in US homes.
I’ve never put mine in the fridge in all my decades as an American lol
Way to humble brag about your imported European bananas that don’t require refrigeration.
(It was a joke btw lol)
Bruh I’m not even European but that measuring cup got me shook.
deleted by creator
Those eggs look almost artificial. Bleugh.
They might be, food photography is weird
I also just grabbed a random ass image off a search; it might be AI generated for all I know!
can you imagine searching for something on google and it just ai generates images on the fly
This sounds so painfully long
It takes less time than even an electric kettle.
deleted by creator
As an American I don’t condone this practice of microwaving the water, except in extreme circumstances.
Edit: as a typical American, I’ve realized that I implicitly assumed OP is American, d’oh.
Yo why are you keeping bananas in the fridge?
I’m pretty sure that’s a stock image so I don’t think that’s a pic of anyone’s legit fridge.
But to answer your question, you can keep bananas on the counter until they reach your preferred level of ripeness and then put them in the fridge to slow down the ripening process so you have a few more days to eat them before they turn to complete mush. I do it all time to ensure I always have bananas around at my preferred level of ripeness.
They brown more in the fridge. If anything cold speeds up the banana going gross.
Avocados work the way you say. I wouldn’t do it to a banana
Yes the outside goes brown, but the inside slows down it’s ripening process. Eventually they will all go to mush, but you can keep them at peak ripeness for a few days longer by putting them in the fridge.
Then again most people won’t eat a banana if it has a single brown spot on it, so I’m probably wasting my breath by telling people they can prevent food waste by eating discolored but perfectly ripe food.