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Telegraph
2 days ago
- General
- Telegraph
The best cool boxes to keep food and drinks chilled all day
Whether packing a park picnic or hitting the open road, owning one of the best cool boxes is essential to keeping food and drinks cold on the go. Cool boxes fall into one of two camps: powerless passive models, which rely on thick insulation and airtight lids to lock in the chill, and electric models which plug into a 12V car socket or mains. These operate more like mini fridges and are great for longer trips where ice alone won't last. Prices for cool boxes vary widely. You'll find entry-level models from £50, while rugged, high-performance rotomoulded coolers (think Yeti and Ninja) can command £300 or more. I've tested models from all the leading brands to find the best cool boxes for every adventure. You can read my full reviews below, followed by answers to some frequently asked questions, but if you're in a hurry, here's a quick look at my top five. The best cool boxes: At a glance How to choose the best cool box Insulation and portability are key. Larger coolers may include telescopic handles (like a suitcase, where they can extend and retract) and rugged, puncture-proof wheels to drag over grass and gravel. It's also crucial to check capacity versus weight. A 30-litre chest can be very heavy when loaded. Look for rugged construction and thick, high-grade insulation that can keep contents chilled for days. Consider features like dry zones, cup holders and drainage plugs for ease of use. If you go electric, note the power options: many plug into a 12V car socket or standard mains, while top-tier compressor coolers offer true fridge and freezer settings with digital thermostat controls. Ultimately, the best cool box is one that balances insulation, portability and thoughtful features, ensuring your alfresco feasts stay chilled, whatever the weather. How we test cool boxes To find the best cool boxes, I tested 11 models in real-world conditions, from road-trips to family BBQs, and in controlled home tests. Only the top seven performers made my final list. Insulation performance was my top priority. I filled each cool box with ice packs or freezer blocks and monitored internal temperatures over a 24- to 72-hour period to see how well they retained the cold. Next, I looked at leak proofing. Each box was tested with melted ice water inside and tilted during transport to check for any signs of spillage or faulty seals. As most cool boxes require a journey from A to B, portability and comfort were key. I assessed how easy each box was to lift, pack and carry when full, noting whether handles, wheels or shoulder straps helped or hindered when manoeuvred over grass, gravel and uneven ground. To judge durability, I left cool boxes outside in the sun and rain, bumped them in car boots and inspected closely for damage to the body, hinges and wheels. Finally, I assessed capacity, not just in litres, but how usable the space really was once ice packs and food containers were packed inside. Why you can trust Telegraph Recommended Our thorough, real-world tests will always help you find the best product. No manufacturer ever sees Telegraph Recommended reviews before publication and we don't accept payment in exchange for favourable reviews, nor do we allow brands to pay for placement in our articles. From tents to walking boots, all reviews are based on independent expert opinion and our hands-on testing. Visit our Who We Are page to learn more. The best cool boxes of 2025 1. Best Buy Cool Box: Yeti Tundra Haul Wheeled Cool Box If you're serious about keeping things cold – and I mean properly cold – Yeti's Tundra Haul sets the standard. This is the brand's first wheeled model and it lives up to Yeti's reputation for overengineering, in all the right ways. Designed for weekend festivals or off-grid escapes, it kept ice frozen for more than three days in 18C heat and contents chilled for more than five (even with regular opening for BBQ provisions, thanks to its ultra-thick rotomoulded insulation and freezer-grade gasket seal). Despite its hefty size, it's surprisingly mobile. In testing, the puncture-resistant wheels took rough ground, grass and gravel in their stride, while the aluminium arm offered a comfortable, steady grip for steering. At 45 litres, it's generously sized for groups and gatherings. Although there's no internal divider or dry compartment as standard, Yeti offers add-ons like baskets and dividers to customise your setup. The build quality is exceptional; the latches are satisfyingly tough, and the bear-resistant body (yes, really) shrugged off scrapes, bumps and a heavy downpour. Yes, it's expensive, and you'll need two people to lift it in and out of the boot. But you're paying for quality that could easily outlast your tent, car, possibly even your knees. For anyone who needs fridge-worthy performance without power, this is the one to beat. Key specifications 2. Best Value Cool Box: Igloo Max Cold Pro Feeding a crowd? With space for up to 137 cans, the Igloo MaxCold Pro 85L was the most capacious cool box we tested – enough room for a long weekend away or a very well-stocked BBQ. It's big, yes, but brilliantly usable, too. Despite its size, it's relatively easy to handle, even for me, at 5'5 and five months pregnant. The two oversized wheels and sturdy telescopic handle make it easy to tow across grass and gravel without jittering. Once parked in place, the flat top doubles as a makeshift table, complete with four built-in cup holders. This is perfect for a sand-free beach picnic set-up, without clambering from the car park with hefty kit and caboodle. Performance-wise, it punches well above its price tag. It combines polyurethane insulation (thicker than many premium models) and clever Cool Riser base, which stops heat seeping in from the ground. This delivered over four days of ice retention in a prolonged spell of 20-25C days. The lid also features a quick-access hatch, so you can grab a drink without lifting the whole top and letting warm air rush in. It offers exceptional value for a cooler of this size and spec. No, it's not as rugged as a Yeti or as sleek as a Ninja, but for sheer practicality, the MaxCold is a standout. You'll struggle to find this much space and cooling power for less. Key specifications Capacity: 85 litres Weight: 8.8kg Outer dimensions: 44.4 x 48.5 x 80.2cm 3. Best Cool Box for Camping: Ninja FrostVault Wheeled Cooler Best known for its revolutionary kitchen equipment, Ninja is now turning its attention to the great outdoors and its debut cool box is a confident, clever entry to the market. Ninja's standout feature is its removable, insulated dry zone. This is an internal tray that separates food from ice slush. It's ideal for keeping sandwiches, fruit or chocolate cool but dry. During testing it worked flawlessly. Below, drinks and ice packs stayed cold and contained, and even after 48 hours, cubes were still holding their shape. While it didn't quite match Yeti or Igloo's marathon performance, it's more than sufficient for long weekends or family trips. Build quality is excellent. The lid clamps down with solid latches and remains completely leak-proof when tipped and shaken (a rare find, even with pricier models). The telescopic handle and rugged wheels handled bumpy terrain with ease, though fully loaded, it's not the lightest to lift. It's an investment, though the performance and smart design features go a long way to justifying the cost. Key specifications Capacity: 61 litres Weight: 17.8kg Outer dimensions: 48 x 93cm 4. Best Small Cool Box: Stanley Adventure Series Easy CarryLunch Cooler For anyone after a reliable, no-nonsense cooler that's perfectly sized for day trips or packed lunches, the Stanley Adventure Series Easy Carry Lunch Cooler delivers exactly what it promises. With a compact 6.6-litre capacity, it fits sandwiches, snacks and or nine cans comfortably. I also loved the adjustable bungee on the lid, which offers handy storage for your Stanley Quencher or Food Jar flask. In testing, it kept contents chilled for over 24 hours with just a couple of ice packs, thanks to its double-wall foam insulation. The gasket seal prevented spills and leaks, even when full of ice water, and the durable plastic body survived drops onto pavement and gravel without damage. Portability is a huge plus. Weighing just under 2kg and with a comfortable, sturdy handle, it's easy for everyone, even younger kids, to carry. Larger 15.1-litre and 28.3-litre models are also available, but this cool box is a top choice for everyday use and day trips. Key specifications Capacity: 6.6 litres Weight: 1.76kg Outer dimensions: 21.9 x 28.3 x 33.8cm 5. Best 12V Cool Box: Halfords 12V Electric Coolbox If you're after an affordable electric cool box, this 24-litre model from Halfords is hard to beat. It connects to your car's 12V socket, chills contents up to 16C below ambient temperature and stashes neatly behind a seat, leaving the boot clear for camping stoves, tents and portable BBQs. In our tests, it operated like a mini fridge on the move, keeping provisions crisp and cool during a four-hour road trip which turned into seven hours thanks to bank holiday traffic. In our tests, it maintained a steady chill for over 24 hours when powered, though insulation drops relatively quickly once unplugged. You'll want to get perishables in the fridge, as it's best used continuously with power. It's compact to store securely and light enough to carry one-handed, though the hard plastic shell feels a little flimsy and the lid seal isn't watertight, so skip the loose ice. Still, for weekends away or long drives, it's a dependable, fuss-free option. Key specifications Capacity: 24 litres Weight: 4.4kg Outer dimensions: 42.5 x 30.5 x 42.5cm 6. Best Cool Box for Gifting: Fieldbar Drinks Box Score: 8/10 We like: Premium design in multiple colourways Portable Great for gifting Made using recycled materials We don't like: Not fully leakproof Smaller capacity £179 Buy Now Price at Fieldbar Cool boxes, historically, haven't been much to look at – functional rather than fashionable. Newcomer Fieldbar flips that on its head. Designed in Cape Town and hand-assembled in the UK, this is a drinks cooler you won't mind having on display. From its classic trunk silhouette to its range of heritage-inspired colourways, it's more Soho Farmhouse than Skegness. Beneath the smart exterior is a surprisingly capable cooler. The thick, insulating walls and tight lid kept bottles and cans chilled for a full 24 hours in our test, using just one bag of ice. Unlike Yeti or Ninja, it isn't cut out for multi-day wilderness trips (nor does it pretend to be), but for garden parties, beach picnics and boat days it's spot on. Inside, there's space for two wine bottles and six cans with ice, and the hinged lid snaps shut with a reassuring click. The leather carry strap is comfortable and the shockproof body can withstand knocks and scuffs, though it's not watertight, so avoid tipping once full. Looking for a great gift for the guy who has everything? Make it this. Key specifications Capacity: 10 litres Weight: 1.8kg Outer dimensions: 28 x 25 x 18cm 7. Best Cool box for Portability: Hi-Gear Cooler with Integrated Handle At less than £80, Hi-Gear's electric cooler is a budget-friendly way to keep food and drink chilled without relying on replenishing ice packs. Inside, there's no awkward divider or intrusive power pack to work around, so you can quickly de-camp your picnic provisions (or 38 canned cocktails, if you're hitting a festival this summer). Plug it into a 12V car socket while you drive, then switch seamlessly to mains power once you've pitched up. After being unplugged, it held its temperature better than other electric models, so don't fret if impromptu pit stops prevent you from getting from A to B on schedule. We've all been there. The design is fuss-free and lightweight, with a smooth plastic interior that's easy to wipe clean. We found the lid stayed firmly shut in transit, though the internal fan was a touch noisy at full power and the built-in cable storage could be better thought out. There's barely space to fit the cord back in without a wrestle. That said, for a cooler that plugs in and actually performs, this Hi-Gear cooler is an exceptionally capable pick for the price. Key specifications Capacity: 28 litres Weight: 7.1kg Outer dimensions: 46 x 31 x 43cm Cool Box FAQs How long do cool boxes stay cold? Most passive cool boxes stay cold for around 48 hours with ice packs. Premium models with thick insulation can last up to five days. Electric cool boxes will stay cold as long as they're plugged in. How do cool boxes work? Passive cool boxes rely on insulation and ice packs to keep contents cold. Electric models use thermoelectric or compressor systems, much like a fridge, and need to be plugged into a power source. Where should you put ice packs in a cool box? Always place ice packs on top of your food and drink – cold air sinks, so this helps cool everything more efficiently. For longer trips, add a few underneath as well. Are electric cool boxes better than passive ones? Not always. Electric cool boxes are great for long car journeys or camping with access to power, but they're not ideal for off-grid adventures. Passive models are simpler, lighter and ideal for day trips or picnics.
Washington Post
2 days ago
- Health
- Washington Post
What's the best way to store strawberries? We tested popular methods.
Crimson, plump, juicy and sweet-tart, fresh strawberries are a treasure to behold. When we catch them on sale at the grocery store, spot a table full of them at the farmers market, or spend the afternoon picking our own at a farm, it's easy to get carried away and find ourselves with an abundance of berries. Once we take our haul home, a sense of dread slips in: What do we do with all of these strawberries? There are lots of options to cook with or save them for later — such as baking into desserts, freezing or making jam — but with the best berries, nothing beats eating them in their natural state. Unfortunately, a strawberry's peak is short-lived. 'Thanks to their thin skin and fragile structure, they only last a few days, even in cold storage,' Harold McGee wrote in 'On Food and Cooking.' Once picked, strawberries are best consumed as soon as possible. But you can't always eat an entire berry bounty in one sitting. People tout a number of methods for storing strawberries to make them last as long as possible, so I decided to put them to the test. The methods I tried included: the original plastic clamshell the berries arrived in; an Oxo produce-keeper; a sealed glass jar; a vinegar and cold tap-water wash before drying and storing in a glass container lined with a towel with the lid ajar; and a hot tap-water wash before drying and storing in a glass container lined with a towel with the lid ajar. For each test, I started by sorting through the berries, picking out any that looked like they were on their last legs so they wouldn't drag the rest of the fruit down with them. Here's how the strawberries fared after I left them in the refrigerator for one week. The idea behind this method is to use a mixture of vinegar and water to kill off any mold spores and bacteria on the surface of the berries, usually at a ratio of 1 part vinegar to 3 parts water. Then, the berries get a quick rinse in the sink to get rid of the vinegar flavor and are dried before being placed in another container lined with towels with the lid left ajar. I believe the towels are there simply to add some cushion, and keeping the lid partially open avoids trapping too much moisture. 'By washing your berries in a solution of vinegar and water, you can extend their shelf-life by days (sometimes even weeks!),' food writer Sarah Jampel wrote in Food52. Alas, I did not find this to be the case. There was visible mold on at least a few of the berries I treated this way. Perhaps it was user error? I put the strawberries in a salad spinner to dry them, as Food52 recommends, but maybe they weren't as dry as they should have been. Or perhaps the towel absorbed too much of the moisture exuded by the fruit, or the fridge was particularly humid, which in turn sped up their deterioration and negated the whole point of treating them in the first place. Similar to the vinegar solution, hot water can also kill mold and bacteria. While some people recommend using water around 125 degrees, Serious Eats editor Genevieve Yam found that there was 'barely a discernible difference' compared to berries simply rinsed in hot tap water, which comes in around 109 degrees. After rinsing, I followed the same steps as above, drying the berries in a salad spinner and placing them in a container lined with towels the lid ajar. Unfortunately, I experienced nearly the same results as the vinegar wash — although there was perhaps slightly more mold in this batch. And as with the previous method, user error could be a factor if the berries were not dried as thoroughly as they could have been. This is a method that I've seen on my social media feeds. And I will admit, they were perhaps the best-looking berries of the bunch after their stay in the fridge. However, there was a loud 'pop' when I opened the jar, making me fear it could explode if the strawberries continued to stay in there. And the longer they stay in a sealed environment, the higher the chance of the flavor becoming unpleasant and the berries falling apart. After one week, there was the slightest acidic aftertaste, as if the strawberries had begun to ferment, but overall they tasted fine. However, given the potential for exploding jars, this is not a method that I would recommend anyone try at home. There are a number of berry-storage containers available to help keep fruit from spoiling, many featuring a basket inside of another container with a lid that you can vent. The benefit is that the basket lifts the fruit from any water that collects in the bottom of the container and the vented lid allows air flow. (A colleague also loves her ceramic berry bowl, which could work similarly if loosely covered.) These strawberries fared extremely well, with no signs of spoilage and no faint aftertaste. The only real downside is that it's another item you would have to purchase and store. The one I purchased from Oxo cost about $20, but I hate the idea of having to find space in my small kitchen for a specialty item. My preferred method, it turns out, is to simply store the strawberries in the container I purchased them in. The berries weren't as plump and vibrant as those stored in the specialty container, but there was no mold, and this route required the least amount of work. (I'm lazy — sue me. But maybe you are too?) Regardless of which storage method you use, remember that strawberries are best eaten within a few days, so it's best to only buy as many as you think you can consume, cook and preserve within that time. If you accidentally forget about them in the back of the fridge and happen to come across a moldy berry or two, simply toss them. Taste one of the others, and if all is well, the rest are safe to consume — but do it soon.
CBC
3 days ago
- General
- CBC
These Yellowknife gardeners just ate their last carrots and potatoes — from last summer
With a cool space and peat moss, gardener Dwayne Wohlgemuth says anyone could do it Image | Dwayne Wohlgemuth Caption: Dwayne Wohlgemuth is able to make his produce last nearly the whole year by storing his bounty in a cold cellar and using peat moss to prevent mold and rot. (CBC) Open Image in New Tab While many gardeners in the North are busy planting for the coming summer, some Yellowknifers are still finishing their produce from last year. Dwayne Wohlgemuth just finished his last carrot a couple weeks ago after finding it in storage while he was looking for a beet, also from last summer's crop. "I was like woohoo, I've got another carrot," he said. He says it was the best carrot he's ever eaten. "It was still perfect. It wasn't even soft," he said. Wohlgemuth is a serious gardener. He estimates he had a crop of about 30 pounds of carrots from his garden last year, and even more beets, along with a wealth of various greens in his freezer. He also hunts, and cans bison meat, lard, and bone broth to eat throughout the winter. "I hardly buy any food. I don't buy any fruit, I don't buy any vegetables, I don't buy any meat. My food bill is so low," he said. Wohlgemuth is able to store this bounty of food throughout the year thanks to small cold cellar he dug below the entryway of his Yellowknife house. The insulated, underground space stays between about 9 to 5 C all year long, keeping vegetables and canned goods from freezing in the winter or spoiling in the summer. It's something he learned from his parents. "I grew up in a house in Alberta that my parents had built this massive cellar, and we had it so full all the time of root vegetables and canning," he said. "When I built this house I thought 'I've got to put a cellar in there.'" He uses peat moss to keep the vegetables dry to prevent mould and rot — separating the vegetables into layers to ensure that there are no spots where they touch. Kevin O'Reilly, another avid gardener in Yellowknife, has also managed to make his produce last until May, thanks to a crawlspace below his Yellowknife home which stays about 2 or 3 C all year long. Each year, he puts down a tarp on the sand in the crawlspace, and he and his wife load up plastic crates with vegetables separated by layers of wood shavings, similar to how Wohlgemuth uses peat moss. "I just took the last of the carrots out a couple days ago, and some of them were almost like you took them right out of the garden," he said. Overall, O'Reilly said about three quarters of his carrots were still good to eat in May — not bad, after months outside. He also still has some potatoes. Some will be used for seed potatoes in his garden this year, but O'Reilly said a lot of them are still good to eat. Wohlgemuth acknowledged that not everyone has a house where they can dig a cellar, or a convenient crawlspace, but he says a lot of the techniques he uses can be put in practice anywhere. Root vegetables like carrots and beets could be packed in peat moss in a cool basement or pantry, Wohlgemuth said, and canned goods can be kept anywhere where they are not exposed to direct light. Both O'Reilly and Wohlgemuth say they have already planted most of their crops for next year.
New York Times
5 days ago
- General
- New York Times
Ask Wirecutter: I'm So Grossed Out by Ants Invading My Home! Can You Help?
Ants are omnivores, and they primarily like sugar, protein, and oil. 'Every kind of thing that we all have in the kitchen, right? Drinks, pastry, cooking oil, and pet food has a lot of oil and protein,' said Changlu Wang, PhD, an extension specialist in entomology at Rutgers University, in a video interview. Now, I know I said that ants don't pose an immediate health threat to most people in most situations, but that doesn't mean you want to be sharing a sugar bowl with the little guys. Every open container of food is at risk and must be sealed up. The Rubbermaid Brilliance Pantry Food Storage Containers, a top pick in our guide to dry food storage containers, have successfully helped Wirecutter staff members curb kitchen-bug problems. Although we truly love them, we also understand that they can be pricey, and it adds up when literally every food item you have needs to go inside them. 'I didn't have the money for the Rubbermaid containers during my pest nightmare, so I bulk-bought some cheapo ones, and they worked just fine,' says writer Abigail Bailey. 'Though I'd still recommend the Rubbermaid, since we've specifically tested them for bugs.' Anything with a firm seal should work — zip-top bags are also great in a pinch. Feel free to stick any food that can go in the fridge that you don't normally put there (sugar, flour) into the fridge for the duration of your ant issue, as that may give it an additional layer of protection. Also, keep your pet food sealed in a container, and if your animal has a tendency to leave some bites behind in their bowl, seal it up for later or throw it away. If you leave it out, all you're doing is luring those scout ants into your lair. Your goal is to stop them from telling all their friends about the cool all-they-can-eat buffet in your kitchen. Uphill sugar skiing is a competitive ant sport (we assume). Dana Davis/NYT Wirecutter and Connie Park/NYT Wirecutter
Daily Mail
24-05-2025
- Health
- Daily Mail
You're storing your sauces wrong! Experts reveal the correct spot for every single condiment - and finally settle the debate on where ketchup belongs
Whether it's a Full English Breakfast or a healthy salad, most meals are vastly improved by the addition of some kind of sauce. But where is the best place to store your favourite condiments, dressings, and relishes? Many foodies opt for the fridge, amid the belief that this will keep their favourite sauces fresher for longer. Others are convinced that sauces contain enough preservatives that it's safe to keep them in the cupboard. Thankfully, help is at hand, as Which? has revealed the correct spot for every single sauce in your kitchen - including ketchup. 'We consulted food experts, including a registered dietitian, for the definitive guide to what goes where and why,' it explained. While this might sound trivial, getting it wrong could put your health at risk. So, have you been storing your sauces in the right place? Condiments and sauces you should keep in the fridge 1. Mayonnaise While mayonnaise does contain vinegar, there's not enough in there to safely store the condiment outside the fridge, according to Which?'s consultant dietitian, Dr Sarah Schenker. 'Pasteurisation provides an extra layer of safety, but it should still be refrigerated,' she advised. 2. Pesto Pesto should 'definitely be refrigerated', according to Which?. Because it contains nuts, pesto can develop mould that produces toxic compounds called mycotoxins. Worryingly, this includes aflatoxin - a dangerous bacteria that can cause serious liver damage. Dr Schenker advised: 'Mould can be hard to see on pesto, especially if it's green, so don't take any chances either way, and stick to the label advice.' 3. Salad cream Salad cream contains several preservatives, including potassium sorbate and spirit vinegar. But don't let these ingredients fool you into storing it in the cupboard. Because it contains egg, Which? says that salad cream should be refrigerated. 'Condiments like salad cream are often left lingering outside during summer parties and barbecues,' Dr Schenker said. 'It's best to decant some into a bowl to use, to prevent the entire bottle lying around in warm conditions.' 4. Maple syrup One of the most surprising sauces that Which? advises keeping it the fridge is maple syrup. Maple syrup has a sugar content of just less than 60 per cent - the threshold at which sugar acts as a preservative to keep microbial degradation at bay. So, if you keep it in the cupboard, you may soon see mould starting to form. 'People may think that because it's a syrup, it can be treated like others syrups such as golden syrup,' Dr Schenker said. 'But they're from different plants and have different properties, so require different treatment.' 5. Tartare sauce Like salad cream, tartare sauce contains egg, so is best kept in the fridge. Dr Schenker advised: 'Remember to check opened jars of so-called "occasion" sauces, such as tartare sauce or cranberry sauce, before you eat them, because it may be some time since you last had the need to use them.' 6. Redcurrant jelly Redcurrant jelly is the final condiment that Dr Schenker advises keeping in the fridge. 'There can be a separation of water on the surface that creates a layer with low sugar content, which is an ideal breeding ground for mould,' she said. Condiments and sauces you should keep in the cupboard 1. Ketchup In news that will come as a surprise to many home cooks, ketchup does not need to be stored in the fridge. That's because it contains vinegar as well as naturally acidic tomatoes, which help to preserve the sauce at room temperature. Dr Schenker said: 'Sometimes people keep ketchup in the fridge, simply because they prefer a chilled taste, but otherwise it doesn't need to be refrigerated.' 2. Brown sauce Like ketchup, brown sauce contains preservatives including malt and spirit vinegar, so is fine to keep in the cupboard. 'It's vinegar-based, so keeping it in the fridge isn't necessary,' Dr Schenker said. 3. Honey While maple syrup must be refrigerated, honey is safe to keep in the cupboard thanks to its high sugar content and preservative hydrogen peroxide. Dr Schenker said: 'Honey is found in hives at an ambient temperature – much like keeping it in a cupboard – so refrigeration isn't necessary.' 4. Mint sauce Mint sauce contains high leels of spirit vinegar, which acts as a preservative. Technically this means it's safe to keep in the cupboard - although Dr Schenker advises keeping it in the fridge if you don't regularly use it. 'The trouble with "occasion" sauces is that they can sit around for a long time between uses,' she explained. 'That's why it's best to refrigerate them and throw them out if you can't recall when you opened them.' 5. Pickle Pickles also contain preservatives, so are fine to keep in the kitchen cupboard. Dr Schenker said: 'Pickles and chutneys originally came about as a way of preserving fresh fruit and vegetables so, by their very nature, they're OK outside the fridge.' However, pickles can become contaminated with stray crumbs - so make sure you only use clean knives when using them. 6. Olive oil One sauce that you definitely want to keep in the cupboard is olive oil - as storing it in the fridge will cause it to solidify. 'This is just a pure ingredient, so there is nothing that can contaminate it, such as bacteria,' said Dr Schenker. 'Therefore it's fine at an ambient temperature.' 7. Soy sauce The label on your soy sauce probably advises you to keep it in the fridge after opening. However, Dr Schenker maintains that this isn't necessary. 'There's no need to refrigerate soy sauce, because anything with such a high salt content is highly preserved,' she said. 8. Mango chutney How to make the perfect gravy Pour juices from roasting pan into jug to let fat separate from liquid Don't forget the juices from your vegetables Add corn or arrowroot starch slowly to avoid lumps Add salt sparingly – this will be concentrated by heating Pour in a glug of red wine and a squirt of ketchup for an umami hit If all else fails, resort to instant gravy Like pickles, chutneys are safe to store in the cupboard, thanks to their high sugar content and preservatives. Dr Schenker said: 'Much like pickle, mango chutney has also gone through a process of being preserved, so it doesn't need to be in the fridge.' 9. Malt vinegar Not only can malt vinegar be stored in the cupboard, but it also has an indefinite shelf life. 'The high acidity of vinegar means that any contaminant such as bacteria or mould getting into the bottle wouldn't stand a chance of living,' the expert explained. 10. Hot pepper sauce Many brands - including Nando's - will advise keeping hot pepper sauce in the fridge, but Dr Schenker says that the cupboard is fine, thanks to the inclusion of vinegar. She said: 'Some chilli sauces also contain high amounts of sugar, which give extra preservative protection.' 11. Worcestershire sauce Because it contains fish, some people think that Worcestershire sauce needs to be kept in the fridge. However, this sauce is fermented, meaning it won't go off - and is fine to keep in the cupboard. 'Fermented foods can last for ages because, technically, they've already "gone off",' Dr Schenker said. 'However, like wine, they will eventually oxidise, especially as you get towards the end of the bottle and more air gets in.' 12. Mustard (English, Dijon and Wholegrain) English, Dijon and Wholegrain mustards are all safe to keep in the cupboard, although some people prefer the look of mustards kept in the fridge. Dr Schenker said: 'Storing mustard in the fridge is more about preserving the colour, which may change in a warmer environment.' 13. Piccalilli Piccalilli is loaded with vinegar as well as potassium sorbate, meaning it's fine to keep in the cupboard. However, if you like your piccalilli to remain bright and crunchy, you should opt for the fridge. Dr Schenker added: 'Keeping it in the fridge might also help to keep the vegetables in it crispy, but that's down to preference.'
