Re-frig-er-ation (as sung to the tune of Carly Simon’s “Anticipation”)
Try not to laugh, but lately I’ve been thinking a lot about refrigeration. More particularly, what goes in the fridge and what stays out. A while ago, a colleague charted directions for most fruits and veggies. I found it very helpful, but of course forgot to save the post and am now back to square one. For the most part, I know that tomatoes and bananas stay out, while cucumbers go in. But what about when it’s less clear? For example, I’ve seen onions and potatoes go both ways.
The other night, after I made my ricotta cheesecake, I found myself in this precarious position. Should I store the cake inside the fridge or leave it out? Letting vanity get the best of me, I decided out. I recently received this pretty cake-stand for my Bridal Shower in February and try to use it whenever possible. I just love how it makes me feel more professional. So I let ego get the best of me, and placed the cake here:
Even though it was cheesecake, and H suggested the fridge, I figured it would OK. The cake was fully cooked and I had previously successfully stored many a tart in this stand. I thought it would make it.
This was Friday. Then we got called away from our home for a few days and the cake was left to sit in our warm apartment. I was so excited to come home on Tuesday and pick at the cake before dinner. So I put a fork-full in my mouth and the result was less than stellar. Blog friends, the cake just tasted weird. Nature had done her job and something was not right. Upon further inspection, I discovered some nice little mold on the side. Obviously the rest of the cake went into the garbage. I was sad and regretful. Had I made a different decision, we could’ve enjoyed some nice ricotta cheesecake for a few more days.
Oh well, lesson learned: when in doubt, cool it out. In other words, always refrigerate when unsure. It could save a cake.