I've just read an article which made me seriously reconsider all I knew about temperature modes of dairy storage.
Specifically, the author claims that the French... do NOT put their eggs (or butter, or cheese) in the fridge. Supposedly, the former are porous and thus will "soak up all the smells" and the latter is going to be "suffocated".
Well, last time I checked storage guidelines, you *were* supposed to put eggs in the fridge. Are there any French people in the forum to clarify the situation? In a related question, should I assume the worst when I visit a French restaurant?
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