Every time you put food in the refrigerator, you want to believe that it will stay fresh longer. However, it turns out that there is a whole range of products that lose flavor, beneficial properties, or even spoil when stored in the refrigerator. Let's take a look at which foods should be kept away from the cold and why.
Potatoes
Potatoes are an essential product of Russian cuisine, loved by millions of Russians. However, potatoes do not tolerate storage in the refrigerator at all. The reason is simple: low temperatures turn the starch in potatoes into sugar, which gives an unpleasant sweetness and alters the texture of the product. Store potatoes in a dry, dark, and cool place, such as a cellar or pantry.
Tomatoes
A favorite ingredient in salads and snacks, tomatoes also suffer from refrigeration. Low temperatures destroy the cells of the tomato, depriving it of aroma and flavor. The fruits become watery and lose their firmness. It is best to store tomatoes at room temperature, away from sunlight.
Bananas
It may seem that bananas, an exotic fruit brought from afar, should be stored in a special way. However, cold negatively affects the skin and flesh of bananas. When refrigerated, the skin quickly turns brown, and the structure of the fruit is compromised. Keep bananas at room temperature, and they will maintain their bright flavor and appetizing appearance.
Garlic and Onions
Garlic and onions prefer coolness, but not the kind that a refrigerator provides. In the humid environment of a refrigerator, garlic loses its sharpness and flavor, while onions can become soft and lose their ability to stay fresh for long. It is better to keep garlic and onions in a basket or drawer in the kitchen, away from moisture and the heat of the stove.
Olive Oil
True olive oil connoisseurs know that it is sensitive to low temperatures. Oil thickens when chilled, sediment forms, and the natural aroma and refined taste are lost. Keep the bottle of oil in a cupboard in the kitchen or another dry, dark place.
Avocado
Avocado is a healthy source of beneficial fats, vitamins, and minerals. However, proper storage plays an important role in preserving all the nutrients. Refrigeration slows down the ripening process of avocados, and ripe fruits lose their flavor intensity and consistency. Buy slightly firm fruits and let them ripen at room temperature.
Chocolate
Everyone loves chocolate, but not everyone knows how to store it properly. Temperatures below +18 degrees Celsius lead to the formation of a white coating ("sugar bloom") on the chocolate bar. The appearance will be spoiled, and the taste will become bitter and stale. The optimal storage temperature for chocolate is room temperature.
Bread
Quick, convenient, and wrong — this describes the decision to put bread in the refrigerator. Refrigerators create an environment that accelerates mold formation and drying out of bread. Instead, keep the loaf in a bag or a special bread box at room temperature.
Basil
Basil has a strong aroma and flavor, thanks to its essential oils. When exposed to cold, basil wilts much faster, losing its pleasant smell and taste. The best way to store it is to place basil sprigs in a glass of water, like a bouquet of flowers, and put it on the kitchen table.
Honey
Honey should never be placed in the refrigerator under any circumstances. At low temperatures, honey crystallizes, becomes dense, and loses much of its healing properties. Let honey be stored in a glass jar in a warm, dry place, protected from sunlight.
Forget the old habit of storing everything in the refrigerator — proper organization of space in your kitchen will make food safe and delicious.
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