15 Foods You Should Never Keep In The Fridge – even though many of us do
A great number of the food items that you purchase from the grocery stores somehow find their way into your fridge. The thing is that not every single one of them belongs in the fridge. Cold storages were invented in the past primarily for meat. However, since the invention of the cold storage, we have learned to store any kinds of groceries in the fridge, that doesn’t belong there.
Below, we have put together an extended list of such foods. The results and certain items may surprise you.
1. Banana. Bananas are a very good source of protein, and you should never store them in the cold, at least until they begin to ripen. They will lose their nutrients, and the darkness and moisture will only cause them to rot faster. Bananas should be kept on the counter until they begin to ripen. After that, the cold temperature will help to reduce speed the process of ripening.
2. Onions. Onions tend to become incredibly mushy or moldy if left in the fridge for too long. In case the onion has been cut, then the layers start with the process of drying up even if you do wrap it up tightly. Moreover, cut onions have a tendency to engulf the location it’s currently in with its smell, which is the reason why lots of wooden chopping boards make everything taste like onion after some time.
3. Tomatoes. Much like Onions, the largest problem with storing tomatoes in the fridge is that the cold temperature begins to play havoc with the texture and makes the tomato dull and mealy. Store on the counter (under-ripe ones can go on the windowsill). If they begin to get too ripe, it’s time to make tomato jam or roasted tomato sauce.
4. Basil. Basil will wilt faster if stored in the fridge, in addition to it will also absorb all the smells of the food around it. It’s far better to keep it out, sitting in a cup of fresh water, similar to cut flowers. If you wish to store basil for a long period, it is recommended blanching it and then freezing it.
5. Potatoes. Storing a potato in the cold temperature of your fridge will turn its starch into sugar quicker so that you’ll be left with a sweet, gritty potato. Rather than putting potatoes in the fridge, store them in a paper bag in a cool (not cold) place. Let say that you don’t have a root cellar which is the ideal place for potatoes, store them in a dark place, like inside your pantry. Paper bags are better than plastic simply because they’re more breathable and the potato won’t rot as fast.
6. Nuts. Colder temps assist in preventing the natural oils in nuts from going rancid, but the cool environment may stifle the nutty flavor; shelled nuts can likewise take in other odors lurking in the fridge. Store nuts in an airtight container in the pantry. If you do have a huge amount stashed in the fridge, toast the nuts in a dry pan before using.
7. Avocados. If in case you bought an avocado which is not ripe, it is not a good idea to place it in your refrigerator. Because that avocado will need time to ripen, keeping in the cold cooler will deter and impede that process. Furthermore, placing the avocado in the fridge should only be done in case the avocado is already ripe and you won’t use it right away.
8. Garlic. Surprisingly, placing garlic in your refrigerator will actually cause it to sprout. The garlic can also become moldy and even rubbery. Additionally, the look of the garlic will rarely change inside your fridge, which means you won’t be able to tell if it’s any good until you finally slice it open.
9. Olive Oil. Do not store the olive oil in the fridge because it will condense and turn into a harder, almost butter-like consistency. You should store olive oil in a cool (not cold), dark place.
10. Honey. If you keep the honey at fridge it also begins to crystallize, meaning instead of lovely, runny honey you’ll have a grainy lump of sugary goop. So, store the honey out of the fridge!
11. Bread. Lots of people believe keeping bread in the fridge is a shortcut to which makes it last longer while staying fresh. However, the truth is, the cool temperature causes the starch to crystallize a lot more rapidly than it would at room temperature, speeding up the process that makes bread hard and stale. While freezing bread really does delay it going off, bread fares best when left out of the fridge.
12. Open cans. You should never put an open can into the fridge according to the National Health Service in Britain. If you do that it might cause metals from the can to leach into the food. Transfer the leftover contents of your baked beans, Diet Coke or lentils to a glass or storage container. It will keep your things fresher and healthier.
13. Tuna. Lots of people keep their canned tuna in their refrigerator, but they must know that as long as the pack of the tuna fish is sealed, it really is safe to keep it at room temperature without leading to any damage. Canned tuna has lots of preservatives making it completely fine to keep in the kitchen cabinet rather than in the fridge. Also, the taste is better at room temperature rather than having it completely cold.
14. Cucumber. Cucumber enjoys room temperature, so the fridge is not an ideal place for keeping it. You will often notice damaged skin on cucumber after taking out of the refrigerator. The truth is, cool temperature accelerates the decaying of cucumber’s skin, so find a dry and cool place at room temperature for your cucumber and don’t worry about it for a couple days.
15. Watermelon. Lastly, a study from the US Department of Agriculture discovered that watermelons stored at room temperature had considerably more antioxidants than melons stored in the fridge. Researchers also maintain that the fruit lasts longer outside of the fridge than they do inside. They might taste better juicy and cold having been in the fridge for a couple days, but they’ll be more beneficial having been in the fruit bowl.