10 Foods Not To Refrigerate And Why
Foods Not To Refrigerate
It is a well-known fact that putting foods in refrigerator will keep them fresh. However, this is not applicable for some food stuffs. Some gets stale, their texture and taste change inside the confines of the cool box. That’s like the opposite of the whole reason why we would entrust our food with the fridge ain’t it? Today, we’re going to reveal the foods that one should never put in the fridge and to point out proper storage environment for these delicate foods.
1. Bread
Putting bread in a cool environment makes it harden and grow stale at a quicker pace due to starch recrystallization. If you have put bread in the fridge, there’s still hope to recover them. The recrystallization process can be reversed by reheating it for 5-10 minutes at 350 degrees in the oven. The best place for them is probably the kitchen cabinet.
2. Garlic
Garlic will sprout in cold environment. Putting them at room temperature is the probably the best option to go for. If there’s excess of cut garlic, put them in a sealed container before storing them in the fridge. But, use them soon before they sprout.
Source
3. Coffee Beans
Coffee beans’ worse enemies are light, moisture and temperature. Fluctuating temperatures will alter the their taste. Therefore, putting them into the fridge where one will take them in and out frequently is not recommended. Putting them into the cabinet or shelf is the best for them.
4. Bananas
Keeping bananas in fridge will stop then from ripening. The skin will also turns black faster. Putting them in room temperature is the better option. However, one can keep them in the fridge if the bananas are ripe enough. Eat them quick tho before it turns into black unappetizing color.
5. Tomato
Fridge can ruin tomato’s taste. The chemicals responsible for its taste and aroma tend to stop being produced at temperature below 12 degrees Celsius. Placing them at places like kitchen table is probably better. That way you’ll get nice tasty tomatoes for your salad.
6. Watermelon
While other foods by far will have their taste and texture change when kept in fridge, watermelon has a much special effect. Its nutritional compounds such as lycopene and beta carotenoid will remain the same if kept in the fridge. However, study shows that at room temperature, the lycopene levels and beta carotene levels jumped to a much higher level. So, if you want to have a much more nutritional watermelon, you know what to do.
7. Potatoes
Potatoes belong in the cupboard or some place cool and dark. Refrigerating them will convert the starch to sugar. The danger comes when these sugar reacts with amino acid asparagine present in the potato itself during the cooking process to create a harmful cancer-causing substance.
8. Onion
Onions will also turn starch into sugar at low temperature. This in turn makes the soft and soggy. It just won’t taste good in the end. Cool and dark place at room temperature is the best for them. They also need air so, don’t put them into air-tight containers.
9. Olive Oil
Olive oil tends to solidify at low temperatures. This makes it harder to use. Keeping it in a cool and dry place is the best. Condensation could happen and this will also ruin its flavor. Avoid heat, light and air because these can create free radicals that are harmful. Nutrients in the tend to degrade as time passes. So, be sure to finish them quick.
10. Food In Can
Canned food that are opened should put in a different container other than the tin that comes with it. This is because in opened can, the tin and iron may leak into the which in turn will cause harmful health effects. It won’t taste as nice as well.
Share it if you like it!
