Fridge preserves foods ensuring that they do not go bad. The cool temperatures slow down the activity of bacteria thus ensuring the food stays longer without going bad.
However not every food should be refrigerated as it is the norm with some households. Refrigeration reduces the nutrient quality and accelerates their spoiling process.
Below is a list of such foods that you should avoid keeping in the fridge.
Storing bread in the fridge makes it go stale faster. Cool temperatures cause starch molecules in bread to recrystallize faster hence making it slate Refrigerating a loaf of bread makes the slices to dry. Bread should be stored in a plastic bag at room temperature.
Tomatoes lose their original taste when stored in a fridge and become mushy. To make them ripe faster, store them in an airtight plastic bag. Ripe tomatoes should be stored on countertops in open air.
Onions last long if stored away from moisture. A fridge contains moisture which will easily make an onion go bad quickly. The best storage for onions is in a plastic bag, away from light. They should also not be stored near potatoes as they tend to release moisture and gases making onions rot easily.
There are a number of fruits that should not be stored in the fridge including avocados, Melons, bananas, citrus fruits, berries, peaches, apricots, and nectarines.
Storing them in the fridge makes them lose taste and flavors. However, they can only be stored for half an hour before being eaten, just in case you have to store them.
- Cooking Oil and fats.
It is safe to store cooking oils at room temperature. Refrigerating them makes them solidify. Keep them in a cool, dark pantry.
When coffee is stored in the fridge it is likely to pick up other flavors around it. It also condenses. Instead of refrigerating coffee, store it in a tight container, away from the light.
Uncooked potatoes need room temperature so that they can maintain their original texture. When the potatoes are baked, fried or roasted at high temperatures, storing them in the fridge increases their sugar level thus resulting in higher levels of chemicals.