Ever since food storage began, we’ve been taught that cool saves food while heat spoils it. And although this is true for processed foods, it isn’t always the case for fruits and vegetables. Refrigerating certain fruits and vegetables can actually rob them of flavor and nutrients, ruin their texture, and quicken their spoiling.There are so many foods which should not refrigerate. Keep reading to find out the food items you are never supposed to refrigerate. We bet some of these are sitting in your fridge right now!
There are few things better than fresh, sweet tasting (and smelling) basil. But, this glorious herb wilts and spoils quickly when placed in the fridge. The best thing to do is place the basil stocks in a small cup with water, about an inch. This will keep your basil taller and more vibrant longer. You can use this for other long stemmed herbs too, like cilantro and parsley.
Bananas are fast ripeners which is caused by ethylene emission, which is naturally produced by the fruit. If you put bananas in the fridge, it slows the ripening and turns the peel black. If you want to delay your bananas, keep them in a cool (not cold) place and keep them separate from one another thereby reducing the amount of ethylene each one is exposed to.
Honey has perhaps the longest shelf life of any known food. Stored in the right conditions and container, honey remains edible and nutritious for thousands of years due mostly to its extremely low water content. The more water in the honey, the freer it flows. Refrigeration will cause the luscious honey to harden. That's why you should be storing it at room temperature and out of direct sunlight.
The best way to store onions is in a paper bag in a cool, dark spot, away from potatoes. Potatoes tend to release moisture and gases that can cause onions to rot. They soften and impart an oniony scent on nearby foods. The moisture of the fridge softens the onions and moldy.
Who doesn’t love a potato? The potato thrives in most conditions, except refrigerated. The cool, moist environment of the fridge make potatoes gritty and flavourless and accelerate the conversion of starch to sugar. Once the sugars take hold, your potato begins to rapidly decompose. For best results, keep the potatoes in a cool, dark, dry and well ventilated area.
It is perfectly fine to freeze bread, but keeping it in the fridge causes it to dry faster. And you end up eating dry bread. Instead, keep what you'll eat within four days at room temperature and freeze the rest. Store in a cool cupboard or bread box for a fresh slice.
Refrigeration reduces the flavor of garlic and affects its lifespan as well. The refrigerated environment can actually cause mold to develop. Store garlic in a paper bag in a cool, dark spot.Keep out of the refrigerator and in a well-ventilated storage area.
Oils are more delicate than you think Heat, light and air are the arch enemies of most oils. Pretty much all oils are safe to store at room temperature. If the oil has a lower saturated-fat content, such as safflower or sunflower, it will benefit from being kept cool, so store it in a dark cabinet or the fridge door. The only oils that you must refrigerate are nut-based oils.
Enemies of coffee are light, moisture, air and heat. In the moist environment of cold storage, coffee loses flavor, will quickly absorb ambient odors and get stale too fast to ever brag about the great cup you're about to brew your guests. Store freshly roasted coffee in vented, sealed bags which allows the carbon dioxide to escape, while preventing oxidizing air into the bag, which spoil coffee fast. Also, keep the storage container or bag away from windows, sunlight and heaters in order to retain the aromatic genius that only well handled coffee can provide.