15 Foods To Never Put In The Fridge

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Whilst we like to treat the fridge as a safe-haven for all things food and drink, there are, in fact, foods you should not put in the fridge.

Don’t Make The Mistake of Putting #15 In Your Fridge!

Which ones are you guilty of?

1. Garlic

Preserve the powerful flavor of garlic by storing it in a cool, dry and ventilated container. Once the head has been broken open, use the cloves within 10 days.

 

2. Pickles


To be able to remain crisp within the kitchen, the pickles include plenty of additives, particularly vinegar. Nevertheless, if you want your pickles chilly, place within the fridge door, hence making the coolest places of the refrigerator for items which actually need the area.

 

3. Oils

Whether you think about oils to become perhaps a food component or food, you need to know that placing them in to the refrigerator has a tendency to change them right into a stodgy butter-spread- . This really is particularly the situation with avocado and olive oils, because they often harden at cooler conditions also it usually takes quite a long time to become fluid again. A touch: if you location these oils within the refrigerator, the next time and do this error, place the gas in to the stove to get a fast rush to obtain back the persistence .

4. Tomatoes


The chill of the icebox makes tomatoes 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.

 

5. Onions

 


Uncut onions are happy out of the cold. The humidity of the refrigerator makes them moldy and musty. Avoid direct sunlight, and once they’re cut open, place them in a resealable bag in the vegetable drawer.

 

6. Caffeine


Humidity in the fridge can cause a buildup of watery condensation, which is no good for the flavor of ground or whole bean coffee. Store yours in an airtight container in the pantry instead.

 

7. Carrots


The starch within the carrots often begins wearing down in a cold-temperature. That’s why refrigerating carrots can make them gritty or nice, that will be that bad given that they shed their flavor, no real matter what you need to do for them.

 8. Apples


 Freshly picked apples will do well (and look pretty) on your counter. If they aren’t eaten after a wee or two, make them last a little bit longer by then chilling them in the fridge.

 

9. Bannana’s


Whether or not you refrigerate bananas actually comes down to what sort of ripeness you like with bananas, since the cold temperature within the fridge it tends to slow down the ripening process. Therefore, placing a green banana in your fridge will mean that it’ll pretty much stay green for an incredibly long time.

 

10. Jam


Jams are completely safe to be stored from the refrigerator, perhaps following its starting, because it is rich in additives, within the kitchen. The situation using the jellies may be the same.

 

11. Melon

 

Keep whole melons like cantaloupe and honeydew on the counter for best flavor. USDA research found that storage at room temp might even help keep the antioxidants more intact. Once they’re cut, store them in the refrigerator for three to four days.

 

12. Stone Fruits


Allow peaches, apricots, nectarines and plums to ripen at room temperature. If you can’t gobble em up right away, place them in the fruit bin in the refrigerator for a few extra days.

 

13. Grapes


You can store grapes in a bowl on the counter for about a week.Grapes produce very little ethylene, but they are very sensitive to it. It is best to not store grapes with high ethylene producers like apples, kiwi, or pears.When you are ready to eat the grapes, hold them under cool running water to rinse them. Drain, dry, and enjoy.

 

14. Breads

It might keep mold growth at bay, but refrigeration can dry out bread. Keep your loaves on the counter. If you’ve got more bread than you need, store it in the freezer and toast as needed.

 

15. Fresh Herbs


When you’re permitted to keep-fresh herbs within the refrigerator the sole exception is once they are covered firmly or placed in an air tight box. The same as caffeine, new herbs absorb odors in the atmosphere, and next, it’s difficult in order for them to go back to their unique taste.

 

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