Refrigerating no doubts remains one of the best ways of storing food but there are some food items that don’t belong in your fridge.
How to store certain foods continue to remain a subject of debate but we have listed some tips given by the Good Housekeeping Institute.
Bread should be stored in a cool and dry place because when it goes into the fridge, it dries out quickly. The taste changes when you have stored in the fridge so it is best to store in a bread bin or bread bags.
As tempting as it is to preserve your bananas in the fridge, it is best to wait a few days before you do that. apparently ripe banana is better in the fridge than the unripe ones. Bananas hail from tropical climates and their cells have no natural defence against the cold, according to A Moment of Science. If they’re green and you refrigerate them straight away, they won’t ripen at all. Instead, they’ll turn mushy and black as their enzymes break down nutrients.
Most of us keep our tomatoes in the fridge in a bid to keep them nice and cold but as Harold McGee explains in his book On Food and Cooking, refrigerating tomatoes actually damages the membrane inside the fruit, altering the taste and texture. The tomato will lose flavour and will probably taste a bit watery and unripe. Leave it on the counter and it will develop more flavour over a few days.
According to the Foods Standards Agency, potatoes are the one food you should never, ever store in the fridge – because it could be harmful. The FSA website explains: “The most important food not to keep in the fridge are potatoes. “When these are stored in the fridge, the starch in the potato is converted to sugar. When baked or fried, these sugars combine with the amino acid asparagine and produce the chemical acrylamide, which is thought to be harmful.”
Onions do best in dry, well-ventilated areas. Being in the fridge could also taint the taste of your other groceries. Remember to keep them in a dark place or they’ll start sprouting.
Honey doesn’t go off, so why keep it in the fridge? At low temperatures it also begins to crystallise, meaning instead of lovely, runny honey you’ll have a grainy lump of sugary goop. Leave it out!