Trying to keep food by storing it in the refrigerator is a healthy habit that is socially considered obvious and indispensable. However, some foods are refrigerated just because this custom has become strong, because in fact they can not only stay away from refrigeration, but also often get better for the conservation of their natural physical and chemical aspects.
"Food refrigeration has been a major evolution for conservation and storage, but we must consider its real need for each food so we can enjoy its nutrients better," says nutritionist Isabella Peixoto.
Free up physical space in your refrigerator by knowing which foods can get away from this magical cold box invented in 1856, and understand why some foods don't keep better under refrigeration:
Pepper sauce
Pepper sauce can live happily in the pantry for up to three years, as pepper, along with the canning ingredients that make up the sauce, such as vinegar and olive oil, has a low decay rate and, over time and at room temperature, has its flavor intensified.
Bread
Storing bread in the fridge and warming it up is only a good alternative if you are going to stock up with a large volume that will not be consumed right away. The best solution for maintaining the quality of bread is to buy it and always consume it fresh, within four days, as the refrigerator leaves it dry out quickly.
Coffee
The refrigerator creates condensation, which can affect the taste of both ground coffee and coffee beans. Therefore the ideal storage for this item is in an airtight container in the pantry.
Tomato
Tomatoes seem to be a very sensitive fruit that needs to be kept cool so as not to spoil, but in fact, they hate the cold, as this in addition to promoting faster deterioration makes this food lose its sweetness. To store them the trick is to place the tomatoes upside down in a fruit bowl.
Basil
No wonder basil is used in cooking as a tomato partner, it is also an ingredient? Brother? as far as conservation is concerned, as it does not get along well with the low temperatures of the refrigerator. To better keep it, basil should be treated as a bouquet of flowers, being washed, dried, cut its stems in diagonals and kept in a glass of water covered with a sachet. The water in the glass should be changed every two days.
Garlic
Garlic is better preserved in the pantry, as this bulb does not withstand the low temperatures and lightly irrigated environment of the refrigerator. Store loose so that air can move around it, and shade is the best measure.
Onion
Those who have a habit of storing onions in the refrigerator are at risk of making a fungal breeding ground, as they are quickly spoiled in the wet environment of the refrigerator. If the onions are stored in the refrigerator's vegetable drawer with the potatoes, run to remove them, as the potatoes release moisture and gases that make the onion rot.
Onions should be kept in a dry, cool, dark and well-ventilated place, such as ecological mesh bags. A curiosity: the purple onions generally conserve longer than the white and yellow onions.
Potato, Sweet Potato, Character and Yam
Should potatoes and other similar roots not be stored in the refrigerator either, as starch turns into sugar, changing not only its taste and color but also its texture? get harder even after cooking. They should be kept in a cool, cool, dark place, such as in an open paper bag in the pantry.
Light shelter is important in the case of potatoes to avoid greening, as it indicates the formation of solanin, a toxic substance. In the case of other roots, care must be increased with humidity, as the tendency to sprout is greater.
Keeping food well-maintained is critical to encouraging you to consume fresh produce and maintaining a healthy diet, so store the food in your home with proper care.
- Food, Kitchen
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