Knowing the right way to store what you consume is essential to avoid waste
Have you ever stopped to think that there are foods that you have always kept wrong and often didn’t even know that?
Most people believe that putting everything in the refrigerator is synonymous with ideal conservation, but this custom may be harming the durability and taste of.
Some products react badly to moisture or low temperatures and end up spoiling faster, even when the goal is precisely the opposite.
Therefore, knowing the right way to keep what you consume daily is essential to avoid waste and ensure more.
6 foods you have probably always kept in the wrong place
1.
Garlic is probably one of the foods you have always kept in, but this is a common mistake.
The refrigerated environment is damp and accelerates the budding process, leaving the soft teeth with altered flavor. The ideal is to store the whole garlic, still with the shell, in a dry, fresh and ventilated place.
2.
Storing in the refrigerator may seem harmless, but the cold turns the potato starch into sugar.
The correct thing is to store them in a dark, fresh and ventilated place, far from direct sunlight. A cardboard box or a cloth bag are good options.
3.
Another fruit that you always kept in the refrigerator is tomatoes, but it should be kept out of the refrigerator, especially when they are still maturing.
The cold interrupts this process, damaging the taste and texture, and leaves them with a pharenous look. The ideal is to leave them on the bench.
4. Café
Although it seems safe to store coffee in the refrigerator or freezer to preserve the aroma, the effect may be the opposite.
Moisture compromises taste and dust can absorb smells of other foods. The ideal is to keep the opaque, airtight container, away from light, heat and moisture.
5. Mel
Because it is a naturally durable food, honey does not need refrigeration.
When stored in, tends to crystallize faster, so it is ideal to leave it at room temperature.
6. Onion
Finally, if you have always kept onions in the refrigerator, be aware that it is wrong, because the humidity favors the rot and the emergence of.
The ideal place is dry, ventilated and dark, also avoiding storing them by the potatoes, as the two release gases that accelerate the ripening of each other.
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