Storing food in the refrigerator seems, at first glance, to be the safest way to extend its shelf life. However, some common products in Portuguese kitchens can lose flavor, texture and quality when exposed to the cold for a long time.
The warning is made by experts cited by the North American magazine, who recall that not all foods benefit from refrigeration. In certain cases, the refrigerator can even accelerate unwanted changes.
Tomatoes and bread are among the most common mistakes
One of the best-known examples is the tomato. When stored in the refrigerator, it may lose some of its natural sweetness and have a more floury texture. Ideally, let it ripen at room temperature, in a basket or open bowl, away from excessive heat.
Fresh bread should also not be placed in the refrigerator as a general rule. The cold can make it harden faster and lose its original texture. To preserve it for longer, the best option is to keep it tightly closed at room temperature for a short time or freeze it.
In the case of frozen bread, the quality tends to remain better than in the refrigerator. Then, just defrost only the amount needed, avoiding waste.
Coffee, olive oil and honey require other precautions
Coffee is another food that should be kept away from the refrigerator. The humidity and odors present inside can affect the aroma and flavor, especially if the packaging is not tightly closed. The recommendation is to store it in an airtight container, in a dry, cool place protected from light.
Olive oil should also be kept away from intense cold. In the refrigerator, it may become cloudy or solidify, which does not mean it is spoiled, but it may make it less practical to use. The ideal is to store it in a dark bottle, tightly closed, in a cool cupboard and away from the stove.
Honey, in turn, is naturally stable and does not need a refrigerator. When placed in the cold, it can crystallize more quickly and change the texture, becoming less fluid.
Aromatic fruits and herbs don’t always like the cold
Bananas, peaches and plums should ripen outside the refrigerator. The cold can interrupt or delay this process, affecting the final flavor and texture of the fruit.
Once ripe, some fruits can be placed in the refrigerator for a short time to keep for a few more days. Still, if they are green, it is best to leave them at room temperature.
Fresh basil is also sensitive to cold. In the refrigerator, it can darken and lose freshness quickly. A practical solution is to keep it in a glass of water, as if it were a branch, protected by a light bag.
Potatoes and onions should be kept in a dry place
Potatoes should not be stored in the refrigerator, as the cold can alter their starch and affect the flavor and texture. It is best to store them in a cool, dry, dark and ventilated place.
Onions also do best out of the refrigerator, as long as they are whole. In very humid environments, they can become soft or mold more easily.
There is, however, one important exception: after cutting, onions should be stored in the refrigerator, tightly covered, and consumed within a short time.
Pay attention to foods that have already been opened or cut.
Not everything should go in the fridge, but there are also cases where cold is essential. Foods that have already been cut, cooked or opened in packaging may require refrigeration to avoid food safety risks.
The same goes for sauces and condiments: some can be kept out of the cold while they are closed, but once opened, the instructions on the label must always be followed. In case of doubt, the manufacturer’s recommendation shall prevail.
The rule of thumb is simple: whole, shelf-stable foods can often be left out of the refrigerator, but cut, cooked or more perishable products should be refrigerated.
Less waste and more flavor
Knowing these differences helps to avoid waste and preserve food better. Often, the problem is not the quality of the product, but the place where it is stored.
Tomatoes, bread, coffee, olive oil, honey, bananas, potatoes, onions and basil are examples of foods that can lose quality when left in the cold unnecessarily.
Before putting everything in the fridge out of habit, it’s worth thinking about the type of food and its condition. A little storage care can make a difference in the flavor, texture and duration of products at home.
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