Storing food in the refrigerator is something we almost do automatically. But not all products need refrigeration. In fact, in some cases it can even be counterproductive if we want to maintain its properties. Food technology expert Amparo Gamero, collaborating professor of Health Sciences Studies at the Open University of Catalonia (UOC), highlights five foods that are very present in our lives and that are better to keep away from the refrigerator to take them in the best possible condition.
Bread is one of those products. It is best to store it at room temperature, in a paper bag or wrapped in a clean kitchen towel, or freeze it to keep it fresh and with its organoleptic properties for longer. Storing it in the refrigerator does not necessarily prolong its freshness and can also cause a loss of quality in terms of texture or flavor. «Putting, for example, sliced bread in the refrigerator can be counterproductive, because increases humidity and thus the risk of mold,” warns Gamero.
The cold of the refrigerator can also alter the fat emulsion in the chocolate, which can affect its smoothness and creaminess. Sudden changes in temperature are not recommended, because they vary its texture. Chocolate in the refrigerator remains whitish and when eaten it has a texture between grainy and earthy. For Gamero, the best way to keep it is in a cool place, between 15 and 20 degrees, away from direct light, and store it in its original packaging or in an airtight container to protect it from odors and contaminants.
It is advisable to avoid refrigerating heads or cloves of garlic because they can germinate after a few days. Sprouted garlic tends to have a more intense bitter flavor. «The pantry is usually a good place to store them, at a temperature of approximately 15ºC, as long as they are away from potatoessince garlic and onions emit gases that can accelerate the germination of potatoes,” says the expert, professor of the UOC’s master’s degree in Healthy and Sustainable Eating. To preserve them for a long time, they can also be stored in preserves, covering the peeled garlic cloves. in olive oilin a hermetically sealed glass container, or also can freezeandwhole or chopped.
In the case of plantains or bananas that are sold still green, putting them in the refrigerator can cause them to be hard and flavorless, since the ripening process is considerably slowed down. In addition, the skin ends up acquiring a brown tone that does not invite you to eat them, even though they are fine and edible inside. «To consume them with the desired degree of maturity, it is best to leave them in a cool, but not cold, environment. And it’s important avoid leaving them in the fruit bowl near the apples because when they ripen they increase their emission of ethylene, a gas that can accelerate the ripening of bananas too quickly,” he points out.
Also forget to save the coffee in the refrigerator. Both the grain and ground versions absorb moisture and lose aroma and flavor. The best place to store coffee is in an airtight container in a cool, dry place.
How to distribute food in the refrigerator
As for the foods that should be kept in the refrigerator, which must be thoroughly cleaned once a month, the UOC professor advises following some keys to optimize its conservation. To avoid cross contamination, it is best separate raw foods from cooked foods and store them in containers. Products that need less cold, such as cooked foodthey can go in the upper shelvesand drinks, sauces or jams, at the door. On the other hand, fresh products such as Meat and fish are best placed on the bottom shelf.just before the vegetable drawer. And fruits and vegetables can be stored in the lower drawers, where they are protected from direct cold.
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