Products that cannot be stored in the refrigerator
A refrigerator is a device that maintains a low temperature in a thermally insulated chamber. It is usually used to store food or items requiring storage in a cool place. In developed countries, almost every household has a household refrigerator. The operation of the refrigerator is based on the use of a refrigeration machine that transfers heat from the working chamber of the refrigerator to the outside, where it is dissipated into the external environment. There are also commercial refrigerators with greater cooling capacity, which are used in catering establishments and in shops, and industrial refrigerators, the working chamber of which can reach tens and hundreds of cubic meters, they are used, for example, in meat processing plants and industrial plants. Refrigerators can be divided into two types: medium-temperature chambers for food storage and low-temperature freezers.
Have you ever thought that your refrigerator is getting smaller and smaller? This is most likely due to the fact that you store products in it that should not be there. Many people put food products in the refrigerator that, after lying there for some time, lose their taste and useful properties - from the abnormally low temperatures without the possibility of recovery, the texture of the products is destroyed, as well as their taste, color and smell - in general, all the best, what do we expect from food.
Therefore, if the amount of free space in the refrigerator drops rapidly, we recommend that you inspect its contents for the following products, which, if not strictly prohibited, are not necessary at all.
Cold air is contraindicated for bananas because of their tropical origin, so they have nothing to do in the refrigerator. Otherwise, the banana peel will be covered with a brown coating (which, however, is a purely aesthetic moment, slightly affecting the taste), and in the bananas themselves the ripening processes are inhibited. Although green bananas have their advantages, they raise blood sugar to a much lesser extent than ripe ones.
The leaves of this green are tender and cannot tolerate the cold, cringing and covering with dark spots. The best conditions for the basil will be a can of water and room temperature.
The experience of the ancient Egyptians, who used honey to embalm the dead, gives us the right to consider honey as a preservative for itself, and therefore the product is eternal and does not need low temperatures. At the same time, crystallization is normal for honey, but the conditions prevailing in the refrigerator only accelerate it. This is not reflected in any way on the beneficial properties of honey, but on the contrary - on the contrary, so that room temperature will be enough to maintain honey in liquid form.
It makes sense to keep bread in the refrigerator only if a hungry year looms on the horizon - a low temperature will dry it, and therefore, mold is no longer afraid of it. In all other life circumstances, store bread in room conditions in order to keep it fresh, soft and aromatic.
As with bananas, peppers, if ripe or ripening, react poorly to low temperatures that prevent it from ripening. In order not to be left without useful ingredients, store pepper - both sweet and hot - somewhere where it is dry and moderately cool.
A refrigerator, as a place where coffee is stored, will not seem to some to be the most obvious scenario, but such a phenomenon occurs one way or another. If you have not tried to do this before, then you should not start - high humidity in the refrigerator will play a trick on your morning power engineer. Nothing better than sealed glass or ceramic vessels, coupled with dry dark places for storing coffee, have not yet been invented.
A refrigerator is definitely a dark and even more so cool place. What you need for potatoes, as some people think. But they are mistaken. Potato feels good at a temperature of 7-10 degrees Celsius, while lower temperatures make it unpleasantly sweet and change color. When ready-made, such frost-bitten potatoes contain more acrylamide, which is toxic, damaging the kidneys and liver and irritating the mucous membrane.
In the refrigerator, time behaves mercilessly with the onion, making it soft and watery, followed by rotting, for which once again thanks to the humidity reigning inside. In dry and ventilated conditions this does not happen.
Garlic stored in the refrigerator is unlikely to please you when you take it back - it will be elastic and hardly suitable for use in dishes. He, like onions, needs dryness and air circulation. And besides, the persistent and sharp aroma of garlic does not bode well for products that are in the “affected area”.
Taste and aroma of tomatoes are a rather complicated substance, formed at the junction of sugars, acids and volatile substances. And these substances are very scrupulous with respect to temperature - a low degree destroys both the cellular structure of the fetus and the compounds responsible for the fragrant smell, which turns the tomato into a fresh and watery something. In conditions of moderate room temperature, the smell of tomatoes becomes only fuller.
Everyone paid attention that olive oil hardens and becomes cloudy at low temperatures. If this happened only once - it's okay, but with a repeated freeze-thaw cycle, the taste of the oil will be different. In turn, the elevated temperature of the medium makes the taste of the oil not just different, but just bitter, so here you need to catch the balance and balance the factors of the amount of oil, its quality, air coolness and light exposure.
Ketchup, mustard, soy sauce - due to the natural acid that is contained in the first and second seasoning, and the salts contained in the third, these products last longer even at room temperature.
Oranges, lemons, grapefruits and limes also feel great outside white-washed walls, especially since they are not characteristic of nature at low temperatures.
As with tomatoes, apples lose in flavor and texture if they are put in the refrigerator. Do not be afraid to store them outdoors - they will wait in the wings if you do not want to eat them right this minute. In addition, ripening apples tend to emit ethylene, and therefore they have no place next to other products, including vegetables and fruits.
Not only are melons and watermelons quite large-sized products and barely fit on the whole shelf of the refrigerator, so nature itself did not count on such storage conditions - low temperatures plant melon and taste, smell and antioxidants needed by the body.