Products that can not be stored in the refrigerator
Refrigerator - a device that maintains a low temperature in a heat-insulated chamber. It is usually used to store food or items that require storage in a cool place. In developed countries, almost every household has a domestic 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 stores and industrial refrigerators, the volume of the working chamber of which can reach tens and hundreds of cubic meters, they are used, for example, in meat processing plants, industrial productions. Refrigerators can be divided into two types: medium temperature chambers for food storage and low-temperature freezers.
Have you ever felt that your refrigerator is getting smaller and smaller? This is most likely due to the fact that you store in it products that should not be there. Many people put foodstuffs in the refrigerator, which, after lying there for a while, lose their taste and useful properties - from the abnormally low temperatures without the possibility of restoration, the texture of the products, as well as their taste, color and smell, are destroyed. what we expect from food.
Therefore, if the amount of free space in the refrigerator is rapidly falling, we recommend inspecting its contents for the following products, which are not required to be there if not strictly prohibited, then it is not necessary.
Cold air is contraindicated for bananas due to their tropical origin, so they have nothing to do in the refrigerator. Otherwise, the banana peel will be covered with a brown bloom (which, incidentally, is a purely aesthetic moment, weakly affecting the taste), and the processes of ripening will slow down in the bananas themselves. Although green bananas have their advantages - they raise blood sugar to a much lesser extent than ripe ones.
The leaves of this green are gentle and do not tolerate cold, shrinking and becoming covered with dark spots. The best conditions for basil will be a can of water and room temperature.
The experience of the ancient Egyptians, who used honey in embalming the dead, gives us the right to treat honey as a preservative itself, and therefore the product is eternal and does not need low temperatures. At the same time, the process of crystallization is normal for honey, but the conditions prevailing in the refrigerator only accelerate it. It does not affect the beneficial properties of honey in any way, but on the consistency - on the contrary, so room temperature will be enough to keep honey in liquid form.
It makes sense to keep the bread in the refrigerator only if a hungry year loomed on the horizon - the low temperature will dry it, and consequently, the mold is no longer terrible for it. For all other circumstances, keep the bread in a room environment in order to keep it fresh, soft and fragrant.
As in the case of bananas, pepper, if it is ripe or ripe, responds poorly to low temperatures that prevent it from ripening. In order not to be left without useful components, keep the pepper - and sweet, and hot - somewhere, where it is dry and moderately cool.
The refrigerator as a place where coffee is stored will seem to someone not the most obvious scenario, but this phenomenon is somehow found. If you have not tried to do this before, then you should not start - high humidity in the refrigerator will play a cruel joke with your morning energetic. Nothing better than sealed glass or ceramic vessels, coupled with dry dark places to store coffee has not yet been invented.
The refrigerator is definitely a dark and even more cool place. What you need for potatoes, as some 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. In the final form, such frozen potato contains more acrylamide - a toxic substance that hits the kidneys and the liver and irritates the mucous membrane.
In the refrigerator, time behaves mercilessly with onions, making it soft and watery, followed by decay, for which once again thanks to the moisture reigning inside. In dry and ventilated conditions this does not occur.
Garlic, put in the fridge, is unlikely to please you when you take it back - it will be elastic and hardly suitable for use in dishes. He, like a bow, needs dryness and air circulation. And besides, the persistent and sharp aroma of garlic does not bode well for products in the “affected area”.
The taste and aroma of tomatoes are rather complex substances formed at the junction of sugars, acids and volatile substances. And these substances are very scrupulous in terms of temperature - a low degree destroys both the cellular structure of the fruit and the compounds responsible for the fragrant smell, which turns a tomato into a bland and watery something. Under conditions of moderate room temperature, the smell of tomatoes only gets fuller.
Everybody paid attention to the fact that olive oil hardens and becomes cloudy at low temperatures. If this happened only once - nothing terrible, but with a repeated cycle of freezing and thawing, the taste of the oil will be different. In turn, the increased temperature of the environment makes the taste of the oil not just different, but it is bitter, so here you need to catch the balance and balance the factors of the amount of oil, its quality, cool air and light.
Ketchup, mustard, soy sauce - due to the natural acid that is contained in the first and second seasoning, and salts, which are contained in the third, these products persist longer even at room temperature.
Oranges, lemons, grapefruits and limes also feel wonderful outside the white, chilly walls, especially since in nature the content at low temperatures is not peculiar to them.
As in the case of tomatoes, apples lose their flavor and texture, if you remove them in the refrigerator. Do not be afraid to keep them in an open area - they will wait in the wings if you do not want to eat them this minute. In addition, ripening apples tend to produce ethylene, and therefore they have no place next to other products, including vegetables and fruits.
Not only are melons and watermelons fairly dimensional products and can hardly be placed on the shelf of the refrigerator as a whole, nature itself did not count on such storage conditions - low temperatures put melons and taste, and smell, and the antioxidants needed by the body.