While lowering the temperature of food can be beneficial because it can prolong freshness and prevent the growth of bacteria in food, in some cases, it can also degrade texture and taste.
Water, salt, protein, and acidity all affect the shelf life of food, but the texture can also depend on temperature, especially for products with high starch content. Here are some foods that don’t require refrigeration, or it’s up to us to decide whether to put them in the refrigerator.
Unless you’re dealing with half a tomato or a few slices that haven’t gotten into a hamburger, never put the tomatoes in the fridge, as they become tasteless and meaty because of the cooling.
When you put a tomato in the fridge, you stress and reduce the activity of the small tomato genes. Some of these genes “produce enzymes that are responsible for synthesizing volatile chemicals, making tomatoes sweeter and giving them a more complex, attractive aroma,” and many of these genes never recover, even if the tomatoes are returned to room temperature afterward. . There is also an enzyme in tomatoes that reacts poorly to the cold and causes cell membranes to deteriorate, making the fruit floury and pasty. Simply put, chilled tomatoes have no tomato taste, smell, and feel, so don’t put them in the fridge or freezer.
Potatoes thrive best in a cool, dry, dark environment, but the fridge is too cold for it. Potatoes contain a lot of starch, which is converted to sugar at cold temperatures in the refrigerator. In addition to giving a dark color and an uncharacteristically sweet taste, these sugars can react with amino acids to form acrylamide, which has been linked to the development of cancer in several different studies, according to The Kitchn.
Moisture in the refrigerator can also affect the texture of the potatoes, making the potatoes granular.
IF YOU CRAVE GRANULAR, SWEET, DARK POTATOES THAT ARE UNLIKELY TO CONTAIN CARCINOGENS, JUST STORE THEM IN THE REFRIGERATOR.
If you’d rather avoid that, and that’s obviously the goal, then, keep the fries in the cool chamber instead.
The sliced or chopped onion will stand in the fridge for a little over a week, but if you store whole, unpeeled onions in it, it can absorb moisture, which makes it pasty, and the cold turns the starch into sugar (which makes it even pastier). Instead, store the crunchiest, tastiest onion on the counter or in the pantry, protected from direct light, and keep it away from potatoes, avocados, apples, or any other product that may be affected by ethylene gas, which causes it to rot faster.
Cold can slow down the ripening process of avocados, so keep it at room temperature until it is fully ripe. Once you have reached the perfect green and creamy state – and only then – put it in the fridge.
Like onions, garlic tubers have a detrimental effect when stored in the refrigerator. Moisture in the air can help germinate and change the texture, so keep the garlic whole and unpeeled in the chamber until you use it. You can store the remaining peeled cloves, sliced or minced pieces in the refrigerator for up to two days.
6. Spicy sauces
The hot sauces are so incredibly high in acid and salt that most brands can withstand room temperature for years without mold, even after opening. However, to preserve the taste and color, you can put the sauce bottles in the fridge if you don’t consume their contents in a short time.
Butter is one of the foods that, according to strict food safety rules, should always be stored in the refrigerator, but it is advisable to keep a small piece of it at room temperature because it is much more practical. After all, butter should be soft and spreadable in an instant when used. As The Spruce Eats points out in its article on the subject, butter is mostly made up of fat, contains a little water, and a very small amount of protein (3-4%), but not enough to promote significant bacterial growth, especially if a week we consume it inside.
IT IS POSSIBLE THAT THE BUTTER MAY OXIDIZE AND BECOME RANCID,
which is not harmful after all but gives the butter a bad enough taste. Therefore, keep it in an opaque container away from direct heat sources.
Honey never spoils. It has a low pH and moisture content, which makes it difficult for anything to survive the sticky candy. The honey is good on the counter as well. In fact, it stands out much better on the counter than in the fridge. Due to the colder temperature, it may harden and crystallize into a thick slurry. Therefore, keep the honey at room temperature, away from direct sunlight, and then you will see your honey expire for roughly unlimited time.
9. Fat, oil
Fat does not support the growth of microbes, so we have no reason to cool lard, rapeseed oil, olive oil, or any other edible fat. In addition, if stored in a non-airtight container, it can take over flavors and odors from other things in the refrigerator. connecting SUNFLOWER, COCONUT, OLIVE, OR CANOLA: WHICH OIL SHOULD I CHOOSE?
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Rancidity is another thing to worry about with grease, oil, but keeping it away from direct light and cool (not cold) temperatures can prevent this. If in doubt, smell the fat. If it smells soapy, metallic, or bitter — or has an unpleasant, sticky residue on the container — it’s probably best to throw it away.