The refrigerator is one of the greatest inventions of all time. Refrigerator has been keeping foods cool in our homes since 1913. It is a common belief that a colder environment may be safer and more hygienic for our food ingredients as the low temperature helps in inhibiting the activity of microorganisms and bacteria that can spoil our food. While part of it is true, some foods like raw meat should be frozen, most of us end up applying the same rule to all our vegetables too.
The right way to store our groceries depends on the kind of vegetables in question. Some may thrive best in a colder region, but others need to be kept in a warm place. Here are some things you’ve been wrongly storing in the fridge, but there are better ways to keep them. 1) Onions Whole onions should ideally be kept in a cool, dark place. They contain starch so they’ll become damp and soggy, and ultimately spoil if left in the fridge for too long.
Once cut, onions should be sealed in a container and kept in the fridge. 2) Potatoes They don’t need to be refrigerated, just keep them in net bags. If you place them in cold temperatures, it will cause the starch to convert into sugar. This may lead to discolouration in cooking. Keep them out of light and don’t wash them before storing them. Dampness accelerates spoilage. 3) Garlic Garlic deteriorates at a quicker pace when stored in the refrigerator due to the added moisture unless already peeled and prepared.
It’s best kept in a dry place with good air circulation, at room temperature and away from the light. The bulbs will also last longer if left whole until you’re ready to use them. If you’re looking for a way to use up extra garlic bulbs, why not try making your own garlic oil. 4) Bananas Warm temperatures, around 15-20 ° C ( 59-68 ° F ) , are needed for a banana to ripen correctly, and this process is halted when it’s put in the fridge.
The skin may also eventually turn black in the fridge because of the impact the temperature has on the fruit’s cell walls. Bananas are radioactive and other amazing food facts. 5) Pumpkins Pumpkins should first be left to ‘ cure ‘ in sunlight, ideally on a well-lit windowsill, to toughen their skin and keep them fresh. Then, they should be stored in a dark, dry well – ventilated area that is no colder than 10 ° C ( 50 ° F ). Leaving them in the fridge will cause them to turn faster. Cured and well-stored pumpkins can last up to six months.
6) Mangoes Unripe mangoes should be stored at room temperature since the cold slows down ripening. They can be placed in a plastic bag and refrigerated once soft. 7) Melons Everyone loves a thick slice of watermelon in the summertime. Still, keeping entire melons in the fridge may be a no-no. As long as they aren’t already cut, keeping your melons at room temperature ensures that their antioxidant levels will stay the same and that their nutrients won’t get compromised at all. Once you’ve sliced them, however, you should keep them in the fridge in a sealed container.
Butter is virtually unspreadable straight from the fridge and it’s perfectly safe to store butter in a covered dish on a worktop for a day or two, says the USDA’s FoodKeeper App. However, you don’t want it to melt or go rancid so transfer it somewhere cooler, out of direct sunlight in the hot summer months. If you don’t plan to use butter in the next few days, it’s best kept in the fridge.
Each food has its own unique criteria of how it should be handled and where it’s safe to store. While some items always need refrigeration, others should firmly stay outside the fridge or else risk being ruined and inedible. Don’t store fruit and vegetables together so that the ethylene isn’t causing havoc, and use it as quick as you can ( within a few days ), because it will lose its freshness and flavour within a few days.
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