Foods we keep in the fridge but shouldn't!
Tomatoes: Refrigeration can cause tomatoes to lose their flavor and become mealy in texture. It's best to store tomatoes at room temperature, preferably on a countertop away from direct sunlight.
Potatoes: Cold temperatures can cause the starch in potatoes to convert into sugar, resulting in an unpleasant taste and texture. Store potatoes in a cool, dark, and well-ventilated place, such as a pantry or cellar.
Onions: Onions should be kept in a cool, dry, and well-ventilated area. Refrigeration can cause onions to become soft and moldy. Store them in a mesh bag or a basket in a pantry or other cool area.
Garlic: Like onions, garlic should be stored in a cool, dry place with good air circulation. Refrigeration can cause garlic to sprout and become rubbery. Store garlic bulbs in a mesh bag or a container in a pantry.
Bread: Refrigeration can accelerate the staling process of bread and cause it to become dry. Instead, store bread in a bread box or a paper bag at room temperature. Alternatively, you can freeze bread for longer-term storage.
Avocados (when unripe): Avocados should be stored at room temperature to ripen properly. Once ripe, they can be refrigerated to slow down the ripening process. Refrigeration can cause unripe avocados to take longer to ripen and may affect their flavor and texture.
By storing these foods properly outside of the fridge, you can help maintain their quality and flavor for longer periods.
LIKE SHARE SAVE