Did you ruin your vegetables after you put them in the fridge? Although you have a good idea to store your vegetables in cold weather, some types do not support temperatures below normal room temperature. Let’s look at some of these vegetables in this article and understand why they should not be refrigerated.
In cool weather, tomatoes tend to lose their taste. This is because tomatoes can continue to ripen after their extraction and can be used throughout their shelf-life. The cold temperature of the refrigerator interferes with the ripening process and ultimately kills the taste. What you should also keep in mind is that the cold temperature destroys the smooth, round texture of the tomato and ripples it. The reason is again the cold temperature, which breaks up the skin membranes of the tomato and gives it a wrinkled appearance.
Basil is used to preparing a ton of different treats. From preparing a mint beverage to garnishing a meal, basil can be used in a variety of ways. The only downside to this green vegetable is its relatively short shelf life. In addition, the cold temperature of a refrigerator and basil leaves begin to lose their moisture content. What is worse, is that basil tends to absorb the odors of the foods used to keep it in the fridge. To improve shelf life, it is recommended to keep the basil leaves in a cup of hot water.
The average life of a potato is three to five weeks. This number decreases considerably when you put your potatoes in the refrigerator. The cold temperature not only changes the taste of the potatoes but also reduces their starch flavor. Storage of potatoes at room temperature in large quantities is the most effective way to increase their shelf life.
This is a common misconception that you should keep your pack of bread open in the refrigerator to protect the bar from any fungal development. On the contrary, the opposite should be done. The longer you keep your bread out of the fridge, the healthier it gets. The cold temperature of the refrigerator makes the bread bad and its texture, brittle and keeping the bread at normal room temperature, allows you to enjoy the bar for at least 3 or 4 days.
Garlic may last up to two months when stored outdoors or at room temperature. If you put a clove of garlic in the fridge, the white and flaky skin around the nail cannot absorb the fresh air. As a result, the garlic smells and softens.