The need to extend the life of food means that we often store it out of habit in the refrigerator without really thinking about whether it is needed. And it is that refrigeration In certain foods it can cause a change in its texture and flavor, and even spoil its conservation. An expert explains the five foods that should not be stored in the refrigerator.
Amparo Gamero, collaborating professor of Science and Health Studies at the Open University of Catalonia (UOC), explains that the refrigerator is not always the most recommended option to maintain the properties of food.
The expert highlights five foods that are very present in our diets and that are best kept away from the refrigerator to consume them in the best possible condition.
1. Bread
The specialist points out that storing bread in the refrigerator does not necessarily prolong its freshness and can also cause a loss of quality of the food in terms of texture or flavor.
Putting, for example, sliced bread in the refrigerator can be counterproductive, because it increases humidity and thus the risk of molding,” explains Gamero.
The best thing is to store the bread at room temperature, in a paper bag or wrapped in a clean kitchen towel, or freeze it to keep it fresh and with its organoleptic properties for longer.
2. Chocolate
The cold of the refrigerator can alter the emulsion of fats in chocolate, affecting its smoothness and creaminess.
Sudden changes in temperature are not recommended because they vary its texture.
Chocolate in the refrigerator remains whitish and when eaten it has a grainy and earthy texture.
For the expert, the best way to keep it is in a cool place, between 15 and 20 degrees, away from direct light, and store it in its original packaging or in an airtight container to protect it from odors and contaminants.
3. Garlic
It is advisable to avoid refrigerating garlic heads or cloves, because they can germinate after a few days.
Sprouted garlic tends to have a more intensely bitter flavor.
The pantry is usually a good place to store them, at a temperature of approximately 15 degrees, as long as they are away from the potatoes, since garlic and onions emit gases that can accelerate the germination of potatoes,” says the specialist.
To preserve them for a long time, they can also be preserved, covering the peeled garlic cloves in olive oil, in a tightly closed glass container, or they can also be frozen, whole or chopped.
4. Bananas
In many cases, the plantains or bananas that are sold are still green.
Refrigerating them ahead of time can cause them to be hard and flavorless, since the refrigerator considerably slows down the ripening process.
In addition, the skin ends up acquiring a brown tone that does not invite you to eat them, even though they are fine and edible inside.
To consume them with the desired degree of maturity, it is best to leave them in a cool but not cold environment. And it is important to avoid leaving them in the fruit bowl near the apples because when they ripen their emission of ethylene increases, a gas that can accelerate the ripening of bananas too quickly,” warns the expert.
5. Coffee
In the refrigerator, both coffee beans and ground coffee absorb moisture and lose their aroma and flavor.
The best place to store coffee is in an airtight container in a cool, dry place.
How to distribute the foods that should go in the refrigerator
Regarding the foods that should be kept in the refrigerator, the UOC professor advises following some keys to optimize its conservation:
1. To avoid cross contamination, it is best to separate raw foods from cooked foods and store them in containers.
2. Foods that need less cold, such as cooked foods, can go on the upper shelves, and drinks, sauces or jams, on the door.
3. On the other hand, fresh products such as meat and fish are best placed on the bottom shelf, just before the vegetable drawer.
4. In the lower drawers they can be stored fruits and vegetableswhere they are protected from direct cold.
5. Of course, keep the refrigerator clean by doing a thorough cleaning once a month.
(With information from EFE)
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