We tend to think of the refrigerator as a tool to preserve food for as long as possible. With most foods, that’s true. Without the fridge we couldn’t keep many types of produce in the house as meat, and some dairy products. Refrigerators truly are a modern miracle that revolutionized the way families eat.
But as it turns out, there are certain foods that actually lose freshness in the refrigerator, more than that sometimes can changes the texture or the flavor.
You’ll want to review all 15 of the foods on our list to improve your cooking and enjoy your food more.
Storing the following foods at room temperature can actually help you avoid inadvertently wasting so much good stuff.
Potatoes are best stored in a cool, dark environment, but the refrigerator is too cold. The chill starts to break down the starch in the potatoes, causing a gritty texture that is unpleasant to eat.
The starch also begins to turn to sugar in the fridge, further impacting the flavor.
Onions will spoil more quickly in the refrigerator than on the counter. They’ll get moldy and mushy before you know it. It’s best to store onions at room temperature, but keep them out of direct sunlight.
Once the onion is peeled and cut, you will want to refrigerate it. Just place it in a sealable bag and store it in the vegetable drawer.
Garlic tends to lose its flavor when stored in the fridge. To maintain that pungent taste, keep it in a cool and dry container with some ventilation.
A paper bag is a great example. But garlic does still begin to degrade once the head has been broken open. Be sure to use those cloves within 10 days.
Whole melons, such as cantaloupe, watermelon, and honeydew, taste best when stored at room temperature.
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