Refrigeration is often our go-to method for preserving food, yet it’s not always the best choice for every item in our kitchen. Surprisingly, certain foods can deteriorate faster or lose their essence when stored in the cold environment of a refrigerator. Here’s a look at seven such foods and how to best handle them:
1. Bread: The Unintended Consequences of Chilling
Storing bread in the refrigerator might seem like a smart move to extend its shelf life, but it actually accelerates the staling process, making it dry and less enjoyable. The texture and taste can also be compromised. Instead, consider freezing slices of bread you won’t consume right away and toast them as needed for a fresh-like quality.
2. Garlic and Onions: Best Kept in the Pantry
Both garlic and onions thrive in cool, dry, and well-ventilated spaces, making the pantry an ideal storage spot. Refrigeration can dampen their flavors and alter their texture. Chopped onions, however, should be refrigerated in an airtight container to preserve freshness and prevent odor transfer. Similarly, cut garlic can be kept in the fridge for short periods, though it may lose some potency.
3. Potatoes: The Cold Sweetens the Deal, Unfavorably
