Despite the fact that they are so widely used, you would think there would be a clear line between what goods should be kept in a fridge and what shouldn't. Even if you've determined what temperature to set your refrigerator at, storing food in the fridge can still change the taste and texture of the meal and, in many situations, make it unhealthy or useless for the main dish. The following foods shouldn't be kept in your refrigerator.
Oil
Cooking oils, such as canola, sunflower, and olive oil, are essential parts for sautéing, baking, and frying. If you chill cooking oil, though, a lot of things can happen. The varied fat contents of these oils will, of course, change the optimum manner of storage. Only oils high in polyunsaturated or monounsaturated fats should be kept in the refrigerator. For instance, safflower oil can be stored at room temperature for up to two years or in a refrigerator for just a considerably shorter period of time—six months.
Watermelon
Only if the watermelon is sliced should it be stored in the refrigerator. Not only does storing a full watermelon in the fridge take up a lot of room, but it also compromises the fruit's flavour, texture, and appearance. According to studies, entire watermelons that are refrigerated lose antioxidants that are not present in watermelons that are left out at room temperature. As an alternative, you should leave your watermelon whole on your kitchen counter for up to 10 days, or until you're ready to slice it.
Potato
It's preferable to keep raw potatoes out of the refrigerator. The potato can be stored for up to three months in a cool, dark pantry at around 50 ° C. Just like other root vegetables like turnips and carrots.
When you refrigerate raw potatoes, a number of different things can happen since the fridge is far cold for the potato. The potato starts turning starches into sugars when it gets too cold, which results in the outside being discoloured and having a very unpleasant texture.
Hot Sauce
People wonder if you really need to refrigerate hot sauce, for example, because condiments are at the centre of the fridge-or-no-fridge debate. High quantities of acid and salt are found in hot sauce, both of which are effective against the potentially harmful foodborne germs. The likelihood of contracting a foodborne illness from hot sauce is quite uncommon due to the peppery ingredients' unfriendly dwelling conditions for microorganisms.
Garlic
Various cuisines use garlic bulbs as a key ingredient. Even if you might believe that putting the allium in the refrigerator will keep the bulb fresh for longer, refrigerating garlic is a bad idea. The cloves may prematurely sprout when refrigerated, producing a useless bulb. Regardless of whether you choose the short-neck or long-neck garlic, you should never store garlic in the refrigerator.
Honey
When added to tea or used in baking, honey has a particular sweetness. Honey has some medical use as well! You'll be glad to know that honey has a minimal preservation requirement, regardless of how you utilise it. Honey should be stored away from direct sunlight in a cool environment. Keep honey in a jar that is completely sealed.