The refrigerator is an essential appliance for preserving ingredients, extending their shelf life. However, refrigeration does not always guarantee the freshness of the food, leading to a loss of quality.
Accordingly, you need to understand what the composition of the product is and its reaction to the temperature drop. Check out some foods that cause doubt about this!
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Butter
Natural salted butter should be kept out of the fridge in order to preserve its uniform consistency.
Despite this, keep the packaging in a cool and airy place, without sunlight. To make it easier, use a butter dish.
ketchup and mayonnaise
Once ketchup, mayonnaise, and other sauces have been opened for consumption, store them in the refrigerator.
This is necessary because air accelerates the decomposition of mixtures, in addition to increasing the risk of contamination.
Breads
Bread and other doughs that contain a lot of starch and have already been baked cannot be kept at low temperatures.
Therefore, the starch crystallizes, resulting in an unpleasant texture, which leaves the bread dry.
Jam
The compote usually lasts a long time in the Freezer, however, overcooling changes its original taste.
If it is consumed within a week, leave the pot in the closet, away from any incidence of light, whether from the sun or artificial.
tomatoes
Avoid leaving tomatoes and other fruits rich in water in the fridge, given the risk of nutrient loss, in addition to the aromas.
However, in situations where you think these vegetables are maturing quickly, store them in the refrigerator.
Red fruits
Blackberries, blueberries, strawberries and raspberries need to be kept in an airtight container.
It is also possible to freeze, to facilitate the preparation of some recipes, such as smoothies, fruit salads and sweets.
lemon and orange
Both lemon and orange last longer in the refrigerator, but if these fruits do not present an advanced stage of maturation, keep them out of the refrigerator. This produces a more intense flavor, especially in the winter.