So let's see how to preserve food in the refrigerator and, on the other hand, which are those foods that suffer from low temperatures and that it is better to preserve in dry and dark places to make them last longer.
Not all foods are suitable for be preserved in the refrigerator: some of them get moldy, others lose their flavor and others become bitter. Let's find out which are the 20 foods to keep in cool and dark places.
Preserving food in the refrigerator is a good way to keep it fresh: the right temperature is 5 °, even if it does not remain constant throughout the refrigerator. The coldest point is the lower shelf, ideal for keeping meat and fresh fish, while the hottest point is the compartment on the door, where we usually place bottles and all those foods that need only light refrigeration. There are, however, some foods that must not be put in the refrigerator, but instead they should be kept in the pantry because they suffer from low temperatures and lose some important properties or can become harmful. So let's see how to preserve food in the refrigerator and, on the other hand, which are those foods that suffer from low temperatures and that it is better to preserve in dry and dark places to make them last longer.
Before seeing which foods should not be kept in the refrigerator, let’s see which ones we can preserve in it and how to do it in the best way. First of all it is necessary to know that the temperature of the refrigerator is not the same in every point: every food should be placed in a particular shelf or drawer rather than others. No frost refrigerators guarantee a more uniform temperature, as well as eliminating the problem of frost formation. Remember to never put hot food in the refrigerator, but let it cool first to avoid condensation and temperature changes on the shelf.
Meat and fish must be preserved in a low shelf at a temperature between 0 ° and 4 ° C and they must be consumed within 3 days. Exceptions are gutted and washed fish and minced meat that can be stored for 24 hours. The meat can then be frozen in the freezer for up to 6 months, the same is true for lean fish (such as cod), while fatty fish (such as salmon) can remain in the freezer for 3 months.
They should be preserved in the appropriate drawer, where the temperature is + 6 ° C, better if in paper bags.
Milk and eggs should be preserved in the door compartments between 6 ° and 10 ° C. The eggs generally can be preserved up to a month.
They should be placed in the medium/cold area at the top. Fresh cheeses should be consumed within 2 or 3 days. The meats should be left in the food paper.
The idea is contained in a thesis written by a design student of the Design Academy of Eindhoven. The thesis name is "Save food from fridge" and it offers an alternative way to preserve fruit, vegetables and other foods. The object is eco friendly and it was designed by Korean designer Jihyun Ryou. These are shelves and boxes with darkened glass bottoms and filled with sand to naturally preserve food. Once the actual effectiveness has been tested, it could be an alternative method to save energy and preserve the foods that we usually place in the classic fridge.
Now let's see which foods are best preserved out of the refrigerator, perhaps in the pantry or in a cool, dry place away from the light.
Coffee should be stored in a cool and dark place. In the refrigerator it loses its aroma and absorbs the odors of other preserved foods.
Tomatoes stop ripening and, if left for a long time, they do not get moldy, but they become more and more doughy.
Avocado, if put in the refrigerator, does not ripen and it risks losing its taste. The best thing is to close it in a bag with an apple and a banana.
Berries in the refrigerator rot quickly. Better put them in a basket.
Basil wilts in the refrigerator. The best way to keep it is to put it in a cup of water or freeze it.
Potatoes should be kept in a cool place, because if they are placed in the refrigerator they become sweet. In fact, the cold transforms starch into sugar.
Pumpkin, especially the one with the thickest skin, is best placed in the pantry where it can last up to two months.
Onion in the refrigerator loses its characteristic dampness and it gets moldy. It must therefore be stored at room temperature.
The same thing applies to garlic, which softens and molds in the refrigerator.
Bread, if fresh, should be consumed during the day or, if you want to preserve it, you must freeze it.
Bananas should be kept in the open air, or hung on a hook in the kitchen, otherwise they lose their characteristic taste and rot first.
Apples, pears and apricots can be kept in a basket, in the pantry, for up to a week, without the need for a refrigerator.
Citrus fruits must be preserved at room temperature, because they acquire a bitter taste in the refrigerator. The only exception? The lemon.
Honey must be kept tightly closed in the cupboard: it could crystallize in the refrigerator. The situation is different with jam, which instead must be kept in the refrigerator so as not to mold.
Spicy sauces can be preserved out of the refrigerator for up to 3 years.
Ketchup and mustard can be kept in the pantry for a month because the acids contained inside do not allow the development of bacteria.
The cakes, if they are covered with icing or butter cream, can stay out of the refrigerator for up to 3 days.