The invention of the refrigerator in 1850 revolutionized the way of preserving food and offered greater durability for various types of food. products, however it is necessary to bear in mind that there are foods that do not go to the refrigerator, no! Either because the temperature changes the texture or even because it makes the food unsafe to be used indoors.
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Garlic
Keeping it in the fridge can cause it to start sprouting prematurely, so the flavor will be strong and bitter, as this is the result of garlic germinating. She is often unpleasant.
raw potatoes
When kept in the refrigerator, they release a substance known as acrylamide during the cooking process. This chemical material is known to cause different types of cancer. Careful!
Onion
Keeping onions at low temperatures can cause premature mold in the vegetable, as well as a bad smell and loss of softness. Already cut onions, in turn, can be refrigerated, but must be used quickly.
honey and molasses
When stored in the refrigerator, the crystallization process is accelerated, so this will make the food harder. It's the same case with molasses. To avoid having to heat the container, which alters the flavor and quality, just keep them in a cool, dry place.
Oil
It could be corn or olive oil, it really doesn't matter... The fact is that they can change their quality if they are stored in very cold places, like the refrigerator. Some even harden! Do the olive oil test, then you will see what we are talking about. Anyway, our advice is: keep them in a cool place.
Bread
If stored in the refrigerator, it can get old faster than if stored in a dry, ventilated place. This is because the dough goes through a crystallization process and becomes harder and rancid. It really isn't pleasant to eat afterward.
tomatoes
When kept in the refrigerator, you can see that they have the flavor and texture affected. If you need to save one that has already been cut, cover the exposed part with cling film or store it in a bowl. Use within two days.
