DONT REFRIGERATE THESE FOODS They are worsened by refrigeration. K these foods away from cold storage... POTATOES Refrigeration causes the starch in potatoes to turn to sugar, and while this might sound like a good thing, it gives them the wrong flavor. The skins will also darken prematurely while cooking, making them look less appetizing. ONIONS Must not refrigerate onions and keep them physically separated from the potatoes. Spuds emit moisture and gases that will make your onions rot. Your best bet is to keep onions in the mesh bag —they like air circulation. GARLIC Again, air circulation is key. Garlic bulbs will keep for two months without refrigeration, and if you keep them out of the damp air of the fridge youll avoid making all your other nearby produce smell like garlic. Some even say that refrigeration will make garlic sprout prematurely. AVOCADO They wont ripen in cold conditions, so unless you need them to keep for awhile, let avocados live outside the refrigerator until theyre ready to eat. Theres a popular legend suggesting the presence of the pit prevents browning, so if you only use half of an avocado, be sure to reserve the side with the pit. TOMATOES Cold breaks down the cell walls in tomato flesh and causes them to become mushy and mealy. For better results, store them at room temperature and keep them out of direct sunlight, which can ripen them early and unevenly. BANANAS Allow bananas to ripen at room temperature, and use your refrigerator when you want to slow the ripening process. Just be aware that refrigeration also happens to turn banana peels brown (interior is still unspoiled). Frozen bananas also make a great ice cream replacement. MELON Fresh melon—uncut is best stored on the kitchen counter where it can properly ripen and sweeten. Only after you cut up your cantaloupe (or whatever) into bite-sized bits should the flesh be refrigerated (but never frozen). STONE FRUITS Peaches, apricots, nectarines, plums, cherries, and so on should be ripened at room temperature, stem-end down. Only after the fruits start softening slightly to the touch and begin to smell sweet should they be moved to the refrigerator. Shelf life is three to five days after that. BREAD Eat your bread before it gets to the point where you need to chill it to stave off mold, because if you end up refrigerating, the loaf will get tough and less tasty. For this reason, a lot of people freeze bread. Freezing preserves the texture, but then you have to deal with defrosting it. And whos got the the time to microwave a slice of bread when theyre rushing to catch a train in the morning? PASTRIES Its the same with cookies and pastry. You can store them covered outside the fridge, and its true they wont last quite as long, but refrigeration causes baked goods to go stale faster. Keep your cannolis on the countertop where they belong. HOT SAUCE Not all hot sauces are created equal, but if its a vinegar-based hot sauce like Tabasco, you can almost always safely store it in the pantry for months on end. Cold weakens the flavor and changes the viscosity of the sauce, affecting the pour. SPICES Once again the humid environment of a refrigerator is detrimental to the flavor of spices, and since most can be safely stored for years without refrigeration, theres no benefit to cold storage at all. HONEY It has a practically indefinite shelf life, and weve heard tales of archaeologists uncovering ancient Egyptian tombs with edible honey inside. Dont refrigerate honey. Itll crystallize, and youll have to squeeze that stupid teddy bear even harder to get it out. Honey is one of the worlds earliest preservatives. OILS Nut oils (like hazelnut oil, mmm...) must be refrigerated, but for other types of oil youre in the clear. Oils will become cloudy and harden when refrigerated, and while this doesnt do lasting damage, youll need to wait for the oil to warm before it tastes right or flows properly again. HEALTHY HABITS naturallybalancedhealth/index.ivnu
Posted on: Tue, 29 Jul 2014 23:38:25 +0000
Trending Topics
Recently Viewed Topics
© 2015