The need to prolong the life of foods means that we often, out of habit, store them in the refrigerator, without really thinking about whether it is necessary. Furthermore, refrigeration of some foods can cause a change in their texture and flavor and even compromise their shelf life. An expert explains the five foods that should not be stored in the refrigerator.
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The 5 foods not to keep in the refrigerator.
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The 5 foods not to keep in the refrigerator.
Amparo Gamero, collaborator professor of Health Sciences Studies at the Open University of Catalonia (UOC)explains that the refrigerator is not always the most recommended option for preserving the properties of food.
The expert underlines this five foods which are very present in our diets and which is best kept away from the refrigerator to consume them in the best possible conditions.
1. Frying pan
The specialist underlines this store the bread in the refrigerator It does not necessarily prolong its freshness and, moreover, can cause a loss of food quality in terms of texture or flavor.
“Putting, for example, sliced bread in the refrigerator can be counterproductive, because it increases humidity and therefore the risk of mold,” explains Gamero.
It is best to store bread at room temperature.in a paper bag or wrapped in a clean cloth, or freeze it to keep it fresh and with its organoleptic properties for longer.
2. Chocolate
The cold of the refrigerator can alter the emulsion of chocolate fats, compromising its softness and creaminess.
Sudden temperature changes are not recommended because they change the consistency.
Chocolate turns white in the refrigerator and has a grainy, earthy texture when eaten..
They can germinate after a few days.
Also to keep them for a long time They can be preserved by covering the peeled garlic cloves in olive oil in a tightly closed glass container, or they can also be frozen.whole or chopped.
Refrigerating them ahead of time can make them tough and tasteless.since the refrigerator significantly slows down the ripening process.
Furthermore, the skin ends up acquiring a brown hue that does not invite eating them, even if inside they are fine and edible.
“To consume them with the desired degree of ripeness it is better to leave them in a cool but not cold environment. And it is important to avoid leaving them in the fruit bowl near the apples because when they ripen their emission of ethylene increases, a gas that can accelerate the ripening of bananas too quickly”, warns the expert.
Both coffee beans and ground coffee absorb moisture and lose aroma and flavor.
The best place to store coffee is in an airtight container in a cool, dry place.
UOC recommends following some of them keys to optimize its conservation:
- To avoid cross-contamination, it is better separate los raw foods of those who are cooked and store them in containers.
- Los foods that require less cold, like cooked foods, it can go into the upper shelvesand drinks, sauces or jams, at the door.
- Instead, fresh products such as meat and fish It’s better to put them in lower shelfright before the vegetable drawer.
- Fruit and vegetables can be stored in the lower drawers, where they are protected from direct cold.
- Obviously, Keep your refrigerator clean by doing a thorough cleaning once a month.
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EFE/Jeffrey Arguedas
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#foods #stored #refrigerator
Time.news Interview: The Surprising Truth About Refrigeration with Amparo Gamero
Editor: Welcome to Time.news, where we explore the latest in health and nutrition. Today, we have the pleasure of speaking with Amparo Gamero, a professor of Health Sciences Studies at the Open University of Catalonia. Amparo, thank you for joining us!
Amparo Gamero: Thank you for having me! I’m excited to share some insights on food storage with your audience.
Editor: Let’s dive right in. Many of us have a habit of storing all our food in the refrigerator, thinking it’s the best way to keep things fresh. But you suggest there are foods that shouldn’t be refrigerated. Can you tell us about that?
Amparo Gamero: Absolutely! While refrigeration is essential for some foods, it can actually compromise the quality of others. For instance, we often store bread in the refrigerator, believing it will prolong its freshness. However, this can lead to increased humidity, ultimately fostering mold and affecting its texture and flavor.
Editor: That’s fascinating! So, what’s the best way to store bread then?
Amparo Gamero: The best approach is to keep bread at room temperature, in a paper bag or wrapped in a clean cloth. If you want to store it for a more extended period, freezing it is a great option. This way, you maintain its organoleptic properties — those are the qualities that affect our perception of the bread’s taste and mouthfeel.
Editor: It sounds like bread is just the tip of the iceberg when it comes to food storage. What about chocolate? What are the risks of refrigerating it?
Amparo Gamero: Refrigerating chocolate alters the emulsion of its fats, which is crucial for its creamy texture. When chocolate is cooled, you might notice it turns white and has a grainy texture when consumed. This can be off-putting and ruin the overall experience of eating chocolate. Instead, it’s best stored in a cool, dry place, away from direct sunlight.
Editor: That’s useful information! Now let’s talk about bananas. I’ve heard they shouldn’t go in the fridge either.
Amparo Gamero: Correct! Refrigerating bananas can halt the ripening process, and they may turn brown even though they are still edible inside. To enjoy them at the right ripeness, they should stay in a cool area, but not in the fridge. It’s worth noting that bananas should be kept away from apples, as apples release ethylene gas, which speeds up ripening.
Editor: Ethylene gas — that’s interesting! What about coffee? Many people store it in the fridge, thinking it will preserve its flavor.
Amparo Gamero: Storing coffee in the refrigerator can lead to moisture absorption, which diminishes its aroma and flavor. The best practice is to keep it in an airtight container in a cool, dry place. This will help maintain its freshness for a longer duration.
Editor: This is all such valuable information. Before we wrap up, could you share any other storage tips to optimize food preservation?
Amparo Gamero: Certainly! It’s essential to separate raw and cooked foods to avoid cross-contamination, and store items requiring less cold, like drinks and some condiments, in the upper shelves. Fresh produce, such as meat and fish, should go on the lower shelves. And, don’t forget to clean your refrigerator thoroughly at least once a month!
Editor: Those are some great tips! Thank you, Amparo, for shedding light on food storage. It’s surprising how our habits can influence food quality.
Amparo Gamero: Thank you for having me! I hope people start thinking twice about what goes in their refrigerator!
Editor: And to our readers, thanks for joining us today. Keep these tips in mind, and you may just find your food tasting fresher and lasting longer. Until next time!