When it comes to food, our first instinct
is usually to refrigerate it so it stays fresh longer. But that isn't always the case. Hi
viewers and welcome back to another Bestie video. In today’s times, refrigeration is a substantial
practice in every kitchen and household. It goes a long way in preserving our
food and maintaining it s quality. But did you know, despite popular belief,
refrigerating certain foods can actually change their flavour and not in a good way.
It can even reduce their nutritional quality, or accelerate the spoiling
process. And in today’s video, we will tell you about 18 such foods that
you should never refrigerate. From melons, cakes, peanut butter, honey to bread and more,
watch till the end to learn about all of them. Tomato: The texture of tomatoes can be hit or
miss depending on how you store them. If you put them in the fridge, they can become mealy and lose
their flavor. Instead, store them on the counter at room temperature for 1-2 days, but keep them
out any longer than that and they might go bad. Are you a fan of tomatoes? What’s your favourite
way to eat them? Is it in the form of salsa, pasta sauce or anything else? We would
love to know in the comments section below! Melons: Melons normally do best outside the
fridge. Once refrigerated, they tend to break down and become powdery and grainy. So to keep
the flavour intact, they need to be stored at room temperature. However, after cutting, you should
store them in the fridge for three to four days. Potatoes: Potatoes are a fan favorite because
of their versatility, but they should never be placed in the fridge. Cold temperatures can break
down the starches in them, changing the taste and texture. For optimal storage, place
in a cool, dry space to keep them fresh. Basil: Basil is a great herb
to have around the house. Its unique taste makes for the perfect
cooking partner to spice up your kitchen. Just remember: it should be kept at a
temperature of at least 40 degrees F. Anything less than this can cause
black marks to appear on the plant and ruin their taste. Be sure to keep it
in a little bit of water and in the shade. That way, the herb will last a lot
longer than if it was in the fridge. Bananas: Banana is a tropical fruit. So,
it’s safe to say that it doesn’t benefit from the cooler climate of a fridge. The cold
temperature can actually have the reverse effect by turning them black quicker.
When buying your bananas, be sure to catch them before they’re ripe so they
can mature at room temperature in your kitchen. Onions: Onions don’t just rely
on warmer climates than fridge. They actually depend on clear and open
air circulation to keep them fresh. Whether they’re chopped or fried, you need to look
after them the same way you would any other food. Strangely, you should keep them
far away from your potatoes, since they can speed up onions’ aging processes.
It’s safe to say these foods don’t get on. Make sure they’re kept in different parts of
the kitchen – with neither in the fridge. Cucumbers: It's a common mistake, but storing cucumbers in the fridge
will make them watery and pitted. If you do choose to refrigerate them, it's best to
wrap them up in plastic to minimize the moisture. Butter: There’s nothing worse than trying to
spread rock hard butter. The good news is there’s no need. Depending on temperatures, you can store
butter on the counter, covered, for a week or so. The best plan is to refrigerate butter
and take it out one stick at a time. If the weather is very hot, you
may opt for smaller quantities. Honey: Honey is a versatile natural sweetener, with a seemingly never-ending shelf life. But
it should never be stored in the fridge. The colder temperatures alter the chemical makeup
of it and cause it to crystallize and seize up. Mature White Wines: It’s widely accepted
that white wines are best served chilled. However, storing bottles in the fridge
isn’t the best option for mature white wines such as Chardonnay. While sparkling wines
and lighter white wines should be served at colder temperatures, complex whites are better
appreciated at slightly warmer temperatures. If you have one, a wine fridge set
at 50-55ºF is the most ideal option. Oils: Pretty much all oils are
safe to store at room temperature. If the oil has a lower saturated-fat
content, such as safflower or sunflower, it will benefit from being kept cool.
So store it in a dark cabinet or the fridge door. The only ones that you
must refrigerate are nut-based oils. Garlic: If you want your garlic to sprout
early, then fridges will take care of that for you. It will also attract mold on the
skin and within the inner layers of each bulb. So really the choice is up to you. But we
would recommend keeping it somewhere dry and warm. The best thing about accidentally
putting your garlic in the fridge is that all the rotting occurs from inside
the cloves, so you won’t be able to see it. Peanut Butter: Whether you like crunchy
or smooth, we can all agree that peanut butter is enjoyed best when you can actually
spread the darn thing. There’s nothing worse than going to make a PB&J and having to wait
for it to warm up to stick your knife in. Keeping it in the fridge hardens the
spread and makes it hard to apply to bread. Next time, keep it in the cupboard
and avoid this problem altogether. No longer will the bread have to battle
between hard peanut butter and soft jelly. Hot Sauces: Most hot sauces contain vinegar
and certain preservatives that slow down molding and bacteria from growing. Although
keeping your favorite condiments cold won’t speed up the molding process, it
might just reduce their strength. You might think you have taste buds made of steel, but it’s your fridge helping you. Next time,
keep your bottle of Tabasco on the kitchen counter and see how impressive you can be
with it. We bet you’ll notice the difference. Chocolate: The fridge is the worst
place for your bar or box of chocolates. The temperature and moisture of the fridge
can tamper with the taste, colour and texture. Chocolate, specifically the cocoa butter
also absorbs the smell of surrounding food, so it’s best kept away from other, odorous
ingredients. Instead, protect it in a cool, dry place, in an airtight container
if you’ve already broken into it. Chocolate, especially the dark ones
can be really good for your health. To know how, watch this video titled “Eating
Dark Chocolate Does This To Your Body” Now back to foods you should not refrigerate. Peaches: Don’t be tempted to slip fresh peaches
in the fridge if they’re not yet ripe and ready. Like many other stone fruits, cold
temperatures hinder the ripening process meaning you’ll be left waiting longer to dig
in. They’re also at a higher risk of spoiling. Store them on the countertop instead and only
chill if they’re about ready to tuck into. Aged Specialty Cheese: It may sound
counterintuitive to keep your cheese out of the fridge because it is a dairy product.
But hard cheeses like Gouda and cheddar or fancy cheeses like pecorino romano tend to retain
their flavor better without any refrigeration. Though you should keep in mind that it doesn’t
apply to all kinds of hard cheese. Drier, more aged sharp cheddars are ideal to be kept outside
but shredded cheddar should be refrigerated. To store sharp cheddar without refrigeration, wipe the cut side of the cheese with
white vinegar and then gently dry it off. Next, wrap the cheese inside a cheesecloth and
then wrap the block inside butcher’s paper, parchment or wax paper. Keep it away from
warm surfaces and away from direct sunlight. Coffee Beans: Coffee beans have no place in
the fridge — unless you want to ruin your brew. The humidity in the fridge can cause condensation
to form on the beans, which can put a damper on the flavor of both ground and whole beans.
For the perfect cup of coffee at home, store the beans in an airtight container
in the pantry or right on the counter. Bread: Bread, especially white must not be put
in the fridge. The reason being when not kept in a cool, dry place, breads dry up very fast. The
best way to store it is to take out the amount that you would be eating in the next four
days and then deep freeze the rest of it. Citrus fruits: Citrus favorites
like lemons, limes, oranges, and grapefruits are all great examples of food
that doesn't need to be refrigerated. These juicy fruits are best preserved in a countertop fruit
basket instead. If you don't think you'll get around to eating your fruit for a few weeks,
carve out a cool, dry, well-ventilated place, like your cupboard, for them to hang out
in until you're ready to gobble them up. Cake: While some cakes need to be stored in the
fridge, frosting-free cakes and those topped with ganache or buttercream will be fine for up to
three days stored in an airtight container on the counter. If you're worried that a whole
cake will spoil before you can eat it, cut it into small slices and store them in the
freezer, where they will be less apt to dry out. Eating too much cake or sugar for that matter is
never a good idea. It is very bad for your body and can lead to many health problems. It’s always
a good idea to know about your sugar levels, so that you can control it at the right time
before it causes any harm. You can do this by: Getting to know the 8 Signs
Of High Blood Sugar Levels Recognizing the 8 Warning Signs
That You Are Eating Too Much Sugar These 2 videos will surely help you
know when your sugar levels are high, so that you can keep it in check. Also, don’t forget to like and subscribe
to our channel. How many of these foods are you guilty of refrigerating? Let
us know in the comments section below!
