21 Foods You Should Not Refrigerate

When it comes to food, our first instinct is usually to

refrigerate

it so it stays fresher longer. But that is not always the case. Hello viewers and welcome back to another Bestie video.   Nowadays, refrigeration is an important practice in all kitchens and homes.   It contributes greatly to preserving our food and maintaining its quality. But did you know that, despite popular belief, refrigerating certain

foods

can change their taste, and not in a good way?  It can even reduce its nutritional quality or accelerate the deterioration process. And in today's video we tell you 18 of those

foods

that you

should

never

refrigerate

.

From melons, pies, peanut butter, honey to bread and more, watch until the end to see them all. Tomato: The texture of tomatoes can be unpredictable depending on how you store them. If you keep them in the refrigerator they can become floury and lose their flavor. Instead, store them on the counter at room temperature for 1 or 2 days, but keep them out longer because they could go bad. Are you a fan of tomatoes? What is your favorite way to eat them? Is it in the form of a sauce, pasta sauce or anything else? We'd love to hear about it in the comments section below!

Melons: Melons usually do best out of the refrigerator. Once refrigerated, they tend to break down and become powdery and grainy. So, to keep the flavor intact, they

should

be stored at room temperature. However, once cut, they should be stored in the refrigerator for three or four days. Potatoes: Potatoes are a fan favorite because of their versatility, but they should never be placed in the refrigerator. Cold temperatures can break down the starches they contain, changing the flavor and texture. For optimal storage, place them in a cool, dry space to keep them fresh. Basil: Basil is a great herb to have at home.   Its unique flavor makes it the perfect kitchen companion to spice up your kitchen.   Just remember: it must be kept at a temperature of at least 40 degrees F.

Anything lower can cause black marks to appear on the plant and ruin its flavor. Make sure to keep it in some water and in the shade.   That way, the herb will last much longer than if it were in the refrigerator. Bananas: The banana is a tropical fruit. So, it's safe to say that you don't benefit from the cooler climate of a refrigerator. In reality, cold temperatures can have the opposite effect: blackening them faster.  When purchasing bananas, be sure to pick them before they are ripe so they can ripen at room temperature in your kitchen. Onions: Onions don't just depend on climates warmer than the refrigerator.   In fact, they depend on clear, open air circulation to stay cool.   Whether they are chopped or fried, you should care for them as you would any other food.

Interestingly, you should keep them away from potatoes as they can speed up the aging process of onions.  It's safe to say that these foods don't mix well. Make sure you keep them in different parts of the kitchen, without any of them being in the refrigerator. Cucumbers: It's a common mistake, but storing cucumbers in the refrigerator will make them watery and seedless.   If you choose to refrigerate them, it is best to wrap them in plastic to minimize moisture. Butter: There's nothing worse than trying to spread rock-hard butter. The good news is that it is not necessary. Depending on the temperature, you can store the butter on the counter, covered, for about a week.   The best plan is to refrigerate the butter and remove it one stick at a time.   If it's very hot, you can opt for smaller quantities.

Honey: Honey is a versatile natural sweetener, with a seemingly endless shelf life. But it should never be stored in the refrigerator. Colder temperatures alter its chemical composition and cause it to crystallize and get stuck. Mature White Wines: It is widely accepted that white wines are best served chilled.   However, storing bottles in the refrigerator is not the best option for aged white wines like Chardonnay. While sparkling wines and lighter white wines should be served at cooler temperatures, complex whites are best appreciated at slightly warmer temperatures.   If you have one, a wine cooler at a temperature of 50-55ºF is the most ideal option.

Oils: Almost all oils are safe to store at room temperature.   If the oil is lower in saturated fat, such as safflower or sunflower, keeping it fresh will be beneficial.  So store it in a dark closet or on the refrigerator door. The only ones you should refrigerate are nut-based oils. Garlic: If you want your garlic to sprout early, chillers 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 recommend storing it in a dry and warm place.

The best thing about accidentally putting garlic in the refrigerator is that all the rot occurs from the inside of the cloves, so you won't be able to see it. Peanut Butter: Whether you like it crunchy or smooth, we can all agree that peanut butter is best enjoyed when you can spread it. There's nothing worse than going to make PB&J and having to wait for it to heat up before sticking the knife in. Keeping it in the refrigerator hardens the paste and makes it difficult to apply to bread.   Next time put it in the closet and avoid this problem completely.   Bread will no longer have to fight between hard peanut butter and soft gelatin.

Hot sauces: Most hot sauces contain vinegar and certain preservatives that slow the growth of mold and bacteria. Although keeping your favorite condiments cold won't speed up the molding process, it may only reduce their strength. You might think you have taste buds made of steel, but your refrigerator helps you. Next time, leave 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 refrigerator is the worst place for your bar or box of chocolates.   The temperature and humidity of the refrigerator can alter the flavor, color and texture.   Chocolate, specifically cocoa butter, also absorbs the odor of surrounding foods, so it's best to keep it away from other smelly ingredients.

Instead, protect it in a cool, dry place, in an airtight container if you've already strained it.  Chocolate, especially dark chocolate, can be very good for your health.   To find out how, watch this video titled “Eating dark chocolate does this to your body.” Now back to the foods you shouldn't refrigerate. Peaches: Don't be tempted to store fresh peaches in the refrigerator if they aren't ripe and ready yet. Like many other stone fruits, cold temperatures make the ripening process more difficult, meaning you'll have to wait longer to eat them. They are also at greater risk of spoilage.   Store them on the counter and let them cool only if they are ready to eat.

Aged Specialty Cheese: It may seem counterintuitive to keep cheese out of the refrigerator because it is a dairy product.  But hard cheeses like Gouda and Cheddar or sophisticated cheeses like Pecorino Romano tend to retain their flavor better without refrigeration.   Although you should keep in mind that it does not apply to all types of hard cheeses. Drier, older cheddar cheeses are ideal for keeping outside, but grated cheddar cheese should be refrigerated. To store sharp cheddar cheese without refrigeration, wipe the cut side of the cheese with white vinegar and then gently dry it.   Next, wrap the cheese inside cheesecloth and then wrap the block inside brown paper, parchment, or wax paper.

Keep away from warm surfaces and out of direct sunlight. Coffee Beans: Coffee beans have no place in the refrigerator unless you want to ruin your brew.   Moisture in the refrigerator can cause condensation to form on the beans, which can affect the flavor of both ground and whole beans.  To enjoy a perfect cup of coffee at home, store beans in an airtight container in the pantry or directly on the counter. Bread: Bread, especially white bread, should not be stored in the refrigerator. The reason is that when not stored in a cool, dry place, breads dry out very quickly.

The best way to store it is to take out the amount you would eat in the next four days and then freeze the rest. Citrus fruits: Favorite citrus fruits, such as lemons, limes, oranges, and grapefruits, are excellent examples of foods that do not need refrigeration. These juicy fruits are best preserved in a countertop fruit basket. If you think you won't be able to eat fruit for a few weeks, find a cool, dry, well-ventilated place, like your pantry, so they can stay there until you're ready to devour them. above. Cake: While some cakes should be stored in the refrigerator, cakes without frosting 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 about an entire cake going bad before you can eat it, cut it into small slices and store them in the freezer, where they'll be less likely to dry out. Eating too much cake or sugar is never a good idea. It is very bad for your body and can cause many health problems. It's always a good idea to know your sugar levels, so you can control them at the right time before it causes any damage. You can do it by: Knowing the 8 Signs of High Blood Sugar Knowing 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 you can maintain them Under control.

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!