It is a common belief that a colder environment may be safer and more hygienic for our food ingredients as the low temperature helps in inhibiting the activity of micro-organisms and bacteria that can spoil our food. While part of it is true, some foods like raw meat should be frozen, most of us end up applying the same rule to all our vegetables too. The right way to store our groceries depends on the kind of the vegetables in question. Some may thrive best in a colder region, but others need to be kept in a warm place. Here are eight vegetables you've been wrongly storing in the fridge, but there are better ways to keep them..
1. Tomatoes
Unripe tomatoes should be kept at room temperature so as to allow them to develop more flavour and juiciness. Under extreme temperatures, they tend to lose their flavour. Once fully ripe, you can store them in the refrigerator in plastic bags but remember to leave them out for at least half an hour to bring them back to room temperature before using.
2. Onions
Unpeeled onions require air and exposure to survive. If you store in the refrigerator, they may end up turning mushy and soft due to the moisture. However, peeled onions should always be stored in the refrigerator. You can keep them out in the open but make sure they are away from light or place them in paper bags with holes in it.
3. Nuts and dry fruits
A lot of people store nuts and dry fruits in the fridge to prevent them from going rancid but it may actually do more harm than good. The cold temperature can ruin their nutty flavour and they may also end up absorbing the other odours lurking in the fridge. Place them in airtight containers and leave them out.
4. Garlic
If you store garlic in the refrigerator, it may start to sprout and turn rubbery. Keep it in a cool, dry place.
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