While refrigeration is great for extending the shelf life of many foods, there are some products that are better off being stored at room temperature. Here are 5 foods you should avoid keeping in the fridge.
Potatoes
Potatoes will last up to 3 weeks in the refrigerator. However, the cold temperature causes the starch to break down, resulting in an unpleasantly sweet flavor and gritty texture when cooked. Instead, store potatoes in a cool, dry, dark place like a pantry or paper bag. The lack of moisture prevents sprouting and keeps them firm.
Bread
You may think putting bread in the fridge will keep it fresh longer, but the opposite is true. The cool temperature paradoxically causes bread to go stale faster by driving out the moisture. It also imparts a stale, dry flavor. For best results, keep bread at room temperature in a bread box or paper bag. This way it stays soft and fresh for 3-4 days.
Garlic
Garlic requires air circulation to stay fresh, which refrigerator storage prevents. After a few weeks in the fridge, garlic cloves turn soft, shriveled and take on an unappetizing blue-green tint. They’re also more prone to molding. Store garlic at room temperature in a ventilated area instead.
Onions
Like garlic, refrigeration causes moisture loss in onions, leading to premature shriveling and an unpleasant taste when cooked. Sliced or chopped onions also take on a strong, off-putting odor in the fridge. Keep whole onions stored loose in a cool, dry cabinet.
Honey
The cool temps in a fridge cause honey to crystallize and thicken into a concrete-like solid. While still edible, this makes it difficult to pour or spread. Raw honey also loses some of its delightfully smooth, viscous texture when chilled. Store honey at room temperature to maintain its velvety consistency.
