In the sweltering heat of summer, we often think that refrigerating everything is the best way to keep it fresh. But did you know that certain foods actually fare better outside the fridge? Let’s explore these foods and discover the correct way to handle them.
Bread: Keep It Fresh, Not Stale
Refrigerating bread might seem like a clever idea to make it last longer, but it can actually have the opposite effect. Bread can dry out faster and become softer when stored in the fridge. Plus, it can absorb unwanted flavors from the fridge.
But don’t fret! If you can’t resist refrigerating bread, there’s a better way. Slice the bread and keep each slice in a freezer bag. When you’re ready to devour it, simply defrost and reheat it in the oven for a freshly-made taste.
Handle Garlic and Onions with Care
Garlic and onions also require special attention when it comes to storage. Whole onions prefer a cool and dry environment, so keeping them in a pantry or basement is better than the fridge. Onions don’t like dampness and can spoil faster in the fridge.
Chopped onions, on the other hand, are more prone to spoilage and can make your fridge smell like onions. To reduce spoilage and prevent odors, store chopped onions in an airtight container in the refrigerator. As for garlic, a pantry or a cool, dry, and well-ventilated space is the most suitable place to store it. Avoid direct sunlight, as it can impact the quality of whole garlic bulbs.
If you have already-cut garlic cloves, the fridge is ideal for storage. Keep them in an airtight container to preserve their freshness and prevent other foods from absorbing the smell. Just keep in mind that refrigerated garlic may have a slightly altered flavor.
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