Foods that you should keep in the fridge – and some you definitely shouldn’t
By Jo Romero You go shopping, stuff all the 'fresh' foods in the fridge and relax. But some fresh foods will actually spoil and deteriorate faster if they're refrigerated. And others that are usually kept in the cupboard will benefit from chilly spell in the fridge. Check these out. Tomatoes
Tempting as it is to slide a pack of tomatoes into the fridge‟s salad drawer, chilling them actually causes a lot of damage, breaking down their cell structure and giving them a grainy texture. Another thing you‟ll miss with chilled tomatoes is their flavour. Take a bite of a refrigerated tomato and another of a tomato at room temperature and you‟ll notice a huge difference in taste. For best results, leave tomatoes out of the fridge and keep them away from sources of moisture and heat, such as the kettle, microwave or oven. Onions
Chutney. Preserves in the cupboard will go off quicker if tainted by butter or toast crumbs. You‟ll notice they have a hardened.” he says. but did you know that it‟s best not to refrigerate citrus fruits? Keeping lemons. so these foods could be cluttering up your fridge. creating an eye-watering gas.” A handy trick if chopping onions makes your eyes water. ketchup and things like chilli jelly usually have high levels of vinegar.You‟d normally stash onions in a cupboard – but there‟s a huge benefit of keeping them in the fridge: the crying. Both are natural preservatives and don‟t need refrigeration. the enzymes and acids mingle. Onions contain enzymes and acids. people made „preserves‟. Peanut butter. When the onion is cut you break these cells and at room temperature. Peanut butter will become very stiff when chilled. juicier citrus fruits if you keep them in a bowl on the kitchen worktop where they can continue to ripen. while jam has a lot of sugar. Citrus fruits
We all know bananas turn black when kept in the fridge. rougher peel and are drier inside. including jam. chutneys and ketchup
Before fridges existed. jams. uninterrupted. at room temperature. from the food science blog Procrastibaking suggests refrigerating onions to stop this. The cold temperatures also prevent ripening. “This can be achieved by chilling the onion before you cut it as the low temperature will render the enzyme inactive. so use a clean teaspoon to serve. losing flavour. normally kept separate by cells. You‟ll get much sweeter. Alex. marmalade and chutney. “The smartest way to stop this occurring is to stop the enzyme from being able to function. so it‟s best off in the cupboard where it will stay
. limes and oranges in the fridge will cause „chill damage‟.
But do read the labels. your best bet is to buy a plant and keep it on your windowsill so the ethylene gas doesn‟t get trapped and constantly reabsorbed into the plant. If you need basil to last a long time. Basil
Most herbs. purplish black. This is down to the ethylene gas that plants. As ethylene gets trapped in the packet (or within the fridge) it gets concentrated and speeds up the rate of deterioration. So if the label tells you to refrigerate after opening. Basil leaves will also turn floppy in low temperatures. as the natural cycle of the molecules aren‟t interfered with. fruit and vegetables emit. Bread
Bread will turn stale a lot quicker if kept in the fridge. a packet of basil will turn a dark. Were any of these fridge or non-fridge foods a surprise? Do you keep any cupboard foods in your fridge?
. Although most preserves and sauces will be fine for a couple of months in a cupboard. This is because chilling bread results in the movement of starch molecules. such as rosemary. freezing happens more rapidly so your bread will retain the same texture as it had before it went in the deep freeze. But when freezing bread.spreadable. But in cold temperatures. This will dry out the bread and give it a stale texture. which causes them to ripen. do stick it in the fridge. the producers are the experts when it comes to their products. Bread in the bread bin at room temperature will eventually turn stale but not as quickly. causing tiny crystals to develop. thyme and coriander can be stored happily in the fridge.
. told us why. Here are five of them. Nov 24. Eggs in shells and mayonnaise Eggs aren‟t the world‟s most successful freezer food. it will become very sticky. only to find the strawberries have turned to mush? Food science blogger Alex Lathbridge. Farms Director at Clarence Court. “Whilst the icing is defrosting. when frozen slowly. she doesn‟t recommend freezing whole iced cakes.” she says. but not really advisable. for example. You may also find that it grazes or cracks. If you freeze raw eggs in their shells.Five foods that you should never freeze
By Jo Romero | Yahoo Lifestyle – Thu. told us that the issue of freezing iced cakes isn‟t exactly clear cut. of the Procrastibaking blog. As well as the cracking. These ice crystals cause the walls of the cells to rupture. Richard Kempsey. you could end up with condensation on top of the cake and also air bubbles popping under the icing…if you really want to freeze a cake. which can result in a loss of flavour and the foods turning brown when defrosted. While some small iced cakes can be carefully frozen. Tomatoes however. enzymes are also released. And you should never freeze mayonnaise. and then frozen. “It is possible to freeze iced cakes. 2011 15:50 GMT
StrawberriesWhile many foods can be frozen to increase their shelf life.” she told us. "Fruits and vegetables (such as strawberries. who runs the cake company Claire‟s Handmade Cakes. lettuce. Claire adds that cakes iced with coloured icing can run into an “unsightly mess” on defrosting. cucumber and tomatoes) are made up of cells which give them their structure. If it happens to be a warm day. when the cells rupture. the shells will crack and burst and you‟ll have egg all over your freezer.” According to Alex. forms ice crystals much larger than the original water molecules due to the rigidity of ice's crystal lattice structure. These cells contain a large amount of water which. there are some that rapidly deteriorate after a spell in the icy freezer. “freeze it un-iced”. Some iced cakes Claire Melvin. leading to a loss of structural integrity which is cause for the mushiness witnessed in fruits and vegetables when thawed. If you freeze hard-boiled eggs they‟ll go rubbery. Fruit and vegetables with high water content Ever defrosted a packet of frozen summer fruits. can be cooked into sauces and soups.
. the better it freezes…. or whipped. Sue told us. split mixture after being frozen. soured. On thawing mayonnaise after putting it in a freezer the emulsion breaks down leaving a rather soupy mess!” Richard recommends making up mayonnaise from fresh oil and eggs and using immediately. which is a surfactant emulsifier.” A nutrition scientist from The Dairy Council confirmed: “Single.it forms a stable emulsion. “If the ready-to-eat fish is loose or over wrapped. of The Dishy Cookery School advises: “the higher the fat content. Freeze egg whites in a clearly labelled freezer bag and – great for making meringues.“Mayonnaise is an oil in water emulsion of olive or corn oil (for example) with broken out egg. Single cream While double cream can be frozen either as it is. A natural part of egg yolk. extra thick double and Channel Island creams are not suitable for freezing.Lecithin. freezing can make the fish go soggy.” But if your ready-to-eat fish is in a vacuum or „skin‟ pack you can happily freeze it for up to 3 months. If you‟re making sweet or savoury dishes with cream it is best to use double or whipping cream as these freeze well if whisked first – hence why ice cream recipes use thicker creams. greatly helps the formation of good mayonnaise . While vacuum-packed ready to eat (cooked) fish can be frozen as it is. The best way to freeze single cream is to make a sauce with it and then freeze it. single cream turns into a gloopy. But according to Sue Lucas. who co-runs Passionate About Fish Ltd and has spent all her working life in the seafood industry. this isn‟t always the best move. Non-vacuum packed ready to eat (cooked) fish Fish goes off quickly and it‟s tempting to sling a packet into the freezer for another day. don‟t throw away the whites. But if you‟ve used egg yolks to make fresh pasta or custard. if the packaging contains air (as in the „over wrapped‟ plastic trays covered with cling film). Christine Thompson. it can‟t really be frozen. as the fish absorbs moisture which will create poor quality after defrosting.