Have you ever had this experience, weekend leisure time, you look forward to opening the refrigerator, but like encounter a ‘not eat first decline’ surprise, half of the food is actually in the taste buds before the feast has been quietly ‘retired’, the mood, simply heavier than a cloudy day! The mood is simply heavier than a cloudy day. Originally, many people are in the refrigerator under the ‘spell of freshness’, inadvertently becoming a food ‘accelerated ageing division’.
So, what exactly is the food in the refrigerator ‘uninvited guests’, but accelerated their decline? If you want to keep the food that first saw the freshness and beauty, you have to learn to say to them ‘Outside the refrigerator see’. First of all, it is the red tomatoes. You know what? The cold embrace of the refrigerator is a stumbling block for tomatoes. Not only does it make the tomato's ripening path bumpy, unable to blossom into the most beautiful sweetness, but it also cruelly tears through its delicate cell membranes, making the otherwise juicy flesh become like a frosted aubergine - powdery and powerless.
So, the next time you want to give tomatoes a ‘fresh’ home, remember to gently tell it: ‘The refrigerator is good, but you are not suitable.’
Next, let's talk about another fridge ‘undesirable’ - Mr Potato. Don't be fooled by its innocent appearance, thinking that putting it in the fridge will keep it as innocent as ever. The cold temperature of the refrigerator is a ‘sweet disaster’ for potatoes. It will secretly accelerate the potato’s internal starch ‘transformation plan’, the starch is supposed to be simple and simple, a brain into sugar, so that potatoes become too sweet, the texture become rough, like a melodious ditty, hard to change into a rock style, so people can not accept. So, potatoes are better suited to a cool, light-filled corner in a breathable bag, in a pantry, cellar or deep in a cupboard, away from their over-zealous neighbours in the oven, quietly guarding their original flavour.
Let's talk about the ‘flavouring duo’ of onions and garlic. They are notorious in the kitchen, but once in the fridge, it's as if they've been enchanted and their charm has been greatly diminished. Onion, this should be firm and crisp seasoning general, in the refrigerator in a humid environment, will become soft, sticky, and even begin to mouldy, like a rain-soaked warrior, lost the former heroic. Garlic, was originally intended to preserve the pungency and power in the refrigerator, but the result is counterproductive, either early germination, or quietly mouldy, as if the refrigerator's cold inspired some kind of unknown ‘growth potential’, but in a way that we do not want to see. Therefore, the best way to treat onions and garlic is to keep them away from the cold embrace of the refrigerator, keep them dry and ventilated, so that they are in their territory, and continue to play the ‘superhero’ of the flavouring world.
Let's expose one of the ‘hidden traps’ in the fridge - bread. Many people think that the bread into the refrigerator, like pressing the pause button, to lock it just out of the oven when the softness and aroma. Do not know, this is precise to the bread sentenced to an ‘accelerated aging’ penalty. The low temperature of the refrigerator, for bread, is like starting a mysterious ‘starch crystallisation machine’, so that the original soft starch molecules, gradually condense into a block of hard ‘small stone’, so that the taste of bread from the clouds of lightness, fell to the slate-like! So, how can we make bread keep its So, how can we keep bread as gentle as it was when we first saw it? The answer is simple, but often overlooked - return the bread to its natural state, put it in a breathable paper bag and enjoy the embrace of room temperature.
Of course, if your bread army is too large to be ‘destroyed’ in a few days, then freezing may be a good option. But please note that we are talking about freezing, not refrigerating. The cold temperatures in the freezer, though equally harsh, preserve the freshness of the bread in a way that ‘stands still in time’ and does not mercilessly change its texture as refrigeration does. It's like putting a layer of invisible ‘preservation armour’ on the bread, waiting for you to wake it up one day and savour the surprise of the first encounter.
