As energy bills rise, it may be time to rethink which parts of our shopping we store in the refrigerator.
Many may have become obsessed with American-style wardrobe refrigerators, but they use more energy than the smaller countertop refrigerators that most families are used to before.
And while you may not be interested in reducing the size of your refrigerator freezers, you’re also likely to waste food by storing it in the wrong place – which means it rots or tastes bad faster.
As such, Kate Luelin-Waters, a qualified nutritionist, author of The Immunity Cookbook and a regular nutritionist at Channel 5“You are what you eat,” he told FEMAIL which foods should never be refrigerated – and those that are suitable to be refrigerated.
FOOD THAT NEVER SHOULD BE REFRIGERATED
Fruits and vegetables – including kiwis, peaches, cucumbers and peppers
Kate Luelin-Waters, who has a master’s degree in nutrition, is the author of The Immunity Cookbook and a regular nutritionist in Channel 5’s “You Are What You Eat”, says you shouldn’t chill peppers (pictured)
The nutritionist said: “There are some fruits and vegetables that you should never store in the refrigerator, including: kiwi, mango, lemon, lime, peaches, apples, pears, watermelon, potatoes, peppers, tomatoes, oranges, cucumbers (pictured) , peppers, plums and garlic “
The nutritionist said: “There are some fruits and vegetables that you should never store in the refrigerator, including: kiwi, mango, lemon, lime, peaches, apples, pears, watermelon, potatoes, peppers, tomatoes, oranges, cucumbers, peppers, plums and garlic.
How eggs should be stored in the refrigerator depending on whether you prefer fried or scrambled
The nutritionist said: “I find that of all the foods where stored, eggs can cause the most confusion and debate.
“While the US advice is to store eggs in the refrigerator, the current European council is to store your eggs in a cold cupboard, as it is believed that condensation in the refrigerator can lead to the growth of bacteria.
“A lot of people seem to think that eggs should always be stored in the refrigerator, but the way you plan to use your eggs determines how they should be stored.
“If you plan to separate the eggs to make mayonnaise, for example, it is best to keep them in the refrigerator, as the yolks remain harder.
The nutritionist said: “I find that of all the foods to be stored, eggs can cause the most confusion and debate.” (Stock photo)
“But if you plan to eat your eggs poached or fried, then it is preferable to keep them in a cupboard at room temperature, because when you fry a chilled egg, it reduces the temperature of the oil and the pan, so frying takes longer.
“Similarly, if you spread an egg, a cooled egg from the refrigerator lowers the temperature of the water, so it cooks more slowly and can increase the risk of white scattering.
“However, if you plan to eat your eggs scrambled or boiled, you can either chill them or keep them at room temperature. It will take a little longer to prepare a chilled boiled egg, but the result will be the same as using an uncooled egg.
“One useful tip that I always find useful is that if you keep eggs in the refrigerator, try not to store them in the egg trays, which are often located on the refrigerator door.
“This is because when you open and close the door, it shakes the eggs, and then when you break it, it can break more easily.
“Instead, I recommend storing them in an airtight container (to reduce moisture loss) near the back of the refrigerator.”
“While it won’t actually harm vegetables or fruits, it can affect taste or appearance.
“For example, sweet potatoes will harden and watermelon will lose its bright pink color.
“There are also some root vegetables, such as potatoes and pumpkin, that can be affected by the low temperature of the refrigerator and this can cause them to rot – so store these foods as well as onions in a cool, dark cupboard.”
Bananas
Kate added: “You may have seen what happens when you put a banana in the fridge – the skin turns brown and smudged because bananas are not suitable for a cold environment at all.
“Realizing that it is ‘damaged’, the banana will trigger its own defense mechanism by releasing an enzyme called PPO in its skin cells, which causes the skin to turn brown.
“This enzyme also makes your apple brown after you cut it. Ripe bananas can be very useful, as there are certain fruits that are ripe from the ripening agent (ethylene).
“So if you want to speed up the ripening of the following fruits: apples, apricots, avocados, tomatoes, plums, pears, kiwis, melons or peaches, then place them near a ripe banana.”
Bread
“Keeping bread in the fridge will dry it out and make a very tasteless sandwich, so if you are not going to eat bread right away, then it is preferable to freeze it and take out slices when and when they are needed,” said the nutritionist.
“If you plan to use bread only for toast, you could possibly keep it in the refrigerator, but a freezer would be a better option.”
coffee
“If you keep coffee in the fridge, it can really adversely affect the taste – due to condensation – so it’s best to store it in an airtight container in the cupboard and avoid refrigerating it,” said Kate.
Olive oil
“Olive oil is another product that should not be stored in the refrigerator,” she insisted. “The optimum temperature for storing extra virgin olive oil is about 15 ° C, which is lower than the room temperature, but warmer than the temperature in the refrigerator.
“If you cool the olive oil and the temperature drops, the most stable fats in the oil become solid, leaving the more unstable triacylglycerol molecules in liquid form.
“In addition, storing olive oil in the refrigerator can reduce its antioxidant activity, which promotes health. Nut and seed oils can last longer when stored in the refrigerator, but you may notice that they harden or look cloudy.
FOOD THAT SHOULD BE REFRIGERATED ONLY AFTER PARTIALLY USED
Jams and sauces
“Jams, fruit pastes, maple syrup, sauces such as tomato sauce (pictured), soy sauce, horseradish and mustard should be stored in the refrigerator after the item has been opened or partially used,” Kate insisted.
“Jams, fruit pastes, maple syrup, sauces such as tomato sauce, soy sauce, horseradish and mustard should be stored in the refrigerator after the item has been opened or partially used,” Kate insisted.
“Spreads, such as some brands of peanut butter or Marmite, are high in salt, which acts as a natural preservative. Because they are well preserved, storing these products in the refrigerator is not always necessary.
Rice
“Cereals, such as dry rice, should always be stored in an airtight container in a cool, dry cupboard. If you have rice left over after eating, cool it immediately under cold water, drain it and store it in an airtight container in the refrigerator, but only for one day, “said the nutritionist.
Apples and pears
She added: “There are some fruits and vegetables that can initially be stored at room temperature, but then need to be refrigerated, such as apples and pears.
“Keep them in the fruit bowl for a few days first and then put them in the fridge – they can be cooled for about three days before the taste is affected.”
FOOD THAT YOU SHOULD ALWAYS REFRIGATE
Some fruits and vegetables – including berries, broccoli, cauliflower and mushrooms
The nutritionist explained, “Many of the foods you should always refrigerate are fruits and vegetables, including berries (pictured).”
The nutritionist explained: “Many of the foods you should always refrigerate are fruits and vegetables, including berries such as blackberries, blueberries, raspberries and strawberries, as well as apricots, cherries, figs, grapes, broccoli, cabbage, cauliflower, celery, green beans, mushrooms, spinach and sweet corn.
“These foods are always best stored in the refrigerator so they don’t spoil too quickly.
Delicate vegetables, such as asparagus, lettuce and other lettuce leaves, should always be stored in the refrigerator, as the lower temperature of the refrigerator slows down chemical reactions in the cells, thus protecting nutrients such as vitamin C.
“And not just the delicate vegetables we need to store in the fridge, some harder root vegetables, such as carrots (pictured), are also best kept chilled,” the expert added.
“And not only the delicate vegetables we have to store in the fridge, some harder root vegetables, such as carrots, turnips and parsnips, are also best kept chilled.
It is also important to note that you should never keep vegetables and fruits together in the refrigerator, as fruits emit much more gas called ethylene, which is a ripening agent and is released from plants when the fruit is damaged or the climate is right. .
“So keeping vegetables with fruits can lead to premature ripening of vegetables and spoil them. Also, for optimal taste, it is always a good idea to eat fruits and vegetables in the refrigerator within a few days of storing them.
Meat, fish, dairy products and leftovers
Kate said: “These foods should always be stored in the refrigerator, although like many foods, cheese actually tastes better when eaten at a warmer temperature, essentially closer to the body temperature.
“Our taste buds perform best when they are at body temperature, and when the cheese is chilled, it doesn’t taste as strong as the taste buds have been chilled.
“So take the cheese out of the fridge shortly before eating.”