Some foods can be kept preferably at room temperature than in the refrigerator. Cool, they lose effect texture, taste, dry out and take odors from other foods.
tomatoes quickly become soft when stored in the fridge. ripe tomatoes are best kept in a bowl on the work plan, more green tomatoes ripen fully to light (or better under the sun) on the window sill.
Basil copes well at room temperature and lose its flavor if it is put in the fridge. The cut basil will keep best in a glass of water. Change the water every two days.
Apples bought in large quantities are often stored in the fridge to keep them longer. They are, however, lose their crispness and taste.
The cold from the fridge has harmful effects on starch potatoes. A portion of the starch is converted to sugars into effect by the cold, which has the effect of changing the flavor of the potato during its preparation.
The garlic is dried in the fridge. In addition to this, it can transmit odor other foods that rub or, conversely, take the smell of other food present in the fridge.
The cold worsens the taste of onions. An onion cut in half is preserved optimally in aluminum foil or a small, airtight pot. Whole onions are best kept at room temperature.
bread in the fridge quickly takes a musty smell and can quickly become rancid if kept in a bread box.
Honey can be stored very long, it will crystallize only after some time. By putting in the fridge, will accelerate its crystallization.
Here, the debate rages. Two schools of thought. The first thought to be stored at room temperature because the shell makes its own resistance to penetration of microbes. For proponents of this view, the egg loses its flavor on the cold. Conversely, the second considers it imperative to store them in the refrigerator after purchase.
Play the card of security by the cold because the key, there is a risk of salmonella. Some packages of supermarkets also recommended to store eggs in the refrigerator after purchase.