Experts have revealed the three items you might likely have in your fridge that shouldn’t be in there. As temperatures rise, many Brits instinctively start cramming more into their fridges to keep food “fresh”, but according to a British food expert, some of our most common summer storage habits are doing more harm than good.
Richard Price, British food specialist at Britsuperstore, says three everyday foods should not be in the fridge, even when it’s warm outside, as he revealed the food storage hacks Brits should be following. He said: “A lot of people think refrigeration equals preservation, but cold temperatures can actually damage the flavour and texture of certain foods.
“These three are among the most misunderstood and most commonly stored incorrectly in UK kitchens.”
Richard reveals that tomatoes, garlic, and bread shouldn’t be kept in your fridge. “Tomatoes lose their flavour in the cold,” says Richard.
“Refrigeration halts the ripening process and destroys the enzymes that give them their natural sweetness. It also makes the flesh mealy and watery.”
Instead, you should keep them at room temperature and out of direct sunlight. If they’re very ripe, eat within a couple of days.
The next item is garlic – if you’re putting your garlic bulbs in the fridge, it might explain why they’re going soft or sprouting.
“Garlic doesn’t like cold or damp environments,” says Richard.
“It actually lasts longer in a cool, dry place with good airflow. In the fridge, it can sprout early, go rubbery, or develop mould.”
Instead, you should put them in an open bowl in a dark cupboard.
Finally, the third item is bread. Despite common misconception, keeping your loaf in the fridge won’t actually make it last longer.
“Fridges dry bread out quickly,” Richard explains. “It’s a process called starch retrogradation; cold temps make the starch molecules crystallise, which gives bread that dry, stale texture.”
Instead, a bread bin is ideal and for longer-term storage, slice and freeze it. It’ll stay fresher than in the fridge.
By following Richard’s advice, you can ensure these items will stay fresher for longer and are stored properly to maximise their taste.