1. REFRIGERATION TOMATOES CHANGES THEIR TEXTURE AND FLAVOR!
The flavor of a tomato is a result of an interaction between sugars, acids, and multiple volatile compounds. As explained by the University of Florida:
“This is because most of these compounds fall below the odor threshold. This threshold is determined by both the concentration of the substance and our ability to detect it. Thus, a compound that is present in quite high levels that we detect poorly will not register. Conversely, a substance to which we are quite sensitive will be perceived in very low amounts.”
2. HONEY WILL CRYSTALLIZE AND THICKEN FASTER IN THE FRIDGE. KEEP IT AT ROOM TEMPERATURE.
3. GARLIC WILL SPROUT AND GROW MOLD IN THE FRIDGE. GROSS!
4. IF YOU DON’T WANT YOUR COFFEE TO LOSE ITS BOLD FLAVOR AND ABSORB THE ODORS IN YOUR FRIDGE, LEAVE IT OUT!
5. BREAD GETS HARD AND DRY IN THE FRIDGE. MAKE IT LAST BY FREEZING OR KEEPING IT IN A PAPER BAG WITH A CLOTH TOWEL AROUND IT.
6. HOT SAUCE CAN BE STORED IN YOUR CABINET FOR UP TO THREE YEARS!
7. YUCK! ONIONS GET MOLDY AND MUSHY WHEN REFRIGERATED.
8. BASIL AND OTHER FRESH HERBS WILL WILT AND ABSORB OTHER ODORS!
9. MELONS LOSE THEIR ANTIOXIDANTS IN THE FRIDGE. AND YOU WANT ALL OF THOSE YOU CAN GET!
10. REFRIGERATING POTATOES AFFECTS THEIR FLAVOR AND MAKES THEM GRITTY AND DRIED OUT.
11. ALWAYS STORE HARD LIQUOR AT ROOM TEMPERATURE.
12. BATTERIES EXTREME COLD (or heat) CAN diminish performance.
13. Nail Polish
14. Olive oil. You should store olive oil in a cool, dark place, but not in the fridge, where it will condense and turn to a harder, almost butter-like consistency.