Here is a list of food sources that you should never keep inside of a refrigerator:
Coffee
Store your coffee in an air-tight container for high quality. Your beverage requires a cool and dry place to stay fresh. While refrigerator temperatures are generally too cold, coffee beans should be stored at room temperature. Attempt to get them far from warmth, dampness, and light.
Bread
Bread pieces become dry and hard when kept in temperatures beyond room temperature. Cold temperatures generally tend to have a drying effect and therefore it will become dry, chewy, and stale if refrigerated.
Eggplant
Eggplants are temperature sensitive. Storing them for extended periods in the refrigerator may damage the texture as well as the flavor of the eggplant. Eggplant should generally be stored at room temperature. It is ideal to keep them away from other fruits and vegetables.
Avocados
When kept in a dry spot at room temperature, avocados ripen and remain delicious enough. Keeping them under low temperature in the refrigerator slows down this process.
Onions
Onions should be kept in a mesh bag that they are purchased in. They often turn soft, and sometimes moldy, when kept under low temperature in the refrigerator. Onions require to be kept in a nice air-circulated place to last longer.
Honey
Putting away honey in the refrigerator could solidify it or make it very thick and hard to spill or spoon out. Honey is a food that can normally protect itself and can remain great at room temperature for an uncertain measure of time.
Olive Oil
Olive oil ought to be put away in a dull, cool region, and is a firmly fixed holder. Olives might solidify into a similar surface to margarine if kept in lower temperatures. An examination announced by the Journal of Food Science expressed that olive oil may start to lose its cancer prevention agent benefits, nonetheless, whenever left sitting on a rack for a half year or more.
Potatoes
Potatoes taste best when put away in a dry, cool region. They ought to likewise stay unwashed until you’re prepared to utilize them. Cooler temperatures will make the starches separate, making the potatoes taste coarse and surprisingly sweet. On the off chance that the potatoes have been refrigerated the skins may obscure rashly during the cooking cycle.
