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#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:
#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 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.
#15 Nail Polish