Why some ingredients can last a long time, but when used it can only last a few days in the fridge?
In: 5
Do you mean why some ingredients can last longer fresh than they can after cooking?
First because cooking technically starts or catalyzes then decomposition process. You’re breaking down the natural compounds of sugars, proteins, etc. into simpler compounds using heat to make it easier for digestion and the body to absorb nutrients. That means the food that was raw is much more broken down and will decay faster (unless you used some sort of technique for longer term preservation).
Second is because your fridge is actually a breeding ground for molds and bacteria. Albeit, much slower than at room temperature. But the fridge has spores and remnants of previous foods that’s gone bad that will eventually contaminate your leftovers. Fresher foods might resist that more because they haven’t been broken down by cooking yet (though that depends).
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