1. To keep fresh herbs tasting fresh for up to a month, store whole bunches of your herbs, wash and seal them in plastic bags, in the freezer. When you are ready to use them use them frozen, you'll find them easier to chop, and they’ll thaw out once you put them in a hot pan.
2. You can keep flour, pasta, and rice bug proof by putting a bay leaf into the container.
3. When carrots, radishes and celery, start looking tired and limp, just place them in a bowl of iced water with a slice of raw potato and see your vegetables come back to life.
4. If you are not sure of an egg’s freshness, put it in a cup of water because fresh eggs sink; bad ones float.
5. We haven't tried this, but we've been told, if you want to make cottage cheese or sour cream last longer, place the container upside down in the refrigerator. Keeping it upside down creates a vacuum that slows bacteria growth.
6. Honey is amazing stuff, it's the only food that is nonperishable.
Even if it crystallizes or gets cloudy simply heat (not in the microwave, it kills the enzymes in the honey) in a cup of hot water until it becomes liquid again.
This will make the honey clear again.
This will make the honey clear again.
7. Do you ever have left over or extra cooked pasta?
Do you struggle to keep it from hardening?
Put the extra pasta in sealed plastic bag and refrigerate it.
When you’re ready to use it again, put the pasta in boiling water for a few moments to heat and return the moisture.
8. You can prevent brown sugar from getting rock hard by putting it in the freezer.
If you already have hard brown sugar, you can soften it putting a whole apple or a piece of sliced bread in with hardened sugar. You can even microwave for 30 seconds.
9. Separate bananas from the bunch – they spoil less quickly this way.
Quick Tips: How to Slow Down Banana Ripening
Uploaded by Howcast. - More college and campus videos.
Quick Tips: How to Slow Down Banana Ripening
Uploaded by Howcast. - More college and campus videos.
