1.
Keep potatoes white
Cover
diced potatoes with cold water before cooking to keep the spuds from turning
that gross grayish/ dark colored caused by the release of a starch that makes
them oxidize.
2.
Slow down rotting
Store
tomatoes stem end down to shield them from spoiling as quickly. This keeps air
from entering and moisture from exiting the scar where the tomato once attached
to the vine. Storing them at room temperature rather than in the refrigerator
additionally makes them last longer.
3.
Give bananas a longer life
Keep
the bananas fresher, longer by wrapping the end of the bunch with plastic wrap.
Better yet, separate every banana. The plastic wrap blocks ethylene gases from
discharging out of the stem, consequently ripening the fruit too quick.
4.
Speed up ripening
Be a
total magician and transform a banana from green to yellow or a peach from
crunchy to juicy all with the help of a paper bag. When fruit is kept inside
the bag, concentrated ethylene gas helps it ripen faster.
5.
Save cut fruit from browning
You've
likely heard that a little squeeze of lemon juice can keep apple slices from
looking unappetizing. A blend of one part honey to two parts water works much
the same to keep fruit from browning. The citric extract and vitamin C in lemon
juice as well as a peptide in honey slows down the oxidation process that
causes discoloring.
6.
Prevent brown sugar from hardening
Help
brown sugar remain soft and scoop able by tossing an orange peel or a slice of
apple along with the sugar into an airtight container. For a convenient fix,
microwave brown sugar next to a small glass of water. The moisture inside the
microwave will help break up the block of sweetener.
7.
Avoid plastic wrap disasters
Had
enough of wrangling plastic wrap? Store the roll in the fridge to store remains
with less of a hassle. Cooling the wrap makes it simpler to transport it from
the roll to your bowl.
8.
Get creative with covering food
They’re
known for hair hackery, however shower caps are not limited to the bathroom.
Cover leftovers with a fresh cap (right in their dishes) to shield bugs and
unidentifiable particles from corrupting sustenance. They’re reusable and a
helluva parcel less demanding than repeatedly removing and replacing plastic
wrap or tin foil.
9.
Check if eggs are still (incredibly) edible
Gently
place raw eggs in a bowl of cold water to check whether they’ve gone bad. If
the egg sinks to the base, it’s a-OK. If it floats, it has seen better days.
After some time, the fluid inside eggs evaporates through the porous shell,
leaving a gas bubble inside. The floatier it is, the older it is.
10.
Make eggshell removal even easier
Add
baking soda or vinegar to the water when boiling eggs for easier shell removal.
The two substances saturate the eggshells and help the egg whites (that’s fancy
speak for egg whites) separate from the shell
Click here
