Store apples in clear plastic rather than in a paper bag. You'll be able to spot any that are spoiling and remove them before they contaminate other fruit. Apples that haven't ripened on the tree have been picked prematurely and won't ripen properly at home. A sure sign that an apple is ripe is a light green color at the bottom of the fruit. Refrigerate apples to slow down the ripening process. If you don't have room in the refrigerator, keep your apples stored in a cool place, with a wet towel placed over the top of the container to keep the apples moist but not wet. Don t let apples freeze they will spoil.
Artichokes will maintain their freshly picked texture for almost a week if they're wrapped (un-washed) in a damp towel and stored in a plastic bag in the refrigerator. Lettuce will rust more slowly if there is no excess moisture in its container. To keep your lettuce bag or refrigerator vegetable compartment relatively diy, put in a few dry paper towels or dry «ponges to absorb excess water. Flour freezes well, so stock up when it's on sale at the supermarket. Put a celery stalk into the bag with a loaf of bread; moisture from the celeiy will help keep the bread fresh longer. Because carrot tops can rob the vegetable ot moisture during storage, slice off the tops before refrigerating the carrots.
To maintain the moisture content that keeps asparagus fresh, cut a tiny slice off the bottom of each stalk then stand all stalks upright in a container with an inch of water at the bottom and store in the refrigerator. Celery can be stored the same way cut a slice from the bottom of the head of celery and store like asparagus. If a head of lettuce won't drop down into a plastic storage bag because it's sticking to the sides, try putting it in the bag this way: Turn the bag inside out, put your hand in the bag, grab the lettuce head through the bag and pull the bag right-side-out over the lettuce. Because mushrooms can become slimy if refrigerated in a sealed plastic bag, it's better to refrigerate them in a brown paper bag. Brown paper confines the humidity that keeps mushrooms fresh and permits them to breathe.
If you sift flour directly into your canisteryou won't have to sift it again when you use it for baking.
To preserve the freshness of the unused portion of pasta in a box you've opened, store the remaining pasta in a tightly covered glass container. Whole grain cereals stay fresh longer if they're refrigerated; this is true whether the container is open or unopened. To avoid bacteria developing don't cool hot foods before refrigerating them. To keep vour cooking oil fresh, store it tightly sealed in a dark glass or plastic container in a cool place. Store root vegetables such as potatoes and carrots in a cool, moist place to slow down loss of their vitamin content.
Let unripe tomatoes ripen at room temperature but away from direct sunlight. Store ripe tomatoes at cool temperatures or in the refrigerator to slow down loss of their vitamin C. Seal leafy vegetables in plastic bags before storing them in the vegetable crisper. They'll retain their moisture and stay fresh longer. Honey that has become granulated can be restored to smooth texture by placing the jar in boiling water. This works for syrup or jelly as well. To store honey for long periods, freeze it in ice cube trays. When buying frozen foods at the supermarket, be careful to choose packages stacked below the freeze line of the freezer cabinet. Don't buy products with ice on the package, ice means the package has probably thawed and been refrozen.
Ground coffee or coffee beans will stay fresh indefinitely if frozen or refrigerated. To keep brown sugar from drying out, store it in a jar with a piece of apple. If brown sugar gets hard, grate it or run it through the blender to make it powdery. When you buy peanut butter that isn't homogenized, store it upside down to prevent the oil from rising to the top. Stir before use. If humid weather is making your crackers soggy, store them in the freezer. Store marshmallows in the freezer. They'll be easier to cut for cooking, When a jar of jam, mustard, or mayonnaise is almost empty, store the container on its side. This makes it easier to scrape out the last of the contents.
Pate a choux puffs that have been stored in a tin for several days benefit from being crisped in a 350°F oven, then cooled before filling. Pate a choux puffs freeze well and don't need to be defrosted before serving. Just heat them in a 400°F oven for a few minutes, then cool before filling. Whole unblanched nuts, purchased in bulk, are generally cheaper than packaged nuts. They can be stored in the freezer and used as needed. Opened tomato paste should be refrigerated. Cover it with a little vegetable oil, which can be poured off when you want to use the paste again.
To avoid spoilage after a can of tomato paste has been opened and partially used, freeze the remainder in tablespoon-size portions. The frozen paste can be dropped into a sauce when needed.
Poached eggs can be refrigerated in cold water for several days. To reheat, place the eggs in a strainer, lower into boiling water for about 1 minute, and serve right away. Peeled fresh ginger root will stay fresh for months if stored in white wine or dry sheny, tightly covered, and refrigerated. If you want hot chilies to keep their "kick," store them loosely sealed in a brown paper bag in your refrigerator.
To keep a leftover onion slice fresh as long as possible, rub the open side with butter. Instead of discarding leftover spaghetti noodles, cut them into small pieces and store in your freezer. The next time you make spaghetti sauce, add the noodles to the mixture. A good way to save leftover dinner wine for cooking is to pour a thin film of vegetable or olive oil over its surface. The film will preserve its flavor by sealing out air. The best way to keep leftover cold cuts fresh, without freezing them, is to roll them up and put them in a covered glass container in your refrigerator.
Artichokes will maintain their freshly picked texture for almost a week if they're wrapped (un-washed) in a damp towel and stored in a plastic bag in the refrigerator. Lettuce will rust more slowly if there is no excess moisture in its container. To keep your lettuce bag or refrigerator vegetable compartment relatively diy, put in a few dry paper towels or dry «ponges to absorb excess water. Flour freezes well, so stock up when it's on sale at the supermarket. Put a celery stalk into the bag with a loaf of bread; moisture from the celeiy will help keep the bread fresh longer. Because carrot tops can rob the vegetable ot moisture during storage, slice off the tops before refrigerating the carrots.
To maintain the moisture content that keeps asparagus fresh, cut a tiny slice off the bottom of each stalk then stand all stalks upright in a container with an inch of water at the bottom and store in the refrigerator. Celery can be stored the same way cut a slice from the bottom of the head of celery and store like asparagus. If a head of lettuce won't drop down into a plastic storage bag because it's sticking to the sides, try putting it in the bag this way: Turn the bag inside out, put your hand in the bag, grab the lettuce head through the bag and pull the bag right-side-out over the lettuce. Because mushrooms can become slimy if refrigerated in a sealed plastic bag, it's better to refrigerate them in a brown paper bag. Brown paper confines the humidity that keeps mushrooms fresh and permits them to breathe.
If you sift flour directly into your canisteryou won't have to sift it again when you use it for baking.
To preserve the freshness of the unused portion of pasta in a box you've opened, store the remaining pasta in a tightly covered glass container. Whole grain cereals stay fresh longer if they're refrigerated; this is true whether the container is open or unopened. To avoid bacteria developing don't cool hot foods before refrigerating them. To keep vour cooking oil fresh, store it tightly sealed in a dark glass or plastic container in a cool place. Store root vegetables such as potatoes and carrots in a cool, moist place to slow down loss of their vitamin content.
Let unripe tomatoes ripen at room temperature but away from direct sunlight. Store ripe tomatoes at cool temperatures or in the refrigerator to slow down loss of their vitamin C. Seal leafy vegetables in plastic bags before storing them in the vegetable crisper. They'll retain their moisture and stay fresh longer. Honey that has become granulated can be restored to smooth texture by placing the jar in boiling water. This works for syrup or jelly as well. To store honey for long periods, freeze it in ice cube trays. When buying frozen foods at the supermarket, be careful to choose packages stacked below the freeze line of the freezer cabinet. Don't buy products with ice on the package, ice means the package has probably thawed and been refrozen.
Ground coffee or coffee beans will stay fresh indefinitely if frozen or refrigerated. To keep brown sugar from drying out, store it in a jar with a piece of apple. If brown sugar gets hard, grate it or run it through the blender to make it powdery. When you buy peanut butter that isn't homogenized, store it upside down to prevent the oil from rising to the top. Stir before use. If humid weather is making your crackers soggy, store them in the freezer. Store marshmallows in the freezer. They'll be easier to cut for cooking, When a jar of jam, mustard, or mayonnaise is almost empty, store the container on its side. This makes it easier to scrape out the last of the contents.
Pate a choux puffs that have been stored in a tin for several days benefit from being crisped in a 350°F oven, then cooled before filling. Pate a choux puffs freeze well and don't need to be defrosted before serving. Just heat them in a 400°F oven for a few minutes, then cool before filling. Whole unblanched nuts, purchased in bulk, are generally cheaper than packaged nuts. They can be stored in the freezer and used as needed. Opened tomato paste should be refrigerated. Cover it with a little vegetable oil, which can be poured off when you want to use the paste again.
To avoid spoilage after a can of tomato paste has been opened and partially used, freeze the remainder in tablespoon-size portions. The frozen paste can be dropped into a sauce when needed.
Poached eggs can be refrigerated in cold water for several days. To reheat, place the eggs in a strainer, lower into boiling water for about 1 minute, and serve right away. Peeled fresh ginger root will stay fresh for months if stored in white wine or dry sheny, tightly covered, and refrigerated. If you want hot chilies to keep their "kick," store them loosely sealed in a brown paper bag in your refrigerator.
To keep a leftover onion slice fresh as long as possible, rub the open side with butter. Instead of discarding leftover spaghetti noodles, cut them into small pieces and store in your freezer. The next time you make spaghetti sauce, add the noodles to the mixture. A good way to save leftover dinner wine for cooking is to pour a thin film of vegetable or olive oil over its surface. The film will preserve its flavor by sealing out air. The best way to keep leftover cold cuts fresh, without freezing them, is to roll them up and put them in a covered glass container in your refrigerator.
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