Thursday, February 24, 2011

Helpful Kitchen Hints

Store fresh herbs (washed and sealed in plastic bags) in your freezer. They'll stay fresh for a month and defrost instantly when you want to use them for cooking. Cilantro-rinse well, shake out excess water, trim ends and put in water in a little vase on your counter. Will stay fresh almost a week.

Make limp celery, carrots and radishes crunchy again by placing them in a bowl of ice water with a slice of raw potato.

Spread butter on the cut side of hard cheeses to keep them from drying out in the fridge.

Put rice in your salt shaker to absorb condensation and keep salt from hardening.

Store your butter in the freezer; it will keep fresh for up to six months.

Try lining your refrigerator's crisper drawer with paper towels; they'll absorb excess moisture and keep your vegetables from rotting.

A bay leaf in a container of flour, pasta, or rice will repel bugs.

Bananas spoil less quickly in a bunch -- keep them together until you eat them. What? I was told to separate them!

To make cottage cheese or sour cream last longer, turn the container upside down -- this creates a vacuum that inhibits the growth of bacteria.

 Prevent extra cooked pasta from hardening by stashing it in a sealed plastic bag and refrigerating. When you’re ready to serve, throw the pasta in boiling water for a few seconds to heat and restore moisture.

 Keeping brown sugar in the freezer will stop it from hardening. But if you already have hardened sugar on your shelf, soften it by sealing in a bag with a slice of bread – or by microwaving on high for 30 seconds.

 If you only need a few drops of lemon juice, avoid cutting the lemon in half – it will dry out quickly. Instead, puncture the fruit with a metal skewer and squeeze out exactly what you require.

 If you’re unsure of an egg’s freshness, see how it behaves in a cup of water: Fresh eggs sink; bad ones float.

No comments:

Post a Comment