Throughout my life, I have learned quit a few kitchen tricks that have saved me a lot of money and time. I think these 21 tricks are the best amongst them, and some of them might change your kitchen experience forever.
Keeping onions and garlic cloves in ventilated bag will keep them fresh and free of mold for 2-3 months longer.
Don?t throw away stale chips or crackers. Instead ? put them in the microwave, but be sure to consume them quickly after, since the staling process accelerates once they cool down.
That ?empty? jar of Nutella is not really empty, is it? Those leftover bits of delicious chocolaty goodness can be turned into amazing chocolate milk with ease ? simply pour hot milk into the spent jar, close the lid and give it a good shake until the residue all mixes with the milk, then pour in a glass and enjoy!
Ever bought a fresh pineapple and cut it up, only to discover that the top is deliciously sweet, but the bottom is very tart? This happens because naturally, the ripening process begins at the top of the pineapple and slowly moves down. To get the pineapple to ripen faster and be fully sweet, cut off the leafy part and store it upside down, the sugars will travel from the old top to the ?new? top and hasten the ripening, leaving you with a sweet and delicious pineapple quickly.
Apples produce Ethylene gas, which is effective at preventing the potatoes from sprouting.
Wrapping celery and broccoli in aluminum foil and keeping it as airtight as possible can preserve them for up to a month. The reason is that fresh celery/broccoli has the right amount of moisture inside, and by keeping it in the airtight foil, it keeps it fresh and crisp for longer.
When it comes to lettuce, as opposed to the celery, moisture is the enemy. Keeping it in a sealed bag with a paper towel will keep moisture away from lettuce, leaving it crisp and delicious.
The common way to store natural nut spread leads to the natural oils in the nuts to float upwards, leaving the bottom hard and drier. By flipping the container for a couple of days, you help the oils return to the whole of the spread, making stirring much easier and helping you avoid that terrible, hard bottom layer.
Every time you open the fridge door, you let the cool air inside seep out, while allowing the warmer room temperature to get in. This forces the fridge to work harder to restore the temperature and can lead to fungus and bacteria to propagate faster (the cold temperature slows this process down considerably). If your fridge isn?t full, keep a few containers full of water in the empty spaces. Water cools down slower than air, helping maintain the surrounding ambient temperature down.
Every time you finish a jar of mayo, don?t throw it away. The leftover mayo in the jar that you can?t be bothered to scrape out can be turned into fantastic salad dressing: pour in some olive oil, vinegar, and add your choice of herbs, then shake it until the residue is all mixed with the liquids, leaving you with an easy, delicious and free dressing.
It might sound weird, but warm fruit releases juice more easily than a cold one.
Bananas release Ethylene gas, similarly to apples. The only problem with that, is that it hastens ripening and then ? rotting. Once harvested, this process begins and cannot be stopped. You can, however, slow it down by wrapping the crowns in cling-film, minimizing the amount of ethylene released. (For even better results, separate all the bananas from the bunch and wrap each crown individually)
Used coffee grounds are still rich in nutrients, making them wonderful fertilizer for potted plants, and their acidity also helps to keep snails and slugs away. You can sprinkle the grounds on the soil, mix it in the first 2 inches or brew it a-little, and pour the concoction into the flower-pot.
Cut vegetables and fruit rot faster due to the exposure to air. Use the huggers to keep them fresh for longer.
Chop fresh herbs and place them in an ice tray, then fill with melted butter or oil. This will prevent the herbs from spoiling and give you individual portions of your choice of herb-butter! YUM!
The bottom of various green leafy veggies can be regrown. Celery, green onions, lettuce and more can be regrown from the leftover bottoms, using a small container and keeping them watered.
Cut the first part of the cheese along with the wrapper, remove the cheese and use the wrapper to seal the rest of the cheese. No more dry ends on your cheese!
Cut the mango in halves, grab a glass and use it as a scooper to separate the flesh from the skin. No more wasting mango or getting your hands sticky!
The sulfur in the onion fumes will prevent the avocado from oxidizing and turning brown. A splash of apple cider vinegar or lemon juice will work similarly.
There are 2 ways to get that leftover pizza crispy again: Put it in a skillet and let the oil in the crust return it into crispy goodness. Alternatively, put it in the microwave with a glass of water. While it?s not as efficient, it?s faster?
