Before cooking, cover potatoes in cold water if they are chopped or shredded to stop the potatoes from oxidizing and developing that disgusting grayish/brown color. To prevent tomatoes from deteriorating as soon, store them from stem end down. This keeps moisture inside and the air outside of the scar left by the tomato’s former attachment to the vine. Wrapping the bunch’s end with plastic wrap will help keep the bananas fresher for longer. Separate each banana, if possible. Both strategies prevent ethylene gases from escaping from the stem, causing the fruit to mature too quickly.
Using a paper bag, you may transform a banana from green to yellow or a peach from crunchy to luscious. Concentrated ethylene gas in the bag helps fruit mature more quickly after being placed inside. Apple slices can appear appealing if a little lemon juice is added, as you’ve probably heard. Similar results can be obtained by mixing 1 part of honey with two parts of water to prevent fruit from browning.
Tired of fumbling with plastic wrap? To quickly and easily cover leftovers, store the roll in the refrigerator. The wrap’s stickiness is momentarily lessened by cooling it. Shower caps are renowned for being hair hacks, but their uses go beyond just protecting your luscious locks from the elements. To prevent airborne contaminants from causing food to spoil, cover leftovers with a fresh cap while they are still on their plates. Sometimes your nose won’t be able to inform you whether eggs are bad. Place a few raw eggs in a dish of cold water to find out. It’s okay if an egg sinks to the bottom. It’s past its prime if it floats.
Using an ice cream scoop, remove the seeds from vegetables like squash and pumpkin. The scoop slices through the fibrous, sticky material within the squash more effectively than your hand or a standard spoon because of its sharp edge.
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