October 9, 2016 | 0 comments
I hate throwing food out. I often joke that it is due to the efficient German side of me. Whatever the reason, I was reading the October, 2016 issue of “Parents” magazine on a recent plane flight, and learned some new kitchen tips I thought I would share.
· Broccoli: take it out of the plastic, and store it upright in a vase in your fridge or on damp paper towels. Do the same with herbs. Hmmm….now I have to find a place to put these.
· Cucumbers: these should be stored on your counter. They will start to rot below 50F. Well, that was news to me!
· Eggs: best stored on a shelf and close to the back of the fridge where it is coldest. Why the heck do they put egg holders in the door? So silly!
· Meat: make sure you are storing raw meat on the bottom shelf and on a plate, so that the juices don’t drip on the foods below.
· Lettuce: you can extend the life of your lettuce by moving the greens to an airtight container lined with a paper towel
· Tomato Sauce: it often spoils 5-10 days after opening, so freeze what you won’t use within that time frame. That’s so simple, but genius! I don’t know how many times we’ve thrown out moldy sauce because we only use it once a week or less.
Great info, isn’t it? If you have other tips to share, I would love to hear what they are.
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