Oil up your eggs.
Rub egg
shells with vegetable oil before refrigerating. The oil will keep the eggs
fresh for an additional three to four weeks.
Spoon
your ginger.
Even the
lumpy bumps of a ginger root are easy to peel with a spoon, and you’ll be left
with a beautiful piece of peeled ginger and almost zero waste.
Have
your cake and a slice of bread too.
After
cutting into a cake, use toothpicks to cover the exposed portion with piece of
bread. The bread will get hard and stale, but the cake will stay nice and soft.
Poke
your lemons.
For recipes
that just require a bit of lemon juice, puncture the rind with a toothpick and
gently squeeze out what you need. Then cover the hole with a piece of tape and
store the still-fresh lemon in the fridge for later use.
Reuse
cheese wrappers for storage.
Cut the
chunk you want right through the package. Remove delicious cheese. Slide
now-empty end back over the remaining cheese. Vanquish dried-out cheese ends
forever!
Add
oil, vinegar, herbs and spices to the dregs of a mayo jar and shake.
You'll get
instant creamy salad dressing and the jar will be clean so you can recycle it.
Bathe
fresh berries in vinegar water to prevent insta-mold (also helps remove
pesticide residue).
Plain old
hot water works too.
Hide
garlic and onions in holey paper bags.
They’ll stay
fresh for at least two months without molding.
Store
cut avocado with cut onion.
Sulfur from
the onion keeps the brown away. A light sprinkle of apple cider vinegar also
works.
Store
apples and potatoes together
Ethylene gas
from apples keeps potatoes from sprouting.
Add
warm milk to the dregs of a Nutella jar and shake.
Instant hot
chocolate! Try with melty marshmallows for an easy ice cream topping.
Peel
mangoes with a glass.
Avoid sticky
fingers and leave no mango behind.
Store
pineapple upside down.
Speeds
ripening process by forcing sugars to flow to the top. Just be sure to pluck
top leaves first.
Wrap
celery in foil.
It’ll keep
for up to a month this way. Works for broccoli too.
Flip
natural nut butter upside down a few days before you open it.
Stirring
will be 100x easier and you’ll avoid that stiff bottom layer that usually gets
tossed with the jar.
Wrap
banana crowns in plastic wrap.
They’ll keep
for 3-5 days longer than usual.
Turn
old milk into new cheese.
If the
expiration date is looming, don't toss that milk down the drain! Follow this
recipe to turn it into delicious cottage cheese instead.
Make
herb butter ice cubes.
Fresh herbs
spoil quickly. Chop and mix with melted butter or olive OIL, then pour into ice
cube trays to preserve perfect portions for future meals.
Brown-bag
your lettuce.
Lettuce will
keep longer if you place it in a roomy paper bag before putting it in the
fridge. Also, leave the outer leaves in place even if they're limp or dirty:
they keep the rest of the head fresh while in storage.
Add
spent coffee grounds to potted plants.
Coffee
grounds contain nutrients needed by acid-loving plants like roses, hydrangea,
blueberries, raspberries, strawberries, and tomatoes.
Revive
stale crackers and chips by zapping in the microwave.
Works in the
real oven too.
Re-heat
old pizza in a skillet.
The oils
from the crust will restore its original crispiness.
Use
a Food Hugger to keep nubs fresh.
Those last
bits are perfect for omelets and smoothies.
Turn
flat soda into pop-sicles.
Pour flat
soda into ice cube trays or popsicle molds for a sweet, frozen treat.
Regrow
food from scraps and stumps.
There are
over 20 veggies, herbs, and even a few fruits that will re-spawn themselves!
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