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There’s a special type of guilt that we feel when we have to throw food out because it’s gone bad. As you dump out your moldy tomatoes, wilted black salad, and rock-solid croissants, you can’t help but think of all the people starving in the world and how you’re hurting them, your wallet, and the environment.
If you’ve ever felt bad about throwing food away because it’s gone off, then this is the list for you. Bored Panda has cooked up a spread of tips, simple tricks, and slices of advice to keep your produce fresh for extra long. Don’t forget to upvote your fave bits of advice. Got any of your own tips for keeping groceries fresh for longer? Share ‘em in the comment section to help your fellow Pandas out in the kitchen!
Bored Panda spoke about keeping groceries fresh with baking expert and pie artist Jessica Clark-Bojin and talented cake designer Darci, founder of Kake by Darci. Read on to hear what they had to say.
This post may include affiliate links.
#1
How To Regrow Your Scallions
PurpleUnicorn 5 years ago
That's fine if you only eat the green part, but we eat the whole thing!
Jenna Lanham 5 years ago
I did that, the regrown ones tasted like water, so I replant with soil.
Brandy Grote 5 years ago
Once they start to get shoots, I stick em in dirt, and then chop off the greens as they grow. Leaving them in water makes the water gross, even changing it every day.
Charlotte Sam 5 years ago
I put them In a pot in the windowsill. Then they’re always available
Charlotte Sam 5 years ago
I put them in a pot is soil on the windowsill. This way I always have them
Kathryn Sutherland 5 years ago
These are not scallions! They just aren’t. They’re green onions or sometimes referred to as, spring onions. In the grand scheme of things, I suppose this doesn’t mean much but it just pisses me off...I know, I need to get a life! Lol
RELATED:
#2
Freeze And Preserve Fresh Herbs In Olive Oil
The herbs will infuse the oil while freezing, and the ice cubes are very handy for cooking: just pop one out and use as the base of a dish. Works best with rosemary, sage, thyme, and oregano. Dill, basil, and mint should always be used fresh
Molly Block 5 years ago
Does olive oil freeze like that? I've never tried to freeze it. Butter yes, but never tried to freeze olive oil.
Leo Domitrix 5 years ago
Ummm.... I just dry the herbs myself and store them properly. But I was raised Old Time Farm.
Astrid Nineor 5 years ago
Or spread herbs on sheet, put in oven on LOW heat for a looong time to dry them (check in on it so it doesnt burn) .
Jane Alexander 5 years ago
True olive oil wil solidify in the fridge. the fakey stuff will remain liquid. that's how you know the genuine from the cheaters.
Thalia Lovering 5 years ago
I wonder if this works with an oil that doesn't go solid in the cold, like sunflower oil.
s. vitkovitsky 5 years ago
I puree basil and oo together and freeze it, works great. Melted over hot pasta, it' s a hit of summrr.
#3
Onions Stored In Pantyhose Will Last As Long As 8 Months.
Put onions in pantyhose, and tie knots between onion. Plus it makes a freaky wall art installation!
Ruth Mayfly 5 years ago
If you're growing your own. Even if you aren't, buying onions by the sack is so much cheaper.
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Gerrit 5 years ago
Damn! I think I eat too many onions. I need to buy like 2.5 kg onions every week.
Steve Cruz 5 years ago
SAVE ONION SKINS and vegetable trimmings -- put a large ziplock bag in the freezer and when it's full, put in a large pot with water, boil and reduce to a simmer for an hour or two. Strain through a coffee filter and you have fantastic vegetable stock from trimmings that might have gone to waste.
"One of my favorite tricks is to serve fruits and veggies in cups with a layer of ice in the bottom. It keeps the snacks fresh and prevents them from getting dried out and floppy," Jessica told Bored Panda.
She added that its not only functional but looks great, too! Not to mention there's a hidden benefit that has to do with hygiene (and we all know how important that is during the pandemic).
"They make a pretty little bouquet in the cup, and the individual serving sizes mean no grubby little hands contaminating a communal veggie platter! Which I know is something at the back of all of our minds these days..."
#4
Turning Containers For Sour Cream And Cottage Cheese Upside Down
This tip may seem unusual but it does work! Turning the tub of sour cream or cottage cheese upside down will create a vacuum effect inside the container. This will slow down the growth of bacteria which causes this foods to spoil.
Gerrit 5 years ago
I would not give it a try. Those lids are never tight enough. I'm afraid I would rather create a mess trying to get them out the fridge.
Kendra Miller 5 years ago
I agree, it seems messy, and to have to line every lid with plastic seems wasteful. My sour cream lasts months and months, as long as I'm careful to only ever use a clean spoon to dole it out. If that spoon gets contaminated with something else, it does not go back into the sour cream.
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Thorsten M. Weisner 5 years ago
In a closed container is always the same amount of air upside or upside down. There would only be Vacuum if you remove air.
Olivia Agave 5 years ago
If you want a puddle in your fridge because those ids are useless, sure.
#5
Wrap The Crown Of A Bunch Of Bananas With Plastic Wrap
They'll keep for 3-5 days longer than usual, which is especially helpful if you eat organic bananas. Bananas also produce more ethelyne gas than any other fruit, so keep them isolated on the counter
Ekate 5 years ago
I separate them to prolong their life - last up to 10 days, and if anything (nectarines, avocado, tomatoes) need ripening, just pop a ripe bananna in with them for a day, they'll ripen faster!
Kandy Hender 5 years ago
I separate each banana, wrap each in paper bag, then place them all in a large paper bag, then a black plastic bag. Last up to a fortnight if bought green
Jacqui Dunn 5 years ago
I keep my bananas in the fridge. They are just the way I like them right to the last one.
Steve Cruz 5 years ago
If too many bananas get spots, separate them and place them int he freezer. The skins turn black, but they stay good for months for smoothies (run water over the skin and slide it off, use the banana frozen) or banana bread (thaw completely, hold over the bowl and snip off the bottom with scissors -- then squeeze all the goodness out. Super sweet and mushy).
#6
Clean Your Fridge
Once something goes bad in your fridge or cupboards, it leaves behind a nice gang of mold ready to eat up your new food. Disinfect the fridge — it'll make everything last a little longer
Biljana Malesevic 5 years ago
So true! So many ridges and folds and drawers and stuff! You have to literally sit inside to clean it well.
Load More Replies... Brandy Grote 5 years ago
My fridge is 25. We're trying to get a new one, but fridges are sold out because factories are closed. Sigh.
BusLady 5 years ago
We had that same problem trying to get an air conditioner.
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Meanwhile, cake designer Darci told us that products like milk, whipping cream, and fresh fruit spoil the fastest for bakers like her, so they try and make use of each item as quickly as possible.
"If you have left over fruit you can make fillings! Milk you can freeze into cubes and use later on. Whipping cream is an easy caramel recipe," Darci gave us some awesome food tips.
Temperature, moisture, and light have an effect on how quickly our food products deteriorate and start rotting because of microbes growing all over them. There’s a reason why we store groceries in dark and cool places.
#7
Don’t Store Milk In The Fridge Door
The temperature on the door will fluctuate too frequently and spoil your milk early
Carrie Roettger 5 years ago
I would never store milk or eggs in the door and also, we dont have a butter keeper inthe door. In our house it's an insulin keeper.
Kim Lorton 5 years ago
I love milk, but due to the pandemic and spoilage, I started using the shelf stable milk and putting in a quart as I need or want it. Also, when cooking, and I need milk, to already room temp!
Steve Cruz 5 years ago
I mostly use milk for instant pudding, so I measure three cups into containers and freeze them. In the mood to make a batch of pudding? Thaw and mix!
Cybele Spanjaard 5 years ago
I use boxed lite milk it seems ok.never had it sour yet I use a litre about every 4 or 5 days
#8
Keep Ginger In The Freezer
It grates much more easily, and the peel grates up so fine that you don't actually need to peel it. Plus it lasts way longer
#9
Half An Avocado Left Over?
Sure, it often happens. But you know that your stored avo is going to turn black really fast. Can you prevent it from happening? Check out these tips:
Leave the pip in. It slows oxidization.
Brush the exposed flesh with lemon juice or olive oil.
Store it in a container with a cut onion.
Carrie Roettger 5 years ago
Right? I don't think I've ever had leftover avocado.
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Jim Ellington 5 years ago
That's a lot of work to save half an avocado. Just buy a new one. Or double the recipe.
Steve Cruz 5 years ago
Who has leftover avocado? Probably the same people who let ice cream go bad in the freezer. I don't know those people.
Pamela24 5 years ago
I've seen several posts where "leaving the pip in" was proven to be nonsense. The lemon juice or olive oil might work, though.
E Menendez 5 years ago
Leaving the pup in is nonsense. Acid like lemon or lime juice works wonders.
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Brian Macmichael 5 years ago
Good idea especially if colour is an issue, but, the 'off' colour does not affect the taste, at least for a week or so
Cybele Spanjaard 5 years ago
I usually use them all...sliced, mashed or with other ingredients at the same time.
As time goes by, fruits and veggies lose their flavor and vitamins, so while it’s great to have handy tricks to keep them fresh for longer, it’s still best to munch your food ASAP.
(On the other hand, if you enjoy waiting before using ingredients and stocking up, pickling might just be the thing that you want to look into. It’s fun. And useful, considering what 2020’s been throwing at us.)
#10
Keep Mushrooms In A Paper Bag, Not A Plastic Bag
A plastic bag will trap moisture and cause them to mildew. Put them in a paper bag in the fridge or in a cool, dry place.
Thalia Lovering 5 years ago
If they are already in a plastic container, throw a piece of paper towel inside.
Banjo Peppers 5 years ago
Finally, a tip I’ve heard of that isn’t super obvious but I’m pretty sure is actually a good tip.
Micah Pettit 5 years ago
Nah, I'll stick to using plastic bags. Particularly the one lining my trash can.
Steve Cruz 5 years ago
DO NOT SOAK OR RINSE, unless processing a large amount -- then rinse while moving them around in a colander. WIPE the mushroom with a damp paper towel. ROASTED MUSHROOMS FREEZE really well (slice, toss with olive oil, bake on cookie sheet at 450ª until edges are brown).
Cybele Spanjaard 5 years ago
Nasty nasty in plastic. Should be sold in brown paper bags if a good retailer.
Niffler_13 5 years ago
I once had one of those grow your own mushrooms kits donated to an auction I ran. By the time the auction happened the mushrooms had grown through every crevice in the kit and on the floor.
Lorna Carroll 5 years ago
I don’t know about mildew, but they do develop the fuzzy stuff.
Load More Replies... #11
Put The Ice Cream Container In A Plastic Bag
This will keep your ice cream soft and prevent freezer burn
Banjo Peppers 5 years ago
My tip for soft ice cream is to find the one spot in the freezer that for some reason doesn’t result in hard ice cream and always put the ice cream there.
Banjo Peppers 5 years ago
The tip on this list is a little more convenient, assuming it works, though
Load More Replies... Jim Ellington 5 years ago
If ice cream lasts long enough in your freezer to get freezer-burned then you don't deserve to have ice cream. And hard ice cream can become as soft as you want with a quick jaunt in the microwave.
Steve Cruz 5 years ago
I shop for ice cream in cannister-shaped cardboard containers and SLICE off a chunk. The lid fits tightly on leftovers to prevent freezer burn --- and I can tell at a glance how much is left.
Cybele Spanjaard 5 years ago
I have no room left in my TWO freezers for ice cream containers!...
Paizleypie 5 years ago
Trust me when I say my ice cream is in NO danger of becoming freezer burnt.
Ren Renault 5 years ago
If you turn the tub of ice cream upside down (lid side down) when you store it, it won't get crystals, either.
#12
Melt Crystallized Honey To Get Its Texture Back
For the jars that form crystals, we put the (glass) jar in a pan with a little water and bring it to a simmer. Once the entire jar is a little warmed up, give it a stir and the crystals will melt back into gooey honey.
Honey can last forever because of bacteria-fighting enzymes from the honeybees’ stomachs.
Pamela24 5 years ago
No simmer!!! Gosh! Are you trying to get rid of everything good that's in honey? Just warm water, very gentle heat, take the time. Otherwise, you end up with sugary liquid.
Leo Domitrix 5 years ago
Thank you! Besides, some honey varieties crystallize at room temp anyway! (Linden blossom, for example.)
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Monika Lachova 5 years ago
well, if honey won't crystalize after some time, then it is fake honey. All types of natural honeys will crystalize sooner or later. we were always advised to heat honey at maximum 50°C water bath to get it runny or just simply keep it at warm place. Otherwise you'll destroy the biological active substances in it.
Ruth Mayfly 5 years ago
Good grief. I buy runny honey a year ahead of when I'll want it and let it crystalize, because I like it better than honey you buy set with a small crystal size. That's just my personal preference, but the idea that set honey is 'off' is ridiculous to me.
Daniel Callaway 5 years ago
The only natural food that doesn't need to be refrigerated to stop spoilage.
Cybele Spanjaard 5 years ago
This must destroy the better aspects of honey. Best to just eat it..if pure it will still taste just the same. If blended ...anything could happen!! ALWAYS look on the label for REAL pure honey , many cheap ones are mostly other cheap unhealthy syrup added.
somnomania 5 years ago
yeah, but how does one do this with plastic bottles, just warm water and slower, or?
If you want to maintain order in your kitchen, then you’ve got to be brutal. If a product is spoiled or near spoiling, toss it out! Yes, it hurts to throw out food, but that green wedge of cheese in your fridge has already seen three presidential elections come and go. It’s spreading microbes to every other piece of food in your fridge, so it’s got to go.
Meanwhile, your fridge, cupboards, and shelves could do with a good clean to make sure that any food that you store there stays fresh as long as possible. Sometimes, the best tricks are the simplest. In this case—cleanliness.
#13
Never Store Bread In The Fridge
Putting your bread in the fridge makes it go stale faster, so the best way to keep bread fresh is to keep it at room temperature on your counter, or better yet, invest in a bread box for optimal bread texture.
Brandy Grote 5 years ago
But you can freeze extra loaves, well wrapped, for quite a while. If you’re poor and hungry, and buying in bulk when you can.
BorPand8 5 years ago
Or live in a tropical country, where bread will mold in about 15 seconds flat.
Load More Replies... Banjo Peppers 5 years ago
HA no. Bread in fridge - lasts a month. Bread on counter in the south - if the bugs don’t get it within a week, the mold will.
Dynein 5 years ago
I'm not even in the south - I live in bread-culture country Germany, where bread is heavy like a brick, unlike the American fluff - and I still keep it in the fridge! It's not about it going stale, it's about it going MOLDY, and low temperatures are a good way of slowing down mold growth. I just can't eat it up quick enough. Winter, maybe, but in summer I don't have a chance. Fridge it is.
Load More Replies... Sanne H. 5 years ago
After a week at room temperature, it has turned green. Since one bread takes me about three weeks to eat it, I prefer using the fridge.
Banjo Peppers 5 years ago
Same experience. I think this tip only works if you’re a snob or finish off a loaf in a day.
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Christian N/A 5 years ago
My cousins refrigerate their bread and it's so weird and stale all the time, now I know why. Imma tell them this so they stop.
Elizabeth McCartney 5 years ago
Breadboxes and bread left on the counter even in a cool place causes mold to grow within a few days. Storing in the fridge gives it extra life by a good 6 days, sometimes more.
#14
How To Store Tomatoes
Don't store tomatoes in plastic bags! The trapped ethylene will make them ripen faster.
Unripe tomatoes should be kept stem side down, in a paper bag or single layer in a cardboard box in a cool area until they turn red in color. To ripen faster, store with fruit. The gases emitted will help ripen the tomatoes.
Perfectly ripe tomatoes should be kept at room temperature, on the counter away from sunlight, in a single layer, not touching one another, stem side up.
Overly ripe tomatoes should be put in the fridge, but let them come to room temperature before eating them
Leo Domitrix 5 years ago
I've never used plastic. My hubby persistently uses plastic. The battle continues.
Daniel Callaway 5 years ago
I heard to place unripened tomatoes with an Apple, the gas the Apple emits helps the tomatoes ripen faster.
Olivia Masterson 5 years ago (edited)
Take those green tomatoes and fry them! You can always get ripe tomatoes.
Steve Cruz 5 years ago
Store tomatoes in a cupboard away from light. If they get super ripe, slice them up and eat them.
#15
Freeze Green Onions In A Plastic Bottle
Make sure the green onions are completely dry before storing or they'll get freezer burn.
Sill Marien 5 years ago
You can easily deep freeze green onions, parsley and dill, in whatever container you want
Lorna Carroll 5 years ago
Fine if you have a big freezer. Bottles are an inefficient use of space.
Molly Block 5 years ago
Do they mean 'dry' from washing, or 'dry' like dehydrated? Because those onions in the photo do not look dried out. I'm confused?
#16
This Trick Using A Paper Towel Will Keep Your Salad Lettuce Fresh All Week Long
Go Hawks 5 years ago
You can use regular towels too. Think I'm gonna get real washclothes for Christmas & bleach/demote my old ones for kitchen use. Since I've started wrapping things with towels, they seem to last longer
ChickyChicky 5 years ago
I keep a box of cut-up rags on my counter to use instead of paper towels.
Load More Replies... Kim Lorton 5 years ago
Also, I wash a head of lettuce, and let it drain dry. Then, when I store it, I put two paper towels on top of it, and it helps keep longer. Also, don’t break it up! Cut off or pull off what you need, and it lasts longer!
#17
Keep Your Red Spices Fresh And Flavorful By Storing Them Cold Instead Of Just Leaving Them On The Spice Rack
Brandy Grote 5 years ago
Putting your spice rack next to your oven is a sin. And if you buy a spice rack that has spices, toss them and buy fresh. Go to an "ethnic market", Mexican or Asian, to get bulk spices cheaply.
Leo Domitrix 5 years ago
Keep your spices in cool dry places. That's it. The end. And use whole and grind when you need to use them. Whole nutmegs last a lot longer than pre-ground, for example.
Steve Cruz 5 years ago
Many stores have bulk spice centers with small zip baggies. When I make curry or chili, I pick up small amounts of spices I don't use on a regular basis.
#18
Store Delicate Herbs Like Flowers, Then Cover With Plastic, Secure With A Rubberband, And Refrigerate
This is the best way to keep delicate herbs like parsley, basil, cilantro, and chives fresh the longest.
Leo Domitrix 5 years ago
We put the stems in a bit of water in a cup, and keep on an open shelf with a bit of light. Change the water daily. Of course, if the herbs were two weeks old when Ibought them...
Steve Cruz 5 years ago
Cilantro does much better washed, given a ride in a salad spinner, then laid out on a DRY paper towel, rolled up and put into a zip bag. Lasts for a couple of weeks!
#19
Use A Vinegar Solution To Make Your Berries Last Longer
Prepare a mixture of one part vinegar (white or apple cider) and ten parts water. Swirl the berries around in the mixture, drain, rinse, and put them in the fridge. The solution is diluted enough that you won't taste the vinegar. Raspberries will last a week or more, and strawberries go almost two weeks without getting moldy and soft.
somnomania 5 years ago
every other time i've seen this, no matter how diluted the vinegar was, it still ruined the berries. i won't even try it, i'm already too sensitive to bitter stuff like vinegar :(
Martha Meyer 5 years ago
Strawberries should never be stored imo. And the ones that “keep“ for several days are als the kind that have no taste whatsoever anyway.
Olivia Agave 5 years ago
What house you in where strawberries don't disappear within a few minutes of being removed from the shopping bag and washed?
Brandy Grote 5 years ago
Rinse your strawberries in the hottest water your tap provides. Pat dry gently, and put in a fresh clean container, like a bowl lined with paper towel. Getting mold spores off them makes them last over a week, and the hot water doesn't harm the berries at all.
Leo Domitrix 5 years ago
NO! OMG, just freeze them, then clean and use if you must, but vinegar, no! My grandma just came back from the dead to scream in horror at this...
Steve Cruz 5 years ago
Raspberries, blackberries and blueberries freeze really well! When refrigerating berries, make sure they won't absorb flavors from other foods.
Malakai 5 years ago
Don't rinse until just before you intend to eat them! Otherwise there's no point to giving your berries a vinegar bath--and don't worry, leaving the solution won't make them taste 'vinegary'. But leave the solution on the berries and dry them before putting them up, and also clean the containers they came in with the same solution and put them back in it. Excess moisture will cause berries to rot faster, so keep them dry!
#20
Keep Cucumbers At Room Temperature
If placed in the refrigerator a cucumber can be prone to water-soaked areas.
Cassie 5 years ago
I'm not sure what the "water-soaked areas" are that are mentioned in the post, either. If you have pools of water in your fridge, something isn't quite right.
Load More Replies... Steve Cruz 5 years ago
Store veggies the way you find them displayed in the store. If cukes were refrigerated when you bought them, then keep them that way.
#21
Get An Ethylene Gas Absorber For The Fridge
A set of 3 costs $16. These little pods absorb the ethylene emitted by fruits and vegetables to keep them fresh up to 3x longer
Leo Domitrix 5 years ago
And come free in every bottle of anything these days, it seems!
Load More Replies... #22
Store Carrots For Months
The key to prevent soft carrots is to remove the greens and store them in water! Also includes tips on how to long term storage in cellar, and freezing them.
Molly Block 5 years ago
IF I have carrots in my fridge for MONTHS, then I apparently really didn't want them.
Naima Ivansdóttir 5 years ago
unless you bought a container of carrots!!! :D
Load More Replies... Leo Domitrix 5 years ago
1. Who doesn't remove greens? 2. Keep them dry like any other root veg. 3. How old am I that this is common sense to me?
Kim Lorton 5 years ago
Idk, but soft carrots seem to have some really nice flavor, and I use them to steam, or in mixed veggies, or a carrot casserole.
Steve Cruz 5 years ago
If you have carrots in the garden, LEAVE THEM IN THE GROUND! They can weather freezes.
Jim Ellington 5 years ago
Exactly what "also includes tips on how to long term storage in cellar, and freezing them"?
#23
Freeze Maple Syrup For Forever
Good-quality, 100% pure maple syrup is so good, but usually pricey. I like to buy a couple of jugs at a time, but I never knew how to store it properly. Turns out you should absolutely refrigerate it to keep it fresh for up to one year. Even better: if you freeze it, it keeps indefinitely.
My suggestion: break medium to large jugs up into smaller containers. Put one in the fridge, and the rest in the freezer. Thaw smaller containers as you need them.
Malakai 5 years ago
Because they might have found it on sale or something? Pure maple syrup is NOT cheap, and if you use it a lot then it makes sense to buy multiples on discount
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Jim Ellington 5 years ago
Warm shitty maple syrup tastes better than ice cold quality maple syrup.
s. vitkovitsky 5 years ago
Nope. Had finest quality Canadian xyrup, ate it very slowly so decided to freeze it. Grew mouldy bits on the surface after several months.
#24
Lemons
You can also keep sliced fruit, particularly lemons, fresh with a toothpick. Simply use the toothpick to reattach the cut-off end piece
Steve Cruz 5 years ago
If you're not going to use the lemon within a day or two, use a vegetable peeler to remove the outermost zest in "sheets." For up to a week it can be minced and added to recipes (blueberry pancakes with lemon zest YUM!). Freeze the juice in something airtight.
Lauren Caswell 5 years ago
You can dip lemons etc in parrafin wax to keep them fresh as they are oxygen sealed. Pop in a pot of warm water to remove the wax when you want to use it (if you want to use the rind too)
#25
The Key To Keeping Grapes Fresh For A Longer Period Of Time Is Its Container. Use Polyethylene Bags To Store Grapes So They Last Longer.
Malakai 5 years ago
Frozen grapes make great 'ice cubes' for drinks like sangrias on a hot summer afternoon, too
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Haunting Spirit 5 years ago
Why is all that fruit in plastic? We buy it in paper bags from the greengrocer.
#26
Store Potatoes With Apples To Keep Them From Sprouting
Monika Lachova 5 years ago
Eww, nope, nope. For the sake of good and tasty apples don't! If stored with potatoes, they can absorb their flavor.
Leo Domitrix 5 years ago
Keep them cool, dry, and out of the fridge (where moisture WILL occur). But not together. I think my farming ancestors just all spun in their graves at this one.
Banjo Peppers 5 years ago
Store potatoes in the crisper drawer and they won’t sprout, or get bugs. Does nobody in this list live somewhere with bugs??
Ruth Mayfly 5 years ago
Store potatoes in the dark or they'll start making poisonous compounds to protect themselves! You can get pretty sick eating green potatoes.
Kandy Hender 5 years ago
Besides , I have NEVER known my apples to start sprouting , with or without potatoes, lol.😉
Steve Cruz 5 years ago
Apples are interesting. One apple in a florist refrigerator filled with roses will brown all of them. Don't ask how I know this.
Cybele Spanjaard 5 years ago
This sounds great, except my potatoes are inside the dark cupboard and my apples in the fruit bowl
#27
Revive Raisins With Hot Water
Resurrect dry currants or sultanas by soaking them in hot water for an hour or two. Store them in an airtight container and they’ll be as good as new.
Steve Cruz 5 years ago
This is called "massceration" and it's how bakeries always have plump raisins in their cookies and cinnamon rolls. Measure the amount of raisins needed, Rinse with cool water, then cover and microwave.
#28
Add A Dab Of Butter To The Cut Side Of Cheese To Keep It From Drying Out
#29
Store Nut Butter Upside Down
Leave it right way up, and all the natural oils drain to the bottom, so try storing your nut butter products upside down – and keep them refrigerated to prevent them from going rancid.
#30
Follow These Rules On Where To Place Items Within Your Fridge
Banjo Peppers 5 years ago
Mr. Moneybags with his big fridge with SHELVES. No offense, but how stupid are some people that they don’t know some of these tips already? Clean your fridge when something spills in it? Duh!
Pamela24 5 years ago
Just yesterday I've seen a little boy figure out that when he claps his hands it makes a noise. We all had to learn everything somewhere, some people might do it here thanks to Bored panda. Get off your high horse, please.
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Malakai 5 years ago
Store meats at the bottom--poultry on the very bottom, pork on top of poultry, and beef on top of pork. The ones requiring the lowest cooking temps should be above those with the highest, to minimize contamination, and always thaw meats out in a plate or dish to catch any potential leakage to minimize messes, no matter how well-sealed you think that container is.
Micah Pettit 5 years ago
"Are your drawers humid?" Yes, very... anyone have some talcum powder?
#31
Keep Potatoes In A Dark Place
Exposure to light makes them turn green and shrivel faster.
Elizabeth Butler 5 years ago
The green portion should be peeled off and discarded--it is mildly toxic
Sebastian Melmoth 5 years ago
Hmmm...i suppose I could store my potatoes in my soul, it can be pretty dark and miserable
#32
Strong Alcoholic Drinks Do Not Expire
Actually, it is said that the longer they stay in the bottle, the better they are going to taste. It is best to keep them in a cool dry place and avoid putting them in a place where too much sun or heat is present
Sanne H. 5 years ago (edited)
Once the bottle has been opened, the alcohol starts to vaporise. But if properly closed afterwards, it doesn’t go that fast as long as the flask is still full (It depends on the space the vapour potentially can occupy)
Dave Hunt 5 years ago
Well even if you pour some out it doesn't matter spirits don't deteriorate in the bottle ...But things with a lower alcohol content do - eg Vermouths, Port, Sherry etc...
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Steve Cruz 5 years ago
Store booze in the dark and in cool areas. Some liquors lose flavor over time after the bottle is opened. I keep vodka and gin in the freezer.
#33
Roast Nuts As Soon As You Get Home From The Store, Then Store Them In The Freezer
Nuts that are roasted have more flavor, keep longer, and can always be used in recipes that call for nuts, roasted or otherwise. Spread them in a single layer on a sheet pan, bake in a 350 degree oven for 15 minutes, or until golden brown and fragrant.
Ruth Mayfly 5 years ago
How much feezer space do all these tips think we have? Mine is full without adding nuts.
Quazmodic 5 years ago
I don't have any feezer space. I don't even know what a feezer is anyway. Is it a type of "Phaser"? Do you have your feezer set to stun or kill?
Load More Replies... Steve Cruz 5 years ago
SOAK raw nuts (walnuts, pecans, almonds, hazelnuts) overnight, changing water a couple of times. Drain and spread on a pan with parchment paper, then dehydrate on the top shelf of the oven at its lowest setting, with the door cracked. Taste after 4 hours, and keep tasting until you like the texture. Nuts will be very crisp, and more easily digested. If you have a slight allergy that causes a tastebud to "bloom" and get sensitive, you won't with these nuts.
Leo Domitrix 5 years ago
NO! Freeze before roasting if you must, but fridging will work, too. Not that nuts last in my household, but... And it depends on the nut oil content... Oh my.
#34
Treat Oily Herbs Differently.
Oily herbs like thyme can be tied loosely together with string and hung in the open air.
#35
Wrap Celery, Broccoli, And Lettuce In Tin Foil Before Storing In The Fridge
It'll stay crisp for 4 weeks or more.
Lillukka79 5 years ago
Blackhart and GrumbleO'Pug, you think that doesn't use huge amounts of energy and resourses? Just buy what you are going to eat, why does everything have to keep for 4 weeks?
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rex fermier 5 years ago
Where in the world do you find "tin foil?" Will aluminum foil work instead?
Kristin Ingersoll 5 years ago
In water? With a wet paper towel? Standing on it's head? AND in tin foil? Sheesh!!!!
Molly Block 5 years ago
Well, this really does work for celery. Don't know about lettuce or broccoli. I eat those things up too fast, but celery is one thing that I wish I could just buy 1 or 2 staks at a time. I always have so much more than i need. The foil does make it last longer though!
s. vitkovitsky 5 years ago
You can chop up and freeze celery, to use in soups and stews, though, not salads.
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Grace Marraffa 5 years ago
Mom does that with celery, i dont, i keep it in the bag it comes in for less trash
#36
Reuse Plastic Bottles To Close Up Your Plastic Bags
Make sure your produce is absolutely dry before putting the cap on
sorlag110 5 years ago
You can carefully melt the edges a bit and they won't cut. Personally I prefer seal clips as they are easier to open and close.
Load More Replies... Jim Ellington 5 years ago
My bags come with a patented mechanism by which one can quickly seal the bag with the swipe of a pinching hand.
Go Hawks 5 years ago
Sometimes it can't be avoided (not saying it's good, just sucky situation). At least they're trying not to use more unnecessary plastic
Load More Replies... Ruth Mayfly 5 years ago
You can cheaply buy clips for this. Or those wire ties. Far easier to store.
#37
Freezing Cooked Potatoes
If you don’t’ plan on eating the potatoes you cooked within a few days, it is best to freeze them. They will not brown since cooking them destroys the enzyme that oxidizes. Like anything else, it’s best to store them with as little air as possible when freezing them.
Once frozen, cooked potatoes can remain frozen up to one year. They will have no noticeable change in their quality or nutritional value. It is best to defrost them overnight in the fridge versus microwave defrosting them. The microwave can change the structure and result in changing the texture.
Banjo Peppers 5 years ago
Can confirm, reheated mashed potatoes that were frozen are fine. We have a recipe for shepherd’s pie that’s entirely made of leftover mashed potatoes and random meat (and not leftover cheese), it’s great. Cook at 350 F until it’s hot enough.
#38
Freeze Fresh Herbs
I have completely avoided buying fresh herbs simply because I knew I wouldn’t use them all before they went bad. You can freeze fresh herbs with olive oil in an ice cube tray. I’d rather use this trick than force myself to find a recipe to use my rosemary before it goes bad.
#39
Spray Leftover Guacamole With Cooking Spray Before Putting It Back In The Fridge
W Smith 5 years ago
Same with the mythical "leftover half of an avocado" from above
Load More Replies... Sill Marien 5 years ago
"Cooking spray" is a bit unfathomable for me, is that like oil but is spray because... why?
Kevin Donegan 5 years ago
Or, if you don't want oily coating on your guacamole, put the avocado pit in the middle and place plastic wrap on the surface of the guacamole ... it'll stay fresh and looking bright green.
Steve Cruz 5 years ago
Put the pits from the avocados around the top and cover with plastic wrap pressed against the guac. Better yet: chop up all the stuff going into the guac and leave the avocado intact until you're ready to serve.
Hilary Mol 5 years ago
So, cover your avocado in something that's more chemical than actual food?
#40
Store Asparagus Like Cut Flowers
Sort of. Cut the stems, place in water, throw a plastic bag over 'em and refrigerate. They'll stay crisp for a week or longer, and you can use this trick on cilantro and parsley as well
Laura Thomas 5 years ago
I store broccoli and bok choy this way too. I fill a bowl or container with water, recut the bottom of the plant & then store in the fridge. This will revive some veggies that have gone limp also. You need to check the water daily.
#41
Freeze Fresh Green Beans Without Blanching
Step 1: Take a step back and admire your green beans because god damn, you’re amazing, you just grew green beans!
Fresh green beans are one of our favorite foods and they’re so versatile in the kitchen! You can use them in casseroles, soups, stir fry, or even slow cooker meals. Thanksgiving is only a few months away, so you can even save your garden green beans to make your favorite Green Bean Casserole family!
How cool is it to make a Thanksgiving casserole with FRESH green bean that you grew? Talk about a dish made out of love!
Step 2: Trim the ends off both sides of green beans.
Step 3: Cut the green beans in half.
Step 4: Wash with water, making sure to get all dirt off them.
Step 5: Dry completely. Place on a cloth towel or paper towel, allowing to dry completely. This usually takes about 20 minutes.
Step 6: Place in freezer bags. I like to make 1 cup, 12 oz and 16 oz bags. Label the bag.
Step 7: Freeze!
Clista O'Dell 5 years ago
Is it really necessary to use profanity? Does it somehow enhance the comment or add information? The answer is no, all it does is sound offensive!
Lorna Carroll 5 years ago
I can’t help thinking that you can’t really describe frozen beans as ‘fresh’.
#42
Mist Cooking Spray On Avocado To Stop Browning
Even the biggest avocado addicts can admit to binning leftover avocados after their flesh has oxidised and turned brown. Give your favourite green fruit longevity by misting cut avocado with cooking spray. Don’t have any on hand? Store your avocado in an airtight container with a cut onion to keep its vibrant colour.
Carrie Roettger 5 years ago
My appetite is so iffy andy stomach can be super touchy. Sometimes all I eat is an avocado because it's one of the few things I can ALWAYS eat no matter what. I never have leftover avocado.
Load More Replies... Jim Ellington 5 years ago
Or just buy anew avocado when you're ready for one. Feed a friendly creature or two with the old one.
#43
Beets Last Longer When Their Leaves Are Cut Off. That’s Because Water Loss Through The Leaves Causes Roots To Shrivel Faster.
Banjo Peppers 5 years ago
Read that as “beef lasts longer with the leaves cut off” and was very concerned
Kim Lorton 5 years ago
Same with carrots. We buy organic, and I cut the stems off and then store loose. They last way longer!
Jane Moore 5 years ago
remember to use the beet root stems and leaves as a vegetable - tastes great less rubbish
Elizabeth Butler 5 years ago
Want to cut off the leaves immediately anyhow---best greens of all, use em or lose em
#44
Store Cheese With Butter On It
Put butter on the sliced surface of the cheese to extend the freshness of your cheese.
Hilary Mol 5 years ago
...ew. This looks like one of those horrible 1970s aspic molds covered in mayo.
Leo Domitrix 5 years ago
Ah, the old days. Rub your cheeses with butter, turn, and come back tomorrow to do the same.
#45
If You Use A Lot Of Fresh Herbs...
Invest in an Herb Savor. Supposedly, it'll make your herbs last up to three weeks
s. vitkovitsky 5 years ago
So, basically, the herb bunch sits in a little bit of water, and is covered up otherwise. Too bad you can't mcgiver some sort of way to do this with stuff you might find, supposedly, in your kitchen ...
Elizabeth Butler 5 years ago
A jar with an inch or two of water works just as well. People inventing plastic stuff to sell more plastic. Costly plastic!
Amanda Hartley 5 years ago
Or just grow your own (if you have room) on your windowsill - always fresh & you know there are no nasty chemical used!
Steve Cruz 5 years ago
If you use a lot of herbs, GROW YOUR OWN. They look beautiful on interior window sills!
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What do you think ?
Sill Marien 5 years ago
Some of the above advice only contributes to producing more plastic/tin waste :(
Leo Domitrix 5 years ago
I use washable cloth bags and such. Cheesecloth, netting, all kinds of cloth re-washable bags that can be used for years, and containers that last and don't add to the plastic waste.
Rosemary 5 years ago
And then you will need an even biiiiiiiiiiger freezer.
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Telur Bebek 9 months ago
Great financial advice! Do you have recommendations for new investors? CUANCASH88
Tien 5 years ago (edited)
Buy (or make) some waxcloth. You can store pretty much any type of food in it and it will keep fresh for a long time. It's reusable again and again and again and when it wears out you can even revive it by ironing a tiny bit of beeswax on it (check yt for tutorials) Besides keeping your food properly stored and fresh it also eliminates the need of plastic bags and/or foil
Leo Domitrix 5 years ago
Wrong. If your honey never crystalizes, it's been cut with corn syrup, usually high-fructose. Honey is mostly sugar, which crystallizes, and water. In essence, sugar water. Crystallized honey is fine. Some honeys (linden blossom being my fave of them) is crystallized or "cloudy" at room temp. So what? Still tastes great, still honey!
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Sill Marien 5 years ago
Some of the above advice only contributes to producing more plastic/tin waste :(
Leo Domitrix 5 years ago
I use washable cloth bags and such. Cheesecloth, netting, all kinds of cloth re-washable bags that can be used for years, and containers that last and don't add to the plastic waste.
Rosemary 5 years ago
And then you will need an even biiiiiiiiiiger freezer.
Load More Replies... Telur Bebek 9 months ago
Great financial advice! Do you have recommendations for new investors? CUANCASH88
Tien 5 years ago (edited)
Buy (or make) some waxcloth. You can store pretty much any type of food in it and it will keep fresh for a long time. It's reusable again and again and again and when it wears out you can even revive it by ironing a tiny bit of beeswax on it (check yt for tutorials) Besides keeping your food properly stored and fresh it also eliminates the need of plastic bags and/or foil
Leo Domitrix 5 years ago
Wrong. If your honey never crystalizes, it's been cut with corn syrup, usually high-fructose. Honey is mostly sugar, which crystallizes, and water. In essence, sugar water. Crystallized honey is fine. Some honeys (linden blossom being my fave of them) is crystallized or "cloudy" at room temp. So what? Still tastes great, still honey!
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