(Simple, but it really works!)įor a cleaner alternative, scoop up bits of broken eggshell with half of your already-cracked egg. For one, just wet your fingers and reach right in. But grabbing a bit of eggshell that’s fallen into batter can turn into a wild goose chase, as it seems to squirm out of your reach like a wily tadpole. No one likes crunchy pieces in their cake or brownies.
Over time, the liquid inside eggs evaporates through the porous shell, leaving a gas bubble inside. If an egg sinks to the bottom, it’s A-OK. To find out, gently place uncooked eggs in a bowl of cold water. Your nose alone won’t always tell you if eggs have gone bad. Check if eggs are still (incredibly) edible And they just might make you giggle when you see them in your fridge. Not only are shower caps reusable, they’re a heckuva lot easier than repeatedly removing and replacing plastic wrap or tin foil. Cover leftovers with a clean cap (right in their dishes) to prevent air particles from turning food stale. They’re known for hair hackery, but shower caps’ usefulness isn’t limited to keeping your lovely tresses dry.
Chilling the wrap temporarily reduces its stickiness.
Had enough of wrangling plastic wrap? Store the roll in the fridge to cover leftovers with less of a hassle. The moisture the water released into the microwave will help break up the block of sugar. Or, for a quick fix, microwave brown sugar next to a small glass of water. Help brown sugar stay soft and scoopable by tossing an orange peel or a slice of apple along with the sugar into an airtight container. Ugh, the worst: You go make cookies, only to find your brown sugar hardened into crusty nuggets (or a single rock-hard candy mountain). A mixture of 1 part honey to 2 parts water works much the same way to keep fruit from browning.Įver wonder why this works? The citric acid and vitamin C in lemon juice and a peptide in honey slow down the oxidation process that causes discoloration. You’ve probably heard that a little squeeze of lemon juice can keep apple slices from looking unappetizing. When fruit is tossed into the bag, concentrated ethylene gas helps it ripen faster. Speed up ripeningīe a total magician and morph a banana from green to yellow (or a peach from crunchy to juicy) with the help of a paper bag. Both tactics block ethylene gases from releasing out of the stem, thereby ripening the fruit too fast. Keep bananas fresh for longer by wrapping the end of the bunch with plastic wrap. Flavor-related quality attributes of ripe tomatoes are not significantly affected under two common household conditions. Oh, and the advice to never store a tomato in the fridge? Debunked! Recent research revealed that the method of storage (fridge versus countertop) didn’t significantly affect taste or juiciness of tomatoes.
This prevents air from entering and moisture from exiting the scar where the tomato once attached to the vine. Store tomatoes stem end down to keep them from spoiling as quickly. Keep potatoes whiteĬover shredded or diced potatoes with cold water before cooking to prevent the spuds from turning that gross grayish/brown caused by the release of a starch that makes them oxidize.
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