Kitchen hacks for food storage
1. Keep potatoes white
Cover shredded or diced potatoes with cold water before cooking to prevent the spuds from turning that gross greyish/brown caused by the release of starch that makes them oxidize.
2. Slow down rotting
Store tomatoes stem end down to keep them from spoiling as quickly. This prevents air from entering and moisture from exiting the scar where the tomato once attached to the vine.
Oh, and the advice to never store tomatoes in the fridge? Debunked! Recent research revealed that the method of storage (fridge versus countertop) didn’t significantly affect the taste or juiciness of tomatoes. Trusted Source
3. Give bananas a longer life
Keep bananas fresh for longer by wrapping the end of the bunch with plastic wrap. Better yet, separate each banana. Both tactics block ethylene gases from releasing out of the stem, thereby ripening the fruit too fast.
4. Speed up ripening
Be 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. When fruit is tossed into the bag, concentrated ethylene gas helps it ripen faster.
5. Save cut fruit from browning
You’ve probably heard that a little squeeze of lemon juice can keep apple slices from looking unappetizing. A mixture of 1 part honey to 2 parts water works much the same way to keep fruit from browning.
Ever 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 discolouration.
6. Prevent brown sugar from hardening
Ugh, the worst: You go make cookies, only to find your brown sugar hardened into crusty nuggets (or a single rock-hard candy mountain). 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.
Or, for a quick fix, microwave brown sugar next to a small glass of water. The moisture the water released into the microwave will help break up the block of sugar.
7. Avoid plastic wrap disasters
Had enough of wrangling plastic wrap? Store the roll in the fridge to cover leftovers with less of a hassle. Chilling the wrap temporarily reduces its stickiness.
8. Get creative with covering food
They’re known for hair hackery, but shower caps’ usefulness isn’t limited to keeping your lovely tresses dry. Cover leftovers with a clean cap (right in their dishes) to prevent air particles from turning food stale.
Not only are shower caps reusable, but they’re also a heckuva lot easier than repeatedly removing and replacing plastic wrap or tin foil. And they just might make you giggle when you see them in your fridge.
9. Check if eggs are still (incredibly) edible
Your nose alone won’t always tell you if eggs have gone bad. To find out, gently place uncooked eggs in a bowl of cold water. If an egg sinks to the bottom, it’s A-OK. If it floats, it’s seen better days.
Over time, the liquid inside eggs evaporates through the porous shell, leaving a gas bubble inside. The floatier it is, the older it is.