Eggs
Even though we learn in Home Ec. to crack an egg on the edge of a bowl, cracking on a flat surface like a plate or a countertop will prevent shards of shell from entering the part of the egg we’re trying to extract.
Onions
Should be stored separated in a dark, cool, and dry location. There are some onion enthusiasts who tie off their onions in a pair of pantyhose and drape them over pipes in their basement.
Apples
When peeling an apple, the best procedure is to guide the apple through the peeler. This is a departure from the ever popular moving the peeler around the apple method.
Mushrooms
Keep mushrooms fresher longer by storing them in a paper bag in the refrigerator. The bag allows moisture to stay near the mushroom, but also allows air to circulate through the bag.
Broth
Too much left over broth? Measure out according to your favorite recipes then freeze for easy prep-work! Freeze extra broth into and ice cube trays to add quick flavor to any meal.
Chilies
Size matters when it comes to chilies. The smaller – the hotter. Same goes for color. Green chilies pack more of a punch over their red counterparts.
Strawberries
Buying strawberries requires a keen nose. If the aroma is sweet and strong, the berries will be delectable no matter what they look like. When buying in the grocery store always remember to turn over the container to examine the fruit at the bottom, which can go bad before the ones on top.
Garlic
Never store garlic heads in the refrigerator. Garlic should be stored like onions and potatoes: in a cool, dark, dry place with good circulation. Try a paper bag over the plastic containers or the plastic bags available at the grocery store. If your garlic has begun to sprout, it has gone bad.
