Do you want to prevent bacteria growth on your dairy? In order to make cottage cheese or sour cream last longer, place the container upside down in the fridge. Inverting the tub creates a vacuum that inhibits the growth of bacteria that causes food to spoil.
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Don’t let your cheese dry out! Stop cheese from drying out by spreading butter or margarine on the cut sides to seal in moisture. This trick is most effective with hard cheeses sealed in wax.
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To revive your day-old muffins, sprinkle them with water, place in a paper bag, and pop in a hot oven for five to 10 seconds. The steam created by the water will restore moisture.
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Don’t throw away sparkling wine or champagne that’s gone flat. Keep champagne bubbly by dropping a raisin or two into the bottle. The natural sugars will work magic.
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There’s nothing more frustrating than over-salting a soup or stew you’ve spent countless hours—and countless dollars in ingredients—making. If your soup is salty, try adding wedges of raw potato or apple to absorb the salt. Simmer for 10 minutes or so, then remove the wedges. If your soup is still too salty, sprinkle in a spoonful of sugar. If that doesn’t work, a dash of apple-cider vinegar may do the trick. Finally, try diluting with water or low-sodium broth.
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Need to make banana bread but don’t have ripe enough bananas? Ripen bananas fast by putting them in the oven for 40 minutes.
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Believe it or not, honey is the only nonperishable food substance, so don’t get rid of the stuff if it crystallizes or becomes cloudy. For keep your honey clear, put the honey on the microwave on medium heat, in 30-second increments.
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