1. Make Sure Eggs are Fresh – If you’re unsure of an egg’s freshness, see how it behaves in a cup of water: Fresh eggs sink, bad ones float.
2. Extend Vegetable Freshness – Line the bottom of your refrigerator’s crisper drawer with paper towels. They’ll absorb the excess moisture that causes veggies to rot.
3. Don’t Waste Lemons – If you need only a few drops of lemon juice, avoid cutting the lemon in half — it will dry out quickly that way. Instead, puncture the fruit with a metal skewer and squeeze out exactly what you require.
4. Keep Herbs Fresh – To keep herbs tasting fresh for up to a month, store whole bunches, washed and sealed in plastic bags, in the freezer. When you need them, they’ll be easier to chop, and they’ll defrost the minute they hit a hot pan.
5. Don’t Let Cheese Dry Out – Stop cheese from drying out by spreading butter or margarine on the cut sides to seal in moisture. This is most effective with hard cheeses sealed in wax.
6. Make Veggies Crunchy – When radishes, celery, or carrots have lost their crunch, simply pop them in a bowl of iced water along with a slice of raw potato and watch the limp vegetables freshen up right before your eyes.
7. Prevent Bananas From Browning – Avoid separating bananas until you plan to eat them—they spoil less quickly in a bunch.
8. Keep Honey Clear – Believe it or not, honey is the only nonperishable food substance, so don’t get rid of the stuff if it crystallises or becomes cloudy. Microwave on medium heat, in 30-second increments, to make honey clear again.
9. Save Your Cheese – You can freeze cheese! After serving, put leftovers back in the original package, wrap tightly in plastic, and freeze. Defrost in the fridge a day before serving. This trick works best for soft cheeses with a high fat content.
10. Protect Brown Sugar From Hardening – Keeping brown sugar in the freezer will stop it from hardening. But if you already have hardened sugar on your shelf, soften it by sealing in a bag with a slice of fresh bread or an apple — or by microwaving on high for 30 seconds.
11. Combat Meat Toughness – Marinate inexpensive cuts of meat in at least one of the following: beer; vinegar; or citrus, papaya, tomato, or pineapple juices. These liquids contain enzymes or acids that will combat the meat’s toughness.
12. Tenderise Meat – And if all else fails, tenderise tough meat by gently scoring the surface with a pizza cutter—for better results, go against the grain of the meat.
If you have a favourite tip, send it me in the comments below.