Hey there, time traveller!
This article was published 27/8/2013 (976 days ago), so information in it may no longer be current.
• Organize meat in your freezer by dividing each product into types: ground beef, chicken, seafood, deli meat, pork and ham, beef, and so on.
• Store cheap measuring cup sets inside bins. One entire measuring cup set in the flour bin, another set inside the sugar, whole wheat flour, icing sugar, etc.
• Before plunging into a new recipe, line up all of the ingredients on the counter and remove each lid. Close each lid after it is used, this way you do not need to wonder whether you already added that ingredient to the recipe.
• Proper disposal of used cooking oil is an important waste management concern. The proper way to dispose of oil is to put it in a sealed non-recyclable container and discard it with regular garbage.
• Enjoy bread longer when you buy the freshest loaves. Always buy the loaf with the twist tie or plastic clip indicating the most recent delivery date. Monday — blue, Tuesday — green, Thursday — red, Friday — white, Saturday — yellow.
• When making sandwiches for lunches, wrap lettuce and tomatoes in wax paper or plastic wrap, instead of adding them directly to the bread. This way when lunch comes around there are no soggy veggies taking up space between the slices.
• When preparing stuffed ground beef peppers, cut the peppers crosswise instead of lengthwise, leave the seeds in each pepper to add flavor to the beef. This allows each pepper to fit nicely inside a muffin tin before baking.
• If you purchase ice cream but don’t often use it, wrap the container in aluminum foil to prevent ice buildup on ice cream (Ugh, I just caught a chill).
• Messy, messy ice cream. Slip a chocolate chip into the bottom point of the cone to prevent ice cream from dripping out. My motto: You can never go wrong with chocolate.
• Lumpy gravy got you down? Blend one teaspoon of salt into the flour or cornstarch (depending on what you use) before adding water.
• Put your grater to good use. Grate hard-boiled eggs for egg salad sandwiches instead of slicing or mashing.
• Need soft butter but forgot to take it out of the fridge? Measure the correct amount of butter and grate it with your cheese grater. Small pieces of butter are easy to work with. Or shave butter with a carrot peeler and shape into roses.
• Want to make a speedy breakfast for the entire family? Break up eggs into a non-stick baking pan, add a little water or milk and whisk. Bake in the oven (350 degrees) until eggs are the desired firmness. Season and serve.
• Cheese will not harden as quickly if you butter or oil the exposed cut edges before storing in the refrigerator.
• Before barbecuing shrimp, thread it onto two skewers instead of one. This keeps the shrimp from spinning around when you turn them on the barbecue.