Tip Reduce

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David Hogan

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Mar 21, 2011, 2:13:05 AM3/21/11

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Avoiding Food Waste in the Kitchen – Part II –

* Line the bottom of your refrigerator's crisper drawer with paper towels. They'll absorb the excess moisture that causes veggies to rot.
* Don't throw away sparkling wine or champagne that's gone flat. Restore the bubbles by dropping a raisin or two into the bottle. The natural sugars will work magic.

* 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.
* A bay leaf slipped into a container of flour, pasta, or rice will help repel bugs.
* Prevent mushrooms from getting slimy by wrapping them in paper towels before refrigerating.
* To revive day-old muffins, sprinkle them with water, place in a paper bag, and pop in a hot oven for five to 10 minutes. The steam created by the water will restore moisture.
* 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.
* 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.
* Store crispy and chewy cookies in separate containers. If you combine them, the moisture from the chewy cookies will make the crispy ones lose their crunch.
* Avoid separating bananas until you plan to eat them; they spoil less quickly in a bunch.