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David Hogan

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May 3, 2011, 1:50:01 AM5/3/11

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Avoiding Food Waste in the Kitchen – Part III – Americans waste 40% of their food, enough to fill the Rose Bowl once every day (see CNN video at tinyurl.com/FarmToForkWaste or www.WastedFood.com).
* Put rice in your saltshaker to stop the salt from hardening. The rice absorbs condensation that can cause clumps.
* 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.
* 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. Microwave on medium heat, in 30-second increments, to make honey clear again.
* Prevent extra cooked pasta from hardening by stashing it in a sealed plastic bag and refrigerating. When you're ready to serve, throw the pasta in boiling water for a few seconds to heat and restore moisture.
* 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.
* 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.
* 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.