Simple and sneaky ways to make the food in your kitchen last longer than you thought possible
Banish browning avocados
Avocados turn brown in the fridge due to a process called oxidation. Try storing your leftover avocado halves next to a cut onion. The sulphur compounds in onions prevent oxidation meaning your avo will stay fresher (and greener) for longer.
Save your stock
Whether you make your stock fresh, buy it ready-made or use stock cubes, there are times when you just don’t need a whole jug full. Instead of throwing it away, pour any left over stock into ice cube trays and pop them in the freezer to use later.
Make your onions wear tights
Insert onions into a washed/new pair of tights and tie a knot between each whole onion. Hang them in a cool dry place. Sounds weird, but keeping the onions dry, able to breath, separated and suspended in the air can prolong their life by up to six months!
Refresh stale bread
Stale croissants, bagels and rolls can be instantly revived rather than chucked out. Simply wrap them in a damp paper towel or napkin and pop in the microwave for five to 10 seconds and consume immediately.
Keep celery crispy
Celery stalks will last longer in your salad box if you cut off the leafy tops. But don’t bin those bits - use them to brighten up your next salad.
Make the most of fresh herbs
Chop up any leftover fresh herbs before they go off and add them to softened butter or olive oil. Spread or pour the mixture into ice-cube trays and place them in a freezer bag once frozen. Use the herb cubes straight from frozen to fry onions or flavour cooked veg.
Keep salad leaves fresher for longer
Excess moisture is what makes your lettuce and other leaves turn bad. Try storing salads in a sealable container lined with a dry piece of kitchen towel to absorb extra moisture and keep your greens dry.
Test your eggs
If you’re not sure whether your eggs are still fresh, there’s a great way to make sure. Try floating them in a bowl of cold water. If they sink, they’re still fresh, if they float, chuck them on the compost heap.
Banish mouldy berries
Add one part white vinegar to ten parts water in a bowl. Gently swirl the berries around in the solution before draining, rinsing and drying before placing in a sealed container in the fridge. The vinegar solution helps to destroy bacteria and mould spores. It works on all kinds of berries but is particularly effective for keeping strawberries and raspberries fresh.
Make your bananas last longer
Wrap the crown of your bunch of bananas as tightly as possible with cling film to slow down the ripening process. And if they go brown, there’s always banana bread!
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