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To enhance the taste of olives:
- In a glass jar marinate olives in a little olive oil, thyme, rosemary, and two garlic cloves cut in halves. If the marinade fails to cover the olives completely, turn the jar upside-down occasionally. Drain olives before eating.
- Olives do not exceed 160 calories per 100 gram serving. |
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To keep olives fresh, have in mind the following tips:
- Keep olives in a cold place, and in a glass jar hermetically sealed.
- Do not mix recently bought olives with those kept in the refrigerator (if any).
- Keep olives submerged in salty water. Add a few drops of lemon juice or vinegar. |
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Stock on Hand
Fill an ice cube tray with chicken, beef or vegetable stock. You can even try tomato sauce. Dump the frozen cubes into a freezer bag. Then grab a couple of cubes to add to your stir fry, pasta, veggies, or to whip up a quick sauce. |
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To make leftover fruit pie taste just baked, wrap in foil and warm 10 minutes in a 350°F conventional oven. |
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Raw peanuts in the shell can be stored in a cool, dry place for up to two months. Roasted peanuts in the shell do not keep as well as raw. They can be stored at room temperature, but for no more than one month. |
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Keep shelled nuts in the refrigerator, they will keep indefinitely. |
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It is best to thaw meats in the refrigerator or you will lose the juices. After thawing, bring them to room temperature before cooking. |
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When cutting chicken, cover your work surface with plastic wrap, this can avoid any cross-contamination. |
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Butter absorbs odors very easily and quickly, so keep covered in the refrigerator. |
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Dont refrigerate those tomatoes you just purchased at the local market! Instead, store them stem-side down in a basket or bowl on your kitchen counter or table and they will continue to ripen, improving their flavor and texture. Refrigerate after desired ripeness is reached. |
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When buying fresh mushrooms, always use a brown paper bag to hold them instead of a plastic bag. Store unwashed mushrooms in the paper bag in your refrigerator. They will retain freshness twice as long than if stored in a plastic bag. |
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When you make a pie, make a double or triple batch of dough (it is the same amount of work) and freeze it in portions (wrapped) to thaw and roll for a quick dessert. |
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Controlled, cool storage is the best way to keep raisins. Raisins will retain color, flavor and nutritional value for up to five months if stored at 45° F or less.
To maintain optimum freshness, keep raisins sealed in an airtight container in the refrigerator.
Raisins freeze well for long periods of time. They also thaw quickly at room temperature. |
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To keep fresh herbs fresh,. put them in a plastic bag, blow air into the bag as if it were a balloon, and seal it tight. |
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When chopping parsley or other herbs ahead of time, roll in dampened paper toweling, overwrap in dry paper toweling and then tuck inside a plastic bag. Store in the refrigerator and it will keep fresh for about a week. |
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The best way to store fresh herbs as parsley, cilantro, basil and other delicate herbs: Lay herb stalks on its side and slice the stem end off, holding the knife on the bias. Half fill a jar with water and mix in a pinch of sugar. Stand the herbs in the water, and place a plastic bag upside down, loosely over the herbs. Store in the refrigerator. Herbs will keep fresh and aromatic for a week or more. |
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Wrap celery in aluminum foil before refrigerating, and it will keep fresh for many days. |
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Another way to treat fresh herbs is the same as small bouquets of flowers: Store them in a glass with the stems in 2 inches of water, and keep refrigerated. |
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The fastest way to ripen tomatoes is to put them in a covered pan with some apples. |
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Brush fresh meat with olive oil before wrapping for the freezer to keep it moist and prevent any drying out. |