Seafood and Fish
− When browning ground meat, brown several pounds and drain. Divide
evenly in freezer containers and freeze. Unthaw in microwave for
quick fixing next time.
− Ground spices really should be replaced every 6 months or so!
Unless you know you will use them up fairly quickly, buy a bottle
in partnership with a friend and split the contents.
You'll each benefit from fresh spices.
− Sunlight doesn't ripen tomatoes, warmth does. Store tomatoes with
stems pointed down and they will stay fresher, longer.
− Place green fruits in a perforated plastic bag. The holes will allow
air to circulate while retaining the ethylene gas that fruits
produce during ripening.
− Marshmallows won't dry out when frozen.
− Poke a hole in the middle of the hamburger patties while shaping them.
The burgers will cook faster and the holes will disappear when done.
− For fluffier, whiter rice, add one teaspoon of lemon juice per quart of
water. To add extra flavor and nutrition to rice, cook it in liquid
reserved from cooking vegetables.
− Cheese won't harden if you butter the exposed edges before storing.
− Sausage patties rolled in flour before frying won't crack open
during cooking.
− Two drops of yellow food coloring added to boiling noodles will
make them look homemade.