Kitchen Hint of the Day!

December 24, 2013 at 7:29 AM | Posted in Kitchen Hints | Leave a comment
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Never buy meat that’s already been shaped into patties (unless it’s on sale). Instead, buy your own and shape it into patties yourself. Place a sheet of waxed paper between each, then place the entire stack in a resealable plastic bag in the freezer.

Kitchen Hint of the Day!

October 4, 2013 at 9:01 AM | Posted in Kitchen Hints, spices and herbs | Leave a comment
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Fresh herbs are a wonderful addition to any dinner, but they go bad quickly and are hard to freeze. To herbs fresh longer, loosely wrap them in a damp paper towel, store in a plastic bag, and keep in the vegetable crisper of the refrigerator. If you have more fresh herbs that you can use, hang them upside down to dry. (Tie them together and hang them from a peg.) In about a week, you’ll be able to crumble off the leaves. The flavor won’t be quite as wonderful as the fresh herbs, but it will still be much better than commercial dried herbs. Another simple solution is placing chopped, fresh herbs in ice – cube trays. Fill the trays with water then freeze. When it’s time to add herbs to soups and sauces, simply pop as many cubes as you want out of the tray and throw them in the pot.  

Kitchen Hint of the Day!

September 28, 2013 at 8:01 AM | Posted in Kitchen Hints | Leave a comment
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Raisins will last for several months if they are wrapped tightly in plastic wrap or a plastic bag and kept at room temperature. They will last even longer (up to a year) if you place the plastic bag in the refrigerator.

Kitchen Hint of the Day!

September 26, 2013 at 7:48 AM | Posted in Kitchen Hints | Leave a comment
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Grapes will stay fresh only for three to five days, even if refrigerated. They keep best in a plastic bag in the coldest part of the refrigerator, but they must be washed very well before eating. If you do wash them before storing, make sure to dry them thoroughly, as they’ll absorb water. Grapes can be eaten frozen (they’re especially tasty treats), and frozen grapes can be used in cooking; however, they become mushy when they’re thawed because of high water content. They’ll keep in the freezer for about 1 year. 

Kitchen Hint of the Day!

September 18, 2013 at 7:19 AM | Posted in Johnsonville Meats | 1 Comment
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Ever wonder why mushrooms are usually sold in styrofoam or cardboard containers? Plastic containers tend to keep the mushrooms too wet, and they go bad quickly. Fresh mushrooms have a shelf life of only 2-3 days and must be stored in the refrigerator in an open container. The original container or another paper product will work best. Never was mushrooms before storing them – they’ll retain the water and become soggy. If you must keep them for a few days, place a single layer of cheesecloth on top of the container. (if they do become shriveled, they can still be sliced or chopped and used in cooking.) To freeze mushrooms, wipe them off with a damp paper towel, slice them, saute them in a small amount of butter until they are almost done, allow them to cool, and place in an airtight plastic bag and freeze. They should keep for 10-12 months.

Kitchen Hint of the Day!

September 7, 2013 at 7:06 AM | Posted in Kitchen Hints | Leave a comment
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Spinach will keep in the refrigerator for 2-3 days, as long as it’s stored in a sealed plastic bag. To preserve its shelf life, don’t wash it or cut it before you are ready to prepare it. Want to freeze fresh spinach? Remove the stems, blanch the leaves in boiling water for two minutes, then run under cold water and dry before you freeze. Removing their stems will allow the leaves retain more of their moisture. Spinach will keep in the freezer for 10-12 months. 

Kitchen Hint of the Day!

September 6, 2013 at 10:35 AM | Posted in Kitchen Hints | Leave a comment
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To make asparagus last longer in the refrigerator, place the stem ends in a container of water, or wrap them in a wet paper towel and put in a plastic bag. Like flowers, the asparagus will continue “drinking” the water and stay fresh until it’s ready to use.

Kitchen Hint of the Day!

August 28, 2013 at 8:53 AM | Posted in Kitchen Hints | Leave a comment
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Wrap all produce loosely; air circulation around fruits and vegetables reduces spoilage. A sealed perforated plastic bag is ideal – make your own by simply poking several holes in an ordinary sandwich or freezer bag.

Kitchen Hint of the Day!

August 27, 2013 at 6:47 AM | Posted in Kitchen Hints | 2 Comments
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If your only using half of a bell pepper for a recipe, make the other half last longer with this simple trick. When you’re slicing the pepper, make sure you leave the seeds and membrane intact on one side. Then store this side in a sealed plastic bag or container in the fridge. Leaving the seeds in tact will make the pepper last longer.

Kitchen Hint of the Day!

August 14, 2013 at 7:38 AM | Posted in Kitchen Hints | 1 Comment
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To easily freeze the delicious stock you’ve just made into smaller portions, line a drinking glass with a resealable plastic bag. Pour the stock into the glass until it’s about three-quarters full, then seal the bag and lay it flat on a baking pan. Repeat until you’ve used up all your stock, laying the bags on top of one another. Once they’re frozen, you can move them anywhere in the freezer that there’s room.

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The Saboscrivner

The Saboscrivner is a librarian who writes about food in Orlando, Florida, and beyond. I was inspired by Chew, a brilliant, bizarre, food-obsessed comic book series about characters with food-related super powers. Creators John Layman and Rob Guillory introduced their saboscrivner in Chew #3 with a description: "[A saboscrivner] can write about food so accurately, so vividly and with such precision – people get the actual sensation of taste when reading about the meals [he] writes about."

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