So maybe you think you’ve got it all figured out. You’re the MacGyver of the kitchen — spatula in one hand, two eggs in the other.
Crack, separate, and plop goes the egg in the bowl… with a bit of shell. The horror! What do you do? Hint: Fishing around with a spoon isn’t the answer.
Thankfully, we have a solution to your egg quandary (see tip number 10), plus quick fixes to tons of other food prep, cooking, and baking predicaments, from pitting a nectarine to softening butter the easy way.
We’ve hacked your kitchen — prepare to save money, save time, and never cry from cutting onions again.
1. Keep potatoes white
Cover shredded or diced potatoes with cold water before cooking to prevent the spuds from turning that gross grayish/brown caused by the release of a starch that makes them oxidize.
2. Slow down rotting
Store tomatoes stem end down to keep them from spoiling as quickly. This prevents air from entering and moisture from exiting the scar where the tomato once attached to the vine.
Oh, and the advice to never store a tomato in the fridge? Debunked! Recent research revealed that the method of storage (fridge versus countertop) didn’t significantly affect taste or juiciness of tomatoes.
3. Give bananas a longer life
Keep bananas fresh for longer by wrapping the end of the bunch with plastic wrap. Better yet, separate each banana. Both tactics block ethylene gases from releasing out of the stem, thereby ripening the fruit too fast.
