Store leftover “artisanal” bread (like a sourdough or ciabatta loaf) in an airtight container on the counter. For bread that won’t be used within a day or two, put the container in the freezer. When you’re ready to use the … Continue reading
If the bananas on the counter are past their “use by” date, peel them and put them in a freezer-safe container or plastic bag, and put them in the freezer. They’ll be perfect for making banana bread or smoothies later!
Buy an inexpensive refrigerator thermometer to ensure your refrigerator is maintaining the proper temperature (33 – 40 degrees). Keeping cold foods at the proper temperature helps to slow bacterial growth and maintain food quality.
Don’t leave the refrigerator door open for any longer than necessary. The refrigerator won’t have to work as hard to maintain the proper temperature for safe food storage and your food won’t be unnecessarily put at risk.
Put a dish towel under your cutting board to keep the board stable and still as you slice and dice.
Homemade marinades are quick and easy; they pack powerful vibrant flavor without the preservatives and fillers that many off-the-shelf marinades have. Marinades are also forgiving, so modify a recipe to your taste and create your own “house” marinade(s).