While there are plenty of great uses for overripe bananas, fruit with mushy brown spots and a very sweet flavor isn’t for everyone. Keep your bananas at the desired ripeness for longer by picking them apart from the bunch and wrapping the tops in plastic wrap. This prevents ethylene gas from spreading to the rest of the fruit.
Not sure if your eggs have gone bad? Don’t toss them quite yet — check them using this super-simple method. Place your eggs in a bowl and completely submerge them in water. If the eggs sink to the bottom or sit upright on the bottom of the bowl, they’re still good to go. If they float, get rid of those eggs ASAP.
If you roast veggies or bake French fries in the oven to free up time in the kitchen, flipping these foods mid-way through cooking can be a real annoyance. To avoid going back to the oven, heat up your sheet pan before placing the food on it. This way, your food will brown evenly and you’ll have time to focus your cooking efforts elsewhere.
If you bought too much dill or your parsley grew like a weed in your garden this year, don’t let it wilt and die. Instead, freeze it when it’s at its freshest. Wash the herbs, pat them dry, chop them up, and put them in perfect portions in an ice cube tray. Add a little bit of olive oil and you’ll have fresh-tasting herbs for a pop of flavor in any recipe.
In theory, honey never goes bad. However, the sugar crystals in this sticky condiment can crystallize. But don’t throw that adorable bear-shaped jar out. Instead, toss the jar in the microwave for 30 seconds, stir it, allow it to cool for 30 seconds, and repeat until the honey liquefies. Placing the jar of honey in a pot of warm water and heating over medium-low on the stove will work just as well.
If you have just a little bit of milk left or need buttermilk for a recipe and don’t want to buy a whole quart of it, you can easily make your own. For every one cup of milk, add one tablespoon of lemon juice or vinegar. Then whisk the milk with the acid and set it aside until it starts to curdle. Voila! Buttermilk!
If you have a problem with your bagged salad mixes getting soggy quickly, worry no more. To keep your chopped greens fresh, place them in a plastic or glass storage container with a paper towel on top and store it upside-down in the fridge. A paper towel at the bottom pulls moisture out of the lettuce and keeps your salad nice and crunchy for longer.
If you need softened butter for your cookies but don’t have time to let it sit on the counter all day (and risk it over-softening), all you need is a plastic storage bag and a rolling pin. Place the butter in the plastic bag and pound the butter flat with the rolling pin. The action will soften the butter while keeping it chilled, and the larger surface area will bring it to room temperature in just minutes.
There’s nothing quite like fresh corn on the cob in the summertime. But if you have braces or need to get the kernels off the cob for a corn soup or fritter, it can turn into a mess quickly. To take corn off the cob with no mess and no fuss, place the cob in the center of a Bundt pan and use a knife to get the kernels off. The pan’s center will hold the cob in place and the pan itself will catch all the kernels.
Oops! You left your bread out overnight, and it’s gone stale. Don’t toss it! Instead, fire up the oven and roast some homemade croutons. Cut the crusty bread into cubes, drizzle them with olive oil, and sprinkle them with salt, pepper, Parmesan cheese, and Italian seasoning. Bake the cubes in the oven at 375 degrees Fahrenheit for 10 minutes or until they’re perfectly browned.
After roasting a whole chicken, don’t throw out the bones! Instead, make your own chicken stock. All you need are chicken bones, scraps of common household vegetables (such as onions, carrots, celery, parsnips, or leeks), and water. Similarly, you can make your own beef stock with beef bones and scraps or vegetable stock with leftover veggie tops and scraps.