Simple Kitchen Tips

Air is an enemy to cheese. Keep cheeses wrapped in plastic tightly to prevent mold and drying out. Squeeze as much air as possible out of those resealable bags shredded cheese comes in.  Blocks of cheese that will be used for grating or shredding keeps well in the freezer, and free of mold. Frozen cheese tends to crumble and won't slice as well.

Add bay leaves to your food storage area to keep insects out. Lay the leaves on shelves, and they can be put inside boxes (not inside the liners) of cereals and crackers; and can even be put into bags of sugar and flour.

I find that brown sugar will become rock hard before I use it all. When you purchase a new bag, divide it up into several ziploc bags (better yet, Mason jars :) If the sugar hardens in a container, it is simple to place it into the microwave (with the lids off) for a few seconds to soften it up. Keep it to a few seconds or you will burn the sugar though! If it is not softening easily, place a damp paper towel over the sugar and try a few more seconds. 

Raisins becoming hard and dry? Rinse them with water, drain, then place them to a bowl and microwave for a few seconds and they will plump up. Listen for them to sizzle after only a few seconds; don't over do it.  Be careful! They will be very hot!

Apples will keep longer when stored in the refrigerator. 

Storing an apple with your potatoes is said to keep them from sprouting. ( I have not tried this one but plan too)

When peeling potatoes, be sure to remove all of the green color (if there is any) under the skin. If they are very green, throw them out as the green part can make you sick and is even said to be toxic. Read about green skin  here. 

Storing dried herbs and spices is best in glass jars with tight fitting lids. Keep your herbs and spices out of the light in a cabinet or drawer and away from a heat source. Over the stove or next to it are not the best places for storage; they will lose there flavor faster there.

Buy dried herbs and spices in quantities that will be used up in about six months when they will have lost a lot of flavor. When you buy new, empty containers of the old herbs and spices, wash and dry before adding in the new spices. A sticker or label on the bottom of the containers with the date helps you track when it's time to replace them. (Herbs and spices are expensive. Read this post to find out best places to buy them)

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