- Celery not staying fresh?
Wrap it in tin foil before storing in the fridge.
- Store nuts and seeds in the fridge to stay fresh for longer as they can become rancid very quickly.
Freezing egg yolks:
Often recipes call for egg whites and you end up throwing the yolks away…well don’t! Due to the yolk properties, add a sprinkling of sugar or salt to the egg yolks before popping them into the freezer or they become almost too gelatinous to use in recipes. Label the container carefully with how many egg yolks are inside as well as whether you added sugar or salt, to help you decide on a sweet or savoury dish in the future.
- Chopping boards: Wooden and plastic chopping boards retain odours of food chopped on them, so I advise having separate boards for separate foods, i.e. bread, meat and vegetables. Sandwiches that smell of garlic or onion aren’t that great. Glass boards make knife blades blunt so steer away from these if possible. Choose boards small enough to fit in the dish washer. A good few hours in the sun is a great way to dry and refresh them.
- To freeze egg whites:
Add 2 or 3 to a mini freezer bag, label the quantity on the outside and store in the freezer. Defrost at room temperature.
- Storing Asparagus:
Store asparagus standing upright in a glass of water in the fridge for up to 3 days, changing the water if necessary.
- Freezing Brownies:
Why not bake an extra quantity of Brownies and freeze it? When cooled to room temperature, wrap it in plastic wrap. To defrost, unwrap and leave on a board on the bench top. Cut, decorate and eat as normal.