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Cilantro/Basil/Parsley/Green onions: place the stems in a glass of water,cover with a plastic bag and keep in the refrigerator. It will last more than one week.
by AareyBaba 8y ago
Cilantro/Basil/Parsley/Green onions: place the stems in a glass of water,cover with a plastic bag and keep in the refrigerator. It will last more than one week.
Mushrooms: place in a brown bag in the refrigerator. They will last more than a week. They slowly dry up and can be rehydrated like dried mushrooms.
Bananas: when they are about to ripen place in the refrigerator. The skin will turn brown and look miserable but the inside will be just fine. You'll gain two or three days more time to eat them.
Arugula,spinach and other salad greens: Put the leftovers in your lunch bag and snack at work.
- sizzle 8y agoAny tips for Avacados? I tried the brown bag but getting them to the right texture that isn't too hard or spoiled is maddening.
- deleted 8y ago[deleted]
- TarpitCarnivore 8y agoLeave them out and as they begin to get soft & ripe place them in the fridge. It'll slow it down, like bananas, and keep them ripe a little longer. When i was using avocados as snacks this was the only way I could keep them for multiple days.
- asah 8y agoCan confirm! Also, - bread is awesome in the fridge, lasts weeks. - put ice cubes in a plastic bag to stop sublimination - drown basil in olive oil, squeeze out the air, cover in olive oil, then refrigerate - lasts months - peppers: soak and refrigerate in vinegar I struggle with cheese - olive oil can work but it's awkward.
- tracker1 8y agoI HATE bread once it's been refridgerated/frozen... completely destroys the structure and texture of the bread. Only don't mind if you're going to do toast, french toast or some other bread pudding or stuffing application. It's unfit for sandwich use after.
- slowmovintarget 8y agoFor hard cheese: parchment paper and a ziplock bag.