Practical tips to get the most out of what you eat and drink.

Reduce food waste, and save money.

 

Want to chill a bottle of wine, fast? Wrap a wet paper towel around your bottle and put it in the freezer. In about 15 minutes you’ll have a nice chilled bottle.

 

Keep a pretty pitcher of water or herbal tea on the table or counter. Add a touch of spa flavour with slices of lemons, cucumbers, strawberries or other fruit for that extra incentive to drink and stay hydrated all day.

 

Reheating pizza? Do it in a pan on the stove at medium-low heat, with a lid on. The crust stays crisp and the rest of the pizza becomes all wonderful gooey delicious again. 

 

Keep the bubbles in your Champagne (or soda, anything carbonated) for days. Pop a teaspoon, handle end first into the bottle. Better than any stopper or cork.

 

Waste not! Speaking of ice cubes, freeze leftover tomato paste (I rarely use the whole can) into ice cubes and then store in airtight container in the freezer. When a recipe only calls for a tablespoon or so, voila! No waste. This also works for leftover broth or pesto sauce, even wine (perfect when need to add a splash to sauces, soups or stews).

 

If cheese is about to expire, just grate & put in the freezer to use in cheese sauce, pizza, nachos, or casseroles. 

 

Freeze leftover coffee in ice cube trays. Makes a great frappe (blend with your favourite milk and sweetener), or chill your iced coffee without diluting with ice cubes that just melt into water.

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