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13

TL; DR Vitamin C (ascorbic acid) works to slow, even halt the browning of avocados, even in the face of salt, vinegar (in salsa), and lime juice, all of which have been shown (or will be shown) to speed browning. At a concentration of 100mg per 50 grams of avocado, it is also virtually tasteless. You can buy pure ascorbic acid powder, which I did and then ...


5

If the glasses are at all damp, it may make sense to store them up-side-down. In bars and restaurants, you often see plastic mesh like this: That webbing lines trays, shelves and the area beside the sink for drying dishes. The mesh keeps the dishes or glasses, which may still be damp, from actually touching the surface they're sitting on. In the case of ...


2

The oil will always separate from the rest of the product. (home made or natural/bio peanut butter will behave the same way) When that happens, just spend some time and elbow grease to mix it back together again. if the tahini was stored in the fridge, it might take longer because everything will be harder. Just leave it on the counter for a while until ...


2

It's definitely an unusually long-lasting melon, although sources list a few different timeframes. Sowing New Seeds says if kept in a cool, dry, frost-free place, they keep very well for several months, and reportedly over a year. The Curious Gardener increases that: If kept dry after harvest, a fruit can last several years.


2

Bars and restaurants store glasses upside down to keep them clean from splashes of drink/food while in racks in the busy production areas. There is little chance of trapped moisture causing mould etc. as most glasses are used every day. It is more awkward to turn glasses over as they are served, but saves having to cover them all the time This is generally ...


1

In all truthfulness, the fact that you buy coffee grounds instead of whole coffee beans is the biggest culprit. Here's a list of things to consider: By whole beans Grind immediately before use, not the night before, not an hour before, but immediately before brewing. Keep in air tight container, and store in a dark place. Do not put them in the freezer, ...


1

I know this is late, but in case anyone else has the same problem in the future : pumpkin pickles. There are plenty of recipies out there, but the important thing is that you want to make sure that the slices are thin enough that the heat during canning process will penetrate sufficiently into the pumpkin. The vinegar in the brine will allow them to be ...


1

For the outside of containers, bicarbonate of soda paste left on overnight may help. I have used it on decades-old tins covered with baked-on grease. After leaving it on overnight, the bicarbonate paste was the color of the grease and after washing, the tins were very clean.



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