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The best way is to par bake the bread (until it's solid but not browned - about 50% of the cooking time) then freeze. If you let the par baked bread cool to room temperature and then freeze it unwrapped until it is hard. Once it's frozen wrap it in cling film (plastic wrap) and aluminium foil


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Put the fruit in cold water keeps it from going brown AND helps it stay fresh. Or put vinegar and sugar, or suger syrup over the top. Both works well but I recommend the suger syrup as the fruit will taste a bit sweeter as opposed to the vinegar solution


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I have discovered one way to keep them crisp in the fridge for at least a day and a half to two days...I wrap each cannoli separately by rolling them in wax paper, then fold over each end and tape it (try to tape it so that air will not get to it). Then take each and roll them up in aluminum foil. I then put it in a ziplock bag, don't know if this is ...


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Saltine cracker,eh? Isn't that what grandma used? Just change it out occasionally.


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I'm reading up on this topic, this is the fourth web page I've read. According to the other sites: Everything so far has said store in: cool (60F/15C), warmer will make it sprout or go bad faster dry out of sunlight breathable (so not in plastic, not sealed) How long it will last on the shelf depends on what condition it's in: Whole bulb will store ...


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Revised answer (old answer removed due to accidentally swerving off-topic and to some extent containing incorrect information) Even though ethylene biosynthesis happens throughout the banana most-likely none of it occurs in the stem itself as it contains a small percentage of the metabolically active tissue. There aren't as many studies that focus on the ...


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First off, let's clarify this a bit. The claim is not that this prevents the bananas from ripening; it allegedly prolongs their freshness or slows the ripening process. This video shows a test where unwrapped and wrapped bananas are left to ripen side-by-side. They find that they all ripen at the same rate - so the wrapping doesn't appear to help at all. ...


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there is nothing wrong with your honey, honey that behaves that way is showing it's higher quality. You can use it as is, it will melt when you cook with it. It makes an excellent spread as is (such as on toast), and yes it will last that way for decades and even centuries if it's sealed properly. If you really must reqliquify it, then just place the jar in ...


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According to this answer, honey should be stored at 70-80 degrees Farenheit (described as room temperature, though that's warmer than many rooms I've been in). I used to store my tea honey in a cabinet that's on an outside wall, and I've seen less crystalization since moving it to a cabinet on an inside wall. That said, I still get some crystalization, ...


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You'll run into another problem when you take the cake out of the fridge -- condensation. Air will cool when it's near the cake, and the moisture in it will condense on the cake, possibly causing odd dots when you try to blot it dry. (possibly smearing the icing, or the water could cause problems on decorated cakes with any variations in color) You have a ...


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I am doing an experiment on fruit, testing which fruit will rot faster, and I discovered that the fruit in the refrigerator decayed/rotted faster.


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I'm not sure how possible it is to give good and definitive advice on how to store fruits and vegetables generally. The best ways to store food will often depend on the specific kind of food and the purpose you intend for it. So take the following advice as more of hint, as it may be very bad advice for a specific fruit or vegetable. Generally speaking most ...


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Both methods work. If I had to pick one, I'd pick frozen vegetables. If you can afford to go to the store every day and only eat things that are in season, buying fresh will get you more nutrients. But things frozen when they are perfectly ripe retain most of their nutrients so you're really not losing much for the convenience. Time is the enemy of ...



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