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Dana Gunders

Waste-Free Kitchen Handbook

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  • Smira Raohas quoted6 years ago
    These are foods that carry a high risk of a particular pathogen called Listeria monocytogenes, and they include deli meats, unpasteurized cheeses, smoked seafood, and any premade sandwiches with these ingredients.
  • Smira Raohas quoted6 years ago
    may seem odd, but banana peels can make your loafers or pumps look spiffy. Simply rub your shoes with the insides of your banana peels, then give them another rubdown with a clean cloth. It’s pretty neat how well this works
  • Smira Raohas quoted6 years ago
    For celery and bok choy, cut off the bottom 1 in/2.5 cm of the bunch and put it in a bowl with the cut side up. Add just enough water to reach the bottom of the plant, and place in a sunny spot.
  • Smira Raohas quoted6 years ago
    extremely careful with foods that have a risk of carrying Listeria, such as deli meats, ready-to-eat sandwiches, unpasteurized soft cheeses, and smoked seafood
  • Smira Raohas quoted6 years ago
    In fact, each year during Thanksgiving, Americans toss about $282 million of uneaten turkey into the trash
  • Smira Raohas quoted6 years ago
    The cardinal rule is to have containers on hand so that you can send your guests home with “doggy bags
  • Smira Raohas quoted6 years ago
    assign! And just as with your own portion planning, tell them to cook for three-fourths of the guests you expect
  • Smira Raohas quoted6 years ago
    Two hours after leaving the store should be the max, one hour if it’s hotter than 90°F/32°C.
  • Smira Raohas quoted6 years ago
    Adding bouillon to the cooking water for rice and vegetables can help avoid bland flavors to begin with.
  • Smira Raohas quoted6 years ago
    The other option is to offset the salt. Depending on the dish, try vinegar, lemon juice, or brown sugar.
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