PUBLISHED: 7/26/2012 5:10 PM |  Print |   E-mail | Viewed: times

Cooking Tips: Eggs, bananas, measuring, beans

Check if eggs are bad

If the eggs have been in your fridge for over 2 weeks, they may not be so fresh. Place your eggs in lightly salted water to see if they float or sink. If they sink, they are okay to eat. If they float, throw them away.

Going bananas

When you’re in the market for bananas, grab the green ones. You’ll have a few more days before they are ripe, but they won’t turn brown so quickly. And when they turn brown, don’t throw them away! Just put them in the freezer and use them later for banana muffins, pancakes, smoothies or ice cream topping. Sadly, bananas are currently battling a serious fungus and full plantations are shrinking. Learn more in the August 2011 NPR article:

Don’t Fear Beans

Rinsing canned beans, or soaking dry beans overnight, will reduce the amount of complex proteins that cause gas and bloating. Never cook beans in the soaking water. Save money by using dry beans and knowing their soak times and cook times. Do not salt beans as they are cooking. The salt will clog the pores of the bean and prevent them from getting soft. Find bean tips and print a useful cooking chart here:

Measuring tricks

Most juice glasses are exactly 8 oz., which makes a cup. If you’re measuring cups are dirty or in the washer, grab a juice glass to measure your ingredients. Pour a teaspoon of salt into your palm and study the amount with your eyes. Get the feel of dry measurements instead of relying on utensils every time you cook to get more accustomed to measuring.

Quick Sauteing Tip

If you need to add a bit more oil to the pan when sauteing, pour the oil along the outside edge of the pan. By the time it touches the food, it will be heated before reaching the food.  -From