Storage & Preservation

Green beans are among the most versatile vegetables that go well with both fish and meat dishes. They give that distinct crunch in your meals …

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Store green tomatoes at room temperature (60–70°F), stem-side down, in a single layer out of direct sunlight. Never refrigerate unripened tomatoes — cold stops the ripening process permanently. Sort them by ripeness stage and check every 2–3 days. Mature green tomatoes (baseball size or larger) will ripen in 1–4 weeks depending on their stage.

Isn’t it heartbreaking to see spoiled and wilted carrots in your fridge? Aside from the wasted money, you will also feel guilty for not doing …

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As you try to be healthy during the pandemic, learning how to dehydrate bananas and other fruits is probably one of the healthiest game-changers you …

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Tacos, burritos, and other Mexican dishes will never be complete without the rich taste of tortillas. They are the soft flatbreads popular in the Latin …

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There are times that you won’t be able to consume your rutabagas right away. You probably have an abundance of rutabagas due to the harvesting …

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Ripe tomatillos (when the husk has split and the fruit is firm and slightly sticky) are completely safe to eat raw or cooked. The papery husk and the unripe fruit are mildly toxic — they contain solanine, the same compound in green tomatoes. Remove the husk, rinse off the sticky residue, and the tomatillo is ready. This guide covers what’s safe, what to avoid, and how to tell when they’re ripe.

Blanching, a term that comes from the French of “to whiten”, is a process to lighten the dark green color of celery. This can be …

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