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Old 04-02-2017, 04:01 PM   #681
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I just nabbed some, too! Thanks Katie!
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Old 04-05-2017, 03:53 PM   #682
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I just nabbed some, too! Thanks Katie!
I just got them. They are sturdy. Thank you so much for the Tip, Katie. Now I wish I had gotten 2 packages.
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Old 04-05-2017, 05:12 PM   #683
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I just got them. They are sturdy. Thank you so much for the Tip, Katie. Now I wish I had gotten 2 packages.
You will. If I'd known how handy they were I'd ordered more. Love them.
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Old 04-06-2017, 03:54 PM   #684
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Don't know if anyone else does this:
When every I poach chicken for a recipe, I save the broth and divvy it up.
A few recipes I use call for small of broth and I've found it very convenient to freeze some of it in ice cube trays and then pop them into a zip top bag.
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Old 04-06-2017, 04:08 PM   #685
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I, too, haven't really had any challenge with washing my FP.

However....I have discovered some fantastic little kitchen helpers. They're called silicone stretch lids and I'm blown away at how great they are. Oops! I already sound like a commercial.

In any case, I can't remember how I learned about them but since I've been witching and moaning about the crappy plastic wrap I've been getting at the store, I thought I'd give some of the silicone things a try.

I should add, too, that over the last 2 years or so we've been extra-conscious of what comes in our house and what goes out. I've managed to get our weekly trash pick-up to once a month, if that. Composting is second nature and the recycling drop-off sees me once a month.

I use the heavy-duty poly bags from inside dry cereal boxes for many of the foods that go into the freezer. Those bags are tough suckers, which makes them particularly handy for foods that have "pokey" bone edges.

So....I bought a 7-pack of the silicone lids. They are amazing. Fit anything. Round, oval, square, irregular. Stay on everything I've put them on. Metal, plastic, glass, earthenware, etc. The lids are so tight you can do a catchy "bongo" beat on them. I've stacked multiple containers on each other with no failure.

I've also used them to keep food from splattering and drying out while being reheated in the microwave. No challenge doing this either.

They are easy to clean either by hand or on the top rack of the dishwasher. I have my "pet" sizes and am considering purchasing another package to supplement the ones I use so often.

Since I've gotten them, and I've had them for a few months, the only thing I remember reaching for the plastic wrap for is to mask off a picture frame to spray paint.

Just thought I'd share my little treasures with y'all!
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Wow, how cool! You can really put them right on cut produce? I love that! Thanks for mentioning it! Adding to my basket...

Have you seen these?

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https://www.amazon.com/dp/B00NLN6GKG...ing=UTF8&psc=1

They also have one specifically for avocados.
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Old 04-06-2017, 04:12 PM   #686
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I have those, MsM. They are great!
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Old 04-06-2017, 04:14 PM   #687
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I have those, MsM. They are great!
It looks so much easier than using a baggie.
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Old 04-06-2017, 04:15 PM   #688
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I was just reading the new Cooks Illustrated. They recommend storing cut avocado in a small bowl of acidulated water.
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Old 04-06-2017, 04:38 PM   #689
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I was just reading the new Cooks Illustrated. They recommend storing cut avocado in a small bowl of acidulated water.
Like apples?
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Old 04-06-2017, 04:53 PM   #690
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I was just reading the new Cooks Illustrated. They recommend storing cut avocado in a small bowl of acidulated water.
When I need half an avocado, I pop the pit from the half I'm saving, rub the entire cut portion generously with lemon or lime juice, wrap the half, pressing the pit into its spot with the plastic wrap between the fruit and the pit, then wrap again. As long as I use the avo with 24 hours, it's pretty good. I just have to lightly scrape the surface of the avo to get any juice and fruit lifted up.

Usually, though, I just find a way to eat that entire avo all at once.
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Old 04-06-2017, 05:29 PM   #691
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I was just reading the new Cooks Illustrated. They recommend storing cut avocado in a small bowl of acidulated water.
GG, do you totally submerge the half avo our just enough acidulated water that the cut side is in it, say on a small saucer? And does it really work? I suppose I'll need to try ...
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Old 04-06-2017, 06:40 PM   #692
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Like apples?
Apples?
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Old 04-06-2017, 06:55 PM   #693
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Apples?
Keep apples from turning brown by floating in lemon water while peeling and cutting for pies etc.
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Old 04-06-2017, 07:02 PM   #694
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GG, do you totally submerge the half avo our just enough acidulated water that the cut side is in it, say on a small saucer? And does it really work? I suppose I'll need to try ...
I haven't tried it yet - I just read about it today. The idea is to prevent air from touching the surface, as well as adding an acid - like lemon or lime - to inhibit browning. So the dish would need to be deep enough to submerge the area the pit was removed from, as well as the cut side.

Cooks Illustrated is published by America's Test Kitchen. They test all their recommendations extensively. The article says this method kept them green for two days, although the flesh got a little soft and tart. It would work in a salsa or guacamole, though.
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Old 04-12-2017, 12:49 PM   #695
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If one left the avocado pit in the half that one wanted to save, I would think it could go in the lemon or lime water cut side down.
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Old 04-12-2017, 03:59 PM   #696
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If one left the avocado pit in the half that one wanted to save, I would think it could go in the lemon or lime water cut side down.
Sorry, I guess I wasn't clear. The tip from Cooks Illustrated was to put the avocado in the water cut side down. Whether the pit is present or not, the flesh has to be covered by the acidulated water.
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Old 04-12-2017, 04:15 PM   #697
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Keep apples from turning brown by floating in lemon water while peeling and cutting for pies etc.
My mother used to use vinegar. I use it in a pinch. Both the citrus and vinegar perk up the flavor also.
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Old 04-12-2017, 05:15 PM   #698
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Sorry, I guess I wasn't clear. The tip from Cooks Illustrated was to put the avocado in the water cut side down. Whether the pit is present or not, the flesh has to be covered by the acidulated water.
I figured that you would need to turn it cut side up and then maybe rotate it if it didn't have the pit. You would need to make sure that the hole was filled by the water and not by an air bubble.
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Old 04-13-2017, 11:21 AM   #699
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I figured that you would need to turn it cut side up and then maybe rotate it if it didn't have the pit. You would need to make sure that the hole was filled by the water and not by an air bubble.
I say simply remove the flesh, slice, or make into quacamole, add the acid of choice, cover as air-tight as possible, and place in the fridge until ready to use.

I've done this many times. after the lemon, or lime juice is added to the slices, or stirred into the guacamole, I place into a zipper, freezer bag, suck the air out, and it will stain fresh and green for better than a week. I still have some guac. that I made last weekend that is as fresh as the day I made it last weekend.

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Old 04-13-2017, 11:38 AM   #700
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I say simply remove the flesh, slice, or make into quacamole, add the acid of choice, cover as air-tight as possible, and place in the fridge until ready to use.

I've done this many times. after the lemon, or lime juice is added to the slices, or stirred into the guacamole, I place into a zipper, freezer bag, suck the air out, and it will stain fresh and green for better than a week. I still have some guac. that I made last weekend that is as fresh as the day I made it last weekend.

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Sometimes people use it sliced on salads and sandwiches, though, so another method is needed for those leftovers.
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