"Jacquie" > wrote in message
m...
>I wrap my half head of lettuce in a wet paper towel and store it in a
>baggie in the fridge..makes the lettuce really crisp Never heard that
>about cheese..I'll have to try it
> Jacquie


Hi Jacquie,

That's another great trick and it works really well. The lettuce won't get
brown and slimy if you keep it around long if you wrap it in a paper towel
before bagging it. We are only two people in the house, and little tricks
that prevent certain foods from going bad too quickly are especially needed
around here.

--
--
Best Regards,
Evelyn

Rest in a sky-like mind.
Sit like a mountain floating on the earth.
Breathe like the wind circling the world

> "Evelyn" > wrote in message
> ...
>>
>> "Nick Cramer" > wrote in message
>> ...
>>> "Evelyn" > wrote:
>>>> "Julie Bove" > wrote in message
>>>> > "Evelyn" > wrote in message
>>>> >> "Julie Bove" > wrote in message
>>>> >>> "Evelyn" > wrote in message
>>>> >>>> "Julie Bove" > wrote in message
>>>> >>>>> "Jacquie" > wrote in message
>>>> >>>>> [ . . . ]
>>>> If it is losing flavor in the freezer, then there is something you are
>>>> not doing right. Some things actually improve in the freezer, as the
>>>> flavors meld together better.
>>>
>>> Vacuum sealer works great. Also good for cheeses in the 'fridge.
>>
>>
>> Since you cook soups long till everything is tender, they improve when
>> frozen. But if they contain pasta bits, they do not. The pasta gets
>> soggy. Barley is fine however. Often I will make soups minus any
>> pasta bits altogether, because I will make noodles or other pasta fresh
>> when I thaw and serve them.
>>
>> Another good freezer tip is with a meat roast. I will slice the
>> leftover meat up, and put it directly into the gravy. You have to be
>> sure that it is all immersed before you freeze it. It will thaw and
>> serve up beautifully.... though the gravy may separate at first, as you
>> heat it, it will reconstitute itself perfectly. Since the meat is
>> immersed in the gravy before you freeze it, it doesn't lose any flavor at
>> all when frozen.
>>
>> To keep cheeses in the fridge you need to use an old fashioned trick from
>> the days before refrigeration. If you have a cheesecloth then fine, but
>> a sheet of paper towel works just as well. Wet the cheesecloth or paper
>> towel with plain white vinegar and then wrap it around the cheese, THEN
>> place it into a plastic bag. It will not get moldy. What is amazing
>> is that it absolutely does NOT flavor the cheese with vinegar! Don't
>> know how or why, but it works.
>>
>> --
>> --
>> Best Regards,
>> Evelyn
>>
>> Rest in a sky-like mind.
>> Sit like a mountain floating on the earth.
>> Breathe like the wind circling the world
>>
>