Cover shredded or diced potatoes with cold water before cooking to prevent the spuds from turning that gross grayish/brown caused by the release of a...
Keep potatoes white
Cover shredded or diced potatoes with cold water before cooking to prevent the spuds from turning that gross grayish/brown caused by the release of a starch that makes them oxidize.
Slow down rotting
Store tomatoes stem end down to keep them from spoiling as quickly. This prevents air from entering and moisture from exiting the scar where the tomato once attached to the vine. Storing them at room temperature rather than in the fridge also makes them last longer.
Give bananas a longer life
Keep bananas fresher, longer by wrapping the end of the bunch with plastic wrap. Better yet, separate each banana. The plastic wrap blocks ethylene gases from releasing out of the stem, consequently ripening the fruit too fast.
Speed up ripening
Be a total magician and morph a banana from green to yellow or a peach from crunchy to juicy all with the help of a paper bag. When fruit is tossed into the bag, concentrated ethylene gas helps it ripen faster.
Save cut fruit from browning
You've probably heard that a little squeeze of lemon juice can keep apple slices from looking unappetizing. A mixture of one part honey to two parts water works much the same to keep fruit from browning. The citric acid and vitamin C in lemon juice as well as a peptide in honey slows down the oxidation process that causes discolouring.