Latest news with #foodhacks
Fox News
3 days ago
- General
- Fox News
Money-saving storage hacks keep your berries fresher for longer, expert says
A popular Reddit post has people talking about the best way to preserve berries – and a food expert is weighing in, too. In a thread on r/FoodHacks, a user said that he or she was "a little proud" of a recently discovered berry hack. "I was tired of the raspberries I get from the store going bad so freakin' fast," the user wrote. "Looked up some different ways to keep them fresh and I liked this method." The method involves thoroughly washing the raspberries, drying them with a paper towel and then storing them in an airtight glass container with another paper towel at the bottom. Thanks to the hack, the user was able to preserve the berries for nine days in the fridge – but admitted having to remove three berries that started going bad. "I think it was a success," the user concluded. Other Reddit users responded with their own tips and tricks for keeping berries edible for longer periods of time. "Washing berries with a little vinegar also adds some longevity," one person said. "Blueberries are relatively sturdy and can handle a bit more handling, while strawberries and raspberries are delicate and bruise easily." "I use baking soda for all my produce except onions. I assume the slightly acidic rinse keeps mold spores and bacteria from developing in the fridge," another person chimed in. Other methods didn't necessarily involve baking soda or vinegar. "My hack is to leave them in the original containers unwashed, and place inside an airtight [Ziploc] bag in the fridge," one person wrote. "They keep for at least a week." "I wash them in [122°F] water as soon as I get home and ensure they are dry before putting them into an airtight container," a different Reddit user suggested. "Definitely lasts longer this way." And others were baffled that the berries lasted that long in the first place. "Raspberries do not last 9 days around me," one person wrote. Another said, "I'd finish the berries before I even finished washing them." "Tailoring your storage method to the berry type can extend their life and preserve their taste." Mark Wieser, co-founder of specialty foods company Fischer & Wieser in Fredericksburg, Texas, also shared with Fox News Digital his top steps for storing berries. 1. Wait to wash the berries until right before eating them – and don't wash them under running water. 2. Gently place berries in a bowl of water to soak. This will clean them without harming their delicate structure. 3. Fill a large bowl with cold water, then gently place the berries in a colander and dip them in the water bath. This results in an even wash that protects the berries, he said. 4. Afterward, transfer the berries to a paper towel-lined airtight container and place in the refrigerator. Wieser also noted that different types of berries have different cleaning needs, since some are more delicate than others. "Blueberries are relatively sturdy and can handle a bit more handling, while strawberries and raspberries are delicate and bruise easily," he said. "Store in a shallow container lined with a paper towel and avoid stacking them deep," he added. "Tailoring your storage method to the berry type can extend their life and preserve their taste." He also said berries can be cleaned "effectively with just water, but using vinegar or baking soda can help remove pesticide residues and bacteria more thoroughly." "Plain water, however, is still a safe and acceptable method for washing berries." Commercially produced strawberries in particular are likely to have pesticide residue on them, so he recommends a vinegar bath. "In a bowl, mix four parts water with one part white vinegar, then let the strawberries soak in the bowl for 20 minutes," he said. "Rinse the strawberries thoroughly with fresh cold water to clean off the vinegar." Above all, Wieser said, consumers shouldn't wait too long to enjoy their berries. "Keep them cold, dry and avoid rinsing until right before eating," he said. "A little planning can go a long way in reducing waste."
Sky News
12-06-2025
- Sky News
The award-winning restaurateur who doesn't believe in charging for service
Every Thursday, our Money blog team interviews chefs from around the UK, hearing about their cheap food hacks and more. This week, we chat to Richard Johns, chef-owner of The Plough in Wombleton, North Yorkshire. I have never believed in charging for service... We are certainly in the minority on this but do believe it is the customer's right to leave a service tip if they wish. The simplest tip to be a better cook is... to constantly taste your food, seasoning with salt and pepper. The one thing I hate that some customers do is... booking a table and not honouring the booking. This happens less nowadays, but it still rears its head every now and then. The most overrated single food item is… fermented foods. I fully understand its origins, but it seems to be just a restaurant food fashion here in the UK. The most annoying review I ever had was… from a person who had clearly never visited our restaurant, let alone dined with us! It happens sadly. My favourite cheap place to eat where I live is... Mannion's of Helmsley. They offer a cracking full-cooked breakfast, which is done with care and skill. A great Monday morning spot after a busy weekend. I have absolutely no issue with people ordering tap water... We often do the same when eating out. The only rare time sharing is unacceptable might be... when a table of five orders one dessert and five spoons. That can be a bit much. The best city in the world to eat in is... New York. A fantastic eating mecca. Something delicious for any budget, day or night. I've cut costs in my restaurant by... literally turning off/powering down any equipment that is not in use. Other than fridges. Even turning off the kettle at the wall is now the done thing. A few years ago, this would not even have been a thought. My cheap recipe is for creme brulee... This dessert has been an almost permanent staple on our menu for the past 20 years - a very popular choice. The idea here is to obtain a silky-smooth custard, using rich egg yolks only. Whole eggs can be used but the results are very different. If using fresh vanilla pods, reserve the pods for other uses, as they have bags of flavour. For the best results, you will need a gas blow torch. This is a very controlled way of caramelising sugar. The recipe makes six creme brulee... Ingredients: 500g double cream 2 x vanilla pods, seeds scraped (or two tsp of high-quality vanilla extract) 60g caster sugar 235g egg yolk (cartons of liquid egg yolk can be bought easily online) Extra caster sugar for brulee Method: Preheat oven to 90°C. Place all ingredients in a heavy-based saucepan, except the egg yolks. Bring to a simmer, whisking constantly. Remove from heat, cover and leave for 30 minutes for vanilla to infuse. Place pot back on a low heat and whisk in the egg yolks to combine and bring to a very gentle simmer. Do not boil, as you will have scrambled egg custard! Pass the custard through a fine sieve into a jug. Pour the custard into suitable ramekins, almost to the top. Place the ramekins into the oven and bake for approximately twenty minutes. Keep an eye on the custard, giving a ramekin a gentle shake after twenty minutes. You want the custard to have a gentle wobble in the centre. This will look almost undercooked but do not be deterred! Remove the ramekins from the oven and allow to cool. Place in the fridge for at least six hours to set. (Egg carries on cooking in the residual heat, hence removing from oven before fully set.) When ready to serve, remove ramekins from the fridge. Sprinkle a fine, even layer of caster sugar over each custard. Caramelise the sugar using a gas blow torch.
Sky News
05-06-2025
- Business
- Sky News
Top chef Ryan Honey reveals the cheap place he loves - and the overrated chain he would avoid
Every Thursday, our Money blog team interviews chefs from around the UK, hearing about their cheap food hacks and more. This week, we chat to Ryan Honey, head chef at The Duke in Henley-on-Thames. The best chef in the UK is… Mark Birchall at Moor Hall, hands down. The guy has just bagged three Michelin stars, and if that doesn't make him the best in the country right now, I don't know what does. His food is next-level, the kind of stuff that makes chefs jealous. If you're not dreaming of eating at Moor Hall, are you even serious about food? The worst type of behaviour in kitchens is… people who walk in thinking they're Gordon Ramsay before they've even mastered chopping an onion. I once had a guy in an interview tell me he didn't believe in "kitchen hierarchy" and that he'd "rather collaborate than take orders". Safe to say, he didn't make it past the trial shift. A kitchen runs on discipline and respect - if you don't get that, you're in the wrong industry. The one thing you never, ever want to see on a menu again is... snails. I know, I know, the French will come for me, but I just don't get it. They're chewy, they taste like whatever you drown them in, and honestly, I'd rather eat the garlic butter on its own. Some things just don't need to be on a plate - snails are one of them. A tip that non-chefs might not know to make them a better cook or make a certain ingredient better… salt your meat way earlier than you think you should. Like, hours before. Let it sit and soak in. Most home cooks season just before cooking, but if you give salt time to do its thing, the flavour goes deep, and you get a better crust. Also, stop being scared of butter. It makes everything better. The one thing you hate that some customers do is… ordering a steak well done and then complaining it's tough. Mate, you just asked me to cremate a £40 piece of meat - what did you expect? Also, people who rush the kitchen when they can see we're at full tilt. You came for a good meal, not a drive-thru burger - relax, have a drink, and trust us to do our job. One cheap place I love to eat is... The Bird in Hand in Sandhurst. It's one of those old-school, no-nonsense pubs where the food is actually good rather than just being "good for a pub". I always get the satay chicken kebabs with chips and salad -simple, tasty, and always bang on. One way we save money is... cutting waste by only ordering what we need daily, we make sure everything gets used, and negotiating hard with suppliers. Could the government help? Of course - lower VAT for hospitality, better support for small businesses, and maybe a bit of regulation on wholesale food pricing wouldn't go amiss. But until then, we just have to keep adapting. My tip for preventing waste is… use everything. Peel, stems, bones, offcuts - there's always a way to get more out of your ingredients. We dehydrate veg peelings and turn them into powders for seasoning, use bones for stocks, and any decent trimmings go into pies or terrines. Waste isn't just bad for the planet; it's literally throwing money in the bin. My favourite restaurant chain is… Miller & Carter. It's just solid, well-cooked steak. If I'm sharing, it's the côte de boeuf every time. But if we're talking about overrated chains? Nando's. Sorry, but it's just chicken with some decent seasoning - why are we all acting like it's some kind of life-changing experience? One ingredient you should never skimp on is… a proper olive oil. A cheap one is pointless - it's like drinking bad wine. But I'll give rapeseed oil some credit; a good cold-pressed one can be great for cooking at high temps. Still, for dressings, finishing, or dipping bread? Olive oil all the way. You get what you pay for.
CNET
30-05-2025
- Health
- CNET
7 Pasta-Cooking Mistakes That Make This Italian Chef Cringe
There are a million ways to serve pasta and just as many hot takes on how best to prepare ziti, spaghetti or linguini. Pasta serves as a quick base for meals during busy times but just because most pasta cooks in under 10 minutes, that doesn't mean you can't screw it up. There are a slew of misguided hacks and myths around cooking noodles that could be sabotaging the finished product. To find out what pasta mistakes we might be making, we called on professional chef and pasta expert Filippo de Marchi, chef de cuisine at De Majo Restaurant & Terrace. One of the worst offenses, according to Marchi, is adding pricey olive oil to pasta water thinking it will keep noodles from sticking. "Cooking pasta isn't difficult. It's all about timing and the right water-to-pasta ratio," he says. "Don't fall into the trap of believing in pasta myths. Just trust your instincts and follow basic instructions." Another no-no is rinsing all that precious starch off the noodles after they're pulled from the boiling water and drained. Here are the seven major mistakes you're making on pasta night. 1. Throwing pasta against a wall to see if it sticks Cooked pasta will indeed stick to a wall but that doesn't mean it's a good way to determine doneness. Laura Ciapponi/Getty "This isn't the best way to check for doneness," says de Marchi. "The texture of the pasta can change when it hits the wall and it doesn't give an accurate indication of whether it's properly cooked." Plus, you're likely to splatter your wall with starchy noodle juice or worse, watch it slide down the wall and behind the stove. Instead, it's more accurate to scoop out a single strand and taste it. You'll then be able to tell if it's achieved that perfect al dente texture. 2. Adding olive oil to pasta water Olive oil in your water isn't the best fix for sticky pasta. Alina Bradford/CNET Olive oil is a necessary addition to most pasta dishes, but save it for the plate. Some folks think it will help keep pasta from sticking when added to boiling pasta water but "the oil just floats on top of the water and doesn't coat the pasta effectively," says de Marchi. "The best way to prevent sticking is to use plenty of water, stir the pasta regularly during the first few minutes of cooking and make sure to use the right size pot for the amount of pasta you're cooking. "This way, the pasta has enough space to move around and cook evenly," he adds. 3. Assuming fresh pasta is always better than dry Fresh pasta has good PR but some dried pasta is just as tasty. Goldbelly It's all about personal preference. Fresh, dry or frozen; chefs aren't here to dictate what your taste buds like and don't like. "Fresh pasta has a softer texture and cooks quickly, making it perfect for delicate sauces," says the chef. "On the other hand, dry pasta has a firmer texture and holds up well with hearty or thicker sauces." De Marchi also compares it to choosing between two great actors for a movie role. "The choice depends on the character they're portraying," he says, "just like the choice between fresh and dry pasta depends on the dish you're making." 4. Leaving the pot covered while the pasta is cooking Stopping your pot from boiling over can be as easy as putting a wooden spoon across the top. JannHuizenga/Getty Images "Leaving the lid off the pot while the pasta is cooking is the way to go," advises de Marchi. "This prevents the water from boiling over and helps control the cooking process. Plus, it allows the steam to escape, which helps prevent the water from foaming up and making a starchy mess." As recommended, be sure to also pick an appropriately sized pot so that your pasta cooks evenly. 5. Adding salt and thinking it will help the water boil faster Salt won't get your pasta water boiling significantly faster. Morton Salt/Amazon Based on a recent Reddit discussion, quite a few people are confused about whether adding salt to pasta water makes any real difference. The truth is that salt plays an important role in pasta water but not when it comes to heat. (Impurities do change the boiling point of water, but the amount of salt you add to pasta water doesn't make a significant difference.) Rather, it's essential to add salt so that the pasta can absorb its flavor. "If you're cooking without enough salt, the pasta can end up tasting a bit bland," warns de Marchi, whose signature dish at NHC Murano Villa is a spaghetti alle vongole. The seafood dish, which hails from the region of ocean-adjacent Venice, is a combination of vongole (typically clams, garlic, white wine and chili flakes), sea asparagus and lemon zest. 6. Draining pasta until it's completely dry Leaving a whisper of pasta water will help the sauce adhere. David Watsky/CNET There is a reason why salted pasta water is held in such high regard. Not only does it contain a delicious brine to enhance sauces, but it also helps the sauce adhere to the pasta itself. "This creates a more cohesive and flavorful dish," argues De Marchi. "A little moisture can go a long way in making your pasta dish extra tasty." 7. Running cooked pasta under water before serving Rinsing pasta after cooking may not be the special trick we all thought it was. Getty Images If you want to subject yourself to a potential injury via a rolling pin or wooden spoon by Nonna, run your cooked pasta under fresh water. "This can remove the starchy coating that helps the sauce adhere to the pasta," says de Marchi. "The residual heat from the pasta helps the sauce to marry with the pasta, creating a more flavorful and cohesive dish. Think of it like a beautiful marriage -- you want the sauce and the pasta to come together and live happily ever after, not to undergo a cold shower right before serving." 8. Precooking sheets of lasagna Not all lasagna recipes require precooked noodles. CNET "Precooking lasagna sheets isn't always necessary, especially if you're using a sauce with plenty of moisture," he says. "In fact, many lasagna recipes call for using the sheets directly without precooking, allowing them to absorb liquid from the sauce and cook during the baking process." Set it, forget it and let the magic happen in the oven. Pasta is not something to overthink or stress over. Its simple preparation makes it all the more enjoyable.
CNET
30-05-2025
- Health
- CNET
An Italian Chef Spills: 7 Pasta-Making Mistakes That Cause a Cringe Every Time
There are a million ways to serve pasta and just as many hot takes on how best to prepare ziti, spaghetti or linguini. Pasta serves as a quick base for meals during busy times but just because most pasta cooks in under 10 minutes, that doesn't mean you can't screw it up. There are a slew of misguided hacks and myths around cooking noodles that could be sabotaging the finished product. To find out what pasta mistakes we might be making, we called on professional chef and pasta expert Filippo de Marchi, chef de cuisine at De Majo Restaurant & Terrace. One of the worst offenses, according to Marchi, is adding pricey olive oil to pasta water thinking it will keep noodles from sticking. "Cooking pasta isn't difficult. It's all about timing and the right water-to-pasta ratio," he says. "Don't fall into the trap of believing in pasta myths. Just trust your instincts and follow basic instructions." Another no-no is rinsing all that precious starch off the noodles after they're pulled from the boiling water and drained. Here are the seven major mistakes you're making on pasta night. 1. Throwing pasta against a wall to see if it sticks Cooked pasta will indeed stick to a wall but that doesn't mean it's a good way to determine doneness. Laura Ciapponi/Getty "This isn't the best way to check for doneness," says de Marchi. "The texture of the pasta can change when it hits the wall and it doesn't give an accurate indication of whether it's properly cooked." Plus, you're likely to splatter your wall with starchy noodle juice or worse, watch it slide down the wall and behind the stove. Instead, it's more accurate to scoop out a single strand and taste it. You'll then be able to tell if it's achieved that perfect al dente texture. 2. Adding olive oil to pasta water Olive oil in your water isn't the best fix for sticky pasta. Alina Bradford/CNET Olive oil is a necessary addition to most pasta dishes, but save it for the plate. Some folks think it will help keep pasta from sticking when added to boiling pasta water but "the oil just floats on top of the water and doesn't coat the pasta effectively," says de Marchi. "The best way to prevent sticking is to use plenty of water, stir the pasta regularly during the first few minutes of cooking and make sure to use the right size pot for the amount of pasta you're cooking. "This way, the pasta has enough space to move around and cook evenly," he adds. 3. Assuming fresh pasta is always better than dry Fresh pasta has good PR but some dried pasta is just as tasty. Goldbelly It's all about personal preference. Fresh, dry or frozen; chefs aren't here to dictate what your taste buds like and don't like. "Fresh pasta has a softer texture and cooks quickly, making it perfect for delicate sauces," says the chef. "On the other hand, dry pasta has a firmer texture and holds up well with hearty or thicker sauces." De Marchi also compares it to choosing between two great actors for a movie role. "The choice depends on the character they're portraying," he says, "just like the choice between fresh and dry pasta depends on the dish you're making." 4. Leaving the pot covered while the pasta is cooking Stopping your pot from boiling over can be as easy as putting a wooden spoon across the top. JannHuizenga/Getty Images "Leaving the lid off the pot while the pasta is cooking is the way to go," advises de Marchi. "This prevents the water from boiling over and helps control the cooking process. Plus, it allows the steam to escape, which helps prevent the water from foaming up and making a starchy mess." As recommended, be sure to also pick an appropriately sized pot so that your pasta cooks evenly. 5. Adding salt and thinking it will help the water boil faster Salt won't get your pasta water boiling significantly faster. Morton Salt/Amazon Based on a recent Reddit discussion, quite a few people are confused about whether adding salt to pasta water makes any real difference. The truth is that salt plays an important role in pasta water but not when it comes to heat. (Impurities do change the boiling point of water, but the amount of salt you add to pasta water doesn't make a significant difference.) Rather, it's essential to add salt so that the pasta can absorb its flavor. "If you're cooking without enough salt, the pasta can end up tasting a bit bland," warns de Marchi, whose signature dish at NHC Murano Villa is a spaghetti alle vongole. The seafood dish, which hails from the region of ocean-adjacent Venice, is a combination of vongole (typically clams, garlic, white wine and chili flakes), sea asparagus and lemon zest. 6. Draining pasta until it's completely dry Leaving a whisper of pasta water will help the sauce adhere. David Watsky/CNET There is a reason why salted pasta water is held in such high regard. Not only does it contain a delicious brine to enhance sauces, but it also helps the sauce adhere to the pasta itself. "This creates a more cohesive and flavorful dish," argues De Marchi. "A little moisture can go a long way in making your pasta dish extra tasty." 7. Running cooked pasta under water before serving Rinsing pasta after cooking may not be the special trick we all thought it was. Getty Images If you want to subject yourself to a potential injury via a rolling pin or wooden spoon by Nonna, run your cooked pasta under fresh water. "This can remove the starchy coating that helps the sauce adhere to the pasta," says de Marchi. "The residual heat from the pasta helps the sauce to marry with the pasta, creating a more flavorful and cohesive dish. Think of it like a beautiful marriage -- you want the sauce and the pasta to come together and live happily ever after, not to undergo a cold shower right before serving." 8. Precooking sheets of lasagna Not all lasagna recipes require precooked noodles. CNET "Precooking lasagna sheets isn't always necessary, especially if you're using a sauce with plenty of moisture," he says. "In fact, many lasagna recipes call for using the sheets directly without precooking, allowing them to absorb liquid from the sauce and cook during the baking process." Set it, forget it and let the magic happen in the oven. Pasta is not something to overthink or stress over. Its simple preparation makes it all the more enjoyable.
