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Taking Vitamin C reduces the symptoms of a cold.
If you have a stuffy nose, keeping yourself hydrated by drinking plenty of water and clear chicken broth to help make your mucus thinner and more fluid. That will allow it to drain faster from your nose and sinuses. Downing lots of liquids will also keep the membranes in your airways lubricated.
Roast bananas to get a bunch bread-ready-No need to chase down brown bananas. Ripen a bunch in a flash by baking on a foil-lined baking sheet at 300 degrees for about 30 minutes, depending on size, until the skins are dark brown and the fruit is soft.
Clean an egg boiler by boiling it for a short while with a bit of vinegar in it. It will lift and dissolve everything.
Cook bacon between two sheet pans-Baking bacon is a classic kitchen trick to save face—from the fat splatters. Go double-duty next time and layer the pork pieces between two sheet pans, the bottom one slightly larger than the top, to keep the bacon flat and curl-free, too.
Peel a mango with a glass-It takes about 15 seconds! Using a knife, slice thick pieces off the sides of the mango (cutting as close as possible to the pit without hitting it). Set the edge of one mango wedge on the top of a drinking glass and push it down to separate the skin from the flesh. Repeat with the other slice, dump the fruit out of the glass, and slice into bite-sized pieces for fruit salads, smoothies, and salsas.
Test avocado readiness at the stem-Test your toast topping before you slice inside the fruit. Peel back the stem. If it pulls away easily and you see green, you're good to go and can expect creamy, green flesh inside. If it resists, allow it to ripen longer, and if you see brown, the avocado is likely past its prime.
Extend the life of your bananas by wrapping the stems.
Cut lettuce with a plastic or ceramic knife to keep it from bruising.
Chicken breasts taste best if you whack them with anything sturdy (like a rolling pin) beforehand. Meat tenderising is a thing. Or cut them across the grain (short sections, not long) as this also cuts the fibres and looks best for serving.
Separate your bananas (and store them away from other fruit) to prevent them from going off quicker.
Soak popcorn kernels in water for 10 minutes, drain then pop, for super-quick popping, fluffy popcorn.
Over salted your soup or stew? Plop in a potato (peeled, mind you) and the it will absorb all the salt. (It takes about 10 minutes.)
Pop a celery stick into the bread bag if it starts to go off. This is said to restore the freshness for a bit.
Don’t let leftover wine go to waste. Freeze it in wine cubes and use for adding to sauces like bolognese.
To remove any funny food odours from your hands, washing them with salt or rubbing your hands against the stainless steel tap work a charm.
Take your pasta off the stove just a tinge before al dente. When you pour it into the colander, quickly pop the pot back below to catch the water. The steam will keep the noodles hot and stop them from sticking.
Before chopping chillies, rub your hands with veg oil to prevent them from absorbing the chilli oils.
Using Spray 'n' Cook in measuring cups before measuring sticky ingredients like honey and syrup, makes them slide right out.
Freeze bananas without their skins (because they’re a hack to peel when frozen) for epic smoothie additions.
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