What's the Deal: Avoiding wasted food in the kitchen

Tuesday, October 24, 2017 05:39PM
What's the Deal: Avoiding wasted food in the kitchen - Alicia Vitarelli reports during Action News at 4pm on October 24, 2017.

PHILADELPHIA - There are a lot of hacks meant to make our lives easier and keep the cost down in the kitchen, but Refinery 29 says they actually end up costing us more - mostly by way of wasted food.

First, let's talk about olive oil. It's supposed to be stored in a dark, airtight container that minimizes light and air exposure, which is why it's usually packaged that way.

When you buy one of those clear olive oil glass containers for the countertop, Refinery 29 says you waste money because the olive oil spoils faster.

Same goes for eggs: the carton they come in is the best place to keep them. When you get one of those fancy egg trays, they go bad before the expiration date.

They also say items of convenience like shredded cheese and pre-sliced fruits and veggies spoil more quickly and you end up tossing most of it.

Now, on to leftovers. The folks at Bon Appetit rounded up a list of the best ways to restore them to yesterday's glory.

For French fries, they say you can revive them by heating for a minute or two under the broiler until they're crispy again.

For Philly favorite cheesesteaks, wrap the cheesesteak in foil and heat in a 350 degree oven.

The microwave is always best for pasta, but they say to avoid the microwave for fish. Let the fish get to room temperature and then pop in the oven.

Finally, for pizza, reheat it hot pan on the stovetop to make the crust crispy and the cheese gooey.

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