Refrigerated bananas last longer
Dear Heloise: Is everyone like me when it comes to keeping bananas from spoiling too soon? It is hard to find them before they get soft, but they spoil quickly when home. I tried banana stands, storing them in the refrigerator and separating them. Nothing worked.
I separated them, wrapped each in a paper towel and placed them in the crisper drawer. To my surprise, they kept perfectly for a week or longer. I hope you will try this and share the message!—Linda F., via email.
Linda, first, don’t buy one whole bunch. Get two that are green, two almost yellow, two almost ripe and two that are ripe. They will be ready to eat when you are!
Putting bananas in the refrigerator stops them from ripening. If they are NOT ripe, keep them at room temperature to ripen faster. Separating them or hanging does not affect how they ripen, except they are in a warm environment.
Putting them in the paper towel and then into the crisper worked because of the cold.—Heloise
P.S.: If you are eating bananas for the potassium, as many people on blood-pressure medicine do, there are other foods you can eat or drink. Take a look at low-sodium tomato or vegetable juice. One cup has about 450 mg of potassium (more than a medium banana), under 60 calories and no storage problems. Get out of the banana rut!
SAFE COOKING Dear Heloise: I use my slow cooker a lot for soups and stews. I sit the slow cooker on my glass-top stove so that if anything boils over (which thankfully has never happened) it will not cause a huge mess.— Julie W. in Maine
Slow cookers are fabulous and such a help when cooking for a family on the go! Coming home to the smell of soup is wonderful. With fall in the air, my Heloise’s Spectacular Soups pamphlet is packed with favorite family recipes and shortcut hints. To order, visit www.Heloise.com, or send $5 and a long, self-addressed, stamped (70 cents) envelope to: Heloise/ Soups, P.O. Box 795001, San Antonio, TX 78279-5001. Place the slow cooker on a baking sheet with an edge to collect spills. Easy cleanup.— Heloise
CLEAN SELF-CLEANING
OVEN? Dear Heloise: What is safe to use to clean a self-cleaning oven?—Barbara T., via email
Simple soap and water is all you need. The high-heat cycle really burns off gunk. —Heloise
NO BOILING EGGS Dear Heloise: When making tuna salad, etc., instead of all the time spent boiling eggs, then peeling and chopping, simply scramble them. Saves time and effort!—David K., Fort Smith, Ark.
NO MESS Dear Heloise: For years, I have been enjoying your hints in The Spokesman-Review. When using tomato paste, open both ends of the can and push the paste through with the lid.—Ann F., Colbert, Wash.