You learn something new every day....
Okay, in the past 24 hours I have learned two new things, which, to me, were like "Eureka" moments...but apparently are pretty common knowledge:
1) Flour can go rancid.
2) If you leave the pit of your avocado in the prepared guacomole, it will help prevent it from turning brown.
I have been cooking since I was 10 and never knew these two very simple, yet helpful things.
What have been your "Eureka" cooking moments?
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23 Comments:
The pit is a bit of a myth; it only works for the surface area of the guacamole it covers.
but if it works for you, then go for it, glad it helps.
From the Straight Dope, referencing Harold McGee
"So there are two culprits in this browning process--the enzyme in the avocado, and the oxygen in the air. Logic suggests that if the avocado pits prevents browning, one of two things must be happening: Either the avocado pit chemically changes the guacamole, or it prevents oxygen from getting to the guacamole in the first place. I originally proposed to Ed that I do some hard-core experimentation with multiple guacamole preparations, but I was talked out of it, and referred instead to the book The Curious Cook by Harold McGee. McGee did experiments with guacamole and avocado pits and discovered that the secret was simply that the avocado pit physically blocked air from oxidizing the guacamole. In fact, the best way to prevent oxygen intrusion is to take plastic wrap and seal it over the guacamole, pressing it down into the surface of the food so no air is trapped above the surface."
intheyearofthepig at 1:13PM on 01/06/09
*sigh*
i've been duped.
juliebugsmama at 1:17PM on 01/06/09
I pulled all my green tomatoes from my garden before the first frost. A fello poster said to place them in a brown paper bag along with a banana to ripen them. It actually worked! We were eating homegrown tomatoes until the first week of December. That's amazing considering we live in Pittsburgh.
Josdean at 3:53PM on 01/06/09
That's the ethylene process, no?
BangieB at 4:03PM on 01/06/09
Green bags. Forget the screamer on TV and get some. They rock!
Blue Iris at 4:21PM on 01/06/09
This is not about cooking, but cleaning after cooking. I had three friends over for supper one night. I soaked my mashed potato pan in cold water - not one of them knew that this will help with clean up on anything starchy, oatmeal, pastas, potatoes, etc. I confess I was gobsmacked because I have know this "fact" as far back as I can remember and I'm in my 60's!
bareneed at 4:28PM on 01/06/09
^^^^@bareneed you do learn something new everyday....I didn't know the soaking in cold water thing
Markbb at 4:34PM on 01/06/09
@Blue Iris - I agree!!! I would have never thought to buy them, but somebody here recommended them, and I gave them a try - they do work like a charm!
brooke29 at 4:41PM on 01/06/09
Going out tomorrow to buy the green bags. Saw the ad on TV and discounted it, as I have been duped on numerous occasions - yeh, I'm a sucker! Now that two of you have recommended them, I will try them. Is there a particular brand, are they different from the commercial?
bareneed at 6:06PM on 01/06/09
@bareneed - the ones we bought were just called "Debbie Meyer's Green Bags" or something like this. I am very sceptical about things like this normally, but like I said, after having read about them here a while ago, I decided to try them, and I was pleasantly surprised (and I almost hate it because it's really very not like me to buy stuff like this:-)).
I kept peppers in these bags (in the crisper) for at least a month - seriously. The peppers were very fresh (we picked them ourselves), but still. I wrap asparagus in paper (I use regular kitchen rolls) and then put in these bags - a week later it's as fresh as it was when I got it. And so on, and so forth. I truly recommend them. And no, I don't work for Debbie Meyer or whatever her name is, and you don't need to drink 100% Kona coffee with a side of catfish farmers sauteed in miracle berries to make the bags work:-).
brooke29 at 6:43PM on 01/06/09
@josdean
Yup, it's ethylene :) Bananas and apples among other fruits give off that gas while they ripen which help ripen stuff that's surrounding. After learning about plant hormones multiple times during biology and life science courses I was stunned to realize they had an actual impact on my life...
Another eureka moment: using a potato to clean the grill.
jazzinx at 6:50PM on 01/06/09
@brooke29 - thanks for the info - Debbie Meyer is the name of the person who flogs the bags in the TV commercial - I must not have been paying attention because I assumed I would have to order them through the TV, but I will look for them in the supermarket or, Wal-mart.
bareneed at 6:57PM on 01/06/09
they have them at walgreens
dearrie at 7:31PM on 01/06/09
@ bareneed: I got some unknown brand in a Big Lots store. Maybe they are the same as Debbie Meyer; I think the sizes and count are the same but packaging was different. I have hand washed a bunch of them with the dishes, hung to dry and reused several times. They are quite strong.
About dirty starchy dishes: my mom used to say that soaking the bread dough bowl in hot water was a good way to make library paste!
Blue Iris at 10:17PM on 01/06/09
I have to say I learn something new every day while reading the different posts/threads. This whole site is knowledge expanding culinary magnificance!!
I bought the green bags from QVC a while back. They work greater then the stupid "egg" thingees that they sold and I bought...which really didn't do anything. Now they sell them in our local Target.
lamora at 12:08AM on 01/07/09
One of my fave tips: a way to store large amounts of ice cubes in the freezer is to toss them into paper bags. It lets the moisture out, so they don't stick together.
Also, storing mushrooms in a paper bag in the fridge keeps them from getting slimy. They will dry out tho, so you still can't keep them for more than three days or so.
CityMinx at 12:29AM on 01/07/09
I have learned something new everyday just coming on this site everyday. Thanks everyone on SE.
pjracz10 at 2:25AM on 01/07/09
I haven't tried it yet 'cus there's snow on the ground but I read yesterday that if you rub a BBQ grill with a cut potato before putting fish (and I would guess any meat) on it, the starch will keep the flesh from sticking. I'll try anything once because I figure if you stop learning you might as well stop living...
czken at 6:12AM on 01/07/09
Eureka moment of the day: You can keep brown sugar for longer if you put it in the freezer.
Aynsl156 at 9:36AM on 01/07/09
Thanks, CityMinx, for the ice cube tip! In the summer when I think I have extra ice cubes I find I have a Swiss cheese shaped block of ice. Will try paper bags.
Blue Iris at 9:39AM on 01/07/09
Those are all awesome tips, can't wait to try them all.
renee59 at 8:42PM on 01/07/09
re: rancid flour. i keep all of my flour and grains in the freezer in ziploc bags.
cybercita at 9:00PM on 01/07/09
Wow! I should read this post everyday because you will learn so much!
foodismyspeciality at 10:48PM on 01/07/09