[custom_adv] BANANAS Do as monkeys do and peel from the bottom, not the top, of the fruit. Gently squeeze the opposite end to the stem and the fruit comes out while the skin will stay in one piece because the stem holds it together. [custom_adv] SPAGHETTI To do as Italians do use a fork against the bottom of a plate to wind spaghetti up and don’t ever cut the pasta with a knife. [custom_adv] SUSHI If your sushi lunch turns to mush it’s because you’re not following a certain order: first, only lightly dip the topping (such as shrimp or fish) into the soy sauce – not the rice - then add a small scraping of wasabi. Slithers of ginger should be eaten in between bites as a palate cleanser. And fingers are perfectly acceptable – chopsticks aren’t obligatory. [custom_adv] CARROTS It’s generally thought that veg is better for us if consumed raw. But here’s why you should cook carrots before eating – researchers at the University of Arkansas found that cooking them increases the beta carotene content, which the body converts to Vitamin A, by up to a third. Also, tinned tomatoes contain more cancer-fighting lycopene than raw. [custom_adv] MUSSELS Why use a fork to remove juicy mussels after cooking when nature’s given you the tools – the shell itself. This can be used like tongs to pick out the meat. [custom_adv] KEEPING CANNED SOUP FOR TOO LONG Many of us like to hoard canned soup in our cupboards for winter days, sick days, or for just for rations. But little do we know, those tins of tomato, mushroom or chicken soup don’t stay fresh forever. They have a shelf life of up to five years, but start to deteriorate after two. [custom_adv] GINGER If you use a knife to peel ginger, the knobbly nature of this root means you lose a lot of ginger. A way to prevent this is to scrape the skin off using the back of a teaspoon – it’s surprisingly easy and prevents waste. [custom_adv] THROWING AWAY STALE BREAD There's no need to throw away stale bread when you can savor the crusty loaf while keeping it moist too. Just soak the bread in water, only until the doughy part of the bread gets slightly wet, then pop it in the oven for a few minutes on a high heat and voila, you have fresh bread again! [custom_adv] KEBAB Instead of holding the kebab like a corn-on-the-cob and chomping down, the best way to enjoy a kebab is by holding the skewer upright and pulling off the meat and vegetables. [custom_adv] KEEPING MAYONNAISE FOR TOO LONG Surprisingly, mayonnaise doesn’t have much of a shelf life either, and should only be kept for two months if it’s stored in the pantry or three months in the fridge. Due to its egg and vinegar content, it’s likely to start developing an off odor and alter its appearance after this. [custom_adv] PANCAKES The main mistake we’re making with pancakes is whisking too much. By ferociously whisking away at the batter, it adds too much air, which produces tough and chewy pancakes. Love your lumps. [custom_adv] PINEAPPLE CORE The core of a pineapple is high in bromelain (‘nature’s aspirin’) which reduces pain and inflammation. There’s also plenty of fiber as well as vitamins and minerals. The core can be a bit hard and unappetizing so you can stick it in a blender for a smoothie or boil it to. [custom_adv] PIZZA According to Italian pizza experts, the correct way to eat a Neapolitan-style pizza is by folding it into a wallet shape. Holding a pizza by the crust causes the cheese and tomato to slide down the pizza and all the toppings to mash into one mess.
