Food preparation
None of this is expert advice. It's what people worked out for themselves, usually the hard way — what actually helped, and what they'd tell someone standing where you are. Take what fits and leave the rest.
If you only read a few
Place dry orange peels in folded tin foil inside a jar with cannabis for a few hours to restore moisture.
It can restore fluffiness and add back moisture if the weed is too dry.
- Do not let peels touch the bud directly or it may mold.
- Some users report this turns weed spongy and hard to smoke.
one person who lived it
Spread peanut butter on both slices of bread before adding jelly to prevent the bread from becoming soggy.
The peanut butter acts as a moisture barrier that keeps the jelly from soaking into the bread.
- Some find it too slippery or difficult to spread the jelly.
- The jelly may not adhere well and can squirt out the sides.
13 people, independently
- Mix peanut butter and jelly together on a plate before spreading onto the bread.1
Freeze leftover pizza slices in bags and reheat them in a toaster oven or microwave.
It tastes almost fresh and the texture isn't compromised.
- Use a microwave only if desperate.
one person who lived it
Freeze excess candied citrus peels if you cannot eat them fast enough.
They can go bad after about two months if not frozen.
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Cook thin-crust frozen pizza in a microwave at 50% power level for a longer duration to get an acceptable crust.
It results in an okay crust despite the method.
- One person strongly disagreed with microwaving frozen pizza, stating it loses credibility.
one person who lived it
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Apply a layer of fat-based condiments like mayonnaise or butter directly to the bread to create a barrier against moisture absorption.
Place tomatoes in the center of the sandwich, between meat and cheese or lettuce, to keep moisture away from the bread.
This keeps bread from getting soggy or damp.
- One dissenting voice strongly advises against putting tomatoes in the center.
one person who lived it
Cut long sandwiches lengthwise and dig a trench in the halves to create a canoe shape.
This holds fillings securely without squishing them out.
one person who lived it
Steep citrus peels in white vinegar in a glass container for about two weeks, then strain to make an all-purpose cleaner.
Citrus peels contain d-limonene and vinegar is a solvent, creating a potent citrus-scented cleaner.
one person who lived it
Keep the bread and fillings/spreads in separate containers and put the sandwich together fresh when you eat lunch.
- Sandwiches with sticky spreads like peanut butter and jelly may require more creative packing methods.
3 people, independently
- Use two separate Tupperware containers to keep sandwich components distinct until ready to eat.1
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Apply a layer of fat-based condiments like mayonnaise or butter directly to the bread to create a barrier against moisture absorption.
Fat creates a barrier that slows down moisture absorption from toppings.
- Effectiveness is uncertain for some users who dislike mayonnaise.
5 people, independently
Add black pepper to mayo.
It works wonders.
one person who lived it
Use a spoon to peel an orange.
It prevents getting juice on your fingers.
one person who lived it
Do not mix kiwi or pineapple with milk-based ingredients.
Enzymes in the fruit curdle the milk.
one person who lived it
Sprinkle a pinch of salt on grapefruit before eating.
Salt opens up flavors.
one person who lived it
Add citrus juice to fruit salad to prevent other fruits from browning.
The juice stops oxidation.
2 people, independently
Do not return cooked food to any surface it touched while raw.
Doing so compromises food safety.
one person who lived it
Pack cold or wet toppings like pickles, tomatoes, lettuce, and sauces in separate bags to add just before eating.
3 people, independently
Pack salads in jars with dressing at the bottom, heavier items like carrots, celery, and proteins in the middle, and lettuce on top.
This layering prevents ingredients from getting soggy.
one person who lived it
Cut bananas lengthwise and then in half to create four slices that cover the bread perfectly and prevent sliding.
This method ensures full coverage and stops the banana from sliding.
one person who lived it
Stand a grilled cheese sandwich on its edge while it cools.
Laying it flat creates condensation that makes the bread soggy; standing it also helps contain melted cheese that might run out the sides.
one person who lived it
Use a potato peeler to remove citrus peel in even strips with minimal pith.
It works quickly and yields almost no pith.
one person who lived it
Boil down overripe or unpalatable fruit into jam to prevent waste.
The new texture and added ingredients mask flavor defects.
- One user noted they made a jam they wouldn't eat that stays forever.
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Leave at least a half-inch border around the edges when spreading jelly and press down on the edges to bond the sandwich and prevent leakage.
Pressing down bonds the bread sufficiently to prevent leakage.
one person who lived it
Choose citrus and other fruits that feel heavier than they look.
Heavier fruit indicates higher juice content.
one person who lived it
Chop greens and mix them with condiments like a salad before adding them to the sandwich to help maintain bread integrity.
This method holds well and usually prevents the bread from being messed up.
one person who lived it
Cut oranges into sections or shape them into smiles to encourage children to eat them.
Children may not have knives and find peeling difficult, but they enjoy eating pre-cut fruit presented playfully.
one person who lived it
Avoid using watermelon in fruit salad.
Its juices do not stay contained and impart a strange taste to other fruits.
one person who lived it
Focus on seasonal fruit at its peak rather than year-round varieties for better taste.
Seasonal produce like summer tomatoes or winter blood oranges can be life-changing compared to standard year-round options.
one person who lived it
Dehydrate clementine peels in the oven to use as potpourri or add to vinegar for cleaning.
They smell amazing while drying.
one person who lived it
Fold or roll sandwich meats when placing them on the bread.
It enhances every bite and tastes better.
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Place a small sheet of greaseproof paper between wet ingredients (butter, sauces, fillers) and dry ingredients (lettuce, unbuttered bread) to keep both sides dry.
It prevents the dry components from getting soggy.
one person who lived it
Season sandwiches with salt and pepper to improve flavor.
Sandwiches need seasoning just like other meals, which explains why restaurant versions often taste better.
one person who lived it
Peel cucumbers into ribbons with a vegetable peeler instead of slicing them into rings to keep them from sliding out of the sandwich.
It prevents the cucumber from sliding out.
one person who lived it
Do not add bananas to fruit salad.
They become slimy and unappealing.
one person who lived it
Rotate through about 5-6 favorite hot sauces.
it's constantly keeping the lunches and dinners different.
one person who lived it
Buy specially packaged containers of mixed fruit if you plan to eat them within about 5 days.
one person who lived it
Use Fluff marshmallow creme, Nutella, or honey instead of traditional jelly if refrigeration is not available, as they do not require refrigeration for short-term storage.
These items do not need refrigeration if eaten within a week.
one person who lived it
Press citrus fruits firmly against a solid surface or between your palms prior to peeling or extracting juice.
This loosens the flesh, separates the rind from the fruit for cleaner peeling, and facilitates easier juicing.
4 people, independently
Bake oranges into cake if they are going bad to use them up.
one person who lived it
Cut goopy sandwiches into smaller pieces.
This almost certainly prevents fillings from being pushed out when biting.
one person who lived it
Avoid placing tomato slices directly next to cheese layers.
Tomatoes can negatively affect the cheese.
2 people, independently
Add garlic powder.
Awesome.
one person who lived it
Meal prep sandwich fillings and bread separately, storing watery vegetables and sauces in a different container to prevent sogginess.
Separating wet ingredients prevents the bread from becoming soggy.
one person who lived it
Make marmalade by combining oranges, sugar, and water in a simple recipe.
one person who lived it
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Wrap leftover frozen pizza tightly in its original packaging or plastic wrap immediately after cutting.
Roll out pizza dough to size, freeze individually in bags without baking, and take one out in the morning to thaw for dinner.
It works awesome.
one person who lived it
Heat a pizza stone in the oven before baking to get a crispier crust.
Preheating prevents the stone from cracking and improves crispiness.
- One person reported that preheating is unnecessary because the crust becomes crispy either way.
one person who lived it
Drizzle olive oil on frozen or delivery pizza before or after cooking to improve taste and texture.
It upgrades the overall feel and can make for a better cook.
- Not everyone does this; some have never seen anyone drizzle olive oil on pizza.
one person who lived it
Cut a frozen pizza in half before cooking to save the remainder for later.
This helps avoid wasting uneaten cooked portions.
- Cheese may drip into the oven if you do not use a pan.
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Use the circular cardboard base the pizza ships on as a disposable cutting board after baking.
It is the perfect size, thick enough to cut through without damaging surfaces, and disposable.
- The cardboard is originally intended to prevent folding during transport.
one person who lived it
Add small amounts of garlic and onion to frozen cheese pizza for custom topping combos.
It allows for topping combinations not available in the frozen aisle.
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Turn the pizza box inside out to use the cleaner interior surface as a disposable cutting board.
The outside of the box is contaminated with bacteria, viruses, and chemicals that can leach into food.
- Heat and fats could lead to migration of substances from primary packaging printing inks and lacquer.
one person who lived it
Use a sharp knife to slice frozen pizza by applying downward pressure rather than sawing.
Sawing can break dull cutters; downward pressure is more effective.
one person who lived it
Brush any available cooking oil on the crust before baking.
Any cooking oil works fine, even if you cannot afford olive oil.
one person who lived it
Add oregano to add to flavor.
Oregano does wonders for frozen pizza and is standard on real pizza.
one person who lived it
Prepare freezer-friendly meals like chili, taco meat, or pasta in portions, allowing you to grab a container in the morning without eating the same thing repeatedly.
It provides variety and convenience for weekly lunches.
one person who lived it
Break the frozen pizza into quarters before baking to eliminate the need for a cutting board.
No cutting board is necessary.
one person who lived it
Try Redstone frozen pizzas as an alternative to major chains like Papa Johns, Dominoes, or Pizza Hut.
One person found them surprisingly delicious and better than those chains.
one person who lived it
Cook frozen pizza on an olive-oiled sheet pan for caramelization, then finish with salt, pepper, EVOO, garlic, Italian seasoning, parmesan, and more oil.
It creates great frozen pizza with caramelization.
one person who lived it
Wrap leftover frozen pizza tightly in its original packaging or plastic wrap immediately after cutting.
To prevent ice crystals from forming on the pie.
2 people, independently
Cook individual frozen pizza slices in a countertop oven to save electricity.
Using a smaller oven saves money on electricity bills.
one person who lived it