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Reuse cereal bags

By on August 9, 2012

Plastic cereal bags are reusable. Use them to store baked goods or a sandwich, contain ingredients to be crushed with a rolling pin, apply breadcrumb coatings to meat, fish and poultry, or roll up cookie-dough logs to freeze. They’re useful when making hamburger patties to freeze, too: you can cut sections of the liner and put them between the patties so they don’t stick together.
The first reader tip shares another use:


Reuse cereal bags:

I save all the sturdy inner bags of cereal and reuse them to freeze garden produce. I seal the bag with my food saver unit if it’s holding something juicy. For shredded zucchini, I bag 16 ounces, roll the top over and staple the bag closed (be sure to remove the staple when thawing in the microwave). I weigh all the food and mark the outside of the packages. I’ve also used cereal bags to freeze wild game meat; they actually work better than freezer paper. — Bob, forums

Use for hydrogen peroxide:

I use 3-percent hydrogen peroxide as a skin toner for my face. After washing my face, I wipe it with a cotton pad moistened with hydrogen peroxide. My face seems to be clearer and fresher-looking. — B.J., Indiana

Buy quality tools:

My tip is not to skimp on tools you will use a lot. Buy good quality so it will stand up to years of use. I’m still using the Estwing hammer I bought in 1987, for example, and it’s as good as the day I bought it, in spite of hundreds of hours of use in the past decades. We’ve had cheaper hammers over the years that haven’t stood up to the use; my Estwing hammer will probably last the rest of my life. Cheap tools are OK for occasional light use, but it’s more costly to continually buy cheap tools that break than one good tool that lasts through frequent use. “Tools” includes kitchen items, sewing machines and anything else that gets a lot of use and abuse. — S.D., Minnesota

Reuse coffee grounds:

I have a stainless, insulated French press. Here in Colorado the weather is very dry, and mold issues are almost non-existent. When I lived in New Jersey, I had to reuse coffee grounds within 24 hours to avoid mold, but not here; I now reuse them up to three times over a 72-hour period without issues in flavor or quality. French presses are ideal for storing and reusing grounds. Our $70 pot has paid for itself over and over since we invested in it. My exact process to reuse grounds that make a full pot is to refill the pot with half hot water and stir, steep for 10 minutes, press and drink. That’s decaf. If I want a little more “oomph” or a bit of caffeine, I add enough fresh grounds for one cup of coffee to the old grounds and fill the pot halfway with hot water, then I stir, wait and press (produces three cups finished coffee). — Constance, Colorado

Ice-cube tray use:

I make cookie dough and freeze it by placing it in an ice-cube tray. I transfer the frozen cubes to a freezer storage bag or leave them in the tray and cover it with plastic wrap. I freeze herbs in ice-cube trays, too, in water, broth, olive oil or melted butter. — Linda, Pennsylvania

photo by jonahbonahhandmade

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