Plastic wrap: it is not only for (barely) covering casseroles anymore. In fact, the stretchy stuff is often more useful when put to figure in other, more unexpected ways. Try one among these tricks:
Controlled ripening: Some fruits, like apples, avocados, cantaloupes, and bananas, give off ethylene gas as they ripen. This gas also can jump-start the ripening of other fruits in their vicinity—not excellent news during a fully stocked fruit bowl. If you do not like your bananas mushy and sweet, slow them down by wrapping the stem, which emits the foremost ethylene, in plastic, essentially blocking much of the gas. (This is why you sometimes buy bananas that have their stems wrapped.)
On the opposite hand, wrapping can assist you to encourage ripening, too. Next time you’ve got rock-hard peaches you’re dying to tuck into, simply place them during a bowl with some avocadoes and canopy with wrapping. It works very similarly to the sack trick, trapping the ethylene gases in an indoor area and thus concentrating them.
Decor wine: Woe is that the unfortunate soul who is close to savor a glass of wine, only to seek out it corked. The culprit? Trichloroanisole (TCA), a.k.a. cork taint, which tastes gross but won’t actually hurt you. Fortunately, the l. a. Times came up with an easy fix for skunked wine: Simply wad up a length of wrapping, place it during a glass pitcher, pour the wine in and swirl. The claim: The polyethelyne within the wrap soaks up the TCA, so you’ll toss the contaminated plastic and luxuriate in your drink.
Cut it out: It’s nice to top a pie with some lovely decorative dough cutouts, but damn it’s hard to form one without jagged edges. Whip out a sheet of wrapping and place loosely, but smoothly, over your dough. Gently press the cutters right down to reveal neat cutouts with smooth, rounded edges. (Remember, though: Always confirm your dough is correctly chilled when working with it—the warm dough will stick with anything. If it starts getting sticky, simply return it to the fridge until it starts cooperating again.)
Banish freezer burn: We’re all for frozen dessert with a mixture of flavors—so long together of these flavors is not the freezer. If, for a few inexplicable reasons, you retain frozen dessert around long enough for it to crystalize, keep it tasting better longer by simply pressing wrapping across the surface of the frozen dessert, then pop the lid on as was common, forming a barrier against taste invaders.
Poach an ideal Egg: Use the wrap to assist achieve the flawlessly round egg of your Benedict dreams. Drape a couple of inches of it over a ramekin and grease with cooking spray or butter. (Make bound to push the wrap down into the ramekin a touch .) Crack an egg into Depression, gather the corners, twist and tie into a knot, then drop into simmering water. After five minutes, remove and reveal your perfectly dropped egg. (Note: an honest Housekeeping clinical trial found that it’s safe to heat foods in Glad and Saran wraps, so poach on confidently .)