Tip number 6: Mark perishable ingredients
When ever you bring home a brand new spice, oil, vinegar, flour, sugar or other perishable ingredient, mark the bottle/container with the day’s date with a felt tip pen. Most "permanent markers" will write on just about any container.
That way if you don’t use it very much, but it’s been opened, you know how fresh it is. For an important meal don’t “submarine yourself” by using past expiration ingredients that have long lost their fresh taste and flavor.
Read all 22 tips.1 - The Practical Cook
2 - Choosing a pot
3 - No cheese on seafood please!
4 - Use A Pasta Pot for Pasta
5 - If rushed, prepare your ingredients in advance.
6 - Mark perishable ingredients
7 - Stoves and Ovens
8 - Eating well with no guilt!
9 - Beware cooking wine!
10 - A good cook should control the salt and spices!
11 - Get a Black Pepper Mill
12 - The difference between white, black and red pepper
13 - An easier way to pound your meats and poultry
14 - Cut down on the splatters as you fry or saute
15 - Make your salt and pepper your "right -hand" aid
16 - Know your stove!
17 - Cooking with onions and garlic
18 - Sauteing whole garlic
19 - Frying high fat meats
20 - Save those Parmesan cheese rinds!
21 - Shake That Can!
22 - Frying fish is not hard