Believe it or not, that bag of Cool Ranch Doritos belongs in the freezer.
“When making gazpacho, I always freeze the tomatoes, peppers, cucumbers, and red onion before it all goes into the blender. Freezing vegetables causes a similar reaction to hot water blanching. The ice crystals destroy the cell walls, removing gases and breaking down the vegetable. It's a great way to get more flavor out of your vegetables, even at the height of the season. These are then allowed to thaw, and the thawed liquid is used to soak up the bread required by the recipe.
I also keep all of my nuts and seedsJanine Booth,“I always keep bags fresh rice and fresh corn meal or grits in the freezer. I make sure to buy a little extra at my local farmers' market at the end of the summer — you never know when you’ll need a starch to round out a meal and the fresh rice or fresh corn grits are an entirely different palate experience as compared to the old, dry varieties at the store.” —“I am a big fan of ice cube trays to store frozen flavor bombs.
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