DEAR HELOISE: Every time I use aluminum foil, I stop for a minute and wonder if it matters whether the shiny or dull side faces out. Does it matter, or can I just relax when using it?
-- Erica D.,
South Bend, Ind.
DEAR READER: It will make no difference when you are cooking. But don't you wonder why there is a shiny side and a dull side? It's just what happens during manufacturing: One side is polished by steel rollers and the other is not. Now you know.
DEAR HELOISE: I love avocados, but of course the challenge with them is keeping fresh what you don't use immediately once you cut into one. I finally found the answer. After I cut my avocado, I place a paper towel over the side I want to store for later use. Then I take a squeeze bottle of lemon juice and soak the paper towel, pressing it against the exposed flesh of the avocado so it clings. Next, I place it in the refrigerator without any additional covering. It will actually stay fresh for several days (if it isn't already overripe when you do this).
-- Christine K.,
Cleveland, Tenn.
DEAR HELOISE: A recent column of yours featured a letter about using a french-fry slicer to dice potatoes for a salad. I had diced potatoes for salad most of my life when a co-worker happened to say that she mashes the hot potatoes with a potato masher. Seemed like a hint worth trying. So I mashed them enough to break the pieces up to "salad size." I added chopped onion and loved the result. The hot mashed potatoes absorbed the onion flavor and improved the taste while saving time and effort.
-- Pat A., New Hampshire
DEAR HELOISE: When making powdered gelatin, pour the powder over boiling water as usual. But instead of stirring for several minutes with a spoon, use a wire whisk. The gelatin dissolves in seconds, with no gummy residue in the bowl.
-- Pat W., Stanford, Ky.
DEAR HELOISE: After making spaghetti, I often serve it right from the strainer. My wife complains about the noodles getting sticky or dry. So I simply run hot water through the strainer to freshen up the noodles. Heck, it's made with water, after all.
-- Sean H., Omaha, Neb.
Send a money- or time-saving hint to Heloise, P.O. Box 795000, San Antonio, Texas 78279-5000; fax to (210) 435-6473; or email
Food on 05/25/2016