33 Kitchen Hacks That Are Borderline Genius

Or just pour heavy whipping cream into self rising flour, mix through, shape and bake. No butter needed.

@@MelissaThompson432 Thank you ⭐👌⭐👏

@@Jasmine-vy8ig 💙

You shouldn't do that. Eggs are porous and you are allowing the toxins into your eggs. Just date the egg carton or label the carton or whatever you use.

Great idea. We do that too, but use different colored markers. Red for mondays, blue for tuesdays, green for wednesdays, black for thursdays, pink for Fridays, yellow for Saturdays and green/blue for sundays plus the date.

@@marypatten9655 🤣🤣🤣🤣

Best of everything to you, living off grid, a labor of love fir the earth which no one will really ever show appreciation for how you live off grid, saving resources for all those who've learnt to live so wastefully. I live in a camper, saving what resources i can, at 64, we can learn new things, so I'm trying to at least do my part. I recently found out, ALL the recycling I've done, i found a newspaper blurb, i can't really call it an article, it was stuck on a page similar to a legal notice. Like this is your warning, if we find glass in your recyling any more, you WILL be fined. It was a really crazy thing to read, as if someone had a rant, and like social media, HAD to get that "post" in the newspaper. That was last summer, I moved from that area and no longer worry about fines, but without any guidance from those who operate the recycling programs, including US in your decisions will help us work with you!!!

off the grid... on YT

Or put a damp paper towel under the onions while cutting them up.

Thank you for that! I will DO that!!

That was for Joretta!

Thx for sharing 💋

@@maryerb6062 others can’t know this idea?

boil eggs with a few tablespoons of vinegar. will peal perfectly.

@@Myeyeofthebeholder I've heard that from others, but sadly it never really helped mine. Maybe they were just too fresh ... But as long as our little tricks work for us .. That's all that matters, ... Have a good afternoon !!

@@sabrinamassie5606 yeah works for some. also try starting with cold water. ... then slowly turning up the heat from a simmer. cold ice bath. then peal. i heard this work too. ... not sure. my grandparents did it like that. but im too busy to babysit egg cooking temps. lol.

@@Myeyeofthebeholder well, I'm a grandparent now myself ... and have loads of time... Grand-babies are so much more fun! I like steaming them, works well for me - - 23 minutes seems like a long time but I'm always doing something else at the time anyway ... just dump them into cold water to cool and they slip off ... When my granddaughter was 4 she thought I could do magic !!

Sabrina Massie I'm going to go try this right now. Thank You!

Yes! My Momma taught me that one in the 1960's!

Yes, that happened to me many years ago, it was the last egg going in too. A mistake never to be repeated again.

In my 60 years of cooking I have never had an egg that was rotten.

I learned that the hard way.

Happens often here where I live...I just figured this out recently when the 4th egg was rotten. Had to throw the lot.

Ditto!

Yea me too...i guess some mamas or grandmamas didnt pass on such info.

Yup I remember my grandma Mable showed me the egg shell trick when baking with me when I was 7 now I am 67.

Agreed. I thought this video might have been made for mentally challenged individuals. I think I lost a couple of IQ points by the time this video ended. Minutes I can never get back.

me too

I found a mushroom slicer, same but larger.

You were meant to say: "My kids and I...". 🤣🤣🤣

Good idea! Thanks!

@@marinaarmstrong8877 Rut ro,,it’s the proper language po po !

I am equally amazed by the slicing hack and the fact that you got your kids to love mushrooms.

I worked at a Bob's big boy in high school and a pizza shop in college. For cutting onions, we would slice off the top and bottom then drop them into a food grade five gallon bucket of ice water for ten minutes before chopping/slicing and grating them. For cabbage and lettuce, we would core them by holding each head with both hands so the stem faced straight down, then smashed it really hard into the stainless steel countertop. Then you can twist the stem and pull out the entire core. Speeds things up to know that trick when slicing several boxes of lettuce or cabbage on the deli slicer.

you smoke weed?

The skin colour very much depends on the variety of avocado. Some need to go dark (almost brown) before they are ripe. That's often those varieties with a thicker, knobbly skin. The ones that are ripe when till bright green frequently have very smooth, thin skins.

Bumpy dark skinned are typically Hass, smooth green skinned are typically Fuerte

I just give it a small squeeze at home to tell if it is ripe. I don't mess with them at the store. If I want guacamole that night, I use the oven to warm them up to ripe level.

@@kathleensmith8336 set to “warm”? How long?

.

You are right. I found that out accidentally.

Same for leave the pit in the avocado or even add it to the bowl of guac

Thanks for the tip, didn't know that.

6

On youtube: "Lucent" animal cruelty 12:05 1:11:35 Gary Yourofsky 59:03: "The most important speech you will..."

Better yet reheat in AirFyer in just a few minutes. Taste fresh n crispy!!

I hear my pizza up on my cast iron griddle. It heats the entire piece all the way thru and makes the crust crunchy. So good!

how violent. Slap.

We know one, it is the asshole since chickens lay eggs from the same place they poop, so using the eggshell as a scoop is really borderline genius.

Eggshells are often contaminated with salmonella.

Wash eggs before using lmao 🤣

@@Dimiama 🤣🤣👏

GradKat. : ?? Still gotta wash something --- cutting board or jug .

Warming the lemon in a microwave helps to release the juice.

Did you just start using the internet? 🙄

@@violetmayo3378 Did you just have a stroke??!

I always use clean washed hands. Drop the egg inside your fingers and let the the white run through. My grandmother baked pies for local reaturants in my hometown. It's her hack. Always works for me. Be sure to wash hands. NO oils.

If you need a dozens of egg whites separated why didn't you crack your eggs into a sieve

Youre so funny/ it bakes for 45 minutes. How more cooked must the bacon be

On youtube: "Lucent" animal cruelty 12:05 1:11:35 Gary Yourofsky 59:03: "The most important speech you will..."

@@adnel4142 on youtube: "Lucent" animal cruelty 12:05 1:11:35 Gary Yourofsky 59:03: "The most important speech you will..."

@@adnel4142 gggfcccçfçffffcççcggçççççççç

Still would agree with you. Sear the beacon first. Some do not call this actually cooking but it will put a slight bearer between egg and bacon. Many do not eat pork because pigs root in the mud, etc. Same reason many do not eat bottom feeding fish. But as always, it is up to the cook. Right. Thank you for the tip. God bless.

Me too

Me theee

Me 4! They were great!

Me too 😅

@@elsiegreer826 Me 5! Mb they already knew most of the tips, but it’s still helpful to put it out there, because it’ll always help someone! 😃

Hey,just found this ain't doing so bad either,drain hot water soak a min in cold,then w lid on land shake the eggs,peel rinse

@@annaku_lickalicious it also contracts the egg away from the shell

Years ago post, but this saves my deviled eggs every time. Steam the eggs! Stove top veggie steamer basket. If you cook your hard boiled eggs this way the shells slide off perfectly, like magic

@@patricia7606 perfect thank you! How many do you cook like this at a time?

A cup of water with lemon works well

@@ttselha64 That's what I do ... The lemon-juice helps cut grease and leaves the oven smelling fresh.

@@ttselha64 I tried that and it took the shine off the inside of the microwave, probably just a few drops will suffice, I used 1/4 lemon so beware!!

That's good. I eat them with carrots which helps me get the vit A from the carrot.

MORE heart attack food.WAY too much saturated fat.oo

@@Sharperthanu1 Wrong…. Humans were made to digest animal fats. Keep Away from Sugar & Carbs. Cholesterol THEORY is just that a Hypothesis! -Our brains & nerves are insulated by fat, or the a sheath composed of Fat. > We would stop dead in seconds without Cholesterol that Coats the outer & inner structure of every cell. Bacon 🥓 beef, etc. should be from Grass Fed. Otherwise, yeah, like you said it’s bad & you get Inflammation!! = True cause of coronary artery disease. Or that animals are fed bad junky food.

@@starrynight3363 and I still don’t want it raw…..

Pork is not food. Use turkey, beef or lamb bacon

@@MyChihuahua pork is The most widely eaten meat in the world!1bn Chinese can't be wong!

Works well on mushrooms also.

Like this idea

Me, too.

I usually keep some butter at room temperature at all times. I've done this for years and years, no it's never gone bad on me. I have had luck microwaving butter to soften by leaving it in the wrapper, giving it 4 seconds then turning and repeating until I have desired softness. I've never had a soggy mess. Hope this helps!

I grated butter for the first time yesterday. WHAT A MESS! More butter stuck in the grater than in the bowl! Has anyone tried flouring the grater a bit before grating? That sounds like a possible solution.

@@rms5993 yes, the main things to remember/do for keeping butter on the counter instead of in fridge - protected from air and light, also don't want it to get too warm but that's more for it to not melt. Anyone interested should check out butter bells, butter crock or ceramic butter dish.

@@phyllissinopoli2655 Freeze your butter first. Grating works way better.

@@phyllissinopoli2655 Got to FREEZE cube before grating.

white vinegar also works

@@es5696 sweeter the apple, quicker it'll turn brown. Cosmic crisp I believe are tart so will not brown easily. Happy munching 🍎

Yeah, no problem...

Didn't know about the stem. Ty for the tip. I learned more from you, than this vid. 😂

Can confirm, I have a huge avocado tree.

@@penniewyatt9391 I am Seriously jealous! I wish they'd grow here in the Midwest!

Wow! Thanks!👏👏👏

Love all of these👍

That's how I do it, too. But I'm going to try the trick next time.

try using a tangerine that's whats in the vid

I knew that one was too good to be true :(

@@geniustime5395 😆

Great Ideals I hope you don't mind if I do it.

Mary Mckee Especially if it's nice sweet Sun Tea I love sun tea during the summer days.

Gorden Wood 77

Mary Mckee -I freeze fruit to keep my drink cold. Works better than ice because it won’t water down the drink!

Hilde Uccellini p

We used to use a microwave and the stove top to cook individual frozen pizza like mama celeste and Ellios. The stove crisped the crust and microwave helped ensure heated through and cheese was melted

Samantha Shaw but yet the microwave gives your food radiation. I would do without the microwave...especially if you have small children. I survived cancer and I wish I never used a microwave around my children when they were young. God bless our children

Z1

Pizza also heats up well in a toaster oven. 😊👍

I can’t agree more! Place a slice or two in a skillet, put on medium and place a cover. Watch it cuz you don’t want to burn the bottom. So good, warm melty toppings, crunchy crust.

It could be just me and my fridge. But l always keep avocadoes in the fridge if l have more than one. I get them different ripeness since l only use one a day or so. The rest ripen in the fridge like magic

@@tanyalmno614 I put mine in the frig only after they are ripe and they stay ripe for a week, sometimes more, without going bad.

Weird. Once my avocadoes are ripe they don't keep long. They go bad even in the fridge. You might have a different temperature in yours. Mine is set on 3 but I can't keep fruits or vegetables higher than the lower shelf or they freeze

Tanya Lmno the lowest shelf in a fridge is a bit colder than shelves above as cold air "drops " downward. I too refrigerate my avocado after I've cut it & it does well for a few days. Also pour a little lemon juice (or as much as U like) on it. I score it first so it penetrates. The lemon prevents the avo from turning brown.

If people remove the end stem from the avocado, they ruin it for the next person who goes to buy it. Please don't damage fruit or vegetables and then not buy them. If it's not quite ripe after you remove the stem, then I believe that you have bought it and should pay for the item as it's then damaged goods. Put it in the paper bag then into a drawe. This also works for tomatoes if you buy them at different stages of ripeness as we don't always want to use them all at once. I've used this method and confirm that it works.

That’s what I do

Thanks!

Yes thank u!!!

Cheers 🍻

Oh man I so Appreciate This. Thanks

I didn't even get it all in 😁 I have to finish this helpful note !

Good point. The dishwasher comes to mind though.

Tamara Bradshaw When the equipment has to sit in your dishwasher for a day until it is fully loaded you are better off just using a knife, arent you. Of course some people use half their kitchen equipment to boil two eggs. Otherwise they never come to use their expensive kitchen aids.

It's easer to actually SHRED it your way. So I have to rinse off the bowl and parts. Big deal.

I use my pizza cutter to shred chicken. Saw this last year and it works very well.

Exactly what I was thinking!

Closer to 3 months old.

Lol

The eggshell attracts the broken eggshell so that you aren't using your fingers...

A shell saves from chasing the little bits all over before catching it. I'd never heard of wetting my finger first, I'll try that next time if needed.

No the easiest way to remove a egg shell is to use the egg shell to remove it. Much easer

Use an half of egg shell to scoop out that stray piece of shell.

Orange tip doesn't work. . .

it's not an orange, its a mandarin. it wont work with an orange.

it's a tangerine, not an orange. Possibly a mandarin, or maybe a satsuma orange, which have inner structures of a tangerine.

I think voilà was what she said.

Posted about the baked eggs too…the ones I did were tough ..cooked thru alright but ..tough and a bit dry. As for egg hard cooked in water…a cleaning lady at the plant where my husband and she were then employed to.d him to bring the eggs in water slowly up to temp …hot…then boil gentle for exactly 8 minutes,,then drain and plunge into cold water. Just right in the tenderness of the white egg and no green around the yolk. Almost the same as your recipe but I found the eggs I did that way…with diminishing heat to be too soft. I think our own climate may have a lot to do with how long to cook eggs in water ….that is our basic altitude level. The 8 minutes worked ..almost perfectly in our Midwestern altitude. If you happen to get some extra large or extra small eggs too…they’re going to end in different stages. Also,,we leave them in the shell and set out the night before to achieve room temp …and never put cold eggs in hot water…she’ll shock usually causes the eggs to pop open a bit …enough to ruin hard cooked eggs in the shell…as the inside seeps out ….P.S.Yes ripening fruit gives off ethylene gas that’s the what I use to ripen greedy tomatoes….put in a box,,may use newspaper or paper towel layer on the bottom in case…set one or two apples in and arrange the un ripe tomatoes around them. When full in one layer,,close the top with the original,flaps or if torn off…Wong it with some other cardboard or even a browning rack with newspapers or a towel over the top. Set in an out of the way place and check on then once every day as they can ripen quickly. And some may have bruises show up that were seen before…and those can go bad quickly. If one or so do go bad,,lift out and any that have dripping on them..wash with a little plain water or a little vinegar water in a bowl. Then let them dry thoroughly., put an additional layer of paper towel or newspaper over the wet spot and got back to business. I think an old cookbook also said to not store onions near potatoes or fruit for the same reason.

Cold pizza is delicious.

Try this and you'll NEVER reheat pizza any other way: use s non-stick skillet on top of the stove, put heat on med-high, and place pizza crust down, and put a lid on the skillet. The skillet crisps the crust, and the trapped heat melts cheese and heats toppings! AMAZINGLY BETTER THAN STRAIGHT FROM THE PIZZA SHOP!

valencia carlin, a chef told me to put it in a skillet, no oil, put lid on and turn power on medium low, works perfect every time!

heavyt1969 America’s Test Kitchen does it this way.

Xx

7ex

hum. let us know. ok.

I’m not coloring any this year. Maybe next year. Happy Easter!🐰

@Linni Martin yes, considering the industrial process that most eggs go through, they are NOT 3 to 6 months old by the time they get to store. They've been washed and protective coating removed from shell. That's why they're always found in refrigerated section of stores, otherwise they'd go bad. edit - eggs are likely only weeks old by time they get to stores, not months

I like to save those seeds and try and grow them too. Avocado tree attempt #20. Lol I will get one eventually!

@@mommyharris1111 that’s great! In case you know, there are male and female avocado trees. You need one mill per three or four female trees. The female tree cannot produce fruit without it. My friends mom just told me this. My aunt had an avocado tree which would produce fruit. All of a sudden it stopped. We did not know why? I guess somebody must’ve had a male avocado near by, they must of taken it down. Good luck, I hope you grow beautiful avocado trees!