There’s A “Hack” and Then There’s A “Hack.”
It’s funny, but the word “Hack” is a word that describes a person who doesn’t do something particularly well. “Oh, he can’t paint, he’s just a hack.” Today, however, a “Hack” is a common phrase for a way to do something easier, quicker – in other words, do it well. Too funny. These kitchen hacks will indeed allow you to do something well, easier and/or quicker. If you love food like I do, I’m sure you will enjoy them.
Best Kitchen Hacks #1: How To Peel Ginger
Sign me up for any recipe that calls for fresh grated or chopped ginger. But have you ever tried to peel those gnarly roots? With all their bumps and curves? No peeler in the history of ever will do this task well. Enter the oh-so-complicated-kitchen tool… the teaspoon! I kid you not. If you use the side of a teaspoon, as my daughter Charlotte showed me, you’ll be getting around those bumps and curves with almost no waste at all. If you don’t know what I mean, here’s a quick YouTube video on Peeling Ginger with a Spoon to help you out.
Using Left-Over Wine is Best Kitchen Hacks #2
OK, so I readily admit that wine does not generally go to waste in my house. In theory , however, if it did, this kitchen hack is great.
- Red Wine: You know, when there’s not enough left to fill a decent-size glass and you’re too much of a lady to just drink what’s left directly out of the bottle? Well, you can take this extra, left-over wine and freeze it in ice trays indefinitely. Then add it to soups or stews right from the tray, for added flavor.
- White Wine: Left-over white wine can also be frozen in ice trays as cubes. Then use these cubes to chill white wine without diluting it. How cool! No “whining” about this one… Sorry. It was a softball.
Ripening Fruit: Slow It Down or Speed It Up – It’s Best Kitchen Hacks #3
Did you know that fruit gives off ethylene gas, and that’s part of why it ripens? I know, who knew? But if you understand this gas it can be used to help around the kitchen and leads us to another useful kitchen hack. Here are two tricks:
- For Bananas: Separate the bunch into single banana “units.” Then wrap the stems only in cellophane or foil. This will block the ethylene gas and slow the rate at which they ripen. You’ll have bananas for a week, instead for a few minutes.
- For Apples, Kiwis, Avocados, Bananas, Pears and Peaches: You can use this gas in reverse to speed up the ripening. Place your fruit in a brown paper bag with the top folded over. The fruit will still breathe but a lot of the gas will be trapped and will speed along the ripening. Cool, huh?
The Last Juicy Tidbit... Best Kitchen Hacks #4
The juice of three lemons… the recipe called for the juice of three lemons. I squeezed them all… then I took a nap.But seriously, folks, by far, the easiest way to squeeze juice out of lemons and limes is to use a pair of metal kitchen tongs. Simply half the fruit and then place it near the hinge of the tongs. The tongs give you more applied pressure and therefor more juice. Yahtzee!
Hope you have enjoyed these kitchen hacks today. Now think about what you will do with all the time you’ve just gained? Whatever it is… enjoy! Marianne
And Now For a Little Music Before We Go…
“People who love to eat are always the best people.”Julia Child