Make an electric kettle glimmer. Lime scale often builds up on electric kettles, French presses, and other metal kitchen tools. To make them shimmer and shine like they’re brand new, scrub them with one part vinegar to one part water. If there are no electrical elements to what you’re cleaning, go ahead and soak the metal in the solution, or fill a kettle with the vinegar water and let it sit overnight.
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De-crust a microwave. Soak a sponge in water, pop it in the microwave, and let it cruise around the turntable for a minute. This double-whammy hack loosens all that gross caked on stuff inside the microwave (making it easier to wipe away later) plus it helps disinfect the sponge too!
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Clean fruit and veggies without harsh chemicals. Scrub fresh produce with a mixture of baking soda and water to remove grit, grime, and pesticides.
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Get creative with covering food! They’re known for hair hackery, but shower caps are not limited to the bathroom. Cover leftovers with a fresh shower cap (right in their dishes) to keep bugs and unidentifiable particles from tainting food. They’re reusable and a helluva lot easier than repeatedly removing and replacing plastic wrap or tin foil.
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Speed up ripening! Be a total magician and morph a banana from green to yellow or a peach from crunchy to juicy all with the help of a paper bag. When fruit is tossed into the bag, concentrated ethylene gas helps it ripen faster.
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A simple trick: Get more juice out of citrus by microwaving the fruit for 10-15 seconds before squeezing. The fruit will be easier to squeeze and the process will reap more juice for whatever you’re cooking up. A lemon or lime taken straight from the refrigerator is harder to juice than one left at room temperature or warmed slightly.
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Are you tired of the mixing spoon falling into the pot? You have to try this! Prevent a mixing spoon from falling into a bowl full of food by attaching a rubber band.
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Buying a big bag of salad greens or lettuces is a great, economical way to get your veggie servings, but we’ve all dealt with the frustrations of opening the bag a few days later and seeing sad, wilted or even slimy leaves inside. What’s the best way to store salad greens so that they last the longest? Transfer bagged lettuce to a lidded container and place a paper towel over the top to keep leaves crisp longer.
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We’ve all been there. You go to start a recipe for your favorite chili or bean soup or from-scratch hummus and then it hits you: you forgot to soak the beans! Of course you can reach for canned beans at this point, but if freshly cooked beans are what you really want, then this tip is for you! Cut the soaking time for dried beans by microwaving them for 15 minutes.
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Light and airy as a cloud, there’s nothing quite like a spoonful of freshly whipped cream. Get fluffier whipped cream when you chill the beater and bowl beforehand. Because you’re relying on the fat in the cream, you need to ensure it stays in a solid, albeit microscopically solid, state. Chilling your bowl, cream, and beaters beforehand means things will stay colder longer during the whipping process. Colder cream = loftier peaks. Using a lower speed to begin your whipping will also be helpful. The cream won’t warm too quickly and you’ll build up smaller bubbles, for a more stable foam.
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Use 2 bags of different icing with one tip to make swirl icing! Fill two small disposable piping bags with different colored or flavored frosting. Use scissors to snip holes in the bottoms of both bags. Insert both bags into a large (16”) disposable piping bag fitted with a decorative tip, making sure the two bags are aligned by squeezing and twisting the large bag.
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If you’ve ever had to grate a semi-soft cheese, you know it can be difficult to clean the grater afterward, and you know you lose a lot of cheese because it breaks up when you’re trying to press it through the grater. Use cooking spray to stop cheese from sticking to a grater and make the grating and the cleanup easier!
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