I know! When I want chocolate covered strawberries I just break a bar into chunks, put it in a coffee cup and use a microwave. I'm sure if I tried to melt chocolate outside I'd get a fair addition of flies in it, which... ick.
@@Rime_in_Retrograde so if you didn’t have a microwave? You were away from home, you had no electricity. You wouldn’t see the use? A lot of people don’t have a microwave. 😒 ironically your comment gave me the ick. Just showed how little you’ve tried to think about what others may not have. I don’t even have the kitchen space for a microwave, can imagine you’ve not got a lot that others have. I’m f they told you to just use it or you’re dirty, would that make sense?
@@kirstybrown1185There’s maybe more than 2 alternatives to the microwave, not including the sun. The bugs, dust, other yucky particles that would get stuck in the chocolate is just a no. 0/10. Unless you melt it still in the packaging but even then it would still just stick to the packaging and be a sticky mess. If you don’t have a microwave just do a water bath. And don’t make excuses about boiling water, unless you live on skidrow
@@kirstybrown1185 if you want chocolate for a drizzle or something, you can leave it in the packaging and melt it with any heat source, even sitting on it and just cut off a corner. Sunlight sounds a little slow, but I am rather Northern European, not very hot over here
I like how the most viewed hack is literally "Use a spiralizer for its intended purpose." I fully anticipate the new tiktoc trend being "Food hack! Use a spatula to flip food!"
I've had that tool, an apple parer/corer/slicer for years. It can do potatoes, onions or anything. Mine is stainless steel and makes easy peasy work of doing the hard work after a day of apple picking. If you make 2 cuts in the spiral, your apple or onion is perfect for cooking.
The egg flip lid one to me mostly seems like a burn waiting to happen. You have essentially three points of danger there - transferring the eggs to lid (which also includes the butter or oil which will be even hotter than the eggs), holding onto/balancing the lid (which, if glass as in the video, can heat up fairly quickly) and the transferal back to the pan but flipped in a very quick motion that can be messed up very easily. Safely cooked eggs reach at least 60C, which is enough to give a burn in seconds, and this is ignoring the oil around it that will be even hotter. I've seen the same hack that have you flip the lid and the pan at the same time (you put the lid over the pan and then flip), so this version is just barely safer but it's still an unnecessary hazard. Just flipping the eggs normally is a singular movement and is a lot more controlled than the lid. For eggs flipping, I just recommend either not flipping at all (it honestly doesn't make that much of a difference if you don't want to risk a yolk breaking) *or* to get a bigger silicone spoon that can easily scoop up the eggs, tilt your pan a little while you are flipping and just figure out the technique with practice and accepting that the first few egg flip attempts will have broken yolks. I prefer not to flip out of partial laziness, I just scoop oil and pour it over the whites to help it cook.
For the Garlic.... Just put the whole bag into the freezer.... And then you can just take out the cloves 1 by 1 or how many you need.... it cuts super easy, and smashes really well...
I love how positive you are and even if you don't like something you stick to professional criticism and don't attack the creators. Makes your videos genuinely pleasant and uplifting to watch 😊
Is my neighborhood the only place that bugs exist???? If I put open chocolate bars outside, every bug and critter nearby would be in it by the time I got back.
@KingWin0114 Ok, but why? Why put it outside in the first place, and why go to the trouble to dirty a glass bowl to cover it while it's 'sunbathing'? It's just plain silly!
the problem is that its very easy to slip and end up with all your pasta in the sink. so its less control+strength needed to just let the lid rest against the toothpick. i just have a pot that has a perforated lid.
Yes! I’ve been draining my pasta using the lid ever since I started cooking and have never had an issue or needed a toothpick. Most of these ‘hacks’ are completely useless and are just for viewing traffic.
@@gwennorthcutt421 exactly this. Have I just tilted the lid every time for years? yes. Would the toothpick make it easier to feel more in control ? yes. Will I bother using this hack... nah. But it's still a hack that would make it even easier so it fits the brief 🤷♀
@@gwennorthcutt421 easy to slip? ur holding it in place tho, for years me n my mom have been doing it that way and ive never seen the lid slip like that
9:29 little fun fact! This isn’t really a tiktok food hack, this was a viral coffee that became popular due to a cafe selling it in Dubai! Since it’s not available to many people, they’ve started making it themselves! No hate to you or the creator just thought I would let you know:))
The chocolate-coating would be a ton better in a mug or glass cup, and then you pour piping-hot fresh coffee in. So it's a mocha that slowly gets more and more chocolately as you drink. You wouldnt be able to 'crackle' it, but thats silly anyway😂
It’s called a spiralizer and has been around for at least a decade. It’s not a unitasker - you can spiralizer so many vegetables. I’m sure you’ve heard of Zoodles. A spiral Lizer is how you make noodles from zucchini. And I’ve never heard of coring onion. I really don’t know what’s the purpose of Korean onion will be, but a spiralizer always leaves a core of any vegetable you use it for. You can use it to cook or check it but if you do a lot of it, you could put them in a bag put them in the freezer and use it for a vegetable stock probably.
Funny thing with the ketchup & lettuce hacks - I've been doing those since I was a teen, and I'm nearly 50. As for the pasta toothpick trick, I don't know how well that would work with thin pasta like angel hair or thin spaghetti - I'd worry it would slip out with the water.
The Bell Pepper hack is actually amazing if you change just one thing about it - instead of peeling it back and just cutting at the bottom, cut down along the inner ridges and cut through the bottom all in one long slice. Clears out all the seeds, the white inner bits, and gets you so much more of the pepper so you don’t have that wastage at the end! I only ever have the seed core and the stems left over doing it that way.
I do the garlic hack with tomato paste and even raw minced meat prepared to become meatballs when I don't want to bother forming them. Little meat squares are too cute :)
once when i was traveling i had to stay at a hotel for one night and i got room service breakfast for whatever reason. the scrambled eggs looked EXACTLY like the one in the video. now i know why lol
Oh, I wrap usual mochi dough into rice paper. This way the dough doesn't stick everywhere even without using starch coat, and fruit fillings don't fall out
9:12 I actually tried the Cracking Latte, my local coffee shop sells it, tho I didn't know it was viral until the barista said it was and checked for myself. Presentation/execution wise 9/10, taste wise 7/10.
I had no idea people got the core out of lettuce any other way. I've done it the whack on the counter way my whole life, it's the way my mom taught me and the way her parents taught her. All you have to do to make it last is put it in the fridge in a ziplock bag or a sealed container with a damp paper towel at the bottom of the bag and place the lettuce head in with the core-hole facing down and it will last weeks, I've had it last easily 1-2 months with only a few parts turning or looking soggy.
The crackly chocolate-- That's exactly the mix you pour onto ice cream & it will solidify immediately. It's not a hack. It's been around for so long. It's called the chocolate shell. Have to use coconut oil as it solidifies when cold.
There's a couple of these "hacks" I remember when I was a kid (I'm 72). The ketchup wind-up, and I had forgotten the cabbage one. I will have to do that since I have a head.
I have one of those spiraliser things. I got it during the spiral food craze a few years back. I used it for everything for about a week. Washing it was a nightmare. It’s been in the box in storage since. Glad to see they’re back again! Don’t think I ever tried an onion though. 😂
The first egg hack was good, but done wrong. You had to flip the pan over the lid after sliding the eggs on the lid. And slowly turn the pan and lid together
She followed a recipe, you’re telling her she did something wrong and you didn’t understand that she copied steps. The original video did it wrong. Is that what you mean?
@@thealmightyollar i live with my bf but at home my family always used to keep it like that or laying on the side, but i get it can be hard with others!
1’m 40 years old and my best friend and I used to do the ketchup swing thing when we were teenagers. Her mom would always get mad thinking we were going to make a mess, but we thought it was so funny. We had a little sound we made while we did it too.
Instead of flipping the eggs with a lid, you could just cover the pan with the lid, add a splash of water and let it steam the top part of the egg. Perfectly cooked egg whites, and jammy yolks are almost guaranteed that way (and less likely to break)
It's exactly the opposite Milk chocolate has waaaaaaay less fat, they use milk powder without fat, it has more sugar and less fat Cocoa has a huge amount of fat, sugar has nonfat at all Sugar melts easy, fat not so much
I feel like a lot of people griping about the hacks complain about everything. Some people are just allergic to positive feelings, they don't want to be pleased by anything.
I was shown the lettuce on when I was around 17. She just pushed into hard onto the counter and sure enough, you can just pop it out. Then run water through the hole, cleans each leaf. Then pull it apart 🥰
Hiya😃 I just wanted to ask you to try this recipe :👇 -Bring the mango, and add honey, and oats for the topping if you know it. -get any bowl I requested small get vanilla ice cream pour it in the small bowl add classic milk and oat as a topping
I store garlic and ginger in the freezer if I buy too much, it works very well. My granny used to smack a head of iceberg lettuce on the counter to get the core out 😄 I do it if I'm making a big salad
Don't ever do the frying with the plastic bottle! If the hot oil spills too much, it will melt the plastic on your hands and it will be worse than just oil cause it will stick to the skin!
The lettuce 'hack' is just a normal thing to do in the culinary field. You can also just twist the stem. People have been twisting and slamming the lettuce stem for years. My mother used to do the same thing back in the 90's, and she learnt that from her grandmother. I wouldn't call it a hack, but just how you remove the core. The real question I have is who cut's their lettuce? Aside from shredding it for fast food, I have never cut lettuce. Lol the thought of cutting lettuce just seems weird to me. Though it did give me a chuckle.
If I bought lettuce heads like that I definitely would cut it. I never would have thought of slamming it or twisting it to get the stem out. If you don't have parents who know much about cooking, then you're left growing up without that kind of knowledge and end up learning it far later than you probably should have. Unfortunately, that's the situation I'm in. Mom doesn't cook much, and if she does, it's rarely ever with fruits or vegetables. Don't have a dad to speak of so no chance there.
The lettuce slamming thing. My mom taught me this when I was a kid and im now mid 40's. I thought that everyone knew this and did it till my husband and I moved in together when I was in my 20s and he had no idea what I was doing. I did not see this as a hack.
Also, if you put your onion in your freezer for 5 minutes or fridge for 30 minutes before cutting, you won’t cry. Don’t cut the root end either because that’s where the compound that causes you to cry comes from.
Excellent video. I'm trying to avoid the rage-bait nonsense "hacks" on TikTok, so your videos let me get my fix without having to rant about why it wouldn't work! I'll probably give that garlic technique a try, as I can never get through a bag before it goes bad. I don't know why I never thought of just mincing it all in the food processor. I use a device similar to the onion slicer when I'm processing a lot of apples (for pies/cobblers, or freeze drying) but I need to chop an onion or two a day (hey, everything's better with an onion!). I can't imagine getting that thing out, using it, cleaning it, putting it away, then cutting my onions down to a shape that I actually need that frequently. I'll probably just stick to my trusty chef's knife!
Most people lay their food into the oil gently, away from themselves to prevent splatter. And don't use silverware in a nonstick pan..... Buy the giant package of peeled garlic and put the cloves in snack bags in groups of 6-10, put all those snack bags in one big freezer bag and pull one out of the freezer every time you finish one. Store in the refrigerator until needed.
The rice bowl hack would be good if your having company and want to make the take out look nice on the table. I've been doing the lettuce like that to remove the core, since I was little in the kitchen with my mom. So about 40 yrs. Lol 😂
With my bell pepper I'm just pushing the stem inside the pepper with my fingers and twist it there. Then just pull it out and knock out the seeds. Boom you're perfect
I have the same Fisher Price-looking spiralizer. It's great. I do use it a lot more in the summer to make cucumber noodles or whatever, but it's useful. Not sure why she'd call it a coring gadget, or why you'd use it on onions.
I have my own hack with a bell pepper, push the stem in until a hole in the top is created then pull it back out the seeds stay attached. Gently tap the pepper to get rid of any remaining seeds (not sure where I heard about this “hack” bit I know it was before the days of social media, youtube and tik tok
I don't know if it's really that dark chocolate melts slower than milk chocolate (if anything, since it's physically darker in color, it should absorb light and thus heat better), but rather that it has less cocoa butter, so it keeps its shape better and doesn't flow as easily?
The garlic trick has been around for a long time and if you find your self with a lot of garlic great way to keep it - way better than that stuff in a jar 🥂
i knew the pancake hack wouldnt work because you can tell they were not done in an air fryer from the browning.
but imagine if they did 😏
scrambled eggs in water looks absolutely disgusting.
Hahha does look disgusting but it was surprisingly fluffy! Probably need to treat it like poached eggs and dry on paper towel. lol so weird
It's actully a part an really good recipe but um it's more like a tomato egg soup so your kinda right lol
@@yuecui2978 yeah I was just thinking that 😭 it's literally how we make egg and tomato soup
I agree
I agree
The way leaving chocolate out in the sun to melt as a “hack” is REACHING to say the least lol
I know! When I want chocolate covered strawberries I just break a bar into chunks, put it in a coffee cup and use a microwave. I'm sure if I tried to melt chocolate outside I'd get a fair addition of flies in it, which... ick.
@@Rime_in_Retrograde so if you didn’t have a microwave? You were away from home, you had no electricity. You wouldn’t see the use? A lot of people don’t have a microwave. 😒 ironically your comment gave me the ick. Just showed how little you’ve tried to think about what others may not have. I don’t even have the kitchen space for a microwave, can imagine you’ve not got a lot that others have. I’m f they told you to just use it or you’re dirty, would that make sense?
@@kirstybrown1185There’s maybe more than 2 alternatives to the microwave, not including the sun. The bugs, dust, other yucky particles that would get stuck in the chocolate is just a no. 0/10. Unless you melt it still in the packaging but even then it would still just stick to the packaging and be a sticky mess. If you don’t have a microwave just do a water bath. And don’t make excuses about boiling water, unless you live on skidrow
@@kirstybrown1185 if you want chocolate for a drizzle or something, you can leave it in the packaging and melt it with any heat source, even sitting on it and just cut off a corner. Sunlight sounds a little slow, but I am rather Northern European, not very hot over here
Jus leave it in ur pocket
I like how the most viewed hack is literally "Use a spiralizer for its intended purpose." I fully anticipate the new tiktoc trend being "Food hack! Use a spatula to flip food!"
First hack will be.."how to flip eggs"..😂😂
Sometimes I genuinely question the iq of tiktok users but then remind myself there's a reason theres so many jokes on them 😂.
I've had that tool, an apple parer/corer/slicer for years. It can do potatoes, onions or anything. Mine is stainless steel and makes easy peasy work of doing the hard work after a day of apple picking. If you make 2 cuts in the spiral, your apple or onion is perfect for cooking.
@@RWCLtd3Also carrots, zucchini, cucumbers, anything that fits! They’re so useful!!
The egg flip lid one to me mostly seems like a burn waiting to happen. You have essentially three points of danger there - transferring the eggs to lid (which also includes the butter or oil which will be even hotter than the eggs), holding onto/balancing the lid (which, if glass as in the video, can heat up fairly quickly) and the transferal back to the pan but flipped in a very quick motion that can be messed up very easily. Safely cooked eggs reach at least 60C, which is enough to give a burn in seconds, and this is ignoring the oil around it that will be even hotter. I've seen the same hack that have you flip the lid and the pan at the same time (you put the lid over the pan and then flip), so this version is just barely safer but it's still an unnecessary hazard. Just flipping the eggs normally is a singular movement and is a lot more controlled than the lid.
For eggs flipping, I just recommend either not flipping at all (it honestly doesn't make that much of a difference if you don't want to risk a yolk breaking) *or* to get a bigger silicone spoon that can easily scoop up the eggs, tilt your pan a little while you are flipping and just figure out the technique with practice and accepting that the first few egg flip attempts will have broken yolks. I prefer not to flip out of partial laziness, I just scoop oil and pour it over the whites to help it cook.
For the Garlic.... Just put the whole bag into the freezer.... And then you can just take out the cloves 1 by 1 or how many you need.... it cuts super easy, and smashes really well...
I love how positive you are and even if you don't like something you stick to professional criticism and don't attack the creators. Makes your videos genuinely pleasant and uplifting to watch 😊
Mom taught me the lettuce thing 50 YEARS AGO!!!!😵💫
Cracks me up how young people think they're inventing the wheel for the very first time 😝
U very old then
Same! I've always done iceberg that way, since I was a kid :)
@@wearelegion1163none of the people in the videos she showed said they created the hack, they were simply just sharing an easy way to part lettuce.
RIGHT?! For cabbage too. 😂
When you said what in the 5min crafts is this to the tongs hack, I died 😂
I subbed because of the 5mins reference 🤣
Is my neighborhood the only place that bugs exist???? If I put open chocolate bars outside, every bug and critter nearby would be in it by the time I got back.
A southern thing lol 😂
I’d have used my brain and put something over it, maybe she did too. 🤷♀️ Wild concept though.
How about just cover it with a glass bowl ..?
Same
@KingWin0114 Ok, but why? Why put it outside in the first place, and why go to the trouble to dirty a glass bowl to cover it while it's 'sunbathing'?
It's just plain silly!
You dont even need the toothpick for the pasta hack just put the lid on crooked and it pors just fine at least thats how we do it in eastern europe
the problem is that its very easy to slip and end up with all your pasta in the sink. so its less control+strength needed to just let the lid rest against the toothpick. i just have a pot that has a perforated lid.
Yes! I’ve been draining my pasta using the lid ever since I started cooking and have never had an issue or needed a toothpick. Most of these ‘hacks’ are completely useless and are just for viewing traffic.
@@gwennorthcutt421 exactly this. Have I just tilted the lid every time for years? yes. Would the toothpick make it easier to feel more in control ? yes. Will I bother using this hack... nah. But it's still a hack that would make it even easier so it fits the brief 🤷♀
I used to do it with the lid, just flip it upside down and move it slightly. 😅
@@gwennorthcutt421 easy to slip? ur holding it in place tho, for years me n my mom have been doing it that way and ive never seen the lid slip like that
9:29 little fun fact! This isn’t really a tiktok food hack, this was a viral coffee that became popular due to a cafe selling it in Dubai! Since it’s not available to many people, they’ve started making it themselves! No hate to you or the creator just thought I would let you know:))
I’ve been doing that lettuce hack for years. All you have to do is slam it down on a hard surface.
The chocolate-coating would be a ton better in a mug or glass cup, and then you pour piping-hot fresh coffee in. So it's a mocha that slowly gets more and more chocolately as you drink. You wouldnt be able to 'crackle' it, but thats silly anyway😂
It’s called a spiralizer and has been around for at least a decade. It’s not a unitasker - you can spiralizer so many vegetables. I’m sure you’ve heard of Zoodles. A spiral Lizer is how you make noodles from zucchini. And I’ve never heard of coring onion. I really don’t know what’s the purpose of Korean onion will be, but a spiralizer always leaves a core of any vegetable you use it for. You can use it to cook or check it but if you do a lot of it, you could put them in a bag put them in the freezer and use it for a vegetable stock probably.
Funny thing with the ketchup & lettuce hacks - I've been doing those since I was a teen, and I'm nearly 50.
As for the pasta toothpick trick, I don't know how well that would work with thin pasta like angel hair or thin spaghetti - I'd worry it would slip out with the water.
The forks in the bottles for frying…just use oven mitts (glove type), super secret hack!
2:14 a trick is to wet the inside of the big bowl and the outside of the small bowl
The Bell Pepper hack is actually amazing if you change just one thing about it - instead of peeling it back and just cutting at the bottom, cut down along the inner ridges and cut through the bottom all in one long slice. Clears out all the seeds, the white inner bits, and gets you so much more of the pepper so you don’t have that wastage at the end! I only ever have the seed core and the stems left over doing it that way.
The egg flip hack forces you to work hard to clean ALL the oil from the lid... lids are always harder to digrease
The chocolate strawberry hack would be fun to do when camping 🏕️
Reminds me of hotel eggs 5:09
I do the garlic hack with tomato paste and even raw minced meat prepared to become meatballs when I don't want to bother forming them. Little meat squares are too cute :)
naur you weren't supposed to drop the eggs onto the counter. You were supposed to drop them into the pan🥲
once when i was traveling i had to stay at a hotel for one night and i got room service breakfast for whatever reason. the scrambled eggs looked EXACTLY like the one in the video. now i know why lol
Whoaaa!! lol
The eggs at a lot of hotels are cooked sort of sous vide style, they come in a sealed plastic bag and they are put into boiling water to cook.
Oh, I wrap usual mochi dough into rice paper. This way the dough doesn't stick everywhere even without using starch coat, and fruit fillings don't fall out
My mom would make homemade magic shell for our ice cream with chocolate and coconut oil when we were growing up.
A lot of restaurants use the lettuce hack. My mom used that when I was growing up.
I had a coworker do the ketchup hack with a squeeze bottle . it squirted all over the ceiling and wall . It was hilarious 😂
My mom taught me that lettuce trick as a kid in the 90s. It's not new. It's cool that more people can learn it now through watching videos.
The ketchup centrifuge, so funny! 😂
9:12 I actually tried the Cracking Latte, my local coffee shop sells it, tho I didn't know it was viral until the barista said it was and checked for myself. Presentation/execution wise 9/10, taste wise 7/10.
The lettuce hack, is one I've been doing for years since I learned how to do it in a kitchen I worked at, plus its super fun to do
I've been doing that to my iceberg since childhood. I think my mom taught me that? ha!
I had no idea people got the core out of lettuce any other way. I've done it the whack on the counter way my whole life, it's the way my mom taught me and the way her parents taught her. All you have to do to make it last is put it in the fridge in a ziplock bag or a sealed container with a damp paper towel at the bottom of the bag and place the lettuce head in with the core-hole facing down and it will last weeks, I've had it last easily 1-2 months with only a few parts turning or looking soggy.
The crackly chocolate--
That's exactly the mix you pour onto ice cream & it will solidify immediately.
It's not a hack.
It's been around for so long.
It's called the chocolate shell.
Have to use coconut oil as it solidifies when cold.
There's a couple of these "hacks" I remember when I was a kid (I'm 72). The ketchup wind-up, and I had forgotten the cabbage one. I will have to do that since I have a head.
Pirate 🏴☠️ @ 11:42 😂
Imagine if they just had a range of utensils to swap in and out for the hooks!
I have one of those spiraliser things. I got it during the spiral food craze a few years back. I used it for everything for about a week. Washing it was a nightmare. It’s been in the box in storage since. Glad to see they’re back again! Don’t think I ever tried an onion though. 😂
The first egg hack was good, but done wrong. You had to flip the pan over the lid after sliding the eggs on the lid. And slowly turn the pan and lid together
Exactly!
Original video here: www.tiktok.com/t/ZTNmn6SHc/
boy if u dont just flip ur eggs like a normal person--
She followed a recipe, you’re telling her she did something wrong and you didn’t understand that she copied steps. The original video did it wrong. Is that what you mean?
for those pancakes and in general I recommend dual blaze air fryer. I've recently replaced my old one and can't recommend enough .
I recently found your channel and it has been a blast! I love your content and your vibes are just amazing keep it going!!
For the ketchup 'hack', why not just stand the bottle on its lid and let gravity do the work?
She said it takes too long so this is a quick fix!
Exactly, just keep the bottles upside down in the fridge and you never have to bother dislocating your shoulders!
Exactly. I mean, they literally make ketchup bottles designed for this.
If you live with other people there's a good chance someone will forget to put the ketchup upside down
@@thealmightyollar i live with my bf but at home my family always used to keep it like that or laying on the side, but i get it can be hard with others!
1’m 40 years old and my best friend and I used to do the ketchup swing thing when we were teenagers. Her mom would always get mad thinking we were going to make a mess, but we thought it was so funny. We had a little sound we made while we did it too.
You moving your hair with your fork hand reminds me of the Kristen Wiig character from SNL w the tiny hands. ‘And I’m Deunice.’ 😂
The lettuce hack is totally a restaurant thing, of course it works! 😍
The lettuce hack was shown to me by my grandmother….
Instead of flipping the eggs with a lid, you could just cover the pan with the lid, add a splash of water and let it steam the top part of the egg. Perfectly cooked egg whites, and jammy yolks are almost guaranteed that way (and less likely to break)
Milk chocolate had more fat than dark chocolate, so yes it definitely will melt fasted
It's exactly the opposite
Milk chocolate has waaaaaaay less fat, they use milk powder without fat, it has more sugar and less fat
Cocoa has a huge amount of fat, sugar has nonfat at all
Sugar melts easy, fat not so much
I feel like a lot of people griping about the hacks complain about everything. Some people are just allergic to positive feelings, they don't want to be pleased by anything.
Your kitchen looks so nice 4:19
I was shown the lettuce on when I was around 17. She just pushed into hard onto the counter and sure enough, you can just pop it out. Then run water through the hole, cleans each leaf. Then pull it apart 🥰
Hiya😃
I just wanted to ask you to try this recipe :👇
-Bring the mango, and add honey, and oats for the topping if you know it.
-get any bowl I requested small get vanilla ice cream pour it in the small bowl add classic milk and oat as a topping
we need a video where honeysuckle shows us her food hacks 🧡💪
I’ve hit my lettuce against the counter like that for years 😂
Everything old is new 😊…my 75 year old father had been doing that with the lettuce for decades. It works so well. Highly recommend doing that.
The second to last one is what I do with wild garlic; purée the leaves, put them in a bag, freeze them a bit and then turn them into a garlic bar.
I store garlic and ginger in the freezer if I buy too much, it works very well. My granny used to smack a head of iceberg lettuce on the counter to get the core out 😄 I do it if I'm making a big salad
I give the spiral a 10 out of 10 for me. I got one of those about 5 years ago and I absolutely love it!
The easiest way to cut onion w/o crying is to run some hot water, and chop them close to the sink. The hot water absorbs the fumes.
Don't ever do the frying with the plastic bottle! If the hot oil spills too much, it will melt the plastic on your hands and it will be worse than just oil cause it will stick to the skin!
You have gained a new subscriber 🥰
The lettuce 'hack' is just a normal thing to do in the culinary field. You can also just twist the stem. People have been twisting and slamming the lettuce stem for years. My mother used to do the same thing back in the 90's, and she learnt that from her grandmother. I wouldn't call it a hack, but just how you remove the core. The real question I have is who cut's their lettuce? Aside from shredding it for fast food, I have never cut lettuce. Lol the thought of cutting lettuce just seems weird to me. Though it did give me a chuckle.
If I bought lettuce heads like that I definitely would cut it. I never would have thought of slamming it or twisting it to get the stem out. If you don't have parents who know much about cooking, then you're left growing up without that kind of knowledge and end up learning it far later than you probably should have. Unfortunately, that's the situation I'm in. Mom doesn't cook much, and if she does, it's rarely ever with fruits or vegetables. Don't have a dad to speak of so no chance there.
“What in the five minute hack” had me screaming 😅😅😂
This waa a fun video. Thanks for making it. 😊❤
The garlic hack is my favorite 😊
Good vid and thanks. The garlic hack was the best for me and will definitely take it on board.
The lettuce slamming thing. My mom taught me this when I was a kid and im now mid 40's. I thought that everyone knew this and did it till my husband and I moved in together when I was in my 20s and he had no idea what I was doing. I did not see this as a hack.
Super yummy 💛💛💛
Also, if you put your onion in your freezer for 5 minutes or fridge for 30 minutes before cutting, you won’t cry. Don’t cut the root end either because that’s where the compound that causes you to cry comes from.
ive never been early to ANY of ur videos soso exciteddd
Yay!!! 🥳🥳🥳
For the ketchup bottle I do essentially the same thing but I put it cap side down in a plastic bag.👍
Oh nice
Excellent video. I'm trying to avoid the rage-bait nonsense "hacks" on TikTok, so your videos let me get my fix without having to rant about why it wouldn't work!
I'll probably give that garlic technique a try, as I can never get through a bag before it goes bad. I don't know why I never thought of just mincing it all in the food processor.
I use a device similar to the onion slicer when I'm processing a lot of apples (for pies/cobblers, or freeze drying) but I need to chop an onion or two a day (hey, everything's better with an onion!). I can't imagine getting that thing out, using it, cleaning it, putting it away, then cutting my onions down to a shape that I actually need that frequently. I'll probably just stick to my trusty chef's knife!
I usually just shook the bottle of ketchup up and down with force (lid on the bottom) and it works pretty well
OMG, a toothpick to drain water out of a pan. Tilt the lid and use the side of the lid that has little holes in it to make it easier.
back when i worked in the kitchenware store i swear i used to sell at least 4 or 5 spiralizers a day. they were such a cooking fad like 10 years ago
Most people lay their food into the oil gently, away from themselves to prevent splatter. And don't use silverware in a nonstick pan.....
Buy the giant package of peeled garlic and put the cloves in snack bags in groups of 6-10, put all those snack bags in one big freezer bag and pull one out of the freezer every time you finish one. Store in the refrigerator until needed.
my mother used to do the lettuce thing on the counter, we hated it because it made the lettuce go bad quickly, as you said!!!
That chocolate would be lava here in Phoenix. It's been in the 100s for weeks.
We've always slammed the lettuce on the counter. Southern TN way.
The rice bowl hack would be good if your having company and want to make the take out look nice on the table. I've been doing the lettuce like that to remove the core, since I was little in the kitchen with my mom. So about 40 yrs. Lol 😂
With my bell pepper I'm just pushing the stem inside the pepper with my fingers and twist it there. Then just pull it out and knock out the seeds. Boom you're perfect
I have the same Fisher Price-looking spiralizer. It's great. I do use it a lot more in the summer to make cucumber noodles or whatever, but it's useful. Not sure why she'd call it a coring gadget, or why you'd use it on onions.
I have my own hack with a bell pepper, push the stem in until a hole in the top is created then pull it back out the seeds stay attached. Gently tap the pepper to get rid of any remaining seeds (not sure where I heard about this “hack” bit I know it was before the days of social media, youtube and tik tok
cutting that pepper looked messy XD I just cut off the top then cut out the core. No seeds everywhere and less waste!
The first hack: insted of slamming the lid to the pan, why not flip the pan over the lid, then rotate the lid and the pan in the same time....
The scrambled eggs hack is literally just a partial stracciatella soup recipe.
You can’t fry in a smaller pan. The moisture in the food doesn’t have space to escape and will start steaming the food and make it soggy.
You know you can store your ketchup bottle upside down right?
I don't know if it's really that dark chocolate melts slower than milk chocolate (if anything, since it's physically darker in color, it should absorb light and thus heat better), but rather that it has less cocoa butter, so it keeps its shape better and doesn't flow as easily?
The scrambled egg technique is what I use with ramen, to add protein to it.
i've been doing the ketchup hack since i was a kid, other than letting it sit upside down so u can have more ketchup on ur next use
The lettuce smack is a restaurant trick, just smack it on the counter and pull out the core
I just grab the lettuce core and twist it out normally, then store in zip lock bag with paper towel to keep it longer 😌
The garlic trick has been around for a long time and if you find your self with a lot of garlic great way to keep it - way better than that stuff in a jar 🥂
Slamming the head of lettuce on the counter has always been my favorite part of making a salad. Shocking this was a hack the whole time.
The melted chocolate feels like the chocolate version of this is not a bug, it's a feature 😂
I saw that ketchup trick in the 70’s on the Today Show.
Your channel is so fun and unique. I love it!
#5 Or you could just turn the ketchup bottle upside down once you open it seeing as the bottle top is flat. That's what I do. 😂😂😂
How did dude the pan lines on his pancakes in the air fryer 😂😂😂😂
Four creases on a pepper = female pepper
Three creases on a pepper = male pepper