If you needed to cut a LOT of avocado it could be handy and quick with the cooling rack. Also depends on the cooling rack. I have a jumbo one but I would never use that because it’s so big it’s awkward to wash. But if you have a smaller one that’s less of a pain to wash it might occasionally be worth it. Maybe not for one avocado but if you had to do 4 avocados or something it could save you some time.
The Dibs Life at my old job we would make egg salad that way. We would have to make large amounts at a time and it was so much faster to chop egg with the baking rack instead of chopping a shit ton of eggs with a knife.
This avocado is the one we have in Brazil. But I like the other kind better. When I have leftover herbs, I just put them in a ziplock bag and freeze them as is. I think it’s better than freezing in water or oil. I have a bunch of bags with basil, parsley, scallions in the freezer. Try that next time. Love your videos!
For the lemon hack if you want to get more juice out of a lemon cut it in half squeeze the juice in a cup then microwave the squeezed lemon for 30 second and you will get twice as much juice then you would from just squeezing it alone
You know, I like when Rachel makes mistakes. Because she's showing her viewers that she's not perfect and she's not trying to be and that's totally normal as a TH-camr. Some TH-camrs take out the awkward babbling or mess ups but she owns hers. Keep being yourself Rachel! 😉👍
No, it just does not work. Only a specific type of corn can be used for popcorn because it is the only one which has the outer shell get hard/DRY enough to pop. you are basically making it worse by dampening/softening the outer kernel. Popcorn pops because the moisture on the inside evaporates under heat, building up pressure inside until the outer shell can't take it and it 'pops' open. if you soften that shell, it can no longer hold on as long so it pops with less force, or just leaks the pressure out through a hole.
@@Vertraic I come from a place where we don't have access to popcorn maker so it's charcoal stove and a covered saucepan and we actually dry the kernels in the sun to make sure they are not damp otherwise they won't pop
For dried herbs: Spread fresh herbs on baking trays and put them in the oven at 250F for a couple of hours or as needed (it might take longer than 2 hours) it will be dry and NOT cooked. And will taste good. I’ve done this many times with mint, oregano, and thyme...worked every time and no chopping required.
That's how I dry bay leaves. Or forget them in your coat pocket for a couple of years and surprise yourself when you reach in your pocket and release the aroma. Beautiful.
This I can believe. The only thing I've dried is wild strawberry leaves and stuff like that for tea and mushrooms. I usually just put them on a a piece of newspaper and leave them to air dry. Works good ;)
Here's an actually useful lemon hack, especially if you have a cut on your hand and you don't want to get lemon juice all over it. Cut a lemon in half. Put it in a closed ziplock baggie. Through the baggie, use your thumbs to squish all the juice out of the halves (you can really get in there and get everything out). Open up a tiny bit of one corner of the bag, and pour the juice out. The peel, pulp and seeds all stay behind in the bag, and you get as close to 100% of the juice as you can. And your hands stay acid free!
I watch these because you crack me up, but these kitchen hacks are always all fails. They are so much harder than the "normal" way or create more cleaning up after. And in my house it would be a grave sin to waste all that avocado pushing it through a cooling rack. 😂 #savetheavocados But I still love watching you Rachel!
I dry my herbs in the microwave but I do it wedged between 2 pieces of paper towl and on 10sec bursts, checking in between. Once they are dry I just rub then between my fingers and they just crumble up into a finer consistency. And they taste great too
@@sarcasticusername I always crack the egg into a small bowl and use my hand to scoop up the yolks. Cold eggs seperate better too so I seperate them while they're cold and then let them come up to room temp.
When it's in bulk like that, it's about the only time it's worth the cleanup needed afterwards 👍. I was in a commercial kitchen for years, and there are some things not worth doing at home.
hahaha I'm from Brazil, and the "giant" avocado is pretty normal here, and some chefs here say that this kind is better in sweet recipes (like avocado vitamin which is great btw), and the one you know, the "regular" one, goes better with salty food. The second one is way more expensive here in Brazil (at leats where I live), and it's not easy to find.
That soaking the kernels thing seems excessive even if it works (I just started the video lol). Like, nothing bothers me enough to take that extra step/time. 😂
Trader Joe’s has partially popped popcorn for sale, which is basically what that is, and it’s good too!! Although last time ilI bought it was 3-4 years ago, not sure if they still sell it.
The licorice taste might come from Thai basil. Here in Switzerland we have mostly Italian basil but when I lived in America I could only find what we here call Thai basil at the grocery store.
Yeah i was thinking itd be a different variety i have sweet basil (european) and (asian) cinnamon basil not only are they different flower colours white and purple but they have different leaves and flavours so im guessing shes getting that imported from the equator regions and cinnamon basil is what they grow and use there.
Maybe, but we used to have Thai basil and it didn't taste like licorice. Otherwise I wouldn't have eaten it since I hate licorice. It does taste a little different compared to regular basil though.
I wasn’t surprised about the popcorn. Corn used for popcorn is specific to those kernels. Inside the kernels is water, which is what makes them pop with the heat. Knowing this, and knowing the outside of the kernel is hard, I wasn’t expecting them to all pop, since the amount of water needed for them to pop is already inside. 😊
Yeees!! I’m from Puerto Rico so when she pulled it out I was like “but... that’s normal” 😂 Then I remember that many avocados used in the US and Canada are from Mexico an thought that maybe the avocados there aren’t super big (or at least the ones that are exported)
@@marylizsotoquiles I am from Sinaloa México and that avocado it's pretty normal in here, in fact we have like 4 different kinds of avocado... now I can call it by the real name "Caribbean Avocado" and not "water avocado"
I remember we used to dry herbs in the microwave, but I believe we put them on a kitchen towel like spread out in a dish, and checked them frequently. (this is like 20 years ago though, so idk, but it worked for us... maybe on really low effect?)
i think the avocado hack would be awesome if you needed to cut a LOT of avocados! otherwise, just using a knife would be easier bc of the cleanup :') LOVE these videos!
The lemon hack is actually working. You need a ripe lemon (like a tender one) and you poke the hole with a barbecue toothpick (i don’t know if this is the correct term..) because is larger than a normal toothpick . Also you have to poke the hole at the “bottom” of the lemon .
The giant avocado is called a Florida Avocado vs the “normal” Hass Avocado. The FL version has less fat, more water, and is more fibrous in texture. I’m not a huge fan of the FL avo personally; I find the Hass to be more buttery and delicious.
I have not tried these hacks. The avacado one lookes great for when you need a party size bowl of guacamole. Have you tried heating a lemon in the microwave for 15 seconds, and squeezing it. I have seen sqeezing a lemon with tong handles produces a lot of juice.
Info on the giant avocado! I've actually only ever seen those in south america, I didn't know we had them in north america, but they are a different type of avocado than the ones we are used to eating, which is why it's enormous, bright green, and hard. They never get soft like the ones we generally eat, so this hack probably won't work with that kind! It would probably work with your run of the mill avocado though! I actually kind of hate those big ones, they are too hard and don't have as much flavor.
Hi, I'm from Brasil and these giant avocados are the normal ones for us hahhaha. And actually they do get soft like the smaller avocado, but they take a little longer to ripen exactly because of their size. You just need to wait a few days.
Here in Argentina we have those huge avocados, and they do ripe. They get black on the outside and soft on the inside, sometimes on the tree, but most of the time you have to wait some days or even weeks. And they're tasty too 💜
I’ve only ever had them in Colombia, and every time I was served them they weren’t ripe or soft yet, but maybe that was just bad luck! Good to know that they ripen! Also I am perpetually jealous of the variety of avocados in south america, we really only have 1 kind, and they go bad quickly if you aren’t careful 😂
Hope you saved the giant avocado pit to grow a plant! Just stick three toothpicks into it and set in a half glass of water and put in a sunny window. Makes a beautiful vine. Love your hack videos, Rach!
At work, we collected the pits from the kitchen and potted the seeds straight away, and every single one we potted up has grown huge. I think the water in a jar thing is unnecessary
I'm from Brazil and we "only" have these big avocados around here. I mean, you can find those little ones too, but the big ones are way more common (and cheaper!). 🥑🧡 bonus tip: put one avocado (the big one) + the juice of one lime + sugar to taste in a blender. blend it away, maybe stoping a couple of times in the process to mix it with a spoon or shake the blender cup so it blends evenly. it turns into an yogurt-like cream, crazy smooth, and sooooooo good. I like to put it into smaller portions bowls and chill it for a little while in the fridge before eating. serve it with a liiittle bit more sugar and lime juice on top, just to add some texture and tangyness. Is actually one of my favourite desserts. bonus tip²: if you freeze that cream, it turns into an amazing avocado ice cream. but I'm never patient enough to do so! 😅
That is the regular and only avocado here in Brazil. We don't have the small version down here. And we don't usually make guacamole. We use them to make a smoothie with milk. And It is delicious.
When avocado season starts here in PR I’ll send you a pic. Some of our avocados are gigantic! The one you showed it’s basically a regular avocado here!
She was so amazed by the size of the one she used, and I was like: that’s not big, that’s pretty normal here... wait, they only have small avocados there? If she see our avocado trees here in PR she’s going to go crazy about it. 😂😂
So for the basil, my dad grows it during the summer and he just pulls off the leaves and lays it out on racks for several days and it dries out and then he crumples it with his hands and puts it into jars. Smells exactly like the fresh stuff and tastes way better then the stuff from the store.
The_Left Behind a dehydrator would definitely work...my dad’s used that before too but he hates the noise it makes lol I would think the oven would work better than a microwave but I also think the heat probably has something to do with losing some of the flavor
I'm British and every time she said 'herbs' it made me crack up 😂 Ahh someone go get me my tea please 🍵 I'm joking... I already have it in my hand 😂 😂 😂
So let's talk avocados. The bigger one is the type generally grown in Florida, the Caribbean and South America. In the US they are often called Florida avocados. California and Mexico generally provide Hass avocados which are the smaller ones with bumpy skins (the 2nd avocado you tried), usually used in guacamole. The Florida ones tend to be firmer and don't get as soft as Hass avocados when ripe. Just an FYI from a fellow avocado lover!
You should try making a basil lemonade! It's sooo delicious!! I make it all the time and it's soo refreshing and unique! I'm sure you can make it alcoholic too (maybe a lemoncello with basil added?) But yummy 10/10 would recommend!!
The apple juicing hack works because freezing fruits causes their cell walls to break down. Then, by defrosting the fruit, you make it soft enough to squeeze out the juices that are the result of these broken cells. The same goes for vegetables. This is why frozen fruits and vegetables are usually mushy and soft. #sciencegeek ~Anastacia in Cleveland, OH, USA
It’s true i get out of there like a month ago in the middle of a black out, i am ok, my family and i went out ok, i am in colombia right now, it is horrible! People are being killled for protesting against Maduro! So sad what we are going thru, it’s a war over there 😔 in my city maracaibo it not electricity only a few hours a day🥺. Kids can’t go to school, omg i can’t put that into words 😭💔
Laura Henriquez - I’m so sorry. That’s truly horrible. Especially considering that the only “help” the US wants to offer is a giant wall to keep you out. I hope that things improve. Make sure to continue telling your story. Many of us far away WANT to know the truth.
We have both types in Texas. The smaller wrinkled ones are Haas and ripen fast, but also go bad fast. The other are bigger and smooth and are called “California” avocados here. They don’t have the same flavor and you have to know about them to use them as everyone expects them to be ripe when they buy them. These take longer to ripen and the taste isn’t as creamy. Still taste like avocado, but not as strong or smooth.
The avocado one seemed pretty neat, but I think I would rather wash a knife than a cooling rack lol. I like the idea of it though
Neat but way more clean up then I want. I'll is the same knife I cut it open with and cut squares that way.
My thoughts exactly
If you needed to cut a LOT of avocado it could be handy and quick with the cooling rack. Also depends on the cooling rack. I have a jumbo one but I would never use that because it’s so big it’s awkward to wash. But if you have a smaller one that’s less of a pain to wash it might occasionally be worth it. Maybe not for one avocado but if you had to do 4 avocados or something it could save you some time.
YASSS!
The Dibs Life at my old job we would make egg salad that way. We would have to make large amounts at a time and it was so much faster to chop egg with the baking rack instead of chopping a shit ton of eggs with a knife.
I can’t be the only one who loves the way she says “I going to”😂❤️
I love watching these videos!!!!
This avocado is the one we have in Brazil. But I like the other kind better.
When I have leftover herbs, I just put them in a ziplock bag and freeze them as is. I think it’s better than freezing in water or oil. I have a bunch of bags with basil, parsley, scallions in the freezer. Try that next time.
Love your videos!
The one where you soked the popcorn in water people do that to make Carmel popcorn it is smaller
Damn, I want caremel popcorn now! Lol
I think I could be wrong but u think it's better to dry herbs on a plate in the microwave with a paper towel under it
Whitney Sanders 👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼
For the lemon hack if you want to get more juice out of a lemon cut it in half squeeze the juice in a cup then microwave the squeezed lemon for 30 second and you will get twice as much juice then you would from just squeezing it alone
Where did you get your popcorn machine at?
I personally wouldn't use the avacado one for two reasons. 1. I find avacado to be disgusting and 2. I'm allergic to it.
loose the toothpick but rolling does work it's a great trick when you need to make a million lemonade shakeups
Roll the lemon, microwave it and then do the toothpick
I’m Colombia we mostly eat that kind of avocado
If you microwave the lemon then put a hole in it it gets the juice out aswell
I feel you on the basil smell 🤤
With the lemon you should microwave it before you roll it for like 30 seconds
Leave your herbs on a paper towel on your microwave for a few days and it will dry my grandma told me that
That's a regular size of avocado in my country (Brazil)
Did the apple juice taste good!???
But did the apple juice taste good
Courtney Leanne I was coming on here to ask the same question!
I was just gonna ask that
wondering the same thing
i was wondering the same thing
The world needs to know!!!!!
You know, I like when Rachel makes mistakes. Because she's showing her viewers that she's not perfect and she's not trying to be and that's totally normal as a TH-camr. Some TH-camrs take out the awkward babbling or mess ups but she owns hers. Keep being yourself Rachel! 😉👍
Hello I am your five hundred liker and mam /sir you are 100% right about Rachel
PAUSE! ⏸
i can't be the ONLY 1 who's mad she didn't taste the apple juice?! 🤷🏾♀️😡
Literally scrolled to see the comments to make sure I'm not the only one who was thinking "but do they taste good?!"
Lmao did u really get mad at someone for not trying apple juice in a life hack video?
Hand juice and apple
Exactly!
Bunnie Huxtable 699
I think the popcorn hack might have been designed for people who don t have a popcorn machine.
Catherine Ginn I’m going to try tomorrow with my air popper.
Let us know lol
Wait there’s such a thing you can have?
No, it just does not work. Only a specific type of corn can be used for popcorn because it is the only one which has the outer shell get hard/DRY enough to pop. you are basically making it worse by dampening/softening the outer kernel. Popcorn pops because the moisture on the inside evaporates under heat, building up pressure inside until the outer shell can't take it and it 'pops' open. if you soften that shell, it can no longer hold on as long so it pops with less force, or just leaks the pressure out through a hole.
@@Vertraic I come from a place where we don't have access to popcorn maker so it's charcoal stove and a covered saucepan and we actually dry the kernels in the sun to make sure they are not damp otherwise they won't pop
i've been rolling lemons and limes before squeezing since i could walk
If you microwave it for 10 sec. you would be amazed how much juice it comes out.
Me too Kat! It’s just normal for me 😂
IKR 🤣
And oranges
i know this is unrelated ut i have been eating spicy food before i could walk
EVERYONE GET THIS TO THE TOP!
*she didn’t drink the apple juice because she was saving it for her kids*
Totally agree
Sami Coats 96 is 69 backwards ur welcome
So she can't taste a drop of it?
@@jenniferhergert4447there was like half a glass. Gosh
THANK YOU!
🎀 Rach, I was waiting for you to try the apple juices! They looked delicious (regardless of the caveman-esque juicing process).
Beauty Riot X you can always try a milk bag/mesh
"nobody likes those kernels. Nobody."
Gee thanks. My favorite part is the half popped kernels...
Why tho?
You're kidding right?
@@emilydurkee8664 noooo,i Like the kernels best.
Emily Durkee it’s good.
Yes the half popped! Where they are still kernels but with a little bit of popped corn
Your giant avocado is the regular avocado we have here in Brazil!
Normal for Haiti too!
Same in Colombia!
Jealous of you all 😣
Same for Dominican Republic.
E o revoltante é que os abacates pequenos que nem os americanos são mais caros!!
For dried herbs: Spread fresh herbs on baking trays and put them in the oven at 250F for a couple of hours or as needed (it might take longer than 2 hours) it will be dry and NOT cooked. And will taste good. I’ve done this many times with mint, oregano, and thyme...worked every time and no chopping required.
That's how I dry bay leaves. Or forget them in your coat pocket for a couple of years and surprise yourself when you reach in your pocket and release the aroma. Beautiful.
You can also buy a dehydrator 🙂 but you're way is probably cheaper 😀 if you're not wanting to dry other things!
My grandma puts them on a baking tray and leaves them out in the sun. The sun dries them but doesn't burn or cook them.
This I can believe. The only thing I've dried is wild strawberry leaves and stuff like that for tea and mushrooms. I usually just put them on a a piece of newspaper and leave them to air dry. Works good ;)
@@koriikora3094 Or just leave them spread out on your cutting board over one night or two. No need to use electricity at all
Rach: Chris where's our spider web spoon
Chris : 😂 middle drawer sweet heart. (Cause of course he knows what she's talking about)
In my world, Chris never knows anything I'm talking about, stares right at it and says he can't find it. All the little Chrises follow suit.
@@765respect I have that same problem with my big Chris and little Chris.
But that is what it is called
Here's an actually useful lemon hack, especially if you have a cut on your hand and you don't want to get lemon juice all over it.
Cut a lemon in half. Put it in a closed ziplock baggie. Through the baggie, use your thumbs to squish all the juice out of the halves (you can really get in there and get everything out). Open up a tiny bit of one corner of the bag, and pour the juice out. The peel, pulp and seeds all stay behind in the bag, and you get as close to 100% of the juice as you can. And your hands stay acid free!
I watch these because you crack me up, but these kitchen hacks are always all fails. They are so much harder than the "normal" way or create more cleaning up after. And in my house it would be a grave sin to waste all that avocado pushing it through a cooling rack. 😂 #savetheavocados But I still love watching you Rachel!
I get perfectly diced avocado by slicing it while it’s still in the skin (peel?), then scoop it out with a spoon!
Like with mangoes!
As someone without a dish washer the egg and avocado hacks create more work than save time nice idea though.
I dry my herbs in the microwave but I do it wedged between 2 pieces of paper towl and on 10sec bursts, checking in between. Once they are dry I just rub then between my fingers and they just crumble up into a finer consistency.
And they taste great too
That big avocado is called a green skin avocado! Very veeeery popular and the norm in many Latin American countries
Im waiting for the next sims video! 😆
Jade Ayla same😜
Same
Me too😂
Yaaasss
I made about 4 houses for her, I'm so impatient to see if she uses any 🙈
Am I the only one that just separates eggs by hand....?
nicki hammond nope. i do😂💯
I do too
Lots of chefs actually just use their hands too lol. It's faster and less stressful
@@sarcasticusername I always crack the egg into a small bowl and use my hand to scoop up the yolks. Cold eggs seperate better too so I seperate them while they're cold and then let them come up to room temp.
Yeah using a shell can pop the yolk so i just use my hands you cant be afraid to get your hands dirty
You can use the cooling rack for boiled eggs too, I used to cater egg salad for 300+ people and this was a life saver.
Yes! We used to do this at my old job!
When it's in bulk like that, it's about the only time it's worth the cleanup needed afterwards 👍.
I was in a commercial kitchen for years, and there are some things not worth doing at home.
I actually really like the half popped popcorn at the bottom 😅
Same!
Are you.. human...?
I love eating just the kernels at the bottom unpopped
hahaha I'm from Brazil, and the "giant" avocado is pretty normal here, and some chefs here say that this kind is better in sweet recipes (like avocado vitamin which is great btw), and the one you know, the "regular" one, goes better with salty food. The second one is way more expensive here in Brazil (at leats where I live), and it's not easy to find.
I’m so happy your still doing this series 🥰
It’s my favorite thing EVER 😜
The apple hack was kinda cool but like I'd hate getting all messy.
You can wear gloves so your hands won't get messy
That soaking the kernels thing seems excessive even if it works (I just started the video lol). Like, nothing bothers me enough to take that extra step/time. 😂
K paused on a couple of minutes in.... RE: popcorn. Chicago mix ... best of both worlds! Caramel and cheesy salty-ness! Yum!!!
Yes. Now if only I could get it with Garretts cheese and Nuts on Clark's caramel
Mallory Holy ok am I missing out on something or is that an American thing? In Canada I don’t think we have that.
They are two popcorn places in Chicago. Garrett's carmel sometimes tastes burnt but their cheese popcorn is better than Nuts on Clark.
Mallory Holy ohhhh ok... I didn’t try those when I visited Chicago but will definitely try when/if I go again
@@sarahkhan786 I'm Canadian and I've found it at Costco its called "Chicago mix"
That avocado is the regular one for me in Colombia! If you put an avocado (can be the hass) in a brown paper bag with a banana it ripens!
Did u taste the apple juice ? I was definitely waiting for that part lol
It’s Kishany she saved it for her children
With all respect your supposed to poke the hole for the lemon at the very end of it, it works.
I actually love the half popped kernels at the bottom of the popcorn bowl 😂
yap, i eat them on a very specific way. i kinda separate the hard tosted skin. eat the inside and then eat the skin. ahahah i am such a weirdooo
Same!
Trader Joe’s has partially popped popcorn for sale, which is basically what that is, and it’s good too!! Although last time ilI bought it was 3-4 years ago, not sure if they still sell it.
i cut lemons in half and put them in a shallow bowl and microwave for 1 min. I get twice as much juice.
The licorice taste might come from Thai basil. Here in Switzerland we have mostly Italian basil but when I lived in America I could only find what we here call Thai basil at the grocery store.
Yeah i was thinking itd be a different variety i have sweet basil (european) and (asian) cinnamon basil not only are they different flower colours white and purple but they have different leaves and flavours so im guessing shes getting that imported from the equator regions and cinnamon basil is what they grow and use there.
Maybe, but we used to have Thai basil and it didn't taste like licorice. Otherwise I wouldn't have eaten it since I hate licorice. It does taste a little different compared to regular basil though.
You would be 100% correct
hey ... I'm from India and i know why your basil isn't working with oven. .. bcz the store one is dried naturally under sunlight. Thats the only way 😊
I wasn’t surprised about the popcorn. Corn used for popcorn is specific to those kernels. Inside the kernels is water, which is what makes them pop with the heat. Knowing this, and knowing the outside of the kernel is hard, I wasn’t expecting them to all pop, since the amount of water needed for them to pop is already inside. 😊
I would not use the avocado one its way more work then just cutting it up and there is more dishes if you use the hack. Loved the video!!
That is a real avocado.. its a Caribbean one!!
Yeees!! I’m from Puerto Rico so when she pulled it out I was like “but... that’s normal” 😂 Then I remember that many avocados used in the US and Canada are from Mexico an thought that maybe the avocados there aren’t super big (or at least the ones that are exported)
@@marylizsotoquiles I am from Sinaloa México and that avocado it's pretty normal in here, in fact we have like 4 different kinds of avocado... now I can call it by the real name "Caribbean Avocado" and not "water avocado"
Vanessa Sarmiento I didn’t know, thank you for telling me! 😄
we get these big boys in hawaii too :D
I'm not completely sure how I stumbled into your channel, but I love it here 💗
I remember we used to dry herbs in the microwave, but I believe we put them on a kitchen towel like spread out in a dish, and checked them frequently. (this is like 20 years ago though, so idk, but it worked for us... maybe on really low effect?)
Did anyone else cringe when she cut that obviously unripe, rock hard avocado and then tried squeezing it through the rack? 🙈🙈
i think the avocado hack would be awesome if you needed to cut a LOT of avocados! otherwise, just using a knife would be easier bc of the cleanup :') LOVE these videos!
The lemon hack is actually working. You need a ripe lemon (like a tender one) and you poke the hole with a barbecue toothpick (i don’t know if this is the correct term..) because is larger than a normal toothpick . Also you have to poke the hole at the “bottom” of the lemon .
I also just use a small knife for it, it works
the avocados that people in North America are used to eating are Mexican, but that one is normal in South America and the Caribbean
Omg. I remember watching you years and years ago. You look as beautiful as ever. Happy to be back!
The giant avocado is called a Florida Avocado vs the “normal” Hass Avocado. The FL version has less fat, more water, and is more fibrous in texture. I’m not a huge fan of the FL avo personally; I find the Hass to be more buttery and delicious.
Thank you
But why didn't you taste the apple juice for us??? Inquiring minds want to know!!!
I have not tried these hacks. The avacado one lookes great for when you need a party size bowl of guacamole. Have you tried heating a lemon in the microwave for 15 seconds, and squeezing it. I have seen sqeezing a lemon with tong handles produces a lot of juice.
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You should try lemon basil sherbet, it's delicious and refreshing! 😋🍨🌿🍋
Info on the giant avocado! I've actually only ever seen those in south america, I didn't know we had them in north america, but they are a different type of avocado than the ones we are used to eating, which is why it's enormous, bright green, and hard. They never get soft like the ones we generally eat, so this hack probably won't work with that kind! It would probably work with your run of the mill avocado though! I actually kind of hate those big ones, they are too hard and don't have as much flavor.
Hi, I'm from Brasil and these giant avocados are the normal ones for us hahhaha. And actually they do get soft like the smaller avocado, but they take a little longer to ripen exactly because of their size. You just need to wait a few days.
Here in Argentina we have those huge avocados, and they do ripe. They get black on the outside and soft on the inside, sometimes on the tree, but most of the time you have to wait some days or even weeks. And they're tasty too 💜
I’ve only ever had them in Colombia, and every time I was served them they weren’t ripe or soft yet, but maybe that was just bad luck! Good to know that they ripen!
Also I am perpetually jealous of the variety of avocados in south america, we really only have 1 kind, and they go bad quickly if you aren’t careful 😂
a kiwi bird hahahaha surely it was bad luck, they are really horrible before they ripen, but if you find it where you live, give it another chance
You just have to wait more for them to soften
I worked in a kitchen and had to make smashed avo with pallets of avos, this is how we did it! Pro tip: take the skin off the avocado
Hope you saved the giant avocado pit to grow a plant! Just stick three toothpicks into it and set in a half glass of water and put in a sunny window. Makes a beautiful vine. Love your hack videos, Rach!
At work, we collected the pits from the kitchen and potted the seeds straight away, and every single one we potted up has grown huge. I think the water in a jar thing is unnecessary
@@embily8186 what do you do after that, do you plant it ?
@@kellycurti4488 once it is big enough that it becomes potbound with roots, you can plant it, but it won't produce fruit for 10 years
the lemon actually works when you poke the toothpick in one of the ends. I use this hack all the time
chanellovvesyou i was trying to find this comment
My favorite flavor of popcorn is movie theatre butter.
Caroline Weiser thank you for your amazing contribution to the internet the society thanks you
I’m part of the society that also likes movie butter popcorn
If I prepare the popcorn myself then I like it plain. If I'm buying it ready made in bags then I either go for salted or sweet and salty ☺️
I'm from Brazil and we "only" have these big avocados around here. I mean, you can find those little ones too, but the big ones are way more common (and cheaper!). 🥑🧡
bonus tip: put one avocado (the big one) + the juice of one lime + sugar to taste in a blender. blend it away, maybe stoping a couple of times in the process to mix it with a spoon or shake the blender cup so it blends evenly. it turns into an yogurt-like cream, crazy smooth, and sooooooo good. I like to put it into smaller portions bowls and chill it for a little while in the fridge before eating. serve it with a liiittle bit more sugar and lime juice on top, just to add some texture and tangyness. Is actually one of my favourite desserts.
bonus tip²: if you freeze that cream, it turns into an amazing avocado ice cream. but I'm never patient enough to do so! 😅
I love that you’re so scientific about testing these hacks. That’s what makes you so great Rachel!
That is the regular and only avocado here in Brazil. We don't have the small version down here. And we don't usually make guacamole. We use them to make a smoothie with milk. And It is delicious.
When avocado season starts here in PR I’ll send you a pic. Some of our avocados are gigantic! The one you showed it’s basically a regular avocado here!
She was so amazed by the size of the one she used, and I was like: that’s not big, that’s pretty normal here... wait, they only have small avocados there?
If she see our avocado trees here in PR she’s going to go crazy about it. 😂😂
Iremar Campos Haha! Definitely 🤣🤣🤣
Loved this video!
Also, waiting for the next Sims video. Your commentary is the best! Lol
you could just use a spoon for the avocado and then use a fork to make guacamole
So for the basil, my dad grows it during the summer and he just pulls off the leaves and lays it out on racks for several days and it dries out and then he crumples it with his hands and puts it into jars. Smells exactly like the fresh stuff and tastes way better then the stuff from the store.
Wouldn't putting them in the oven on low heat for a few hours, or using a dehydrator also work way better than using a microwave
The_Left Behind a dehydrator would definitely work...my dad’s used that before too but he hates the noise it makes lol I would think the oven would work better than a microwave but I also think the heat probably has something to do with losing some of the flavor
@@ashleycashner6910 Ah, okay, I heard it can work, but on 180F or so
I'll definitely try both out, once I get an herb garden started
The_Left Behind good luck!!!! I suck at gardening lol
@@ashleycashner6910 Thanks! I used to help out a lot with my grandpa's garden
We have lots of giant avocados here in Phoenix, Arizona. Probably due to the fact that guacamole is a food group here 😉
Omg cleaning that cooling rack must have been such a pain though~🤣🤣
Hey, Rachel! These huge avocado is actually the normal ones we eat here in Brasil, and we normally eat them in sweet recipes.
That’s a Honduran avocado it’s sweeter than a Mexican one🤔
Excuse you but I LOVE the hard kernel bits at the bottom of the popcorn bag
What did the apple juice taste like?
Apples 😉
😂
Those “big” ovacados r normal 4 me especially in Africa, I was surprised when I saw the small ones!!!!!
I'm British and every time she said 'herbs' it made me crack up 😂
Ahh someone go get me my tea please 🍵
I'm joking... I already have it in my hand 😂 😂 😂
@@geidycong idk we pronounce it h-erbes where as Americans pronounce it 'erbes 😂
I grew up in Panama and that’s the avocados we have there. When I moved to the states I was shocked on how small they are here lol
At my old job to make the egg salad, we used that cooling rack hack on the eggs to get them chopped into perfect little squares.
Girl in Puerto Rico that's a "normal" size avocado (my grandma has a avocado tree in her house and the size of the avocados are insane)
Puerto Rico lo hace mejor!!!!!
i’m from brazil and same, our avocados are huge as well
So let's talk avocados. The bigger one is the type generally grown in Florida, the Caribbean and South America. In the US they are often called Florida avocados. California and Mexico generally provide Hass avocados which are the smaller ones with bumpy skins (the 2nd avocado you tried), usually used in guacamole. The Florida ones tend to be firmer and don't get as soft as Hass avocados when ripe. Just an FYI from a fellow avocado lover!
Ambrosia apples are the closest to Honeycrisp making them the best.
You should try making a basil lemonade! It's sooo delicious!! I make it all the time and it's soo refreshing and unique! I'm sure you can make it alcoholic too (maybe a lemoncello with basil added?) But yummy 10/10 would recommend!!
an egg separator is really cheap... and less awkward?
Just recently found your youtube channels. I love your content ! And i mean Canadian pride ❤👌
The apple juicing hack works because freezing fruits causes their cell walls to break down. Then, by defrosting the fruit, you make it soft enough to squeeze out the juices that are the result of these broken cells. The same goes for vegetables. This is why frozen fruits and vegetables are usually mushy and soft. #sciencegeek ~Anastacia in Cleveland, OH, USA
In my contry avocados are always like that jajaj VENEZUELA all year!
Laura Henriquez - In the US the news reports that everyone in Venezuela is starving and being murdered in the streets. So, how are ya?
It’s true i get out of there like a month ago in the middle of a black out, i am ok, my family and i went out ok, i am in colombia right now, it is horrible! People are being killled for protesting against Maduro! So sad what we are going thru, it’s a war over there 😔 in my city maracaibo it not electricity only a few hours a day🥺. Kids can’t go to school, omg i can’t put that into words 😭💔
Laura Henriquez - I’m so sorry. That’s truly horrible. Especially considering that the only “help” the US wants to offer is a giant wall to keep you out.
I hope that things improve. Make sure to continue telling your story. Many of us far away WANT to know the truth.
My favorite herb.....definitely wasn't thinking basil 🤑
Big avocado is a Florida avocado. I have a whole tree in my back yard and the are sweeter than a hass
That's a regular old avocado in Miami :)
We have both types in Texas. The smaller wrinkled ones are Haas and ripen fast, but also go bad fast. The other are bigger and smooth and are called “California” avocados here. They don’t have the same flavor and you have to know about them to use them as everyone expects them to be ripe when they buy them. These take longer to ripen and the taste isn’t as creamy. Still taste like avocado, but not as strong or smooth.