15 Genius Food and Kitchen Hacks

[Shel_B]

After seeing this video a couple of weeks ago, I was amazed at the simplicity and usefulness of some of the ideas. After trying a few, it was clear as Nicole, the presenter, said, no B.S.  Maybe you'll find something here that works for you. Plus, Nicole is a very personable presenter ...

 

 

Edited 5 hours ago by Smithy
Adjusted title (log)

[Smithy]

I could wish that she didn't use the descriptor "hack" so much, but that might simply be because I'm jaded to the hackneyed phrase. I agree that she has a good presentation style (except for that) -- very laid-back and easy-going. I especially liked the quiche ratio: break 3 eggs into a 2-cup container, then use dairy to bring the quantity up to 1-1/2 cups no matter how big or small the eggs are. I'll definitely try that one, as the perfect egg:cheese ratio for a 9" quiche. I also liked the use of muffin tins, turned upside down, as taco holders. Some others, like the jargarita and the use of store-bought waffles to make croutons, made sense to me although I'll probably never try those tricks.

 

I did marvel at how empty her freezer compartment was, to allow the storage of a bottle of bourbon and still have empty space! 🙃 

 

What tricks have you especially found useful?

[Shel_B]

Re: empty freezer ... I think she was filming in a studio set.

 

While not particularly useful for me based on how I use vanilla extract, it's nonetheless usefu to know, and I'll check its validity on my other extracts at some point. I liked using the butter wrapper to grease pans and in the microwave, and the quiche tip is very useful. I'm expecting a house guest and it'll come in handy. Like you, I liked the taco trick but probably won't use it much, or maybe I will as it helps make the process simpler for me. And the smashed taco thing was simple and will be used regularly, as will the smashed fruit pie trick.

[Shel_B]

@Smithy I'll probably never make my own pie crust. Have you any bbrand or type of crust suggestions for a pre-made crust for this quiche idea? A lady friend, after hearing about the idea, asked if I could make her a lobster or crab quiche. that sounds like a great idea, crab is in season now.

Edited 1 hour ago by Shel_B (log)

[Tropicalsenior]

1 hour ago, Shel_B said:

Have you any bbrand or type of crust suggestions for a pre-made crust f

Not Nancy, but have you thought of making a crushed cracker crust? This is a crust made with Ritz crackers that I have been thinking about making. I can make pie crust from scratch and I do have to say that it usually turns out well. But I have failure anxiety and I always think that the next one is going to be just like concrete. So I hate making pie crust. It seems like this would go well with the  cheese filling in the quiche. It probably would also be good with crab or Lobster.