- 2 days ago
Discover the secrets behind common kitchen items that can revolutionize your cooking experience! In this video, we unveil clever uses for utensils and appliances that most people overlook. Learn how to maximize efficiency and transform your cooking tasks with these insightful tips and tricks. Don’t miss out on the shortcuts that can elevate your culinary game!
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00:00Good food should never go to waste, and KitKat manufacturers stick to this rule.
00:05It was spotted once that messed up KitKats ended up in a large blue bin.
00:10Then, they go through a reworking process.
00:13The candy is first combined with cocoa liqueur.
00:16Then, some sugar is added there, and in the end,
00:19the manufacturer gets the paste that's used to glue the waffles inside each KitKat bar.
00:24So the KitKat filling is made of messed up KitKats.
00:29Rhubarb stalks are safe to eat, while its leaves are kind of toxic because of the oxalic acid they contain.
00:36This fact is pretty boring, but what if I tell you you can literally hear it grow?
00:41This guy grows so fast that the buds crack open, and you can hear a specific sound.
00:48Some people even claim they hear rhubarbs creaking constantly during the growing season.
00:55If you think corn kernels are only yellow, prepare to be surprised.
00:59There's rainbow corn.
01:01It's not the gift of nature, but rather selective breeding.
01:05This type of corn is called glass gem corn for a reason.
01:08First off, the kernel indeed looks like it's made of flask.
01:12And as for gems, the jewel-colored ears do look like precious stones.
01:16Each kernel is unique.
01:19This kind of corn was selected over many years by Carl Barnes, a part Cherokee farmer and breeder from Oklahoma.
01:26People who made popcorn with this corn claim the popcorn is colorful too.
01:34Worcestershire sauce wasn't invented deliberately.
01:36Back in the 1830s, Lord Sandys came back home to England from India.
01:41India is famous for its delicacies, but Lord Sandys especially loved one sauce.
01:47He went to a drugstore where he asked two chemists, John Lee and William Perrins, to prepare something similar for
01:54him.
01:54They prepared a whole batch and intended to sell it, but the veggie and fish odor was so unpleasant that
02:00they decided to keep the batch in the cellar for some time.
02:04Soon after, they forgot about those barrels with sauce.
02:07Obviously, the sauce got fermented.
02:09The chemists only rediscovered the batch two years later.
02:13These guys must have been adventurous eaters since they tried it, and it was mellow.
02:20Hey, look at those french fries.
02:22Yeah, some of them have a few unusual black spots on them.
02:26If you're a fast food lover, you've probably seen it at least once.
02:30It's not anything bad, and it doesn't mean these fries are not suitable for eating.
02:34These are just so-called pockets of sugar.
02:37The reason why they appear is simple.
02:40If the french fries are stored in the refrigerator, the starch they contain turns into sugar.
02:46When the cook gets them out of the fridge and starts deep frying, the high temperature makes the sugar on
02:51the outside cook before the inside is fully cooked.
02:54So basically, these are just extra caramelized spots.
02:58The downside here is that those sugars can leave a burnt taste.
03:03Carrots have their sugar trick, too.
03:06They're way sweeter in winter.
03:08Thing is, carrots developed a kind of physiological response to stop ice crystal formations.
03:14Those formations can damage the carrot, and increasing the sugar content helps prevent it.
03:21If you ever see duck sauce, just a piece of information for you.
03:25It has nothing to do with ducks.
03:27It's really sweet to taste, and the main ingredient is fruit stones.
03:32Plum, peaches, and apricots provide the best stones.
03:35To spice it all up, it's necessary to add sugar, vinegar, ginger, and chili peppers.
03:42Sweetness and spices are mixed together, making this sauce a perfect condiment for all sorts of spring rolls and many
03:49other fried and salty dishes.
03:53It's hard to believe it, but the cheese puffs we all love used to be rubbish in the 1930s.
03:59One day, Edward Wilson noticed that some corn got squeezed out of one of the machines at a factory that
04:05produced flaked food for animals and formed ribbons.
04:09Those ribbons seemed curious, so Edward decided to take them home and season them.
04:14He also noticed that the puffy corn hardened if it was exposed to air.
04:18The experiment turned out to be a success, so it was later developed into a world-famous snack.
04:26What's in common between peanut butter and an engagement ring?
04:30Both of them contain diamonds.
04:33A scientist from Germany learned how to turn peanut butter into diamonds.
04:37He extracted the oxygen from CO2.
04:40He got the carbon and then put it under intense pressure.
04:44In the end, he got real diamonds.
04:46Sounds easy, but it's not.
04:49He took ordinary peanut butter and pressurized it with powerful machinery.
04:53The pressure was 1.3 million times higher than the air around us.
04:57Then he heated it all to temperatures that can be found 500 miles below the Earth's surface.
05:03Technically, the scientist simulated the way crystalline structures are formed in the Earth's lower mantle.
05:09So if you already grabbed a jar of PB to turn it into diamonds, grab some jello and bread too.
05:15A sandwich is the only thing you can do without special equipment.
05:20One more tricky question for y'all.
05:23What contains more protein, a steak or broccoli?
05:26The answer is broccoli.
05:28There's a teeny tiny detail though.
05:30It contains more protein per calorie than meat.
05:33So 100 calories of broccoli will give you more protein than 100 calories of meat.
05:38Another bonus is that broccoli doesn't have trans fats and cholesterol.
05:44The last riddle here, promise.
05:46So, what's more energizing, an apple or a cup of coffee?
05:51Sorry coffee fans, apple are as good as your favorite drink.
05:54So the next time you feel you're low on energy, try to grab an apple instead of a double espresso.
06:00Apples are rich in minerals, vitamin C, carbohydrates and fiber.
06:05So they will give you as much energy as coffee can give, probably even more.
06:12People still don't know exactly how potato chips were invented.
06:15But one legend claims they were invented in 1853 by a chef at a luxurious Saratoga Springs, New York restaurant.
06:24People loved french fries there.
06:26But one customer wasn't satisfied with their quality and complained they were too thick.
06:31George Crumb, the chef of that restaurant, had to cook thinner french fries.
06:35The picky client wasn't satisfied once again.
06:38The chef got really mad at him, no surprise.
06:42It was the third time he cooked the same dish for that client.
06:45So, he deliberately made those fries paper thin.
06:49The batches were so thin that it was impossible to eat them with cutlery.
06:54Surprisingly, the finicky eater finally loved the dish.
06:57The recipe soon went viral and potato chips appeared in all the American grocery stores.
07:03The only thing that changed.
07:05It was intended as a hot dish but turned into a fast snack in the end.
07:12Fancy a fruit salad?
07:13If you ever want to grow all the ingredients for it, you don't really need separate trees.
07:18All you need is a multi-grafted tree.
07:20It can have different varieties of the same fruit or completely different types of fruits.
07:25It's possible to grow up to six different fruits on one tree.
07:31The Caesar salad has nothing to do with ancient Rome and Julius Caesar.
07:35This salad is Mexican and its story started in Tijuana.
07:39It was invented by accident by restaurateur chef Cesar Cardini.
07:44One day, he simply ran out of food but was in the middle of a large celebration.
07:49All he could do was throw a bunch of random ingredients and present them as a salad.
07:54The unique dish had a huge success and spread all over the world.
07:59There's one thing that's not unique about this salad today.
08:02Many supermarkets offer their version of Caesar salad with a white mayo-based dressing.
08:08Originally, the dressing was yellow and it had a whole range of ingredients.
08:12To cook it, you need to mix minced garlic, anchovies, and raw egg first.
08:17Then you'll need to add some olive oil.
08:19The last part requires lime juice, Worcestershire sauce, Dijon mustard, and sure thing, salt and pepper to taste.
08:27Voila!
08:29Even if you think sprouted garlic isn't suitable for eating, it's not really so.
08:34The only problem you may have is that sprouted garlic tastes harsher.
08:38So you don't want to add it to salads, including the original Caesar salad.
08:42But I guess you wouldn't even notice its harshness if you add it while cooking.
08:48Imagine you just woke up in a world where all the chocolate you can eat is pink.
08:53That beautiful, glowy, ruby chocolate instantly creates sparkles in your eyes.
08:59And before you know it, your mouth is watering.
09:02You grab the pink chocolate between your hands and finally take a bite out of this piece of art.
09:07Hmm.
09:08It tastes good, but it doesn't really taste like chocolate.
09:13There's a widespread debate on whether pink chocolate is the fourth type of chocolate or not.
09:19We have dark, white, milk chocolate, and now, ruby?
09:23Not exactly.
09:24But don't worry.
09:25We'll understand why.
09:28Ruby chocolate appeared on the market in 2017 through a Swiss-Belgian company called Berry Calibut.
09:34How they make chocolate pink is a manufacturing secret, but they did open up a little about the process.
09:41You might not know this, but it takes a while before you can get from a cocoa bean to a
09:46chocolate bar.
09:46After harvesting the cocoa pods, one has to dry and ferment the cocoa beans.
09:52This process of fermentation is usually what gives the chocolate its rich and complex flavor.
09:58Then, you have to roast the beans, which is when they'll acquire the dark chocolate color we're used to.
10:04After grinding the beans into cacao nibs, the last part of the process involves melting the nibs into a type
10:10of chocolate sauce
10:11that will be mixed with sugar, butter, milk, or whatever you wish to mix it with.
10:17Some beans are naturally purplish, and they change into a darker color during the fermentation process.
10:23But to make ruby chocolate, manufacturers have to halt the fermentation somewhere in the middle.
10:29That's how they preserve some of their original purpleness, which added with a few other secret ingredients can become pink.
10:37If this video is stimulating your taste buds, you can go outside to the nearest convenience store and look for
10:43a ruby Kit Kat.
10:44You'll probably notice that pink chocolate has a similar texture to white chocolate, but it has a slightly sour and
10:51fruity taste.
10:52That's probably due to the fermentation process we just talked about.
10:57In case you can't find a pink Kit Kat outside, there's another recipe that gets close enough to the original
11:03ruby chocolate taste.
11:05According to chocolate expert Angus Kennedy, you can chew on a piece of white chocolate.
11:10Add some raspberries and a little piece of milk chocolate.
11:13That's more or less what a ruby chocolate bar will taste like.
11:17Oh, fun fact, there's also a wide debate on whether white chocolate is actually chocolate or not.
11:23Scientists argue that we can't call it white chocolate because it doesn't have any cocoa beans in it.
11:28White chocolate is simple cocoa butter mixed with sugar and has some vanilla to add to the flavor.
11:34Other studies say that what is legally required to call something chocolate is a simple percentage of cocoa fat.
11:41And if that is indeed the rule, well, then white chocolate could be called chocolate. No problem.
11:48Anyways, why did pink chocolate get so popular?
11:50The thing is that we don't eat only with our mouths.
11:54Eating involves all of our senses.
11:56The size, shape, color, and surface texture all play an important part in how appealing a food might be to
12:03us.
12:04The smell will also determine a lot of our eating desires.
12:08Crazy as it might seem, the smell of something can already activate your taste buds.
12:13But primarily, we eat with our eyes.
12:16I mean, look at this beautiful pink chocolate ganache.
12:20And this ruby chocolate mousse.
12:22It's aesthetically pleasing and looks like you're about to eat one of the colors of the rainbow.
12:27Yum!
12:29Eating with our eyes has been a reality for us humans since the beginning of time.
12:34Let's take our primate ancestors as an example.
12:37Science speculates that primates might have developed a trichromatic vision to spot the nutritious and colorful fruits among the dark
12:45green canopy.
12:45I'm betting that even looking at all these delicious images of food is making you crave the things we're talking
12:52about.
12:53But our brains aren't all that smart when it comes to eating.
12:56And we're easily tricked.
12:57For example, if you drink a pink liquid that tastes like a banana,
13:01it will take a while for your brain to process it correctly.
13:05As your normal expectation is for the drink to taste like strawberry.
13:10Another study shows how our brain perceives roughness as a quality of healthy eating,
13:15even when that's not exactly the case.
13:17If I gave you a piece of rough brownies and soft ones and asked you to eat the ones with
13:23fewer calories,
13:24you'd probably choose the rougher ones.
13:27This study from the Journal of Consumer Research shows that foods with rough textures feel heartier and healthier,
13:34even if they have the same nutritional value as softer versions.
13:38That's why we eat granola bars and trail mixes thinking we are eating super healthy when they are very high
13:44in calories.
13:46Even today, we are masters at eating with our eyes.
13:49Social media stimulates the first thing you do once you order food is to take a picture of it.
13:54The prettier the plating and the food itself,
13:57the more likes a person is likely to get,
13:59and the more a restaurant owner can sell dinner platters.
14:04On the bright side, it seems like cuisines all over the world are getting more and more inventive.
14:09Have you ever heard of a rainbow bagel?
14:12The internet was obsessed with this bagel a few years ago, and rightly so.
14:16The dough of this pastry looks more like Play-Doh than something edible.
14:20But it's a spectacle for the eye and extremely popular amongst young children and adults alike.
14:26It's like eating sunshine, one of its admirers says.
14:30The brighter the colors, the better in this case.
14:34And what about edible everyday items, like a hairbrush?
14:38I swear this is a cake inside.
14:41As much as it might feel weird to eat a hairbrush cake, it's also very cool.
14:46This new social media trend is pretty surprising and filled with odd edible items,
14:51such as edible Polaroid cameras, edible hand soaps, edible water bottles, edible handbags.
14:57Really, the list goes on.
14:59Acai bowls are also pretty popular today in the social media world.
15:03That luscious shade of bright purple topped with perfect rows of granola, pumpkin seeds,
15:08and oats makes my mouth water just by looking at it.
15:12But cuisine is getting a little bit exaggerated to grasp the attention of consumers around the world.
15:18I'm thinking here about Burger King's Quintuple Burger.
15:22It's five Whopper patties, five slices of cheese, and five rows of bacon.
15:27You get the picture.
15:29It's over 2,000 calories in just one burger,
15:33which is more or less the nutritional amount an average person needs to consume per day.
15:38It's certainly shocking when you look at it.
15:41Imagine eating it.
15:43Still, our need for food to be aesthetically pleasing has its downsides.
15:47In supermarkets, we tend to choose those fruits and vegetables that we consider perfect.
15:52But this means that a lot of the ugly food gets thrown in the trash because nobody wants to buy
15:57them.
15:58Sure, we eat with our eyes.
16:00But it's important to be aware that just because a fruit came twisted or weird-looking,
16:04that doesn't mean it won't meet our nutrition needs.
16:08A Singaporean project called Ugly Food is trying to make a difference.
16:12People can buy blemished food in their online grocery stores.
16:15According to the company, consumers are invited to increase their acceptability threshold.
16:21Another project that's changing the meaning of the quote,
16:24we eat with our eyes, are restaurants that offer blindfolded dinners.
16:29Since 1999, restaurant owners have offered their clients the experience of eating without using their sight.
16:36Naturally, this experience heightens the other senses, like taste and smell.
16:40A 2002 study also shows that those that eat blindfolded can eat up to 22% less than those that
16:48see what they're eating.
16:50According to this study, blindfolded people would get satisfied much sooner than those that weren't.
16:56This would literally mean that our eyes are bigger than our stomach.
17:00Meaning that if the food looks appealing to our eyes,
17:03we could be driven to take much more than we normally manage to eat.
17:08You decide to try a new coffee brand that has a nice golden packing and proudly says 100% coffee
17:15on it.
17:16But it tastes nothing like your favorite drink.
17:19Don't blame yourself for being the worst barista on the planet.
17:22The substance you just purchased might just not be the real thing at all.
17:28It's so expensive because of how it's made.
17:30Coffee plants can't be hurried to grow.
17:32Depending on the type of coffee, it takes a coffee tree about 3 to 5 years to start bearing fruit.
17:41Coffee farming is a people-powered industry, from planting to processing.
17:45Coffee farms are often huge, so you need many workers to plant all those new trees.
17:51And it takes about 2,000 hand-picked Arabica coffee cherries to make a single roasted pound of coffee.
17:58If you want to get the best out of the variety of options, don't fall for labels saying 100%
18:03pure coffee.
18:04If it doesn't say 100% Arabica, they must have mixed in cheaper Robusta beans, which can make your coffee
18:11taste bitter.
18:13Check the roasted on date for freshness, not the best by date.
18:17When a brand offers a gazillion artificial flavors, it's a sign they're not confident in their beans' quality.
18:24A good roaster might have a few unique flavors, but not a whole buffet.
18:31In Japan, you'll find wasabi all over the place.
18:34But chances are, if you've tried it outside of that country, you've had a fake.
18:39True wasabi doesn't come from your regular horseradish plant.
18:43It's more like a root vegetable made from the underground stem of the wasabi plant.
18:48This stem is grated to make the real wasabi paste.
18:54Growing wasabi plants isn't easy as they only like clear, running stream beds in Japan's mountain river valleys.
19:01That's why the real thing is so pricey.
19:04Fake wasabi is usually a mix of regular European horseradish disguised as the real deal.
19:10You'll find it in squeezable tubes, little packets, or as a powder you mix with water.
19:15These products often contain just a tiny bit of the real stuff, usually 1 to 3%.
19:22It helps cut costs a lot.
19:24If you want to check if you've got real wasabi, check the texture.
19:28If it's super smooth and pasty, you're likely dealing with pureed horseradish.
19:32But if it's got a gritty feel, like it was freshly grated, it's more likely the real deal.
19:38Authentic wasabi is always served fresh because its flavor and zinginess vanish quickly once it's grated.
19:47The only Parmesan that you can really call this way got to come from the Emilia-Romagna region in Italy,
19:53especially Parma or a certain part of Lombardy.
19:58There are only about 300 certified dairies in that area that can make genuine Parmigiano-Reggiano.
20:05And they've got to age it for at least a year to get those super important umami flavor crystals going.
20:11Some of it ages for up to 100 months or longer.
20:14The authentic Parmesan wheels are marked with a DOP stamp, Denominazione di origine protetta, basically saying it's the real deal
20:23from the right place.
20:26Italian Parmesan is easy to find in most stores, but there are other options that can be cheaper.
20:33That's because American-made Parmesan only needs to be aged for 10 months.
20:38And some grated blends can have up to 4% fillers, like rice flour or wood pulp cellulose.
20:45The legit Parmigiano-Reggiano cheese only has 3 ingredients, and one of them is milk from cows raised in the
20:55same region.
20:56Plus, they've got some strict rules about what those cows can't eat, like fermented grain.
21:05Maple syrup fans, this one's for you.
21:08Did you know that to produce your favorite pancake topping,
21:11artisans have to tap maple trees that can grow more than 5 stories tall,
21:16extract sap, and then boil it down?
21:19It's an age-old craft, passed down through generations,
21:23from indigenous peoples to modern-day syrup makers.
21:26But many of the bottles with sticky sweet syrup inside have nothing to do with that process.
21:32Pancake syrup, or table syrup, is a mix of corn syrup, caramel coloring, and flavoring.
21:39If you see these ingredients on the label,
21:41it's a tell-tale sign you aren't dealing with the real maple syrup.
21:45The consistency of your purchase is another giveaway.
21:48The authentic maple syrup is runny.
21:50That's why you can pour it easily.
21:52Pancake syrup is thicker and stickier.
21:55The price can't always give away a fake in this case.
21:58It can be affordable even for the real product.
22:08Another item that often gets counterfeited is designer bags.
22:12To make sure you're buying the real thing, give that purse a good feel.
22:16If it's supposed to be leather, it better feel and smell like it.
22:21Counterfeiters often skimp on quality materials.
22:24Check out the zippers, buttons, or any metal parts.
22:28They should feel solid, not lightweight or cheap.
22:31And of course, no chipping allowed.
22:34Look closely at the seams.
22:36Sloppy or uneven stitching is a big red flag.
22:40The inner lining is another giveaway.
22:42Feel it and make sure it matches the brand's quality.
22:45Pay attention to the brand logo.
22:48Authentic ones are all about the details.
22:51The same goes for the label inside the bag.
22:54Get familiar with how it should look so you can spot any slip-ups.
22:57Check the number and placement of pockets.
23:00Each model has its own design.
23:02If it doesn't match up, something's fishy.
23:07Shady dealings with extra virgin olive oil date back to ancient Rome.
23:11Back then, tricksters would sell low-quality oil or mixes under the fancy EVO label.
23:17Nowadays, most legit extra virgin olive oil comes from Spain, Italy, or Greece.
23:23They produce it by squishing ripe olives without heating or chemicals.
23:28Good EVO might cost you around 10 bucks for a 17-ounce bottle.
23:34Fraudsters have gone undercover amidst real producers, making it tough to spot the fakes.
23:39But you have more chances of finding the real thing if you avoid blend or light varieties on the label.
23:48Check the pressed-on date.
23:50It should be less than a year old since the oil loses its fruity vibe after a couple of years.
23:56If there's a harvest date and details like the producer's name or olive type, it's likely legit.
24:03Some high-quality oils note the free fatty acidity, FFA, level.
24:09Which is a good sign.
24:11Don't automatically trust fancy packaging or high prices.
24:15Even an expensive bottle can be past its use-by date.
24:22If you like to cook, cinnamon, mint, nutmeg, sage, and other spices must always be in your kitchen cabinet.
24:29But you can't be sure you've got the real thing unless you're prepared to pay a hefty price for them.
24:35When you break it down by the pound, some of them, like vanilla and saffron, are as pricey as precious
24:41metals like silver and gold.
24:44And where there's value, there's a dark underbelly of fraud.
24:48This multi-billion dollar industry is a playground for tricksters looking to make a quick buck.
24:55If you don't want to add something fake to your meals, the best you can do is buy the spices
25:01whole and grind them yourself.
25:03If possible, try to find a retailer that sells spices in bulk.
25:07You'll be able to see them yourself, and you won't miss the aroma of real cinnamon or oregano.
25:15If you're planning to buy a designer watch, look closely for any blunders or defects on the watch.
25:23Designer watches are usually made with high-quality standards, so things like chipped paint, scratches, or spelling errors are rare.
25:32Also, check if the clasp works and if the watch keeps accurate time.
25:38Genuine designer watches have precise, clear engraving created by skilled watchmakers.
25:43If the lettering looks messy or hard to read, chances are it's a fake.
25:48Designer watches are made with valuable metals and intricate parts, so they should feel a bit heavier than they look.
25:55If a watch feels surprisingly light, it might be fake.
25:59Real luxurious watches have unique serial numbers that should be precisely laser-etched, not sloppily printed.
26:06Make sure these numbers match the case and warranty numbers.
26:10Simply search online or contact the manufacturer's customer service to confirm you've got the real thing.
26:17So, you're watching your favorite cooking show, when suddenly, the star chef adds a pinch of salt to some jam
26:24that's supposed to go into a dessert.
26:26You pick up the phone to call and complain, but right then the chef explains.
26:31It turns out that adding salt to fruit is a common thing in different cuisines across the world.
26:36Like in Mexico, they like to spice up mango and citrus fruits with salt and chili powder.
26:42You can try mango with a shrimp taste in the Philippines and salted watermelon in the southern states.
26:48So, how does it work?
26:49Well, let's say you're eating a raw mango sprinkled with salt.
26:53With the first bite, you notice the salty flavor, and the sweet, fruity taste is then slightly delayed.
26:59It feels as juicy and amazing as ever.
27:02It's most likely because salt affects the sweet taste receptor for sugar, and then really magic happens on a molecular
27:09level.
27:10One study even found that we have more sugar detectors in our taste cells than scientists previously thought.
27:16One of those detectors must direct sugar to a sweet taste cell when it gets in contact with salt.
27:22You can try and put salt on any fruit you like, but the effect will be different.
27:26Salt can make sweeter fruits like cherries and strawberries even sweeter and balance the flavor of grapefruit, pineapple, and watermelon.
27:34Just take a ripe fruit and slice it the regular way, and sprinkle the pieces with salt.
27:40Large, flaked sea salt might taste more intense, plus it looks more beautiful.
27:44After 10 minutes, your gourmet dessert will be ready.
27:48So, you need to chop up a heap of iceberg lettuce, but that tough core in the middle doesn't want
27:53to leave.
27:54Just hold the lettuce head in both hands with the core end down and slam it against a cutting board
28:00or some other solid surface.
28:02Not your brother.
28:03Now, you should be able to pull the core right out of the bottom and slice the rest of the
28:08lettuce without a problem.
28:10The next time you take butter out of the fridge and struggle to spread it because, you know, it's hard
28:16as a rock, reach for your grater.
28:18With its help, you'll easily flake off tiny pieces of butter that will melt instantly on a warm toast.
28:24You can also spread them much easier on cold bread without putting your sandwich in the microwave or waiting for
28:30a while to soften the butter.
28:32Professional bakers approve of this tip and have been using it for a long time.
28:37When you're frying something, you first heat the pan and then put the food on it, right?
28:42Well, this logic won't work if you want to make your bacon crispy.
28:46On a hot pan, the meat will cook before the fat can melt out of it.
28:50Your bacon will be too fatty and rubbery.
28:52So, you gotta lay the strips on a cold pan and then turn on medium-low heat.
28:58The fat will render out of the meat and the final result will be super yummy and crispy.
29:04Have you ever tried boiling pasta in a frying pan?
29:07I know it sounds a bit weird, but it can actually help you save a lot of time, water, and
29:12energy.
29:13Instead of filling a huge pot with water and waiting for it to boil, put your pasta in a frying
29:19pan and cover it with cold water and add some salt to it.
29:22Your pasta will be cooking while the water is getting to the boiling point, so it'll be ready much faster
29:28than normal.
29:28And the water that's left in the pan will make an excellent base for a sauce because it's filled with
29:34starch.
29:35Mix it with pesto, tomato sauce, and garlic butter.
29:38Mmm, it tastes like it's straight out of a gourmet restaurant.
29:43Now, the secret to cooking the most delicious and fluffy mashed potatoes is to dry them before you mash them.
29:49After boiling, you can either put them in a pot and leave them over low heat on the stovetop or
29:54keep them in a baking sheet in a low oven.
29:57Then add melted butter that will coat the starch in the potatoes and only then slowly add milk.
30:04Now your mashed potatoes will have the best possible structure and flavor.
30:09If you've shed enough tears over onions when trying to slice them, this one is a must-try for you.
30:15Peel the onions, cut them in half, and leave them in a fridge in a bowl of iced water for
30:20half an hour before you start cooking.
30:23The reason behind your tears is the sulfur that onions take from the soil while growing up.
30:28When you damage its cells, the acids contact the enzymes that start a whole bunch of reactions and release a
30:35chemical that makes your eyes water.
30:37Freezing the onion can weaken that chemical.
30:40To minimize it even more, only use a sharp knife to slice onions.
30:44This way, you'll do less damage to its cells.
30:48It's much easier to peel an avocado if you freeze it first.
30:52Just put it in the fridge as it is, give it some time, and then take it out and hold
30:57it under warm running water.
30:59Now you can peel it easily after you make a couple of crisscross incisions.
31:04The best way to keep herbs fresh and juicy is to store them like flowers.
31:09If you don't have the right size vase or vase, take a mason jar or a water glass and fill
31:15it with an inch of water.
31:16Now put the herbs inside as you would do to your roses.
31:20For parsley and cilantro, cover the jar with a plastic bag and store the bouquet in the fridge.
31:27Basil loves sunlight, so you better leave it uncovered on the counter.
31:31If you've made too much sauce or have some leftovers in a can that doesn't seem to be enough for
31:37anything, you can save it from the trash can.
31:40Pour the sauce into an ice cube tray and keep it in the freezer.
31:43Now, if you need to spice up a meal, you can always add a couple of sauce cubes to it.
31:49Plus, as a bonus, which is redundant, the sauce will last longer this way than it would in the fridge.
31:55Do your meatballs always turn out to be perfectly the same shape and size?
32:00Then skip this one.
32:02But if you're like me, just use an ice cream scoop to get the right amount of your minced meat
32:07mix.
32:08Try saying that five times.
32:09The balls will be the ideal shape and your fingers won't get sticky.
32:14The easiest and probably the most beautiful way to slice a mango is to turn it into a hedgehog.
32:20Wash the mango under running water.
32:23Don't squeeze it while doing it.
32:24Now, put it straight up on a cutting board and cut it into three pieces from the top downwards.
32:30Just leave that flat pit in the middle piece.
32:33There isn't much you can do with it anyway.
32:35Now your mango will have two cute cheeks.
32:37I mean, its fattest parts.
32:39Next, make crosswise and lengthwise cut in the mango cheeks.
32:44Leave some even distance between the incisions and don't go all the way through the skin.
32:49Now, press on the back side of the mango until the flesh pokes out.
32:53Does it look like something to you?
32:55Yep, a hedgehog.
32:57Hence the name of this slicing method.
32:59The final step will be to slice off the mango cubes into a bowl.
33:03Then eat.
33:04Now this one has all the potential to become your new breakfast favorite.
33:08You can cook an omelette in a mug.
33:11Take a large microwave-safe mug and cook the inside of it with olive oil or spray it with
33:16cookie spray.
33:18Add two eggs and one tablespoon of milk and mix them with a fork.
33:22Now add salt and pepper and any cheese, veggies, and herbs you like.
33:26Put it in the microwave on high for 30 seconds.
33:29Take it out, stir it with a fork, and then put it back for another 30 seconds.
33:34And voila!
33:35Your breakfast is served.
33:37Oh, be sure to use another mug for your coffee.
33:40Otherwise, you get eggs in your coffee, and nobody has a recipe for that.
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