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Chill beer faster, bake sans eggs, and other scientific yet practical tips!
MANILA, Philippines – The kitchen can be one daunting arena, even for those who consider it their top territory in the house: after all, for every recipe or task, there are probably at least ten possible ways to get the job done.
Fortunately, some of the more daunting duties (such as cleaning grimy pans) are made much easier by “hacks” that are derived from principles of chemistry, physics, or plain old logic. “Work smarter, not harder”, as they like to say.
Now, here’s a slideshow of some of our newfound favorite kitchen tricks. Go ahead and scroll through them – you might discover a new thing or two! – Rappler.com
There’s nothing like the jaw-breaking lunchtime disappointment of biting down into a rock-hard cookie. Next time you’re bringing some along, dump your cookies with a slice of bread inside a Ziploc bag. Cookies, containing lots of sugar, are hygroscopic and will therefore soak up more moisture from the bread. With this trick, your home-baked goodies will stay softer longer.
Chill beer faster
If your barkada is arriving in less than 30 minutes, dump a generous helping of salt in your ice bucket. Salt will make the ice water colder than 0 degrees Celsius, making your beer colder, faster!
Bid fruit flies farewell
If you’ve got fruit flies ruining your summer barbecue, put out a bowl with some apple cider vinegar mixed with a few drops of dishwashing liquid, covered with cling wrap (with holes poked through it). Fruit flies are naturally drawn to the vinegar because it’s a terrific breeding ground for larvae. The liquid detergent component breaks the normal surface tension that lets flies “float” on normal liquid – so they get stuck and sink into the bowl.
Clean grimy pans easily
Here’s a refreshing solution to your dishwashing woes: soak grease-coated pans and skillets in Coke! The soda contains phosphoric acid, which is also commonly found in rust and tarnish removers. This reacts with the iron and makes the sticky gunk come off so much easier!
Say goodbye to stinky sponges
Always invest in an extra sponge for your countertop wiping needs. Use one in the morning, then another one for the afternoon/evening. Letting your sponges dry out regularly is the key to avoiding bacteria build-up and that stinky odor.
No more (onion) tears
Next time you’re prepping onions, pop them in the freezer first. Enzymes move slower in colder temperatures. This trick slows down volatile enzymes, such as the sulphenic acid in onions, from being released into the air and into your eyes.
Ripen fruits after they’re picked
Bought a bag of half-ripe fruits at a bargain? No problem. Some fruits release a gas called ethylene, which also functions as a hormone for plants. For fruits that ripen when exposed to this gas (such as bananas, avocados, or tomatoes), store them in a paper bag at room temperature to trap in the gas and ripen them right on your counter! 1,2
… Then eat fizzy fruits!
Make those healthy snacks more interesting by dropping sliced fruits into a pressure cooker along with some dry ice. As the dry ice sublimates, the pressure cooker locks in the carbon dioxide, which gets absorbed by the fruit. In half an hour you’ll get crisp, fizzy fruits! 1,3
Bake without eggs
Whether you’re a vegan or just have an egg allergy, there’s no excuse for you not to enjoy baked goodies. For any pastry recipe, substitute the following alternatives for 1 egg, depending on whether you want to use the eggs for leavening, structure, or just to add a wet ingredient: 1
For leavening: 1.5 tbsp oil + 1.5 tbsp warm water + 1 tsp baking powder (acts as a leavening agent)
For structure: 1 tsp unflavored gelatin + 1 tbsp warm water (want vegan options? Try agar or carrageenan instead)
1 tbsp flaxseed meal + 3 tbsp warm water. Let sit 10 minutes (this has a strong flavor, so it can’t be used for all recipes)
For moisture: Quarter cup of fruit puree (apple or banana work best)
Sources
1 Potter, J. (2010). Cooking for geeks. CA: O’Reilly Media, Inc.
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