Most eggs in a grocery store are over a month old. Farm fresh eggs are kept on counter tops for weeks as long as you don't wash them . Only wash them before use.
Living off grid, when I gather eggs from the nests, I pencil the date on the eggs shells. I know right away which ones are the oldest, so I use them first!
You shouldn't do that. Eggs are porous and you are allowing the toxins into your eggs. Just date the egg carton or label the carton or whatever you use.
Great idea. We do that too, but use different colored markers. Red for mondays, blue for tuesdays, green for wednesdays, black for thursdays, pink for Fridays, yellow for Saturdays and green/blue for sundays plus the date.
Best of everything to you, living off grid, a labor of love fir the earth which no one will really ever show appreciation for how you live off grid, saving resources for all those who've learnt to live so wastefully. I live in a camper, saving what resources i can, at 64, we can learn new things, so I'm trying to at least do my part. I recently found out, ALL the recycling I've done, i found a newspaper blurb, i can't really call it an article, it was stuck on a page similar to a legal notice. Like this is your warning, if we find glass in your recyling any more, you WILL be fined. It was a really crazy thing to read, as if someone had a rant, and like social media, HAD to get that "post" in the newspaper. That was last summer, I moved from that area and no longer worry about fines, but without any guidance from those who operate the recycling programs, including US in your decisions will help us work with you!!!
Hint: NEVER crack more then one egg into a communal bowl. If one rotten egg goes into the bowl, you have wasted them all. Crack them separately into a smaller bowl then add them to the larger bowl.
To remove the entire core of a pepper, seeds and all, just PUSH the stem inside the pepper without releasing it - this detaches the core - then pull out and discard. No knife needed.
To core a red or green pepper even more easily: hold the pepper with both hands, with your fingertips together on the bottom of the pepper, and your thumbs on top of the pepper. Use your thumbs to push the core into the pepper. I used to work at a pizza place, and cored thousands of peppers this way - it's MUCH faster than the 4-cut method.
I worked at a Bob's big boy in high school and a pizza shop in college. For cutting onions, we would slice off the top and bottom then drop them into a food grade five gallon bucket of ice water for ten minutes before chopping/slicing and grating them. For cabbage and lettuce, we would core them by holding each head with both hands so the stem faced straight down, then smashed it really hard into the stainless steel countertop. Then you can twist the stem and pull out the entire core. Speeds things up to know that trick when slicing several boxes of lettuce or cabbage on the deli slicer.
Peeled onions stayed crisp when wrapped in tin foil, placed in a plastic bag and refrigerated for a month. I still haven't used all of them and they are still crisp. So handy to use. When peeling or slicing onions KEEP YOUR MOUTH SHUT and you will NOT HAVE TEARS. No talking, singing, humming whistling, keep your mouth SHUT until you are finished with the onions.
Thank you very much for listing all of the 33 hacks in the video description! That was very smart and generous of you to do so! And thanks for the video!
I and my kids love sautéed mushrooms but it is time consuming to slice them. Instead I use an egg slicer. The pieces are all the same size, cook evenly and take a fraction of the time to cut them for frying.
I don't know if this is a proper kitchen hack or not, but to use just part of the onion and not the entire thing, cut what you need from the stem end. If you leave the roots attached to the rest, it will stay fresh in a closed container. Same with bell peppers, leave the seed part inside if you just need part of the pepper for now and keep it in an airtight container.
To get juice out of a lemon roll lemon around under your hand on the countertop shove a skewer up the lemon. Pullout and squeeze out juice seeds will be inside the lemon
Problem with the avocado stem hint is that you only want to do that if you think the avocado is ripe. If it is ripe, it will be a nice green, like the inside of a ripe avocado. If it is OVER-RIPE, it will be brown. But please don't go into a store and flip the stems off all the avocados, because the unripe ones will not ripen after the stem is lost. My store often has almost all the stems missing on unripe avocados - a real waste.
The skin colour very much depends on the variety of avocado. Some need to go dark (almost brown) before they are ripe. That's often those varieties with a thicker, knobbly skin. The ones that are ripe when till bright green frequently have very smooth, thin skins.
I just give it a small squeeze at home to tell if it is ripe. I don't mess with them at the store. If I want guacamole that night, I use the oven to warm them up to ripe level.
We have laying hens. The fresher your egg the more difficult it is to peel once "hard-boiled". The answer is to steam them ... Even an egg laid in the morning will slip out easily with little effort. Large Eggs take about 23 minutes to be perfect.
@@Myeyeofthebeholder I've heard that from others, but sadly it never really helped mine. Maybe they were just too fresh ... But as long as our little tricks work for us .. That's all that matters, ... Have a good afternoon !!
@@sabrinamassie5606 yeah works for some. also try starting with cold water. ... then slowly turning up the heat from a simmer. cold ice bath. then peal. i heard this work too. ... not sure. my grandparents did it like that. but im too busy to babysit egg cooking temps. lol.
@@Myeyeofthebeholder well, I'm a grandparent now myself ... and have loads of time... Grand-babies are so much more fun! I like steaming them, works well for me - - 23 minutes seems like a long time but I'm always doing something else at the time anyway ... just dump them into cold water to cool and they slip off ... When my granddaughter was 4 she thought I could do magic !!
Agreed. I thought this video might have been made for mentally challenged individuals. I think I lost a couple of IQ points by the time this video ended. Minutes I can never get back.
I never microwave leftover pizza. Instead, I put it in a dry frying pan and cover with a lid, heat until the toppings are up to temp. The pizza is warmed to eating temp and the crust is crispy.
PEEL HARD BOILED EGGS: Drop the egg from 1 inch on to the counter or hard surface. Repeat the drop on the opposite side of the egg. Place the egg under your hand and roll the egg, lightly, back and forth a few times. Tear the shell from the middle. The shell will come apart in two pieces. No cold water needed.
Years ago post, but this saves my deviled eggs every time. Steam the eggs! Stove top veggie steamer basket. If you cook your hard boiled eggs this way the shells slide off perfectly, like magic
Still would agree with you. Sear the beacon first. Some do not call this actually cooking but it will put a slight bearer between egg and bacon. Many do not eat pork because pigs root in the mud, etc. Same reason many do not eat bottom feeding fish. But as always, it is up to the cook. Right. Thank you for the tip. God bless.
I always use clean washed hands. Drop the egg inside your fingers and let the the white run through. My grandmother baked pies for local reaturants in my hometown. It's her hack. Always works for me. Be sure to wash hands. NO oils.
@@Sharperthanu1 Wrong…. Humans were made to digest animal fats. Keep Away from Sugar & Carbs. Cholesterol THEORY is just that a Hypothesis! -Our brains & nerves are insulated by fat, or the a sheath composed of Fat. > We would stop dead in seconds without Cholesterol that Coats the outer & inner structure of every cell. Bacon 🥓 beef, etc. should be from Grass Fed. Otherwise, yeah, like you said it’s bad & you get Inflammation!! = True cause of coronary artery disease. Or that animals are fed bad junky food.
On the egg tip, if the egg leaves the bottom of the bowl entirely and floats, it's gone bad, throw it away. Edit: If that idiot is still talking to himself down there 👇🏻 report both those comments for unwanted spam.
I got one... To clean your microwave oven, get a clean kitchen towel wet, microwave it for a minute or so. The steam from the towel will loosen any stuck on food particles. Wipe clean without scrubbing.
I have a tiny spray bottle. I keep lemon juice in it that I keep in the fridge and spray it on just about everything, cut or not. Also, take fruit and veg and mushrooms OUT of theit plastic wrap and Styrofoam containers. Spray them and put them in a large plastic bag but don't close it. Let it have a bit of air. Put mushrooms into paper bags.
We've been cutting our Avocados like that since I first remember eating them in the 70's. I don't like them mashed so cubed and scooped with a spoon, pinch of garlic powder, S&P and Lemon makes a beautiful treat.
With bell pepper, I cut off the top as near to the point where the stem meets the body. The stem will pop right out leaving you a little ring. then I simply cut the white membrane between the seed pod and the inside wall then gently twist the seed pod and out she comes. No waste at all and no seeds all over the place. It took longer to write this than it does to perform the task.
Leftover turkey keeps well for a long time if you put it in a baggie with a little bit of white wine. I would guess this would work with chicken, duck or goose too🙂
One thing I learned about organic vegetables and fruits, they don’t turn brown after you cut them! I kept a half of a potato and an apple in the fridge for about a week and they never turned brown!
0:20 grate ice cold butter for adding to flour for baking 0:42 check avocado stem for ripeness 1:34 use pizza cutter for fine chopping herbs etc 1:53 water test for egg freshness 2:18 dental floss to cut soft foods 2:36 easy cut oranges 3:00 bacon egg cups 3:26 use straw to hill strawberries 3:43 use ice cube trays to store sauce ..etc.. 3:52 use wooden spoon to stop pan boil over 4:14 honey water keep fruit from browning...8 hours 4:54 peel a lot of garlic quickly 5:24 use apple corer for potato wedges 6:00 no mess egg cracking 8:32 baked eggs in shell 10:26 separate egg yolks
The orange cutting works well. Been doing it for years now since I found out about it. I love it because I hate stuff under my fingernails. The garlic peeling method works too.
@@shirleyal-jabi1503 That may have been but I’ve done this with all of my citrus fruits and it works for me. It’s the only way I open them now for years.💙
great tips tks I already know them all but there are a lot of people who do watch and never seen them done before :) always great to share tips tks Mrs.Wolfe
On the Bell peppers,,I find it easier to cut the top and bottom off. Make one slice down the pepper,open it ,cut along the inner wall,and you can now slice as needed with all the seeds gone. And you can use most of the top and bottom you cut off too.
We used to use a microwave and the stove top to cook individual frozen pizza like mama celeste and Ellios. The stove crisped the crust and microwave helped ensure heated through and cheese was melted
Samantha Shaw but yet the microwave gives your food radiation. I would do without the microwave...especially if you have small children. I survived cancer and I wish I never used a microwave around my children when they were young. God bless our children
I can’t agree more! Place a slice or two in a skillet, put on medium and place a cover. Watch it cuz you don’t want to burn the bottom. So good, warm melty toppings, crunchy crust.
You can also grate stick butter for easy spreading if you forget to take it out of the fridge in time for it to get soft. Microwaving it always makes a butter soup, in my experience. Grating it works way better. Just run hot water over your cheese grater for easy clean up.
I usually keep some butter at room temperature at all times. I've done this for years and years, no it's never gone bad on me. I have had luck microwaving butter to soften by leaving it in the wrapper, giving it 4 seconds then turning and repeating until I have desired softness. I've never had a soggy mess. Hope this helps!
I grated butter for the first time yesterday. WHAT A MESS! More butter stuck in the grater than in the bowl! Has anyone tried flouring the grater a bit before grating? That sounds like a possible solution.
@@rms5993 yes, the main things to remember/do for keeping butter on the counter instead of in fridge - protected from air and light, also don't want it to get too warm but that's more for it to not melt. Anyone interested should check out butter bells, butter crock or ceramic butter dish.
#2 is wrong, went to avocado farm, and one thing they mention is do not remove eye, it will only let in oxygen that in turn reacts with the fruit and turn it brown. instead, they suggested you very Gently squeeze the avacado and if it gives slightly it's ripe. you can place unripe avacado's in Brown paper bag and leave on the counter a day or 2 to ripen. and never put avacado's in the refrigerator if unripe as they will never ripen in the refrigerator.
It could be just me and my fridge. But l always keep avocadoes in the fridge if l have more than one. I get them different ripeness since l only use one a day or so. The rest ripen in the fridge like magic
Weird. Once my avocadoes are ripe they don't keep long. They go bad even in the fridge. You might have a different temperature in yours. Mine is set on 3 but I can't keep fruits or vegetables higher than the lower shelf or they freeze
Tanya Lmno the lowest shelf in a fridge is a bit colder than shelves above as cold air "drops " downward. I too refrigerate my avocado after I've cut it & it does well for a few days. Also pour a little lemon juice (or as much as U like) on it. I score it first so it penetrates. The lemon prevents the avo from turning brown.
If people remove the end stem from the avocado, they ruin it for the next person who goes to buy it. Please don't damage fruit or vegetables and then not buy them. If it's not quite ripe after you remove the stem, then I believe that you have bought it and should pay for the item as it's then damaged goods. Put it in the paper bag then into a drawe. This also works for tomatoes if you buy them at different stages of ripeness as we don't always want to use them all at once. I've used this method and confirm that it works.
A great way to peel Garlic is to put the cloves into a bowl of boiling water,set to the side for about half an hour and the peels will just fall away in your hand. I do it all the time.
The egg shell tip only works for countries that wash and disinfect their eggs before selling. In other countries, salmonella may be on the outside of the shell.
#7 - cutting an orange. I've been making a lot of fruit salads lately, and always add fresh oranges. No matter how many times I tried, not one of my oranges just laid out in sweet little strips like shown here.
Tamara Bradshaw When the equipment has to sit in your dishwasher for a day until it is fully loaded you are better off just using a knife, arent you. Of course some people use half their kitchen equipment to boil two eggs. Otherwise they never come to use their expensive kitchen aids.
LOVE ,LOVE ,L O V E THIS CHANNEL! I learned so meany great tricks to make cooking fun and easy ! THANK YOU, THANK YOU !Blessing to you and your family’s !😺😸😻🙀😻😻😻😻😻😻😻👍👍👍👍👍🌺🥀🌹🌷💐🌸🌼🌻💃
Commercially purchased eggs are likely 3 to 6 months old already. So eh No. 3 is far more than 3 weeks old. (A distant family member has an egg farm. They would last 3 - 6 months WITHOUT refrigeration (at most a child room).
@Linni Martin yes, considering the industrial process that most eggs go through, they are NOT 3 to 6 months old by the time they get to store. They've been washed and protective coating removed from shell. That's why they're always found in refrigerated section of stores, otherwise they'd go bad. edit - eggs are likely only weeks old by time they get to stores, not months
It is much easier to bring the water to boil and place the eggs for ten minutes under boiling condition. Remove the eggs to room temperature and place them in refrigerator for a while. Removing shell is much easy.
I love the one with the orange. I think you have it backwards on the potatoes/apples. Ethylene gas makes produce ripen. It will cause potatoes to sprout faster. The word is "voilà", not "walla". Look it up. I might bake eggs when baking something else, but not alone. I can bring the water to a boil in just a few minutes, cover the pan, turn off the heat, wait 7 minutes and have perfect eggs, vs. having the oven on for half an hour, wasting energy/fuel. Your strawberry yogurts were peach, which is fine, you can use any flavor. But nice one with the orange.
Posted about the baked eggs too…the ones I did were tough ..cooked thru alright but ..tough and a bit dry. As for egg hard cooked in water…a cleaning lady at the plant where my husband and she were then employed to.d him to bring the eggs in water slowly up to temp …hot…then boil gentle for exactly 8 minutes,,then drain and plunge into cold water. Just right in the tenderness of the white egg and no green around the yolk. Almost the same as your recipe but I found the eggs I did that way…with diminishing heat to be too soft. I think our own climate may have a lot to do with how long to cook eggs in water ….that is our basic altitude level. The 8 minutes worked ..almost perfectly in our Midwestern altitude. If you happen to get some extra large or extra small eggs too…they’re going to end in different stages. Also,,we leave them in the shell and set out the night before to achieve room temp …and never put cold eggs in hot water…she’ll shock usually causes the eggs to pop open a bit …enough to ruin hard cooked eggs in the shell…as the inside seeps out ….P.S.Yes ripening fruit gives off ethylene gas that’s the what I use to ripen greedy tomatoes….put in a box,,may use newspaper or paper towel layer on the bottom in case…set one or two apples in and arrange the un ripe tomatoes around them. When full in one layer,,close the top with the original,flaps or if torn off…Wong it with some other cardboard or even a browning rack with newspapers or a towel over the top. Set in an out of the way place and check on then once every day as they can ripen quickly. And some may have bruises show up that were seen before…and those can go bad quickly. If one or so do go bad,,lift out and any that have dripping on them..wash with a little plain water or a little vinegar water in a bowl. Then let them dry thoroughly., put an additional layer of paper towel or newspaper over the wet spot and got back to business. I think an old cookbook also said to not store onions near potatoes or fruit for the same reason.
Try this and you'll NEVER reheat pizza any other way: use s non-stick skillet on top of the stove, put heat on med-high, and place pizza crust down, and put a lid on the skillet. The skillet crisps the crust, and the trapped heat melts cheese and heats toppings! AMAZINGLY BETTER THAN STRAIGHT FROM THE PIZZA SHOP!
I read the first twenty comments or so and no one has said anything about cutting a cake with floss. How are you supposed to get floss UNDER a cake? I watched the segment twice and yes, you are supposed to put floss under a cake and pull up. Why not go from the top and pull the floss down??
