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.
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 RU-vidr. Some RU-vidrs take out the awkward babbling or mess ups but she owns hers. Keep being yourself Rachel! 😉👍
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!
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
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 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
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!
Popcorn is fantastic with taco seasoning on it. And if you want to dry your own herbs, a dehydrator is a great way to go. I have one and we used it for that. We also made snacks out of dried fruit. Kiwi is pretttty awesome dried.
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. 😊
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 late here but a little coffee shop near my old house sold basil lemonade! Combination of both of the good things! I was skeptical initially but oh my goodness most delicious thing ever
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.
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!!
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?)
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 have an awesome hack for poultry! Baking powder! First off, if you have an instant pot, use it and cook the chicken/turkey until it's mostly done, then take it out, season and sprinkle on some baking powder and bake it in the oven. It comes out crispy almost like its deep fried
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 started watching RU-vid videos like seven years ago, and since then you are the only youtuber whose views haven’t went down. I’ve been subscribed this girl for ages she has like 500k subscribers and now she gets like 7K views per video. Good job ❤️❤️
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 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. 😂
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 .
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. 😂😂
I would love to see you try elementary school science fair projects! like potato battery, baking soda volcano, Etc! 💓💓love your videos on both your channels !!
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!
You should try to make different flavours of popcorn! See what's the easiest but also what tastes the best when you make it yourself instead of buying. Would love that because I'm obsessed with popcorn. Personally, I really like salty popcorn with dried herbs 😍
I have that same popcorn maker and it honestly works way better than your typical air popper and I bought mine for $8 second hand! I have found that using coconut oil is the best oil and it makes my popcorn the fluffiest and tastiest.
I love to make a basil blueberry lemonade in the summer. It is so good! I make a basil simple syrup for the sweetener add a pint of blueberries and it so delicious. Easy peasy lemon squeezy
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
for the fresh herbs, freezing them in oil rather than water is soooooo good! because then you can have like a base already for cooking, oil and herbs, for sauces or sauteing other things. Normally, i let herbs airdry (i live in a very dry place), so that's it. it's better to buy a dehridrator that uses little to no heat, and dry them like that.
The idea behind freezing the fruit is that it helps concentrate the sugars. We used to do it in the vineyards to make sweeter grape juice. With the herbs, lay the leaves out flat on a paper towel and microwave for 10-20 seconds. Any that overlap will stick together.
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.
I’m curious as to why the fresher basil didn’t smell as good? I guess because scent in plants is usually in the form of volatile oils, heating the basil burned the oils! Commercial herbs are freeze-dried so their oils are preserved!
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 😂
Ohhh, that avocado! Yum!! It's been a couple of years since I splurged on one of those, but now I'm craving one. They're sooo much more buttery in texture than the smaller Haas avocados most of us in cooler climates are used to seeing in mesh bags of 4-6.
you can also use the cooling rack to squish hard boilded eggs through to make egg salad. I used to work at a lunch place that served a ton of egg salad sandwiches and that is how we did it. It is worth it if you are making a large amount, so maybe if you were making quac for a big party it would make it a lot easier and worth the cleanup.
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"
Been watching a few of your hack videos. Btw, use your fingers to seperate egg white from the yolk. Just balance the egg yolk on your slight spread fingers. Easy done and super quick
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.
I have a special spoon for separating yolks from whites. The rolling lemon you can also do it with any citric fruit (but using a normal squeezer). When you peel off (previously washed) lemon or orange (works with any citric fruit) and let it dry you can use it in cakes, in teas, turn them into sweets, decoration... (you might search for a proper dry the skin of them). I love making avocado sandwiches... just bread + avocado + a bit of salt... same with tomato and lettuce... :)
