Kitchen Hacks

These are the tools that I mentioned in my Brilliant Kitchen Hacks guide. Simply click on the link to be taken right to the product.

  1. MAKE VEGGIES CRISP AGAIN: Trim the bottom off and place the veggies stem side down down into a container of ice-cold water to re-crisp. This works on limp broccoli, cauliflower, asparagus, lettuce, and spinach.
  2. MESS-FREE CRISPY BACON: Line a rimmed baking sheet with heavy-duty aluminum foil. Crimp it at 1-inch intervals, creating a disposable bacon rack. This will keep the bacon from baking in the grease and will allow the heat to circulate for evenly crisp bacon without the mess.
  3. SLICE STRAWBERRIES QUICKLY: Use an egg slicer to easily and quickly slice through strawberries. This also works great for mushrooms. This is my favorite slicer.
  4. MEASURE STICKY INGREDIENTS WITHOUT THE MESS: Give your measuring cups a quick application of non-stick cooking spray before measuring sticky ingredients like honey or molasses. Or, you can use this plunger measuring cup – it’s my favorite!
  5. EASY PEEL GINGER: Use a spoon to scrape the peel off of fresh ginger.
  6. EASY PEEL GARLIC: Microwave a whole garlic clove for 6-8 seconds to make peeling a snap.
  7. REMOVE EXCESS WATER FROM SPINACH: Use a potato rice to easily remove excess water from thawed frozen spinach. This is my favorite potato ricer.
  8. QUICK RIPEN BANANAS: If you’re bananas are not quite ripe enough to eat, bake them for 5 to 7 minutes in a 350-degree oven. They will be perfect.
  9. EASILY REMOVE EGG SHELLS: Got a bit of shell in your eggs? Simply wet your fingers before attempting to remove the shell and you won’t have to chase it around the bowl.
  10. 10. SAVE LEFTOVER HERBS: Freeze fresh herbs in olive oil, then freeze them for a quick, delicious addition to sauces and pastas. Use an ice cube tray for perfectly portioned sizes – I love this no spill tray.