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.
- 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.
- 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.
- 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.
- 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!
- EASY PEEL GINGER: Use a spoon to scrape the peel off of fresh ginger.
- EASY PEEL GARLIC: Microwave a whole garlic clove for 6-8 seconds to make peeling a snap.
- REMOVE EXCESS WATER FROM SPINACH: Use a potato rice to easily remove excess water from thawed frozen spinach. This is my favorite potato ricer.
- 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.
- 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. 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.
