6 Kitchen Tricks – Food Hacks

6 Kitchen Tricks – Food Hacks


6 kitchen tricks/tips/hacks [kitchen remodel]

1: Egg Freshness Test Sometimes you’ve got some eggs and you just
don’t know whether they’re fresh or not. It’s kind of impossible to look at an egg
and know that it’s fresh even though most grocery stores these days do print the date
on them, just like so, but sometimes these dates get rubbed off because of some other
reason that we just don’t know. In that kind of case what do you do to figure
out if an egg is fresh or not? Well here’s a simple trick, just drop your
egg in some water and the fresh ones will sink to the bottom just like this, and the
un-fresh ones will float to the top just like so. Now the great thing about this trick is you
can do it with multiple eggs if you have a big enough tub, and then you can easily detect
which eggs are fresh and which eggs are no good. For example here, these two are no good and
I’m going to dispose of them and cook with the rest. 2: Ginger Peeling
Alright here’s a trick how to peel some ginger. Normally you use a gadget like this or another
gadget like this, but for this we’re going to use a simple and humble spoon like so,
or you can use a smaller one like a teaspoon like this one. All you do is scrape it across the surface
at a little bit of an angle and it just removes the skin from the ginger. You can also use a big one, it doesn’t really
matter what spoon you use but the great thing about spoons is they can get into the crevices
and valleys where other tools can’t really get into and they just remove the skin from
the ginger so you’re leftover with much more ginger root at the end of peeling. There we go – done. 3: Instant Mayonnaise
Alright this here is the easiest mayonnaise recipe in the world. Add 2 egg yolks, one broke slightly there,
and then you want to add half a teaspoon of mustard, just like so, followed by 2-tablespoons
of freshly squeezed lemon juice. Then one tablespoon of water, this is very
important – this is the key here to make the blender mayonnaise. 6 kitchen tricks/tips/hacks
1: Egg Freshness Test Sometimes you’ve got some eggs and you just
don’t know whether they’re fresh or not. It’s kind of impossible to look at an egg
and know that it’s fresh even though most grocery stores these days do print the date
on them, just like so, but sometimes these dates get rubbed off because of some other
reason that we just don’t know. In that kind of case what do you do to figure out
if an egg is fresh or not? Well here’s a simple trick, just drop your
egg in some water and the fresh ones will sink to the bottom just like this, and the
un-fresh ones will float to the top just like so.
Now the great thing about this trick is you can do it with multiple eggs if you have a
big enough tub, and then you can easily detect which eggs are fresh and which eggs are no
good. For example here, these two are no good and I’m going to dispose of them and cook
with the rest. 2: Ginger Peeling
Alright here’s a trick how to peel some ginger. Normally you use a gadget like this
or another gadget like this, but for this we’re going to use a simple and humble spoon
like so, or you can use a smaller one like a teaspoon like this one.
All you do is scrape it across the surface at a little bit of an angle and it just removes
the skin from the ginger. You can also use a big one, it doesn’t really matter what
spoon you use but the great thing about spoons is they can get into the crevices and valleys
where other tools can’t really get into and they just remove the skin from the ginger
so you’re leftover with much more ginger root at the end of peeling.
There we go – done. 3: Instant Mayonnaise
Alright this here is the easiest mayonnaise recipe in the world.
Add 2 egg yolks, one broke slightly there, and then you want to add half a teaspoon of
mustard, just like so, followed by 2-tablespoons of freshly squeezed lemon juice. Then one
tablespoon of water, this is very important – this is the key here to make the blender
mayonnaise. Then you want to add ½ teaspoon of flaked salt, just like so – that was
smoked flaked salt. And then you want to follow that with 240-milliliters of canola oil. You
can use any other kind of oil and you’ll get different flavors of mayonnaise, but this
is a very good oil to use for making it. Once you’ve done that then you want to take
your hand blender and place it in, I always put it at an angle so there’s no air pocket
and then you press it against your egg yolks at the bottom and start it. This is very important,
don’t pull it up until it starts to become mayo and then slowly pull it up so that it
can make the mayonnaise. Once it becomes a thick consistency you want to pump it up and
down quickly while it’s still on the blender and this will create a homogenous mayonnaise,
just like this. Once you’ve done that just pull it out and
there you go, you’ve got the simplest, easiest delicious mayonnaise you can make. There is
no point to really buy mayonnaise when you can make it this easily.
4: Cutting Board Movement Cutting boards are great for cutting but sometimes
they can slip and slide and move. Now this can be very dangerous when you’re using
a big sharp knife like this. If it moves at the wrong moment you would cut yourself. A
very simple solution I found for this is I went to IKEA and bought this special roll
they have; it’s sort of sticky material that used to keep carpets down.
You just cut it to size and place it underneath your cutting board and it stays put and does
not move. If you don’t want to go to IKEA and get this or you don’t want to spend
the very small amount of money to get this then I’ve got another solution for you.
You just take some water and a paper towel, just put it in there then remove most of the
water and then just unravel that, place it on your surface, place the cutting board on
top, press down and then it does not move. Now I do recommend the other material from
IKEA but if you can’t get this the other system is a very cheap and easy solution that
you can use to keep your cutting board in place.
5: Soft Butter Trick Sometimes you want to spread some butter but
when you take it out of the fridge the butter is super hard and really hard to spread. This
is super annoying, so what do you do? You usually just pop it in the microwave but
the issue with this is it always seems to over melt the butter and make it into a big
soupy mess just like this. That can be very annoying, so there must be a better way.
Well there is, take a cheese grater and then you just grate your butter stick. Yes that’s
right, grate your butter stick. That’s got two added benefits – one, it
delivers energy to the butter by the grating motion which makes it a bit softer and also
the higher surface area makes it softer quicker also. Lastly it’s in this funny interesting
spaghetti like consistency which now is super spreadable so you can just spread it on whatever
you want and you have nice soft butter. Success! 6: Easy Poached Egg
Alright so the worst thing that can happen when you’re poaching eggs is this – the
egg white runs away from the egg yolk and leaves it completely unprotected in the water
and then it just comes out all weird like flat and the egg yolk is completely overcooked.
Here’s a very simple trick to make perfect poached eggs every single time.
Take a little bit of cling film, place it into a bowl just like this, then crack your
egg and drop it in just like so. Then pick up the sides of the cling film and just wrap
it around tightly, trying to remove as much air as you can away from the egg. Once you’ve
done that then you want to take a little piece of string like this, wrap it around and then
tie one tight know just like this. Once you’ve done that just remove any excess cling film
that’s not necessary. The great thing about this technique is you
can ready make them and have them in the fridge ready to go for whenever you want to make
them. I’m just going to use one right now and
just drop it in some hot boiling water, and you can do many at the same time because you
don’t have to pay much attention and just leave it in for four minutes to cook. Once
you’ve done that then you just fish it out just like so.
I recommend you let it cool down a little bit before you unwrap it, and once it’s
cooled down untie the knot just like this and then unravel the cling film very gently
just like so, and then you’ve got a perfectly poached egg you can use with your eggs Benedict
or salad or whatever you want. On the inside you have a delicious slightly
runny egg yolk just like this – done! END

100 Replies to “6 Kitchen Tricks – Food Hacks

  1. I know it took him a long time to peel the ginger with a spoon 🥄 because mid-peel he speed the video up.So my POINT is don’t try this at home kids or anyone anywhere

  2. 2 things to say:
    I was already using most of the hacks mentioned in this video and I think you are one of the few youtubers that still do actual cooking/life hacks and didnt start to make unuseful stuff for clicks

    also if you try to make poached eggs with cling foil, add a little bit of oil to the clingfoil, the egg will come out really easy !

  3. Just put hot glue on the bottom corner or everywhere and wait for it to dry way more crafty AM I RIGHT (its for the cutting board)

  4. you can shred the butter with your six pack tummy if you have one. save money and serve as a lotion, you welcome

  5. Great tips, but one question, you put raw egg in the mayo one, and raw egg can get you sick, so will you get sick if you eat too much, or does something fix that problem?

  6. What was the season that you used after the water? I played the video twice but, still could not understand. You said it was smoked something?

  7. So the cling film protects the egg, prevents it from falling apart and gives it some shape. Isn't that what the egg shell already does ? Why not just boil in inside its own shell ?

  8. The easier way to wet that paper towel without needing to squeeze it, is to place it down and just sprinkle water on it…

  9. another way to stop a cutting board from moving is to put some hot glue on the bottom of it and let it dry

  10. or you could just have room temp butter???
    who puts their butter in the fridge primarily without having a room temp stick?

  11. I’ve watched this video so many times and think wow that ginger hack still blows my mind how a spoon works better then the used tool

  12. The last hack is very bad for our health ! DO NOT EVER PUT PLASTIC IN BOILING WATER! ( bet I’m not hating just saying I love your channel )❤️❤️

  13. Couldn't you do a bow with the string and make it easier to untie or am I missing some little detail.

  14. You really drives me crazy with this super kitchen tricks, why not publishing an:
    Super Kitchen Tricks Book (200 pages with 200 kitchen tricks)

  15. There is a better way to make the poached egg. Stir the water to make a whirl and then put the egg into it. The whirl will fold the white around the yolk beautifully. The egg must be very fresh for this to work.

  16. #6… that's not a poached egg. That's a boiled egg without the shell. A poached egg absorbs a lot of water and is much more moist than a boiled egg. So save the plastic waste and just boil your egg in it's shell.

  17. One more thing instead damp paper towel to prevent sliding chopping board, damp cloth towel and put under chopping board works well.

  18. Ok so I’m wondering if any experts in the group is available for like a 1 on 1 coaching and stuff just talk and discuss about the enneagram and stuff haha.

    (I still need those questions answered that I sent to Simon LOL.)
    Those questions and stuff of that sorts

    Thanks. Though (if anyone is available)

    EDIT: ok so I’m a 6 and I found out it would REALLY help to have someone(an expert) to give me advice on just everyday stuff in general.

    Kind of like a therapist but enneagram one lol.

  19. The butter hack it seems like alot of time cleaning grater.I use a serated knife you achieve the same effect of the grater.

  20. What good does the "fresh egg test" do for me when the eggs are already in my bloody house? It's not like I am going to walk into a supermarket with a plastic tub full of water and tell them that I need to submerge the eggs to ensure freshness before I can buy them. And, what if I get them home, test them and find that they are not fresh…so, what, do I not eat the eggs? I am sure I have had plenty of unfresh eggs that I could never tell from a fresh egg! And another thing…For this "ginger hack", if it the size of the spoon that I use doesn't matter, then why present a spoon bloody option?

  21. I think that it’s important point that you failed to mention regarding fresh eggs. Just because they aren’t fresh doesn’t mean they are bad. In fact the ones that float are much better for hard boiled as they peel easier.

  22. This guy roolz …
    But, dude, if ya see this comment, please try not to overlap (or otherwise shoehorn) so many old hacks from previous videos into the subsequent ones. Cool? Cool!
    Kthxbye! ✌️

  23. Soft butter: Leave it in the paper wrapper. Nuke it for 7 seconds, turn it to the next side and nuke 7 seconds. Soft but not melted. Each microwave is different… experiment for exact timing. You can also soften whipped topping and ice cream… experiment.

  24. Yo that’s crazy that you’re replying to every comment good job
    Also these hacks are so helpful even tho I don’t really cook 😆

  25. Canola oil is highly toxic, quite a nasty industrial process to make it, beginning with rape seed. There is no such thing as a canola seed or anything. It was named that as a marketing gimmick. Don't believe me, do the research.

  26. 4:24 Maybe use 2 rubber bands, that's easier to find than that carpet stuff and also, the paper towel under that one it moved slightly. I'm not sure that's a good solution either. Just wrap 2 rubber bands onto your cutting board and it's much less likely to move.

  27. I use a cheese slicer tool the type that almost look like pie lifter but has a sharp blade and cut out slot so you can draw it across a brick of cheese and get a thin slice…. also works perfect for hard butter. I just lay a few micro thin butter slices on my toast and tada win and I don’t even need to spread it usually plus it easier washing up than a box grater and I get only the amount I require so don’t have to figure out storing excess grated butter.

  28. As a wise friend of mine said, "WAWU!!" That's how she says wow, but it's more apt when you see something awesome.

  29. Canola oil is the worst oil in the world. The guy says that it's the best. Completely clueless, ignorant. Do a little research on Canola Oil, for your own good ..!

  30. The older eggs make boiled eggs that are easier to peel. They stay good on the inside for a very long time.

  31. wow. okay, I like your channel but I'm really surprised about the cutting board solution. Industry standard for commercial kitchens – damp rag under cutting board. How could you not know that?

  32. Dude, a floating egg isn't a bad egg. You're dishing out bullshit info. Morons in the world already dispose of too much food as it is. Shame on you!

  33. Don't waste your time. There's NOTHING original in this video. Everything in here has been on YouTube and the internet for years

  34. most stores have something similar called shelf liner , works great. i used it to hold my brace on when i broke my knee in 2 places.I'm only 4- 11 ins tall so my legs are short.

  35. I am still not sure why you had to remove the egg and put it in plastic when you could just cook it perfect with the container mother nature provided.

  36. "𝚢𝚎𝚜 𝚝𝚑𝚊𝚝𝚜 𝚛𝚒𝚐𝚑𝚝 𝙶𝚛𝙰𝚝𝚎 𝚈𝚘𝚄𝚛 𝙱𝚞𝚃𝚝𝙴𝚛 𝚂𝚝𝙸𝚌𝙺" 𝙻𝚘𝚟𝚎 𝚞𝚛 𝚌𝚑𝚊𝚗𝚗𝚎𝚕 𝚋𝚛𝚘

  37. Great video, poached eggs look great- but boiling plastic is not good as this could cause alot of issues.. May be an alternative to films?

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