10 BEST FOOD HACKS (recompilation)


Let’s say you need a little bit of lemon
juice. You usually take your lemon and you cut it
in half then you use a little bit of lemon juice and then you’ve got all this lemon
leftover so you put it in the fridge or something. And then when you come back it looks like
this. It’s all rotten and dry and dehydrated and
just rancid, you don’t really want to use it anymore and it’s hard and crunchy like
this one. There must be a better way to preserve your
lemon and still get your juice. Well there is, this is how, you take your
lemon and you roll it and then you want to take a sort of pin and just poke in the bottom
in the lemon, the exact bottom where the point is here, and then you squeeze and all the
lemon juice you want just pours out. Now the great thing is you made a very small
little hole in it now so oxygen can’t really get into it and make it rot so it will stay
fresher for longer. Make Butter Spreadable
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? Usually you 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. Now that has 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! Easy Potato Peeling
You just take a knife and a potato and you put them together and just twirl the potato
around while you cut into the skin just softly in a circular motion, then you take it and
you cook it like you normally would. Now by cooking the skin with the potato you
actually infuse the potato with more flavor because most of the flavor of the potato is
actually in the skin so you get more potatoy mash. Once you’ve cooked it, you can just pull
the skin off just like this and it’s so much more efficient, you don’t waste any
potato and it’s much quicker than peeling it. Peeling Hardboiled Eggs
Take a hardboiled egg, place it in a jar, add a little bit of water to cover then you
just place your hand over the jar and shake it like mad. Once you’re done which is pretty soon, you
just take out and the shell is basically fall off the boiled egg and it’s that easy to
remove. Alright, trick number five staying on the
same shaking idea this is a garlic bowl and I’m just going to place it in a jar and
again shake like mad. Okay, once you’ve done that for a little
bit then you just pop it out and you just remove some of the husks because they will
get in the way. Once you have removed the husks just put all
these garlic cloves back inside, alright. Put the lid back on and again shake like crazy,
keep shaking, just carry on shaking. And now you just pop it out and all the skins
have separated from the cloves. You can just pick them away and put them to
one side then you’ve got these beautiful little garlic cloves and if any of the skin
is still on you can put them in the jar and shake again or just easily pull it off very
easily like that. Make Bread Fresh Again! I hate when you have old bread and it’s
super hard and you can’t use it anymore. That’s why I always keep my bread inside
a plastic bag so it stays soft, just like this one here and then you can still resuscitate
here. I’ve got soft bread but it’s very, very
old and to resuscitate it all you’re going to need is just some water. I’m going to put this here so I can pour
some water over it, basically just pour the water over it and pour it on the bottom also
and then you want to place it into an oven at 180-degrees Celsius, that’s 356-degrees
Fahrenheit. You’re going to want to leave it in there
for about three minutes and after three minutes have passed then you just want to turn it
around and then hit it up for another three minutes. If it’s still soft or not done enough just
leave it a bit longer. But once it’s done you just pull it out
and it’s crispy again and crunchy just like it was from the bakers and the inside is nice
and soft and tender and steamy, just delicious fresh bread and this is like an old bread,
this is like a week old really. But it’s super usable again and just great
to use, so give this a try at home and let me know what you think. Crazy Way to Open Wine
For this trick let’s assume you can’t find your bottle opener but you do happen
to find your blow torch. Well just take it and turn it on then aim
it at the little air gap in between the cork and the wine and what will happen is it will
heat up the air and make it expand pushing the cork out the top in a nice little explosive
bang – just like this. Success! Alright now you turn your blow torch off and
pour out your wine like you usually would and enjoy it. There we go, done! The Black Egg
Alright so this next trick is called the Black Egg and for this you’re just going to crack
and egg into a bowl and then separate out the yolk. The simplest way to do this is just with a
spoon, you scoop it out like this and just pop it in the other bowl. Now I’m going to add some black cuttlefish
ink but if you don’t like the savory fishy taste this has you can always just use black
food coloring and just mix it together like this. Once you’ve mixed it together then you’re
going to want to fry it. Here I am going to put some oil on a pan and
here I’m going to pop it in. One thing that happens is when you beat egg
whites they become a bit more runny so they will spread out more than you want. If that happens just simply push the sides
in like this just to keep in an egg sort of shape. Alright now you’re going to want to add
your egg yolk back in, so just add it on like this and put it into position where you want
it to be. Once it’s done cooking there you go, it’
simple, done. Just cook it like you would a normal sunny
side up fried egg. This is just a very simple way to make something
mundane look very, very different and interesting. I hope you enjoy it! Testing Eggs for Freshness
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 if it’s fresh even though most grocery stores these days do print the date
on them just like so, but sometimes these get rubbed off because of some other reason
that we just don’t know. Now 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 happen to 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 I’m
just going to dispose of them and cook with the rest. Super Poached Eggs
Now I’m going to show you an amazing new way to make poached eggs even better. Start off by taking an egg and separating
it like this, now you want to take some basil and just finely chop it up, so cut it like
this and chop it up like that. Now you can use any other herb you like but
the combination of what I’m showing you is pretty good. Take your basil and add it to your egg whites,
just like this and then add a little bit of mozzarella cheese, but you can add any other
cheese you like or any other ingredients for that matter. You can put little bits of mushroom or little
bacon bits, whatever you like with eggs. Once it’s mixed up take another bowl, take
some cling film dent it into the bowl then spray it with oil so you can un-stick it later. Place half your mixture into the bowl like
this. Now place your egg yolk and cover it up with
the rest of the mixture just like so. Okay now to close it up, you just bring up
the sides and you can tie this into a knot or use a little piece of string and tie a
knot around it, or you can use one of these simple cheap little clamps and just clamp
it shut. You can get this everywhere, it’s no point
mentioning it. Now to cook it, I’m going to place it in
some simmering water for five minutes to get a nice runny egg yolk, but you can cook it
a little bit longer if you want to have a more hard egg yolk. Okay so once it’s done just take it out,
and then you just un-clamp it and I’m going to place it here on some bread and it’s
delicious like this but you can also add it in say an Eggs Benedict recipe or some salad,
or just anywhere you want to use a poached egg. This is just way better and more tasty. END

100 comments on “10 BEST FOOD HACKS (recompilation)”

  1. Rosalba Farias says:

    New price !! open house this week from 1-4pm. asking price now is bellow market call me for details or stop by this Saturday 1-4pm

  2. Blah Blah says:

    Wow! Magic! 😲

  3. Rob says:

    The whole ideas of boiling a potato whole is so you don't oversaturated. Just do it whole without cutting the skin and you'll have better potatoes

  4. Rob says:

    …..and you can freeze the bread when it's fresh. It will thaw with crust

  5. Simon Simon says:

    Where can a buy those cheap little clamps?

  6. paulo alexandre says:

    For the salad to keep it fresh. I place the lettuce into a plastic container with a lid . Then I place water in the bottom until reaches the all root . Close it. And the salad starts to grow

  7. whitebird77 says:

    cancer

  8. bjbjb450 says:

    5:04 Don't do it never , fire + alcohol = explosion , so if wine in trash glasses and you exposure it to fire = explosion

  9. Kathleen Mason says:

    Love, love, love these hacks!!!! Thank you.

  10. Barong Steph says:

    I love this. Thanks

  11. Henry says:

    So you poke a hole into a lemon so that oxygen won't come in??! Makes sense…

  12. Henry says:

    hate a runny egg yolk. It tastes awful.. Why do people do something so irrational. I mean it's more prone to make you ill and it doesn't taste well. Do they just do it for show?

  13. Milana Kuchalskyte says:

    Woohoo, butter hack just blow me away!!!!

  14. Amyah Labrèche-Docq says:

    Really loved the one for the poached egg… thank you… will try this one…

  15. *Tracy Born Again Farm Girl says:

    Very helpful tips , love the poached egg 🥚 !

  16. Loren Elkin says:

    Why would someone want a black egg? Otherwise, thanks for the ideas.

  17. Luj Taws Therapist says:

    yeah! I agree with your facts! I am also doing a health channel and checking out mine is also much appreciated

  18. Asmogrim says:

    I've always wanted black eggs, but wondered, "how?". Also the egg and garlic in a jar doesn't always work depending on the type of garlic and how stubborn the egg shell is.

  19. R.Q 47 alyô says:

    Hello my friend. Great video. I like 🔔 🔔

  20. Fabulous Recipes says:

    Hello Friend! Great video! 👍 I invite you to my channel! 🥰

  21. Pegasus says:

    "This is just a very simple way to make something mundane look very, very … unappealing and disgusting."

  22. Anshul Kale says:

    i have seen some of the hacks on 5 min craft

  23. Tesa G says:

    wasteful jerk

  24. Joan Gardiner says:

    Be careful! Cooking in plastic cling fill is hardly healthy!

  25. Dat Nguyen says:

    Plastic…

  26. Pat Cavanaugh says:

    You can spray a brown paper bag with water, put the stale bread inside, close the bag and put it in a hot oven until the bag dries. The bread will absorb the moisture from the bag.

  27. Pat Cavanaugh says:

    If you don't have a wine opener or can't find it, use a blow dryer. It's safer than a blowtorch. Also, check the toy box for the wine opener.

  28. apb38 says:

    A lot of good tricks ya gotta admit.

  29. Tashi Newland says:

    You could just roll the boiled egg on the counter the shell comes of super easy. Learned that from Xander on Buffy the vamp. Slayer. And microwave the butter for less time

  30. Molly The Dachshund says:

    Somebody peel me some garlic and be worshipped

  31. Pat Cavanaugh says:

    I love the lemon hack. However, I have been saving used lemons in 8-oz. plastic snacking cups with matching lids. I have quite a few from buying snack packs with dark chocolate pudding. I like to add diced fruit to my chicken dishes while cooking the chicken. Del Monte diced fruit, in four 4-oz cups, is non gmo. It is packed in water and natural juice. It's less economicla than buying a 16-oz. can or jar, but you use what you open and it's always fresh. You can take the snack packs on a hike. You don't even need a can opener. (or a blow torch.) But wait, if you use the blow torch on the fruit, be sure to remove it from the plastic cup first. Eeeew.

  32. Piglet 0 says:

    Because it can be super annoying.

  33. Jojo Chickrock says:

    Gonna try your poached eggs ideal. I also liked the potatoe tip and the cold butter tip and oh yeah the bread tip top. 😍

  34. Michal Bukvai says:

    That poached egg is genius!

  35. PATRICE HADSELL-EVANS says:

    Wonderful!!!

  36. Gecko says:

    Good tips overall. But throwing eggs away because they are not fresh? I’m sure they are still edible

  37. Farouk Dimian says:

    how i connect navgator to my honda by phone

  38. HANGRY-ish says:

    These are great hacks!!

  39. Talula Mccourt says:

    The blow torch made the wine warm

  40. Sylvia says:

    Great ideas (except the poached egg because of the plastic).
    About the bread hack: I actually do the same trick when the bread gets hard/dry. Just pour some water on it and bake it. It'll be like fresh bread, too!

  41. telemachus53 says:

    Just grate your butter stick – and then spend a good ten minutes with boiling water to wash the grater.

  42. Aamer Zaido says:

    SCAM

  43. angry bunny says:

    lol, nice tips. Like the blow torch trick.

  44. Kelleymarie Jones says:

    Why is he wasting lemon juice on a cutting board instead of putting it to use? Bah these YouTube hosts can sometimes be ignorant. Food is a precious commodity whether it be a lemon or something more!

  45. Super Omelet says:

    These hacks aren't good hacks.

  46. Mike Elbow says:

    'Common Knowledge/Life Skills'( in 2017 and up) = Wizardry/Life Hack

  47. Francie V says:

    GO JUNGLE!!!! She's the BEST!!

  48. Roslyn Stiles says:

    What about the poisons leeching from the cling wrap?

  49. Perda De Peso Dietitian says:

    My dream is to get the silver play button

  50. Susan Wong says:

    You do not need to put your butter in the fridge, they can be left on the counter top at room temperature

  51. Gwendolyn Lois Fisher says:

    Best that I have seen, thanks so much, really good info in here.

  52. 1hour says:

    If I subscribe and comment on my video, I will register again

  53. Lamarck Leland says:

    Day 5, shaking the garlic.

  54. Dietista De Pérdida De Peso says:

    Hi if you�re reading this, Just enjoy life, smile more, laugh more, and don't get so worked up about things

  55. Mermaid Life says:

    That last egg was straight up raw

  56. Alla Veles says:

    why people copy each other and pretend it is their "hacks" ..i feel like spammed, nothing new

  57. 4Horsemen of The Apocalypse says:

    H..how did u come up with all these solutions?

  58. Marianne Evans says:

    I tried the peeling my eggs in a jar trick; but I forgot to add the water. Totally ruined the eggs. haha

  59. Charles Michaels says:

    Citrus press crushes large garlic cloves
    easily, to quickly remove garlic skins.

  60. Sara Davis says:

    Ppl are so negative. The lemon trick alone was worth watching

  61. Emile Griffith says:

    Lol yeah since you're more likely to have a blow torch laying around than an opener heheh

  62. n2dabloo says:

    Found me flame thrower. Anyone fancy a glass of wine?

  63. skyler nelson says:

    Weak

  64. Alex McArthur says:

    Ahah "Unfresh", I think you mean rotten mate. Also, easiest method to seperate yolk from white is to use a coke bottle.

  65. David aranda says:

    I love you

  66. Southern Arawak says:

    I've been living life all wrong.

  67. chris dyson says:

    your oven is very clean

  68. Lorna Murdoch Eaton says:

    EXCELLENT TIPS! Thank you. (Please stop saying "super —").

  69. FoodNetWorld says:

    Food always amazes me. Seeing new techniques and Ingredients, comparing different styles and its never the same. As long it looks appetizing, it's healthy and it has flavors… nothing wrong with it. I like your idea keep going.

  70. Selinor578 says:

    1:48 Peeling a new potato!!!! Blasphemy!! You eat the skin too.

  71. Oldskool Kid says:

    Mmm hot rosé

  72. Tandung Nguyen says:

    5,460,692 views

  73. smokeystriper says:

    More often than not I just push the cork in then use a stopper to keep the rest fresh. (if there's any left)

  74. smokeystriper says:

    Aside from adding all the garbage to the egg that's a great idea for poaching an egg. I could see using a ziplock bag for transporting then cooking an egg on a camping trip.

  75. Crazy Rich Persian says:

    SOOO DOPE

  76. fred says:

    who the fuck microwaves butter

  77. fred says:

    the only hack here is the guy in front of the camera

  78. yiyo solo says:

    estas bien PENDEJO

  79. AJ W says:

    Gordon Ramsey eat your heart out 😂

  80. Alan W. MacDonald says:

    Anyone know which grater this is please?

  81. Unicornigasus7 says:

    mercadona lol

  82. Vægt Tab Diætist says:

    Hope you have had a nice week so far and I hopefully you all achieve your dreams

  83. M.J. Leger says:

    WHY would anyone want a black egg?! But love the potato trick, it works for peeling tomatoes also. If your Rose wine is chilled like it should be, you risk breaking the glass with a blot torch! There is a great wine opener that you just stab the cork through, then induce air and it removes the cork. (There are many ways to safely remove a cork from a wine bottle!)
    AT THE END: Why put whole eggs in their shells in a blender??? Silly.

  84. Dee Jarvis says:

    Someone's never heard of a gin and tonic.

  85. Ultraviolet Morgan says:

    Wow love these!!!

  86. Gewigsverlies Dietilies says:

    Who came here after watching the thumbnail hits like

  87. Erin Plourde-Bragg says:

    CUTTLEFISH INK?? BLECH!

  88. Jus- Sayin says:

    I'm not sure I can shake that hard for the garlic.

  89. Lma Prez says:

    That’s the best TiPs ever 👍🏼 thanx

  90. deenibeeniable says:

    I always get lemons about 10 in a bag, squeeze them all at once & freeze the juice in ice cube trays.

  91. Email Alpha says:

    With the wine trick, can't help but think that if the cork is stronger than glass you are really risking exploding glass to the face.

  92. MsBestsunshine Sunny says:

    Awesome tips!

  93. May Ann Butocan says:

    Wow amazing

  94. child bye says:

    I don’t believe anyone wants warm wine

  95. Talha Siddiqi says:

    Those potatoes are boiled… What if we want to peel a normal (unboiled) one?

  96. AZN Viking says:

    I loved how he said the lemon was dry but it squirted like a mofo when he squeezed it🤣

  97. Rainy Jane says:

    Grating butter seems cool but the thought of cleaning out the greasy grater afterward from all the little holes… would rather spread liquid microwave butter…

  98. Knightly Rose says:

    Thanks for sharing, Keep them coming

  99. tambriggs says:

    Remember you can't keep eggs after you have made them wet. The water dissolves the protective barrier that stops the eggs from being contaminated by germs…

  100. hamperhamper says:

    Poop

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