• Do you rinse your meat? Reuse grocery bags? Abide by the five-second rule? Ew. Stop those nasty kitchen habits at once—here’s why. [Food Network]
As we mentioned the other day, the internet has been churning out killer kitchen hacks like they’re going out of style—from cutting a watermelon in two minutes to keeping avocados from turning brown. And now, add this to the list: the easiest way to pit cherries, ever. The secret? Use a paper clip. And of course, your office probably has a billion, so you can now snack on this yummy summer fruit at work, hassle-free. Just beware stained fingers.
Man, y’all, the Internet is killing it this week with useful kitchen hacks. First we learned how to keep an avocado from turning brown—this, on top of our previous posts about keeping bananas from over-ripening and the easiest way ever to clean a blender—and now we have an insanely clever trick for cubing and storing an entire watermelon in less than two minutes. I’m betting it would also work with things like cantaloupe and honeydew melon—anything spherical with a rind that you’d like cubed fast. Spoiler: It’s all about how you make the cuts.
Behold and be amazed.
Wait, am I the only one who didn’t know this smart trick for keeping avocados from turning brown? Considering my obsession with avocados, I’m thinking this will come in mighty handy in the very near future.
Have you seen this floating around the Internet yet? It is pure GENIUS. I will never cut my tomatoes one by one again.
Cooking just got a whole lot easier, thanks to Belkin’s amazing new smartphone-controlled Crock Pot. Yes. A SMARTPHONE CONTROLLED CROCK POT. No more asking your work-from-home roommate to remember to turn on the Crock Pot for you at 10 a.m. so your dinner is ready at 6 when you get home from work (only me?). Instead, just throw the ingredients into the Crock Pot before you head off to work, then turn it on yourself from your phone once you’re at the office. You can use your phone to check in on your meal throughout the day, too, and adjust the cooking temp. Amazing, right?
I don’t think chef Christina Dimacali realized what she was in for when I signed on for one of her cooking classes. “I’m a beginner,” I warned. She reassured me that all skill levels were welcome. Then, about five minutes in, I asked my first question:
“So, er, what exactly is a shallot?”