Oops! Food Too Spicy? Here's How to Fix It « Food Hacks The headline above may have some spice addicts shaking their heads, but, believe it or not, there are people out there who either don't like or can't handle a ton of spice. And even heat lovers sometimes add more spice to a recipe than intended—so check out these handy methods to dial the fire back on a spicy dish before serving. Don't Miss: 9 Ways to Cool Down After Eating Really Spicy Foods What Causes Food to Taste Spicy? With very few exceptions, a compound called capsaicin (mostly found in peppers) is the culprit when food is deemed too spicy. There are two factors at play in the level of spice perceived in any given food: the amount of capsaicin in the peppers, and the sensitivity of your mouth's receptors to that capsaicin. Don't Miss: The Know-It-All Guide to Peppers Capsaicin is concentrated in the seeds and membranes of peppers, recipes often advise you to remove these if you want to limit the level of heat in a dish. How to Lessen the Spice in Spicy Food 1Add Additional Ingredients
This Hack Lets You Cook Everybody's Omelets at the Same Time « Food Hacks If you spend weekend mornings sadly turning your omelet attempts into scrambled eggs rather than enjoying a perfectly flipped omelet, reach for a resealable plastic bag. Using a ziplock bag to make an omelet is not only foolproof, it's the perfect solution to cooking for a crowd, where you can make everyone's customized omelets at the same time. How cool is that?! To see how to stuff, roll, and boil your way to effortless omelets, watch the video from Allrecipes below, or skip down for the step-by-step directions. Get started by placing a resealable plastic bag inside a measuring cup and folding the mouth of the bag outwards so it hangs over the edges of the cup. Take the plastic bag out of its cup, lay it flat, and gently press out all of the air as you seal the top. Next, "beat" the eggs by grabbing and squeezing them through the bag. Once you've created the perfectly blended consistency, place the egg-filled bag back inside your measuring cup and open it once again.
How to Thaw a Frozen Steak in Minutes « Food Hacks It's a basic law of cooking: whenever you're really craving something, you don't have it. All you want is a glass of wine? Chances are you finished the bottle while braising meat last night. Want nothing more than a sandwich right now? Don't Miss: Why Perfectly Cooked Steaks Require More Than One Flip I can't help you with the non-existent wine or bread, but I can help you with the frozen steak, thanks to one of my all-time favorite food hacks: thawing a steak in minutes, without hurting it at all. Step 1Remove Your Steak from the Freezer I probably didn't need to tell you to remove the steak from the freezer in order to thaw it. Your best option is a ziplock bag (preferably one that's already vacuum-sealed). Step 2Add Water to a Metal Pot You don't need to add a ton of water to the pot, just enough to make it heavy. Step 3Place Your Pot on the Steak Before you put your pot of water on the steak, place your steak on a baking sheet, or an upside-down pot. Step 4Wait Why Does This Method Work?
Revive a Stale Baguette Using the Miraculous Water Trick « Food Hacks Everyone talks about how great sliced bread is, but there's nothing better than the taste of a just-baked loaf of crusty French bread. Like most beautiful things in life, however, the beauty of the baguette doesn't last. The next day, it's rock-hard, and good for very little except for croutons or breadcrumbs. But there is a trick to make it like fresh again. When my editor asked me to try out this food hack, I was more than a little skeptical. The most stale loaf, the one pictured here, was also the one that was already cut and over two days old. Step 1Run Your Stale Bread Under Running Water Don't be shy here. Step 2Wrap Your Wet Baguette in Aluminum Foil Use a generous amount of aluminum foil to wrap up your soaked baguette. Step 3Place Your Wrapped Baguette in a Cold Oven Don't preheat your oven. Step 4Heat Your Baguette for 10-12 Minutes For a full baguette, heat it for the full 12 minutes. Step 5Heat Your Uncovered Baguette for 4-5 Minutes Step 6Enjoy! Step 7Eat Within 15-20 Minutes
How to regrow your salad vegetables and herbs to make them last longer Millions of us buy salad from supermarkets every year - but have you ever regrown it to make it last longer? Lidl has joined forces with Jamie Butterworth, Royal Horticultural Society ambassador, to share top tips to regrow salad vegetables. All you need is a glass of water. According to WRAP, lettuce and onions are the two most wasted food products in the UK. Jamie said: “It really couldn’t be easier to ensure you have a fresh supply of crisp salad items and, the best part is, some vegetables can be regrown indoors without any compost. Lidl's and Jamie Butterworth's tips for easily regrow lettuce, spring onions and herbs 1. 2. 3. Lidl has also launched a range of grow-your-own products including dwarf fruit trees and assorted fruit plants – from strawberries to tomatoes and bananas to coffee - with prices starting at £2.49. Millions of us buy salad from supermarkets every year - but have you ever regrown it to make it last longer? 1. 2. 3.
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How long can you keep these cooked foods in the fridge for? We earn a commission for products purchased through some links in this article. We all can agree that meal prep saves loads of time and often plenty of money. But one question we often ask ourselves is – how long do your favourite meals last in the fridge? Many of us will cook a pasta dish, or separate ingredients, ahead of time, for an easy grab-and-go meal or snack. But it’s normal to worry about how long these foods stay good for – because we all hear conflicting things about how long certain foods last. So to answer the important question, Magnet have put together a handy guide about meal prep and how long to leave certain foods in the fridge for. MORE: What is the best cut of beef for a roast dinner? It’s important to bear in mind that eating food that been in the fridge too long can lead to food poisoning – so make sure to always follow the expiry dates and your own intuition as to whether foods in your fridge are still okay. How long does cooked food last in the fridge for?
Mum shares simple trick for ripening a hard avocado in just 10 minutes It’s a terrible fate that has befallen us all: you get ready to make yourself a delicious breakfast, only to find your avocado is rock-solid. Do you give up, and simply have eggs on toast? Do you persist with a disappointing avocado experience? No, because now, there’s a simple hack you’ll remember the next time you’re in this predicament, that will save your breakfast – or your tacos, if you’re after guacamole – in 10 minutes. Said trick has been revealed by a mum in Australia. The woman explained that when she couldn’t find a ripe avocado for her guacamole, she simply wrapped an avocado in foil and popped it in her air fryer for ten minutes. When she removed the fruit, the flesh was soft and easy to mash. ‘It does change the taste and texture a bit and I would recommend that you let it cool in the fridge, but it works,’ she said. The hack has been a major hit online, with many commenting to say they’ve bookmarked it for their next avo emergency.
Alexandra Guarnaschelli's Tips on Cooking with Wine Chef Alexandra GuarnaschelliPhoto © Elizabeth Lippman I rarely cook with wine, so I'm prone to all kinds of first-timer errors. A few nights ago, I made steak au poivre with a seemingly simple sauce. The steak was crusty and delicious, but the sauce was pathetic—astringent and thin. Dana B. Alexandra Guarnaschelli: I use different wines for different purposes. DBC: So you don't really cook with good wine? AG: I don't think that's necessary. DBC: I would cook with the wine I was planning to drink. AG: I once saw someone use an '82 Pétrus to make a wine sauce. DBC: Was it good? AG: It was good! DBC: Why cook with wine in the first place—what does it do for a recipe? AG: It's great for adding acidity to rich dishes. DBC: Has a wine ever inspired you to create a recipe? AG: I remember the first time I tried Sauternes. DBC: What's the biggest mistake that people make when cooking with wine? AG: Not letting the wine cook off before adding another liquid, like stock; the wine ends up tasting raw.