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Wrap the avocado in tinfoil and stick it in a 200°F oven until it softens, then put it in the fridge to cool.
Plan ahead: Soak your pasta in a bowl of water for an hour before dinner. When it’s time to eat, drop the pasta into a pot of boiling water for 60 seconds and it’s ready to go.
Nope, not the lemon juice trick. Instead, slice an apple and keep the core. Reassemble the pieces around the core so that the apple looks whole again and then wrap a rubber band around it to keep the slices in place.
Instead of wasting time peeling the clove, put the entire thing in your garlic press and give it a squeeze. Minced garlic will come out, but the skin will stay tucked inside the press.
Before you put your eggs into a pot of cold water, brush the shells with lemon juice. The acidity will help keep the shells intact as the water heats up.
Cook the rice as usual, then pat it dry with a paper towel. Heat a skillet and add a few tablespoons of olive oil or ghee and the herbs of your choice. Sauté the rice in the skillet until golden.
Always use cold water, not hot, to brew your coffee. The hot water sits in the tank until you’re ready to use it, while cold water is less likely to collect mineral deposits. Mmm, breakfast blend…
Source: Fit Foodie Finds
Wrap the cork in wax paper after you remove it from the wine bottle. Yay, now it will slide in and out of the bottle with ease.
Stick those macadamia-chocolate-chunks in a ziploc bag with a slice of bread to keep them moist.
Boil filtered or bottled water on the stove to remove air bubbles, then let it cool and boil it again. Let the water cool down again, then pour it into ice-cube trays and cover them with plastic wrap to keep any particles from getting in. Bam, restaurant-level cubes.
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