Shaken or Stirred martini? Forget the long explanation, let’s have fun and see if we notice the difference in the person drinking them. I say those who like it stirred are more likely to be refined and would probably sip more so than “drink” the tini. Or just say it like it is; it is someone who likes strong drinks. Haha!! Those who like it shaken are a little less refined, a little more adventurous, and willing to try more things. Eh, I am making that up, what do you think?
“Scientist Paul Doherty concludes shaken Martinis contain more oxygen than stirred & vermouth changes w/oxidation.”
Shaken: The martini will end up colder at first. The ice will melt quicker, which adds water. The shaking adds air to the drink and science has proven the vermouth changes with oxidation. You end up with a lighter and smoother drink.
Stirred: The martini won’t be cold as its shaken friend. Which leads to less water and less oxidation. A strong crisp drink.
Boil a perfect egg and peel it in seconds? All at the same time?! Well, sort of. The trend of posting life and food hacks has shown us how creative we can be but as well how helpful some of the hacks really can be. Another favorite of mine is peeling an egg. What normal person finds peeling an egg easy and fun? Sure, every now and again you get a few eggs that are easy to peel. Could it have been they were the perfect age? Was it that baking soda or vinegar trick your grandmother taught you? Oooohh it was the throw at your teenage kid trick wasn’t it? That always works for me. Well, makes me feel better anyway. Let’s try a new trick. But first, let’s make sure you know how to boil a perfect egg.
And from there, do what you want. Make deviled eggs maybe? Using your old peel and peck technique? Or, throw in a mason jar with some water and see how easy it is to peel the egg with water violently doing the work for you?
I love turmeric so I throw a little salt, pepper, turmeric, and tiny pinch of cumin on mine. Eat on people!
Your recipe calls for garlic? Peeled? Do you have any stored and ready to go? Come on, you don’t love to peel garlic? After this little food hack you have no excuse. I saw this one a few months ago. After trying it I now have too much peeled garlic. If you know me, that’s nearly impossible as garlic goes into EVERYTHING I eat. Hell I’ll put it in ice cream. Hmmm, maybe not. Anyway, I love this hack so much I had my son video me showing you how easy it is. You can do this in a ton of ways. Put two bowls together and shake the bulb in the bowls. Make sure you store the garlic in the fridge afterwards. In a closed container. The shaking gets them a little excited and the yummy smell comes out some.
By the way, when you are ready to use garlic, think ahead. Give it a whack (crush it) and let it sit for 10-15 minutes before using in your favorite recipe. “…a 2001 study in the Journal of Nutrition showed that heating garlic in the microwave for 60 seconds or in the oven for 45 minutes seemed to affect garlic’s ability to protect against a carcinogen in rats; however, letting the garlic “stand” for 10 minutes before heating it up in the microwave seemed to help retain some of its anti-cancer effects. Another study, published in 2007 in the Journal of Agricultural and Food Chemistry, showed that heating uncrushed garlic for six minutes suppressed its ability to inhibit platelet aggregation.” (secondary source: Ask Healthy Living)
Meat Glue, WTF?! I rarely ask for steaks when I dine out. This particular video isn’t why, I just don’t find it worth the price. That’s just me. BUT, this video is definitely interesting. I didn’t do too much back end work to qualify the resource of this video besides going over a few other videos in the YouTube poster’s account. Did you know about meat glue?