Don’t be afraid to try new hacks

Bonnie Slaunwhite of Halifax, N.S. is very interested in food hacks.

By nature, Slaunwhite describes herself as a creative and artistic person. She remembers that even as a small child, she always wanted to do her own thing, or put twists on things. Added to that, she is a selfproclaimed extremely fussy eater, and doesn’t like very many things, so now, she tries to find ways to make things better.

Although she now works as a baker and in the service industry, she has also worked in repairing furniture, and making artwork and selling it. She’s not afraid to try and to experiment.

Slaunwhite is not afraid to try new hacks she finds on Tiktok, or to come up with some of her own.

To gather a list of hacks, Slaunwhite contributed some of her top ideas, while the other top tips were garnered from several Facebook discussion threads on Ask P.E.I .and Ask Nova Scotia sites.

WORDS OF CAUTION

“Tik Tok can be interesting, but a good many of the hack videos are terrible ideas and do not work. The cleaning ones are the worst,” warns Slaunwhite.

For example, Slaunwhite says that on Tiktok there are some videos that suggest using different products for cleaning head lights, from using toothpaste to oven cleaner. All those hacks are wrong and ruin your head lights. There is a way to restore them properly, but none of those hacks are the right way, says Slaunwhite. Those methods, she says, are very temporary if you get any results at all, but then your lights will discolour and become worse than what they were.

CLEANING HACKS

Another one to be wary of, says Slaunwhite, is how to clean grout on your floors. She says there are Tiktok videos suggesting using toilet bowl cleaner or vinegar on the grout. Vinegar is an acid and should not be used on a lot of things as it will break down the surface over time, says Slaunwhite.

Instead, Slaunwhite says the two best cleaners are Ajax or Comet in the can, along with good scrubbing brushes for the grout and it also works on many other things, and it costs like a dollar. The other cleaner she uses is a commercial degreaser by Octopus. It costs $15 for 4 liters, and Slaunwhite buys it at Paper Plus in Dartmouth which is a restaurant supply company.

CLEANING CLOTHES

When it comes to cleaning clothes, Slaunwhite has a few tricks, too. Her son works in a restaurant as a cook and his clothes are super dirty from the job, especially from making the barbecue ribs. Slaunwhite began by using extra soap to try to get them clean.

“Who knew using way less soap would be the answer. Also, the fabric softeners made things worse, as much as I love the smell,” said Slaunwhite.

KITCHEN HACKS

Gadgets for Guacamole:

According to one Facebook user, although she doesn’t bake, she held on to the pastry cutter her mother gave her 20 years ago. Instead of pastry, she uses it to cut up avocado to make guacamole.

Cutting Cakes: When people cut cakes, they usually take their knife and cut down from the center then downward. A better way to cut the cake, says Slaunwhite, is stand the knife vertical and cut in from the side and slide the knife towards the center. It makes a cleaner cut, and less mess.

BAKING AND COOKING TIPS

Baking from a mix:

Slaunwhite says to never ever follow directions on a box if you are baking from a mix and not from scratch. Instead, she says to know your oven as not all are the same. She finds, by usually lowering the temperature by 25 degrees, it always works for her. As for the cooking time, Slaunwhite finds everything is done about five to even as much as 12 minutes before the time they have on their package.

When testing cakes, cupcakes, or muffins, Slaunwhite says not to wait until the toothpick is completely clean. It is usually over cooked if you do that. Instead, she usually sets three timers at different amounts of time to check. Remember, she says, everything still cooks for about another five minutes after you remove it from the oven. So, if you want your cakes moist, remove them when the toothpick is almost clean, but not completely.

Cooking Chicken:

When you are cooking those thick boneless, skinless chicken breasts, Slaunwhite says to take the silver metal meat tenderizer tool, and pound it. You are not only tenderizing it, but you are also making the thickness more even from the middle to the ends. This way it cooks more evenly.

Cooking Potatoes:

Karen Mcinnis of Hampshire, P.E.I. has found a better way for cooking potatoes.

According to Mcinnis, the amount of time and energy used to boil potatoes on the stovetop versus cooking them in the microwave is significantly different. To boil potatoes or carrots on the stove takes about 30 minutes, whereas in the microwave, she says it is only five minutes, and has no extra water added to a pot.

To do so, Mcinnis purchased oversized glass microwaveable measuring cups, 4 cup and 8 cup to cook in and to prevent boil overs in the microwave.

“There is a 90 per cent savings on power, 85 per cent savings on time and all that cleaning time saved plus less leaching of nutrients,” says Mcinnis.

If you still prefer the stovetop boil method, she says to cut potatoes into bite size pieces. The more surface area exposed to the boiling water, the quicker the cooking process.

Another Facebook user also suggested boiling potatoes before peeling them. If you boil them a bit, the skin slides right off with just a butter knife. It’s a grandma hack, she says.

Pancakes:

Mcinnis says that homemade pancakes freeze like a dream if you put waxed paper in between them and keep them small enough to pop in the toaster frozen.

RECIPES

Best scrambled eggs:

For the best scrambled eggs, Slaunwhite says to have eggs at room temperature, beat well, add milk, salt and ground pepper. Heat pan on about level 5 to 6, no higher. Put butter in pan, pour in eggs, and use a rubber spatula and keep stirring and tossing as if it is a stir fry.

“Do not, and I repeat, do not overcook,” said Slaunwhite. “The eggs should be a little moist.”

Additionally, she says to also add Club House maple spice for a change, or bacon bits.

Sprucing up Kraft Dinner:

it can be a lot better if you buy the Kraft Extra Creamy version. Then, go to the Bulk Barn and buy extra cheese. Cook the Kraft Dinner about 6 to 7 minutes, drain, warm up some milk, pour the milk in and you can add some butter, then the package of cheese, mix well, then take some tablespoons of the extra cheese, and mix well again. Taste and if it isn’t cheesy enough, add more. It does taste good this way, says Slaunwhite.

Freeze your Mushrooms: Another Facebook user suggested buying a ton of mushrooms when they are on sale. Microplane them and spread them on a sheet to freeze. Then store them in a bag in the freezer. Frozen mushrooms are convenient and delicious and last a long time. You can also do this with both chopped onions and mini peppers.

Summer Savoury: Summer Savoury is a great spice and adds flavour to many dishes, suggests one Facebook user. Use it in dishes such as a hamburger soup.

What is the next hack you will try?

FILE For the best scrambled eggs, have eggs at room temperature, beat well, add milk, salt and ground pepper.