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Product Pitch Hacks: Hacks for Drinks and Eats

Posted by Caroline Fong  February 24, 2014 05:00 PM

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A hack is a creative solution to a problem or a better way to do something.

Historically, everyone has loved cooking hacks. We swap recipes and watch the cooking channel in the hopes of being inspired by the cooking gods as we try to learn all the best techniques to beef up our cooking repertoire.

Last week, I asked the community what some of their Top Chef Hacks were. I wanted to hear from those who may be a whiz at substituting ingredients or knew how to prepare a mango in no time. It could even be for food art.

Here are some easy food and drink hacks that you can try out!

From Lisa Eberly of The Skinny on Health:

wine hack.jpg

In her blog post “Kitchen Hack: Make Cheap Wine Taste Expensive,” Lisa shares her hack for making cheap wine delicious on a grad student budget -- by letting it breathe or “aerate”!

Hack 1: Pour the bottle of wine into the blender. Blend for a few seconds to a minute and pour into a pitcher or a decanter.
Hack 2: No blender? No problem. Pour your wine into a big open pitcher to help it breathe and leave it uncovered for 10 to 15 minutes.

From Meghan Ghibbons of @gibbonstwin1:

strawberry hull hack.jpg

In her blog post “Food Hack: Hull a Strawberry with a Straw,” Meghan shares her ingenious method of hulling a strawberry. She uses a straw to push up from the bottom of the fruit through to the center, popping the stem out perfectly!

And from Bobby of @ReturnofBMack:

poached egg.jpg
Image via Primal Palate

We were chatting about food hacks at The Grommet, and Bobby (also star of our trip to the R. Murphy knife factory) shared that he uses this poached egg hack all the time. In a pan, bring the water to a boil and then bring it down again. Drop in a mason jar lid and crack an egg in it.

If you’re looking for some helpers in the kitchen, check out the kitchen and bar collection at The Grommet.

This blog is not written or edited by Boston.com or the Boston Globe.
The author is solely responsible for the content.

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CONTRIBUTOR
Caroline Fong
Caroline hails from a tiny tropical island originally, but calls Boston home. A curious bird, she spent a spring trekking all over Ireland, has been an Air Force Junior ROTC cadet, and worked at Disney World as a merchandising intern. With a love for all things interesting, she found herself at The Grommet, where she gets to eat, sleep, and breathe innovative undiscovered products. Say hello to her on Twitter.
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