Fast food: 5 year culinary lifehacks
From the moment we checked whether it is possible to tap seeds from a pomegranate with a spoon and clear the garlic head for half a minute, we have found a few tricks that can greatly facilitate cooking. This time we show how to quickly deal with summer food: watermelon, mango, orange, tomato and kiwi.
Peel orange
Cut the skin at the stem and on the other hand (it is better to capture more than less). Cut through the peel in one place and open the orange along the cut - the ripe fruit will open willingly, so all that remains is to cut or separate the slices with your hands. You can also clean tangerines and other citrus fruits (the thinner their skin is, the easier it is to manage).
Peel kiwi
Just cut off the skin on the edges of the fruit and also incise it. Take a tablespoon, press to the notch and drive it under the peel. Kiwi is a soft fruit, so the spoon will easily pass under the whole skin and quickly separate it.
Cut cherry tomatoes
Put all the tomatoes on a plate, cover it with another one and take a sharp knife with a long blade (more convenient if it is longer than the diameter of the plates). Pressing the top plate with your hand so that the vegetables do not spread out, “cut through” the gap with a knife - all fruits will be more or less equally cut into halves.
Cut watermelon
Cut a quarter of a watermelon to the skin as if you were going to cut triangular chunks. Then each cut crosswise on both sides and hold the knife along the entire skin - the fruit will disintegrate into cubes.
Cut mango
Cut the fruit in half and cut a bone (or cut a piece of fruit with it). Each half cut crosswise - to the skin, but not cutting it. Then turn them inside out - the easier it is to ripen the fruit - and cut the mango cubes with a knife.
The editors are grateful to the studio PHOTOPLAY for their help in organizing the shooting.