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  • Whether you're a trained chef or just a bachelor microwaving a Salisbury steak, your kitchen skills always have room for improvement.

  • That's why today, we've put together some of our favorite time-saving kitchen tricks to keeps your skills sharp and your food delicious.

  • Let us start with an easy one.

  • Drying lettuce off before storing is important, but keeping the moisture out can be difficult.

  • If you don't have a fancy container like this, try placing a paper towel over the top of a bowl of lettuce before covering.

  • It'll keep it fresh for up to a week longer.

  • The paper towel will soak up all the extra moisture, which is one of the main reasons why it wilts and gets soggy so fast.

  • Are you looking for the perfect sweet, cool treat that you don't have to feel guilty about?

  • Pick yourself out a yogurt with a container that's cylindrical or has a larger top than the bottom.

  • Do your best to avoid the poorly designed containers because once frozen, you'll never get em out.

  • Next, poke a spoon or a popsicle stick through the tops of the yogurt and then freeze them before their expiration date for a nice, delicious and quick treat.

  • When basil goes bad, you don't have a lot of options.

  • But the best way to keep basil fresh is to trim the stems and place them in water like fresh cut flowers.

  • Just cover them loosely with a plastic bag.

  • It might not be the prettiest method, but you can keep basil fresh and green for up to a week or two longer.

  • Now, we've definitely covered this one before, but it's so awesome, that it bears repeating.

  • You can quickly peel garlic in less than 30 seconds.

  • Break apart the bulb of the garlic first, then place the cloves in a sealable container and shake vigorously for 10 seconds.

  • The garlic will knock against the sides of the container and the skins just fall right off.

  • Some cloves may need a second shake, just sift through the skins and gather up your garlic cloves with no knife or gadgets required.

  • Here's a very simple 4-step way to enjoy your next orange, without all the peeling hassle.

  • Start by thinly cutting off the top and bottom of the orange, while avoiding the flesh.

  • Now, simply cut a slit from the top to the bottom, and gently roll the orange out into a strip.

  • It's as simple as it looks, and mighty delicious.

  • Do you ever worry if your eggs are still fresh enough to eat, but you don't really want to take the gamble?

  • Well, you may have heard of the float test, but that takes a lot of prep.

  • Here's a quicker way to find out if they're good.

  • It's called the sound test.

  • You see, egg shells are porous, which lets out moisture and lets air in over time, which creates an air pocket.

  • So if you hear sloshing when you shake it by your ear, they're likely at least 2 weeks old and should probably be disposed of.

  • Bullseye.

  • Did you know that there's actually a controversial debate as to whether or not cherry pits can be toxic?

  • Well, I'd rather not get involved.

  • So, let's just avoid eating them all together. This simple trick.

  • Simply place a cherry upside down over a glass bottle with an opening a bit smaller than the cherry itself.

  • Use a chopstick or backside of a skewer to poke the cherry pit and stem out, while keeping the cherry remains in one whole piece.

  • Not to mention, there's very little cleanup.

  • Now, some of you may know the trick of rolling your fruits around to soften them before you cut or juice them.

  • But did you know that you can get the most out of your squeeze by nuking your fruits in the microwave for 10-30 seconds?

  • This will actually soften thick peels and burst tiny juice vessels within the fruit.

  • That's gonna allow you to get more juice out without all the work, so now you know.

  • If you haven't tried frozen grapes yet, you're missing out on one of the finer aspects of life.

  • With summer quickly approaching, now is the perfect opportunity to give em a try.

  • First, wash the grapes and spread them out on wax paper, or a container that'll prevent them from sticking.

  • Now, place it in the freezer for at least 3 hours.

  • They make lovely replacement popsicles and they can be especially useful for chilling wine without watering it down with ice.

  • Of course, how you take your wine is really up to you, but some people do prefer it cold.

  • Do you have cold or hard butter, but still need soft butter for baking or cooking in a pinch?

  • Perhaps the only butter you have is frozen or just too hard to use.

  • Well, instead of waiting for it to soften, consider grating your butter to help it melt faster.

  • That way you can avoid microwaves and heating elements that might melt your butter too quickly.

  • Plus, you can use it on your bagels, toast, and cookie dough immediately.

  • If you enjoyed these tricks and want more, we've got a couple videos for you here.

  • Also, consider subscribing as we put out more videos each and every week.

  • Thanks for watching and we'll see ya next time.

Whether you're a trained chef or just a bachelor microwaving a Salisbury steak, your kitchen skills always have room for improvement.

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B1 US cherry container butter garlic soften fresh

10 Clever Kitchen HACKS To Try Right Now

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    Julia Kuo posted on 2019/05/29
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