Wednesday, May 27, 2015

kitchen hacks

Randomest {not a word} post ever, but I thought I'd share two tips I recently picked up that I am oh-so-glad to have in my baking / cooking arsenal!  

#1: Time-Lapse Ultra-Ripe Bananas

I used to always have overly ripe bananas just begging to be tossed into quick bread batter -- either languishing on my counter-top or straight chillin' in my freezer.  The B morphed into a Grade A Banana Consumer, and now I can barely keep enough stocked.  

A few weeks ago, I was all set to make a "new bambino meal" and really wanted to include some banana bread as a quick breakfast / snack treat.  But, alas!  No bananas!  Then, I remembered seeing this culinary science experiment on Kitchn and decided to give it a whirl. All you need is yellow bananas {not sure how it would work with really green ones}, a cookie sheet, parchment paper, and an oven preheated to 300 degrees.  Pop your fruit on the lined cookie sheet and toss the whole shebang into your oven for 30-40 minutes for perfectly squishy bananas! 

 

This ended up working perfectly for me, but two tips... #1: If your bananas are large, keep 'em in the entire 40 minutes, even if they seem really soft after 30.  I thought mine were done after half an hour, but they were still a little difficult to beat smoothly into my batter.  #2: Just snip the tips off your cooked bananas and squeeze the fruit out rather than trying to peel. Voila! Less mess! 

#2: "Parbaked" Zoodles


Parbaked is not at all the correct terminology, but let's go with it... Ever find your freshly spiralized zoodles put out tons of liquid, turning your faux-pasta dish into a watery mess? Big-time {FWP} bummer, right? Well, sweat those zoodles {spread atop a clean dish towel on a cookie sheet} out for 30 minutes at 200 degrees, and you'll be a much happier camper!  Huge thanks to Laura for this #basicfood game-changer! 

6 comments:

  1. Ooh good tip with zoodles. I am a huge spaghetti squash lover and often find that same watery situation.

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  2. Thank you for the hack! I make a zucchini lasagna that is delicious but too watery. I am excited to try this trick! Good luck on the move! Love your blog!

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  3. (Was shouting on purpose lest you think I am type to leave caps lock on willy nilly.)

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  4. I need to get into these zoodles....they look so delicious!

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happy little comments!