Over the years, I’ve run into a few things that weren’t immediately-obvious to me.
One of the big ones was eating pomegranates by opening them underwater. For those not familiar, pomegranates have a lot of red seeds and white husk between them:
Cutting a pomegranate or even opening a pomegranate tends to burst at least some seeds. The seeds are sticky and stain and tend to spray juice when pierced.
However, if you just cut through the outer hull of the fruit, then open it by hand underwater in a bowl of water, any juice that would have sprayed out is just grabbed by the water. Even better, the (inedible) white husk floats, so it self-separates instead of sticking to everything.
Today, I decided to try eating a watermelon with a spoon. In the past, that’s tended to also make things spray, so I tried a grapefruit spoon, one with serrations that runs down the side. And that works great – the spoon is like a knife, can go more-cleanly through the watermelon than a regular spoon, and still lets you scoop up the watermelon.
Any other neat tips that might be unorthodox or that people might not have tried or know about?
If you put grapes in the freezer they won’t completely freeze. Their frozen texture is like a slushie and they’re perfect for the summer.
You can sprinkle instant coffee over foods, like you do with salt and pepper, to make them slightly bitter. It goes great with sweet things based on milk or fruits.
The texture of frozen grapes makes me cringe. It’s not “like a slushie” it’s like a slushie that’s been put back in the freezer for a day and has all kinda clumped together in a mass that you now have to chew.
plus one to frozen grapes. there are a few other things like this but I can’t remember them atm. We used to put pb&j in the fridge or something and it maked it good.
I bet watermelon will be similar but haven’t tried it yet
Ooh, I love that coffee trick. It’s so good in cakes so it makes sense that it would work in other foods.
Can you expand on “bitter?”
Like, coffee flavor