Amazing Food Hacks | Craft x Stew
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How To Make Low-Fat Sour Cream Really Zing!

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source: liz west

I use a lot of sour cream. I scoop it onto baked potatoes, tacos, and burritos. I enjoy it as a garnish on soup and chili. It’s delish.

However, since I’m always on a diet, I use only low-fat sour cream.

Luckily, I’ve found a way to make low-fat sour cream really zing. It tastes so good, I barely notice it’s healthy.

To get the yummy taste, I add a lot of seasonings to the sour cream.

For instance, before I want to add sour cream to a baked potato, I first season it with salt, pepper and a ton of garlic. When I want to add sour cream to a burrito or taco, I stir in garlic and salsa. For soups, I usually stir in salt, pepper and dill, depending on the type of soup.

The taste of the sour cream becomes so sharp and vivid, I barely notice the lower fat consistency.

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Reducing The Fat In Quiche

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8006177545_ed525f2158_zsource: US Dept of Agriculture

I love quiche but the fat count makes me feel guilty every time I bite into it. The eggs and cheese are bad enough, but even the crust is full of calories.

Thankfully, David Joachim’s Brilliant, came to the rescue again.

According to Brilliant, hollowed out vegetables can be substituted for the crust in quiche. Mr. Joachim recommends potatoes, peppers, zucchini, tomatoes, but I’m sure plenty of other veggies would also work. What about large mushrooms for instance?

To try this tip out, I made a spinach quiche in a whole onion.

First, I combined a small amount of cooked spinach, a beaten egg, shredded cheese, a heaping tbsp. of 5% g’vina lavana, and salt in a bowl. Then, I grabbed a large onion, remove the skin and roughly scooped out the inner layers with a knife. When I only had 2-3 outside layers left, I spooned the quiche mix into the onion very carefully. I baked the onion at 350 degrees till done.

The result?

The dish tasted different from the quiche I’m used to, but extremely delicious. I ate the onion as I devoured the quiche and I loved it. This tip was a real winner.

By the way, Brilliant is quickly becoming my go-to book for kitchen tips. You should definitely check it out.

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The Easiest Way To Peel Garlic

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10758711885_26397508dd_zsource: Quinn Dombrowski

I use a lot of garlic. My favorite recipe calls for an entire head of garlic per person.

Therefore, when I came across an easy way to peel garlic I was thrilled.

The tip came from the book Brilliant by David Joachim. According to Brilliant, all you need to do is microwave one head of garlic for 60 seconds at the highest setting. The skins will practically come off by themselves.

I have tried this method many times since reading this wonderful tip and it really does work. However, the tip also works (at least in my microwave) if you only heat the garlic for 30 or 40 seconds. I prefer this adjustment, as the garlic doesn’t come out as “cooked” and still works very well for sauteing.

Try both times and see which works best for you.

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