Control over your ingredients gives you control over the final dish, and squeeze bottles can help you become the master of your culinary domain. With them, you can put the exact amount of a liquid ingredient precisely where you want it, and they're super cheap.
Fat makes food taste good, but greasy food has a way of lingering in the air - and on the dishes - long after a meal has ended. If you're sick of finding oil slicks on dishes you could have sworn were clean, you owe it to yourself to fill a spray bottle with vinegar and keep it near your kitchen sink.
Apple cider vinegar has been a multipurpose folk remedy for decades, touted as a disinfectant, a natural way to replenish skin and hair, and a superfood with all kinds of benefits. Science has backed a few of these purposes, for vinegar in general, but the observable results are pretty meh.
I put a lot of unnecessary items on my wedding registry, including a set of violently green margarita classes, but the most unnecessary item was this weird salad dressing bottle, which had a little handle you could squeeze to stir and emulsify the dressing. I honestly don't know how it got on there, but I assume it had something to do with that damn registry gun, and how powerful I felt with it in my sweaty little hand.
If your kitchen didn't come with an exhaust fan, you may feel like you have to forgo cooking certain foods that tend to linger, smell-wise. Luckily, your frying and high-heat searing days are not behind you, as there are several strategies you can implement to de-stink and freshen up after a particularly pungent meal.
Pickled onions are a great condiment for sandwiches, salads and anything else that needs a tangy, flavorful topper. Here's an incredibly easy way to whip up a batch in only 15 minutes.
If your tap is spraying water all over the place when you turn it on, it could be caused by mineral buildup. This vinegar trick will get things running smoothly again.
If you feel like your slow cooker meals always turn out a little bland, this trick will reawaken the flavours of your dish -- no salt required.
If you keep most cheeses too long, they will eventually mould. Sometimes you can cut off the mould and still eat the cheese, but you can avoid the problem a little longer with some vinegar and a paper towel.
