Between 2.7oz (80ml) and 4.39oz (130ml) depending on size, but not all oranges are the same. There are some ways to get a bit more juice.
If your rice is too salty, you can either add starch to absorb the excess salt, mask its taste with acid or milk, or simply rinse it away.
The IDENTISK wok is exactly what you’d expect from IKEA—simple, modern, and practical design. Only minor areas could be improved.
Kosher salt is better for most cooking processes and sea salt is best sprinkled after cooking. Neither offers a health advantage.
Soak shrimp in milk for up to 30 minutes to remove the taste of iodine but note that changing the taste won’t remove the iodine.
Two hours at 40°F and one hour at 90°F whether it’s opened or unopened. Sour cream needs to be cool—keep it in the fridge.
Sour cream is the king of tang but can’t beat heavy cream in thickness. Sour cream is a little healthier, but both are high in fat content.
Marinate or brine then cook in an air fryer, oven, grill, or skillet. The best thin pork chops are juicy inside and crispy on the outside.
Cook thin steaks in the oven, stove, or on a grill for no longer than 12 minutes. Flip halfway. Use a skillet to add a sear.
Ginger used in tea can be reheated and reused up to four times. Adding fresh lemon, honey, and cinnamon can boost its taste.
Day-old coffee is safe without dairy or sugar though it will be bitter. If you need a caffeine boost, you’ll be fine, but don’t expect it to taste nice!
Go-Tan sriracha is a mild red chili sauce. Though not deemed too strong, a teaspoon can be added to any dish you want to add a spicy kick to.
Leveraging the lid open is the easiest way, but you can also try lubricating the lid, heating the pan, or brute force if nothing else works to remove the pan.
Broccoli is not the most inspiring vegetable out there. Most of us only know one way to cook it—boil it up and serve it on the side. We’re familiar with that same old broccoli taste that rarely varies.
The gooey black stuff called Marmite is another strange food obsession the Brits have that they hold dear to their hearts (even if they don’t like it). It’s a national treasure, regarded on almost the same level as the legendary English breakfast.