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re: Food Hacks
I'm a big fan of my Blackstone too, bought used but like new and apparently never left in the weather I have no rust issues and on my covered back porch, it'll only be subject to humidity so hopefully rust will be a non-issue. It's a real game changer when doing a large quantity of hash browns or stir fry, way better than even a large pan on the cook top.
My hack would be peeling hard boiled eggs, especially if you have many to do. Peel them right away and as hot as you can handle. Peel a band of shell from the middle which should come off easily and in large pieces, then the top & bottom pop right off. I can do nearly a dozen in a minute which is particularly handy if making deviled eggs or some other dish that requires many. Nothing is worse than putting them in the fridge then two days later fighting with each shell for five minutes only to strip away at least 20% of the egg white that won't release from the shell.
My hack would be peeling hard boiled eggs, especially if you have many to do. Peel them right away and as hot as you can handle. Peel a band of shell from the middle which should come off easily and in large pieces, then the top & bottom pop right off. I can do nearly a dozen in a minute which is particularly handy if making deviled eggs or some other dish that requires many. Nothing is worse than putting them in the fridge then two days later fighting with each shell for five minutes only to strip away at least 20% of the egg white that won't release from the shell.
