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Freeze wine or other liquids in an ice tray for use in sauces and soups or gravies. This keeps you from having to open a bottle or can and having to discard the excess. Not that I would discard wine! :-)
The fastest way to defrost meat is under a cold running tap. But if you want to save water and speed things up a bit, place your meat on an aluminum sheet tray or skillet. Aluminum is a great conductor of heat and will draw energy from the surrounding environment into your frozen meat much faster than a wooden cutting board or wood or stone countertop. You can cut defrosting times down by about 30 percent this way. It also works on soups, stews, and anything frozen flat.
If you simply stick a garlic bulb in a Mason jar, cover, and shake as hard as you can for half a minute, you will create separated, skinless cloves that are ready to cook up right away. Sure it sounds crazy, and like it would just create a big mess, but really, the fast motion is the key that allows the skin to fall off the bulb much easier.
This one is too simple for words. If you can't get it loose, put a rubber band around it. A thick one if you have, or two or more if not.
I don't know about you but I think one hospital bill would buy several thousand eggs, maybe several hundred thousand...so if I doubt them I put them in the circular file (waste basket). You can also tell an eggs freshness by how the white stands up when you crack it into the frying pan. If it runs all over, it's not the best.