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The word “hack” just makes me giggle. It reminds me of so many things – my old boss, the noise my dog makes when he’s made optimal use of my hairbrush, and that movie we snuck into back in middle school where Angelina Jolie and that guy from Scream played computer nerds.
In this case, I’m talking about a little shortcut – intended to make life easier. We Real Food folks spend lots of time prepping, creating and packaging meat & veggie masterpieces, so any time-saving trick is much appreciated.
I’m sure I’m not the first to come up with the following, but it occurred to me when making AndreAnna’s egg cupcakes. I needed to grease the muffin cups, but I only cook with Sat Fats – which, we all know, are solid at room temperature. An obnoxious predicament.
Here’s a post by Nora Gedgaudas on Sat Fats. A summary: They’re awesome, you should always cook with them, and they don’t cause heart disease. Whatever led “scientists” (read: industry shills) to conclude SatFats were problematic was probably the deliberate disregarding of the inconvenient concomitant consumption of TOO MANY CARBOHYDRATES and/or oxidized cholesterol (from low-fat milk and egg substitutes, duh).
I oversimplify. The point is, SatFats rock. This is certainly not a Cordain-ism, but I’m not afraid to scream it from the rooftops.
Back to greasing. I find smearing globs of coconut oil around an easily-warped paper cup or into the hole of a baking apparatus totally indelicate. Distributing the oil in a fine mist would be much more refined. So I melted some coconut oil and funneled it into this glass spray bottle:
This Paleo-fied Salad Spritzer sprays perfectly and distributes the coconut oil across those darling muffin cups. No indelicate smearing. When you need to re-use, just submerge the glass bottle in hot water until it’s totally melted.
Run the nozzle under warm water to melt any gobs that linger in the sprayer, and make sure the glass cools a bit before you grip it & rip it.
So you’ve been hacked – what hacks do YOU have to share?