Opening cereal/fruit/granola bars and similar foil wrappers. I would tear them on the serrated part and then only a sliver of the wrapper would come off and I’d have to try to widen the resulting hole in order to extract the bar, often crumbling part of it in the process. However, quite by accident I discovered that if I instead ignore the serration and tear against that foldy seam part that runs down the entire bar, then it separates right down the middle like magic and I can easily remove the bar. Often works on 8/16oz cheese too.
Another kitchen one. I always assumed the strongest water flow was closest to the faucet, but actually the water just about to hit the sink works better. This discovery has been useful for rinsing out things like cake icing tips and tea infusers.
Plus the stream seems to adhere into a narrower cross-section lower down, further increasing pressure, at least with aerated faucets. It could just be the result of lengthening from increased velocity, which may not actually lead to increased pressure.
when those types of wrappers were first introduced to things like mass market candy bars, some of them had instructions printed on them… ‘tear here’ with an arrow and such.
Opening cereal/fruit/granola bars and similar foil wrappers. I would tear them on the serrated part and then only a sliver of the wrapper would come off and I’d have to try to widen the resulting hole in order to extract the bar, often crumbling part of it in the process. However, quite by accident I discovered that if I instead ignore the serration and tear against that foldy seam part that runs down the entire bar, then it separates right down the middle like magic and I can easily remove the bar. Often works on 8/16oz cheese too.
I traveled with some Thai monks who would tear the whole side off bags of chips turning them into a bowl to share.
Another kitchen one. I always assumed the strongest water flow was closest to the faucet, but actually the water just about to hit the sink works better. This discovery has been useful for rinsing out things like cake icing tips and tea infusers.
Potential energy getting converted to kinetic energy on the way down :)
Plus the stream seems to adhere into a narrower cross-section lower down, further increasing pressure, at least with aerated faucets. It could just be the result of lengthening from increased velocity, which may not actually lead to increased pressure.
when those types of wrappers were first introduced to things like mass market candy bars, some of them had instructions printed on them… ‘tear here’ with an arrow and such.