Learn To Hack a Glue Gun and turn it into a Small Electric Stove to heat up your food. Its cheap to make and very helpful for when you don't have anything to cook you food with. Find out how by watching this video. All you need is a hot glue gun and some paper clips. Watch this video cooking tutorial and learn how to build a mini electric stove.
How To:
Open a can using a Swiss Army Knife
How To:
Clean a Lynx grill
How To:
Using the ProSear burner on a Lynx grill
How To:
Properly use a knife steel to straighten and sharpen your kitchen knife
How To:
Sharpen a knife with Gordon Ramsey
How To:
Use a Swiss Army knife cork screw to open wine
How To:
Use, warm and heat up a tortilla warmer in the microwave
How To:
Open a can with no can opener
How To:
Use a Cuisinart Vertical Rotisserie
How To:
Open a can using a knife instead of a can opener
How To:
Sharpen a knife with a knife steel
How To:
Use a citrus zester to zest lemons
How To:
Grate cheese the easy way
How To:
Use a smoker box
How To:
Use the Bottle Opener on a Swiss Army Knife to Pop Off Bottle Caps
How To:
Shape falafels with a falafel press
How To:
Cook on the George Foreman Grill
How To:
Julienne, shred and chiffonade
How To:
Properly measure liquid and dry ingredients
How To:
Open a can using a Swiss Army Knife
How To:
Clean a Lynx grill
How To:
Using the ProSear burner on a Lynx grill
How To:
Properly use a knife steel to straighten and sharpen your kitchen knife
How To:
Sharpen a knife with Gordon Ramsey
How To:
Use a Swiss Army knife cork screw to open wine
How To:
Use, warm and heat up a tortilla warmer in the microwave
How To:
Open a can with no can opener
How To:
Use a Cuisinart Vertical Rotisserie
How To:
Open a can using a knife instead of a can opener
How To:
Sharpen a knife with a knife steel
How To:
Use a citrus zester to zest lemons
How To:
Grate cheese the easy way
How To:
Use a smoker box
How To:
Use the Bottle Opener on a Swiss Army Knife to Pop Off Bottle Caps
How To:
Shape falafels with a falafel press
How To:
Cook on the George Foreman Grill
How To:
Julienne, shred and chiffonade
How To:
Properly measure liquid and dry ingredients
Be the First to Comment
Share Your Thoughts