Apple Confirms That They're Slowing Down Your Old iPhone, and People Aren't Happy

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iStock

Does it sometimes feel like your older model iPhone is getting slower with each passing day? You're not imagining things. Apple recently issued a statement regarding claims that it’s been intentionally slowing down older iPhone models as new updates to its operating system have been rolling in. While the tech giant admitted to the practice, it claims the reasoning behind it is purely out of necessity.

As lithium-ion batteries age, they’re “less capable of supplying peak current demands when in cold conditions, have a low battery charge or as they age over time, which can result in the device unexpectedly shutting down to protect its electronic components,” according to the company. This means they’re unable to handle the high workloads of phones with new batteries. So in order to mitigate the issue, Apple introduced a feature on older models to slow them down to avoid overloading the batteries which would lead to these shutdowns.

Some consumers and tech journalists have a different theory, though, claiming that this is a tactic on Apple’s part to force users to upgrade to the latest phone models. The practice left such a bad taste in some consumers’ mouths that some people have filed lawsuits over the issue.

In both Illinois and Los Angeles, consumers have filed class-action lawsuits against Apple. The Chicago-based suit—which was filed by consumers in Illinois, Ohio, Indiana, and North Carolina—claims Apple took part in “deceptive, immoral, and unethical” practices that violate the rights and protections of customers.

“Corporations have to realize that people are sophisticated and that when people spend their hard-earned dollars on a product they expect it to perform as expected,” attorney James Vlahakis told the Chicago Sun-Times. “Instead, Apple appears to have obscured and concealed why older phones were slowing down.”

In Los Angeles, the suit, filed by two law students from the University of Southern California, argues that customers “were never given the option to bargain or choose whether they preferred to have their iPhones slower than normal.” The suit also says Apple “never requested consent” for the slowdown, and that it caused the plaintiffs to “suffer, and continue to suffer, economic damages,” according to a copy of the suit obtained by CBS.

Both suits are seeking unspecified damages from Apple, and as the story continues to grow, more suits could be filed. Apple has yet to respond to the lawsuits.

Fortunately, upgrading your phone isn't the only way to speed it back up. There are several simple tricks, like changing your wallpaper or deleting some widgets, that can help to make your iPhone faster. And if battery life is a constant problem, there's an easy way to squeeze more juice out of your device in just five minutes.

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Centre of Excellence

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If you’re more of an artistic writer, the calligraphy course will perfect your classical calligraphy scripts to confidently shape the thick and thin strokes of each letter. While it can definitely be a therapeutic hobby, it’s also a great side-hustle. Create your own designs and make some extra cash selling them as wedding placards or wall art.

Take your time perfecting your craft with lifetime access to the 10 courses included in The Ultimate Creative Writing Course Bundle. At the discounted price of $29.99, you’ll have spent more money on the coffee you’re sipping while you write your next novel than the courses themselves.

 

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11 Cooking Hacks From Real Chefs to Elevate Your Pasta Dishes

Ridofranz/iStock via Getty Images Plus
Ridofranz/iStock via Getty Images Plus

It’s one of the easiest and most popular dishes to make at home. Just boil noodles, heat a jar of sauce, and voila! What many don’t realize, however, is that with some attention to detail and just a few extra steps, you can take your spaghetti with marinara sauce from serviceable to restaurant-quality. Here are a few tips from the pros.

1. Make your own sauce.

This may not sound like a “hack,” but it’s way easier to do than most people think. All you need are four ingredients, according to celebrity chef Fabio Viviani: garlic, olive oil, basil, and a large can of whole plum tomatoes—he and others recommend the San Marzano variety of tomatoes, which derive from the volcanic soil around Naples. (If you’re so inclined, use a salad spinner to rid the tomatoes of their seeds before you get cooking.) Heat six smashed garlic cloves with some olive oil, add in the tomatoes, and cook for 10 to 15 minutes, adding the basil at the very end.

2. Use a potato masher.

To break down those sauce tomatoes, you could smash them by hand, or use the same wooden spoon you use to stir. (You could also puree them, but most chefs say that’s a no-no.) Or, you could do like Scott Conant of Scarpetta does and use a potato masher, which allows for an even consistency while still keeping the sauce thick and flavorful.

3. Use the right amount of water.

Using too little water can cause noodles to clump while they’re cooking, according to Giuliano Hazan, son of legendary Italian chef Marcella Hazan. He recommends using six quarts of water for each pound of pasta. When in doubt, use more than you think you’ll need—but not so much that the pot overflows while boiling.

4. Don’t add olive oil.

Many believe that adding olive oil to the pasta water will keep the noodles from sticking together. Not true, says renowned chef and cookbook author Lidia Bastianich, who points out that well-cooked pasta should be naturally stick-free. Adding olive oil can also keep the sauce from adhering to the pasta, according to Alton Brown, which keeps ingredients separate that should meld together.

5. Salt liberally—and at the right time.

Just a pinch won’t do it, according to Del Posto chef Mark Ladner. To truly bring out the flavor of the pasta, add one tablespoon of salt per quart of water. As far as timing goes, wait until the water is boiling, but before you’ve put in the pasta. This allows the salt to infuse the water without affecting the boiling time—because, contrary to what you might have heard, adding salt right when you put the pot on the burner actually increases the time it takes for water to start boiling.

6. Turn off the heat and cover the pot.

Rather than boiling the water until the pasta is ready, do what famed chef and cookbook author Mary Ann Esposito recommends: Let the water return to a boil, then shut off the heat, cover the pot and wait for seven minutes. “Works beautifully for cuts like spaghetti, ziti, rigatoni and other short cuts of pasta,” Esposito writes. “Saves energy too.”

7. Cook the sauce in a skillet.

Forget using a small pot, or even a saucepan, to heat your sauce. As Bastianich tells it, a skillet is the way to go, mainly because it cooks evenly, allowing the sauce to thicken quickly. With its flared sides and lighter weight, a skillet also lets you toss the pasta and the sauce together.

8. Add a pinch of sugar to your sauce.

A touch of sweetness can help balance out the flavor of your sauce. Brooklyn chef Jen DePalma says she always adds a pinch of sugar to her sauce, which tones down the acidity and keeps it from tasting too bitter.

9. Cook the pasta with the sauce.

This might be the most crucial hack of all. As numerous chefs point out, pasta and sauce should be cooked together so that the sauce coats the noodles. Celebrity chef Michael Chiarello recommends taking the pasta out of the water four minutes before the cook time listed on the package, transferring it to the sauce skillet and cooking the two until the pasta is al dente. You should only bring your sauce to a boil after adding the pasta, then simmer the two until finished.

10. Use the pasta water.

Don’t pour out that water after you’ve transferred the pasta. As Jason Pfeiffer, chef-de-cuisine at Maialino tells Epicurious, a splash of starchy pasta water on the noodles and sauce will help bind the two together. (You can also use it to make a cocktail, if you’re so inclined.)

11. Don’t forget to add the finishing touches.

Chef Ken Arnone recommends adding fresh sliced basil to your sauce five minutes before it’s done cooking. If you’re going more indulgent, do as Scott Conant does and add a tablespoon of butter. After plating, you could go the traditional route with Parmesan cheese. Or, you could follow chef Elena Karp’s recommendation and add shaved pecorino cheese along with a hint of parsley.