1. Sharpening your kitchen knives
For most home cooks, sharpening should be done once or twice a year. If you're up for the task, you can get yourself some stones and do it yourself, though most folks will opt to take their knives to a professional. Whatever you do, don't use those awful electric grinding machines which will strip off far more metal than is necessary, wearing your knife down and shortening its useful lifespan. Even with a sharp knife, you'll want to hone the blade by stroking it across a steel to align any microscopic dings and bends before each use.
2. Peel ginger using spoon
Ginger can be tricky to peel with all its bumps and irregularities. Rather than using a paring knife or vegetable peeler, reach for the spoon. Scrape it against the skin and it'll come right off, following every contour and minimizing waste.
3. Keep Your Cutting Board From Sliding
Ginger can be tricky to peel with all its bumps and irregularities. Rather than using a paring knife or vegetable peeler, reach for the spoon. Scrape it against the skin and it'll come right off, following every contour and minimizing waste.
4. Make Juicing More Efficient
Before juicing citrus fruits, roll them back and forth on your kitchen counter to better release liquid from the segments inside.
5. Get rid the food odors
Because plastic food containers are porous, they frequently retain odors even after washing. Store them with crumpled-up black-and-white newspaper inside to absord odors. Then give containers a rinse before using again.
6. KEEP A SMALL STRAINER FOR CITRUS
I keep small handled-strainer in my tool crock next to the stove so that i can quickly cut a lemon or lime in half and squeeze it directly throught the strainer into the pot. Much easier than picking out seeds afterwards! Oh, and you do keep a crock full of common tools by the stovetop, dont you ?
7. BUY PRE-PEELED GARLIC
This might get a lot of hate for this one, but fact is fact, I use pre-peeled garlic almost exclusively. I find that peeling garlic from a whole head to be a bit of a pain in the butt and usually it can not be bothered. The pre-peeled garlic will last for weeks in the refrigerator and despite all what you heard from some snooty chefs, the taste of pre-peeled garlic is just fine.
8. SLICE AVOCADOS IN THEIR SKINS
On slicing avocados for salads or guacamole, we need to split in half, removing the pit by whacking it with the heel of your knife and twisting it out, and slice it directly in the skin by using the tip of a chef's knife or paring knife. After that,you can scoop it out with a spoon, you will have slices ready to go, with lesser mess rather than trying to fiddle with slippery peeled avocae on a cutting board.
9. THE MICROPLANE IS YOUR FRIEND
Microplane graters are great for taking zest off from citrus fruit. They are also great for grating ginger. In addition, they also known as a great tool on grating garlic. They are also excellent for creating a blanket of grated cheese over your pizza or pasta. They are just are great but you can be great too. On the way in achieving greatness, you requires microplane.
10. PARTIALLY FREEZE MEAT BEFORE CUTTING
Because plastic food containers are porous, they frequently retain odors even after washing. Store them with crumpled-up black-and-white newspaper inside to absord odors. Then give containers a rinse before using again.