- Peeling with the sharp side of a knife cuts away at a lot of the ginger's flesh.
Tip #2: Smash garlic cloves with the wide side of a knife for easy peeling.
Tip #3: After working with garlic, rub your hands vigorously on your stainless steel sink for 30 seconds
before washing them. It will remove the odor.
Tip #4: When chopping herbs, toss a little salt onto the cutting board; it will keep the herbs from flying around.
Tip #5: Take time to actually read the entire recipe before beginning.
- "You can't rush art!"
Tip #6: Anytime you are using raw onions in a salsa and you are not going to eat that salsa in the next 20 minutes or so, be sure to rinse the diced onions under cold running water first, then blot dry. This will rid them of sulfurous gas that can ruin fresh salsa.
- It's really important in guacamole, too.
Tip #7: Taste as you go! It's not the same when all the flavor is added at the end.
Tip #8: Do not use oil in the water when boiling pasta: It will keep the sauce from sticking to the cooked pasta.
Tip #9: For safety, put a wine cork on the tip of a knife before putting the knife in a drawer.
Tip #10: Fresh basil keeps much better and longer at room temperature with the stems in water.
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