I’ve got lots of my own tips (etc.) and I know there are many of you who do, too!
I want to know (and share!) many of the things we do, ingredients we use, tools that help and anything else to make the experience of preparing food and eating it better-tastier-easier-healthier (etc.).
Here are a few questions and ideas to get started:
- best ways to cut/peel onions? to reduce tears? to produce finer or more precise slices?
- how to make produce stay fresh longer? ripen more quickly?
- knife sharpening: do you do your own? if so, what method(s)?
- weird molecular gastronomy stuff that works even in a home kitchen?
- substitutions for common ingredients? for uncommon ingredients?
- what kitchen tool(s) do you love/rely on?
- how do you lower the GI of a meal (if you do)?
- what’s your favourite ingredient and why?
- what are some other questions, problems, solutions you have?
Here’s one of mine:
I’ve recently learned how to use mandoline - for a long time I was too freaked out to use it because I thought I’d slice my hands up… Recently I gave it a try, and have been using it to make salads more delish by thinly slicing cukes (lengthwise), carrots and radishes.
Here’s a detailed review with instructions for the model I have:
There are other makes and models around, I’ve only used this one. An extra tip for this model (and others too, perhaps) is that the screw that adjusts the blade height will need to be readjusted periodically while slicing as it can loosen and therefore make the slices thicker; other than that, I love using it.
Okay - let’s hear yours!