Blanch vegetables in boiling water for 1–2 minutes, then shock in ice water to retain color and crunch. Store garlic in a cool, dark place — avoid the fridge to prevent sprouting. Freeze leftover sauces in ice cube trays for easy portioning. Keep greens fresh by wrapping in a paper towel and storing in a loosely closed container. Peel ginger easily with a spoon tip — no knife needed. Separate eggs quickly by using a clean water bottle to suck up yolks. Revive stale bread by sprinkling with water and heating in the oven for a few minutes.
The number of tricks people have thought up for use in the kitchen over the years is astounding. If you know just a few secrets, you can not only learn to cook like a master, but also prevent food products from going off too quickly.Here, we present a few pieces of advice which are so useful, that cooking will become nothing but a pleasure for you.
