Peeling ginger
Knives aren't always ideal for peeling ginger. They're not made for ginger's billowy shape, which ofter results in over-peeling. Use a spoon instead to scrape the skin and avoid wasting any actual ginger!
Salvaging broken crackers and rusks
No one likes to serve bits of crackers that have broken off, but you always find some at the bottom of the box, no matter how careful you are... Rather than throwing them away, throw them in the mixer instead along with some bread next time you make breadcrumbs. Because of their flavour, some crackers or rusks will naturally season your breadcrumb mix!
Using a wok properly
A wok has virtually become a kitchen must. It makes it possible to cook food with minimum oil, without compromising maximum flavour. So why use it strictly for Asian cuisine when it can serve for a variety of meals? To fully benefit from wok cooking, make sure you preheat it for several seconds prior to oiling it and adding your ingredients. You can use this same procedure when cooking with a conventional cast iron pan.
Peeling garlic
To remove garlic skin effortlessly, first apply firm pressure on the clove with the flat side of a chef's knife. You'll notice how easily the skin comes off afterwards.
Flour-coating fish thoroughly
To flour-coat fish thoroughly before cooking, add some flour in a plastic bag, insert the fish and shake the bag. This will coat the fish head to tail. Simply remove it from the bag and throw it in the pan. Feel free to add some salt, spices or dry herbs to your flour mix for a more flavourful meal.
Taking the sticky out of rice
You prefer non-sticky rice? Add a teaspoon of white vinegar to your cooking water.