Use the stems of herbs – If it’s thyme, rosemary or anything with a woody stem, do not use anything but the leaves. However, for all other herbs, especially cilantro, and basil, I always use the whole thing stem to leaf. There is so much flavor packed into the stems, you’ll really miss out if you only use the leaves!
Cut just the cheeks of citrus – I love this method of slicing the “cheeks” off of the citrus for garnishes and cocktails as it eliminates the seed problem and doesn’t slip around as much as a wedge would. Just slice straight down the side of the fruit, on all four sides, vertically, so you will be left with the core and seeds intact.
Cook vegetables in the same water you are boiling your rice in – You can time it right and use a slotted spoon to remove the veggies when they’re ready, leaving the rice to continue cooking.
Wear a “metal glove” when using a mandolin – This will save you and your fingertips! I couldn’t believe the first time I saw one in the store; I had no idea they existed. It’s like a metallic, mesh glove, and it prevents the blade from penetrating the skin. I will not use a mandolin without my glove!
Always blanch your crudité – Just so slightly, makes a huge difference with carrots and broccoli. It also brings the color out of the vegetables, so you get brilliant greens and oranges, etc.
Always cook and season each veg separately when creating a bowl!
Onion chopper – This thing is so cool, save loads of time, and if you’re like me, you’ll get extreme satisfaction out of the uniform pieces!
Use an ice cream scoop for removing seeds from the squash – It makes this task dead simple.
Bake your squash whole – No more finger severing close calls when struggling to cut through a rock-hard gourd! After the quash is fully baked, let it cool slightly and then slice open effortlessly, and remove seeds easily with the ice cream scoop!
I will update this post with more tips and hacks as they come up, so check back soon!
