* Peel ginger with a spoon. Scrape against the skin and it’ll come right off, following every contour and minimising waste.
* Keep a small strainer for citrus. Halve a lemon or lime and squeeze it directly through the strainer into the pot. Much easier than picking out seeds afterwards!
* The same strainer can be used to make perfectly shaped poached eggs. Just crack the egg into the strainer over the sink and swirl them around gently to remove the excess watery white, you will be left with a tight egg-shaped egg that poaches clean. You can use the same trick to get picture-perfect fried-eggs!
* Freeze things flat and stack them. Whether it’s soups, stews or minced meat, the flatter and wider you can get them, the faster they’ll freeze and defrost
Author: Ros
Author of What's On and Life In The Kitchen!