Curve your fingers down when slicing vegetables
If your knuckles are resting against the side of the blade, the blade can’t cut you.
Don’t crowd the pan
Whether you’re searing meat or sauteing vegetables, leaving space between pieces allows them to brown and crisp. Crowding leads to soggy, steamed food.
Clean as you go
You’ll thank yourself later. It saves space, time, and muscle if you wash dishes as you use them or at least soak them while you cook.
Use the right tool or pan for the job
If you stir-fry often, get a wok. Peel a lot of vegetables? Invest in a y-shaped peeler. Frost cakes? Get an offset spatula. Tools can be relatively cheap and save you a lot of time and frustration.
Store ginger root in the freezer
Ginger often dries out before we have used most of it. Keep it in the freezer and grate it directly into your dish.