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culinary tips

By *kaythen07 OP Man over a year ago

Chelmsford

I know,I know. Not very kinky for you dirty lot. But I have a few and thought we could all help each other out a little.

Freeze root ginger. Then when you need it you can just grate it in to your dish. Pop it back in the freezer. Keeps for... well I don't actually know but quite a while and a lot easier then chopping.

Your welcome

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By *icecouple561Couple over a year ago
Forum Mod

East Sussex

Same with lemons or limes for drinks. Slice them and freeze them, no need for as much ice and your fruit doesn't go to waste if you don't use it all.

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By *an hjCouple over a year ago

Stowmarket

"I know,I know. Not very kinky for you dirty lot. But I have a few and thought we could all help each other out a little.

Freeze root ginger. Then when you need it you can just grate it in to your dish. Pop it back in the freezer. Keeps for... well I don't actually know but quite a while and a lot easier then chopping.

Your welcome"

Or grate/finely chop and put it into a jar, submerged in olive oil.

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By *kaythen07 OP Man over a year ago

Chelmsford

Okay I shall go again...

Cus Cus

Add your herbs and spices a good hour before your water. Grains like to marinade as well

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By *gent CoulsonMan over a year ago

Secret hideaway in the pennines

Always make sure your knife is sharp.