Quick Ginger Tips
Ginger root is used in many Asian dishes and adds a nice spice to any marinade.

When purchasing ginger, look for a thick root with no dried spots.
All you need is a spoon and a Mircoplane to have freshly grated ginger.
With a spoon scrape off the rough skin.  You can peel only part of the ginger and save the rest for later.
To grate or mince ginger, use a Microplane and grate the area of the ginger you’ve just peeled.
Now you ginger is ready to add to marinades, sauces or a Stir Fry dish.  Enjoy!

Butterflying a chicken breast is a great technique for making a nice pocket to stuff the chicken breast or for reducing the size of the chicken breast allowing it to cook quicker.

Start with a long, sharp knife.  I use a slicing knife. Press your hand on the top of the breast  and with a sweeping slicing motion begin to cut into the middle of the breast.
Once you have a nice pocket, pull up on the top of the breast and keep slicing through.
Try to keep two equal halves of the chicken breast as you continue to slice.
If you want a butterflied breast do not cut all the way through. At the point shown to the right, open the breast like a book and you are ready to use.
If you would like to make Paillards, (two thin halves), cut right down the middle to create 2 halves.
That’s it, you’ve got a butterflied chicken breast!

Quick Garlic Peeling Technique
Peeling garlic can a bit tricky, but with the right technique is can be done quickly and easily.

Remove one clove from the head of garlic.
Place the flat side of a wide knife on top of the clove (the blade should be horizontal and not facing up.
With the palm of your had smash the knife in the garlic clove.
Remove the knife and peel back the papery skin.
Discard the skin.
Now you are ready to use your garlic.

How to Select the Best Clove of Garlic:

• Tight Heads. You want to make sure that the heads of garlic are compact and held tightly together.
• No Green Sprouts. Sprouting garlic is an indication that it is been there awhile, steer clear.
• Firm When Squeezed. Make sure the clove of garlic is firm to ensure freshness.