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...

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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...

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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...

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