Hello everyone!
Real life has caused me to take a brief hiatus, but I am back to preach the yummy gospel. To your right you'll see a photo of what's called a RASP. This baby is not only useful at grating citrus zest, but hard cheeses, nutmeg, ginger, and garlic. Think of a cheese grater crossed with a 5-blade lady razor.
That's not all this gadget is good for. I hate wasting food, as I'm sure most people do. As a single chick who does most of her cooking for one, it's a common issue, especially with seasonings like ginger, jalapenos, and lemongrass that I use in my Asian cooking. I learned a little trick from one of my favourite TV chefs who freezes ingredients like these and grates them frozen into his cooking. This not only prevents wastage, but allows you better control over your seasonings. What would you normally do with a half a jalapeno? Probably chuck it, or awkwardly try to work it into recipes it doesn't belong in (about to expire jalapeno oatmeal anyone?).
Genius, I know. It would really be genius if they were paying me to hock their product.
Another trick I've learned over the years is to freeze bacon on cookie sheets lined with waxed paper. Want a couple of slices for a club sandwich? Throw them frozen into a pan. They cook up just like if they were thawed. Bacon bits you ask? Frozen bacon is infinitely easier to slice prior to cooking.
Prevent against the crimes against bacon. Don't let it spoil.
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