Tips from the Easy Food test kitchen

“Get into the habit of sharpening your knives each time you use them. A couple of runs on a sharpening steel will keep your knives in good shape, making slicing, chopping and cutting much easier than it would be with a dull blade.” — Caroline, Editor

“I picked up one cooking tip a while ago that I thought was really cool. It might sound strange, but the best way to peel fresh ginger is with a teaspoon! Simply scrape the skin away using the head of the spoon — it’s much easier than using a knife on the uneven surface, and you lose less of the flesh of the ginger.” — Sarah, Sales Manager

“When I make my own pizza bases, I cook them on both sides in a dry pan before topping them with the tomato sauce, cheese and other toppings. I then finish them off in a 200˚C oven.”— Pauline, Food Stylist

“Mise en place is French for ‘put in place.’ Before you start cooking, take a few minutes to read through your recipe and prep: chop vegetables, take meat out of the fridge and get all of your ingredients and equipment out of the cupboards. All of this actually saves time in the long run. With everything ready to go, your cooking becomes more efficient, and you never waste time rummaging to find something just when it’s needed.” — Jocelyn, Recipe E ditor

“I have a few! After working with garlic, rub your hands vigorously on your stainless steel sink for 30 seconds before washing them — this helps to remove the odour. When deep-frying, use long tongs to hold each piece of food just below the surface for five seconds before releasing it into the oil. This will seal the exterior and stop the food from sticking to the pot or the other food. Finally, when baking, always make sure to use butter and eggs at room temperature. — Charisse, Food Stylist

“If you’re baking and realise you don’t have an egg to use as an eggwash, use a ‘poor man’s glaze.’ Simply stir some sugar into a little milk and brush the mixture on as you would a beaten egg.”— Shannon, Food Stylist

“My tip would be to grate butter that is close to frozen over the top of toast, veggies or baked potatoes. This way, you get a nice, even layer of butter that melts quickly, doesn’t need spreading and doesn’t slide off. This also works very well for baking when the ‘rubbing in’ method is required.” — Aga, Photographer