The Guardian has some solid-gold chef’s tips for home cooks today, such a method to keep cut avocadoes from browning, and a way to quickly soften cold butter without melting it completely.
I picked up a handy tip recently – coriander is my favourite herb, and I had been in the habit of stripping the leaves off the stems to put them in food. A (lovely) chef told me that the stem has loads of flavour and should be included. So now I just chop the whole lot, stems and leaves, it’s both quicker and tastier.
Do you have any nifty kitchen tricks?