Kitchen Tips

Since meatless cooking requires a few different techniques than we may have been used to before making the switch, I thought it would be great to have a post for collecting the wisdom we've found from research, trial and error, and serious kitchen disasters.  Are you ready?  Share away!

Selecting Produce (How does one pick a watermelon?)

Sourcing Ingredients (Which stores here sell what best?)

Storing Ingredients (How do I keep my parsley looking sharp?)

• Peel fresh ginger root and cut it up into pieces roughly 1"x1" and pop them into a freezer bag to freeze.  Simply grate each frozen chunk as needed for your cooking.
• Garlic cloves can also be peeled and frozen and grated for use.
• Leftover coconut milk, buttermilk, cream, etc. can be frozen in ice cube trays and then moved to ziplocs for later use.
• Tomato paste can also be frozen in ice cubes or as tablespoon-sized dollops for use in  soups or suaces later.

Tools (Convince me that I NEED that Vitamix...)

General Cooking Techniques (You can steam what?)