De-kernel an ear of corn. Stand a husked ear of corn on a cutting board, and run a serrated knife down along the cob to cut off the kernels as close to the cob as possible.
Store fresh herbs. Place herb sprigs in a glass filled with 1inch water; cover with a plastic bag. Place in refrigerator; change water every two days. Will keep up to 5 days.
Choose fish sauce. The best fish sauce has only two ingredients: fish (usually anchovies) and salt. It’s fermented for at least 1 year.
Slice leafy herbs. To cut fresh basil and mint, stack leaves and roll them up, jelly-roll style; then thinly slice crosswise with a sharp knife.
Ensure meat is fork-tender. Stick a dinner fork or carving fork into the thickest part of the meat, then pull out. If the meat is fork-tender, the fork will come out easily.
Choose a wine to cook with. Select a wine you would also drink; avoid the cooking wine sold in supermarkets (it is low-quality and contains salt).
Remove skin from chicken drumsticks. Avoid slippage by grabbing hold of the edge of the skin with a paper towel, then pulling skin off.
Prep celery root. Choose celery root that is very firm. Cut off tip and base, and remove outer peel. Dip immediately into cold water to prevent browning, then cut as recipe advises.
Select ginger root. The freshest ginger root is winkle-free.
Freeze fresh blueberries. Wrap pint containers of unwashed berries in heavy-duty foil and place in zip-top bag. Freeze for up to one year.
Remove liquid from zucchini. Wrap shredded zucchini in a clean kitchen towel and twist until liquid is released.
Pick a proper pear. Choose firm pears without blemishes. Ripen at room temperature until fragrant and yield to the touch. Ripe pears will keep in the refrigerator for up to three days.