Be a better, smarter cook with these tips from Adam Roberts's new cookbook Secrets of the Best Chefs .
Grate ginger (fast) instead of mincing it (slow).
Source: kidmissile
Be sure to use a sharp grater like a Microplane — a cheap, dull one will just turn everything to mush. The fine texture you get with a Microplane means the ginger's flavor will integrate more evenly with what you're cooking.
From Susan Feniger, chef-owner of the Border Grill in Los Angeles.
For a stronger cracked pepper flavor, use a weed grinder.
Source: lowshoulder
One of the little round grinders sold at head shops works better than a regular pepper mill because rougher texture = stronger peppery flavor.
From Dave Arnold & Nils Noren, instructors at the International Culinary Center in New York City.
