A lot of these tricks are ones I use already (having learned them from my mother) but wrapping the ginger in saran wrap is a great idea.
I really ought to freeze chopped shallots like that - I can’t use up two bunches in a week, but I need to have access to shallots at basically all times. Does it change the texture, one wonders (ginger does freezer burn when sliced, but this is moot when you’re using it for something like slow-cooker turnip soup).
Here is something I’ve always wondered about: the art of tofu maintenance. Like, when you buy fresh tofu that comes water-packed in a plastic container, you have to change the water as soon as you get home, and preferably daily thereafter, or the tofu goes bad with a vengeance. But why is that? The container is pretty much sealed against air, and the water is just water.
(via chebec)
