We will get back to the green movement in a bit. For the time being, here are some cooking/prepping tips that I have helped me a ton lately.
#1. When frying something (chicken, potato chips, etc), I find it hard to make sure the oil is at the correct temperature to drop the food in. Well, if you take the handle end of a wooden kitchen utensil (spoon, spatula, etc), and you put it straight down into the oil to the bottom of the pan, if a lot of bubbles come up to the top around the handle, you're ready. This help keep your foods super crisp. It's fantastic.
#2. Ginger. I love it. I use it a lot in Asian recipes, but I have yet to find a recipe where you use the entire root. By the time you go to make the next recipe needs ginger, its all dried out. UNLESS you put it in the freezer! An added plus is that frozen ginger is even easier to grate!
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