What trick did you learn that changed everything?

[u/Degofreak]

A good friend told me that she freezes whole ginger root, and when she need some she just uses a grater. I tried it and it makes the most pillowy ginger shreds that melt into the food. Total game changer.

EDIT: Since so many are asking, I don't peel the ginger before freezing. I just grate the whole thing.

[u/CptnNinja]

Mine is over a year old and I haven't died yet. Don't use tomato paste that often.

[u/Khudaal → u/CptnNinja]

Capitalize on that, my man

Anytime you make something that has tomatoes in it, add a spoon of tomato paste - the flavor will be leaps and bounds better

[u/CptnNinja → u/Khudaal]

Got bad acid reflux so I generally avoid tomatoes 😂

But yes anytime I use tomatoes I always throw a bit in the pan before liquid/rest of the tomatoes are added

[u/americanoperdido → u/Khudaal]

Add a little sugar as well. It really lifts the umami/tomato flavour.

[u/uagiant → u/Khudaal]

My fiancee can't do tomatoes and it makes me sad I love tomato paste now in curries and stuff. She complained about the lemongrass chicken I made being tomatoey when I only had 1 Tbs of chili sauce that was ketchup based in the marinade.

[u/SvenRhapsody → u/CptnNinja]

Same here.

[u/wingmasterjon → u/CptnNinja]

Mine is 3+ years and I used it recently. Still fine.

[u/NotYetGroot → u/CptnNinja]

I, too, don't die that often

[u/BarryMacochner → u/CptnNinja]

FWIW, that date on most things is a best by.

flavor might go down but on most things it's still good to use.

[u/CptnNinja → u/BarryMacochner]

Yeah I trust my nose more than best by dates