· First of all, I hate the strange flavour these packed ginger garlic pastes have, but I can’t prepare it fresh every time I want to have a rich Indian curry as served at best restaurants in Bangalore. So, what I do is, I prepare them in large quantities, separately, and refrigerate with a few cloves in each container. When stored like this they can last longer and there is an option when I want to put either or both ingredients.
· You can peel garlics in 10 seconds by taking it a bowl, covering it with an inverted identically sized bowl. Just shake the thing vigorously for 10 seconds and blow the peel out.
· Deseed an entire pomegranate by beating it with a wooden spoon.
· Peeling a boiled egg is messy, so simply cut it into two halves and the shell is on.
· Smoking bacon is the most tiresome thing, so instead, use a waffle iron.
· Decant wine in seconds with a blender and make best cocktails.
· Make sugar syrup, refrigerate it, and keep it ready for quick squashes and fruit punches.
Hope you like these tricks.