If there’s anyone you should be taking your culinary advice from, it’s Gordon Ramsay.
“If you have fruit that’s not perfectly ripe, the tip is to put a banana in a paper bag, then add your unripe fruit,” he says. “Put it in a dark place and the banana will speed up the ripening process of the other fruit.” It’s true, bananas are abundant in a gas called ethylene, which ripens fruit faster. Genius!
And if it’s the prepping of fruits and veggies that stresses you out, he’s got you covered there too, showing off his foolproof techniques to handling foods like mango, kiwi, bell peppers and fresh herbs (which he pronounces the English way with a hard “h,” lending him even more authority in our minds).
For the more carnivorous amongst us, Ramsay also has a tip for getting maximum flavor out of your meat: score it. That is, cut deep slits in the meat so your marinade can penetrate into it, rather than just on the outside.
Other one-off tips include how to boil potatoes properly (start from cold water) and using lemon juice to get rid of residual heat on your fingers from chili peppers and to keep foods like avocados and apples fresher longer.
We’re ready to get in the kitchen now.