ask the chef!

Q:  How do I know if a melon is ripe?

A:  A melon should have a strong fragrance at the stem end if it is ripe.  It should also feel heavy for its size.  The stem end should give slightly when pressed with a finger.

Q:  I love the flavor of fresh ginger root, but always seem to buy more than I need.  What can I do with it?

A:  Ginger freezes really well, so I usually keep a big piece in the freezer and break off what I need.

Here’s a helpful tip I learned at culinary school to peel ginger…use a teaspoon and scrape the skin off.  The spoon makes it much easier to get around the knobs of the ginger than a potato peeler, so there’s much less waste.

Q:  I love meringues, but have trouble getting the mixture really stiff.  What’s the secret?

A:  The first tip is that “fat is the enemy” of meringues.  So be sure all your equipment – the whisk and the bowl – are impeccably clean.  Don’t use plastic as it traps grease easily.

Egg whites also whisk easier if they are older, so don’t use your newest, freshest eggs.  (Obviously, if they are so old that they smell bad, don’t use them either!)  Egg whites also whisk easier if they are at room temperature.  A pinch of salt helps, too.

PS:  Egg whites freeze well, so any time you make a custard or crème brulee, remember to keep the extra whites in the freezer.

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