s chef and owner

Chef Ken Baker offered these tidbits during his class at the Culinary Center of Kansas City:

 Use a spoon to peel fresh ginger root. The ginger then should be chopped finely.

“Just like you’re whittling, use a side of a spoon, draw it back and the skin comes right off,” Baker said.

 Leafy vegetables should be added to a dish toward the end of the cooking time as a garnish or they can turn bitter. The stems can be added in the beginning.

 Too much marinade can “drown” the food.

“The integrity of everything you’re cooking is very important,” Baker said.

 When cooking meat, allow plenty of space for it and don’t let the pan get too hot.

 Because mushrooms have a spongelike texture, it’s better to wash them only when you’re going to use them right away. He suggests wiping mushrooms with a damp towel so they won’t absorb too much of the other flavors in a recipe.

 When adding horseradish to mashed potatoes, use just enough to taste the flavor.