To get a nice crust on a piece of fish with the skin still on, like salmon, place fillet on cutting board, skin side up, and scrape lengthwise with the blade of a dull knife, this will draw excess moisture out of the skin, and allows for a nice crispy golden brown crust.

When making coconut shrimp, add a small bit of flour into the coconut and rub until all chunks are broken up, this way you'll get an added crunch and avoid uncooked chunks of coconut on the shrimp.

Butcher blocks and wooden cutting boards will last much longer, and stay cleaner if occasionally scrubbed with a paste of kosher salt and water. Apply, scrub, let stand for 10 minutes, clean and rinse.

Freeze mozzarella slices before breading, makes it much easier.

Cleaning a pot which has been badly burnt is much easier if you fill it up with water and ice and let it soak first.