Introduction

Hello everyone, I'd like to talk about kitchen matters today. As a food blogger who started as a complete novice in the kitchen, I truly understand all the challenges in cooking. At first, I was also all over the place - vegetables would spoil after two days, peeling garlic would hurt my fingers, and steaks would either be burnt or too raw. Looking back now, it's quite amusing, but these issues really troubled me for a long time. After years of exploration and experimentation, I've finally compiled a set of super practical kitchen tips that I'd like to share with you, hoping to help you avoid some detours.

Fruit and Vegetable Preservation

When it comes to preserving fruits and vegetables, this is truly a major challenge for every cook. When I first started cooking for myself, food ingredients would often spoil after just a few days because I didn't know how to store them properly. Every time I opened the refrigerator to find yellowed leaves and moldy fruits, I felt terrible, like I was just wasting money.

After countless trials and failures, I finally found some particularly effective preservation methods. Let's start with the most common leafy vegetables, like lettuce, spinach, and water spinach. Many people might have done what I did at first - washing the vegetables and putting them directly in storage containers. But this is actually incorrect, as leaf vegetables are most vulnerable to moisture.

Now I always lay a layer of kitchen paper at the bottom of the storage container, and this isn't just being fussy. Kitchen paper has excellent water absorption properties, which can absorb excess moisture from the leaves' surface and prevent them from rotting due to excessive moisture. Also, I've found that different leafy vegetables require different storage methods. For delicate vegetables like lettuce, it's best to tear the leaves into smaller pieces before storing, which not only saves space but also allows each leaf to evenly contact the cold air.

As for herbs like basil, mint, and cilantro, their preservation method is similar to flower bouquets. I now trim their stems and place them like flowers in a glass of clean water. Remember to cover them with a plastic bag to maintain proper humidity. With this method, herbs can stay fresh for over a week, and the leaves remain glossy, making them appetizing to look at.

Fruit storage also has its tricks. For strawberries, I always soak them in vinegar water before storing. Specifically, place the strawberries in water, add some white vinegar, soak for a few minutes, then rinse clean. This not only kills bacteria but also helps strawberries last longer. Apples and bananas should be stored separately because apples release ethylene gas, which accelerates the ripening of other fruits.

Peeling Tips

Peeling is truly a technical skill. I used to find peeling garlic particularly troublesome, almost wearing out my fingertips. Later, I discovered a particularly amazing method: put the whole garlic head in the microwave for 20-30 seconds. This timing is crucial - neither too long nor too short. The heated garlic cloves become very soft, and the skin comes off with a gentle squeeze, without sticking to your hands. Plus, garlic cloves peeled this way remain perfectly intact, unlike before when they would get crushed.

The technique for peeling kiwis is also interesting. I used to peel them with a fruit knife, either cutting away too much flesh or cutting my fingers. Until one day, I saw a video showing how to peel kiwis with a spoon - it was mind-blowing. You just need to gently insert the spoon's edge between the skin and flesh, then rotate it along the kiwi's curve, and the entire skin comes off intact. This method is not only safe but also very time-efficient.

Corn processing is also an art. Many people find removing corn husks particularly difficult, and it's easy to damage the kernels. Actually, if you put the corn in the microwave for about 30 seconds before peeling, the husks become very soft and can be pulled off easily without damaging the kernels. Plus, corn processed this way absorbs flavors better when cooked.

Handling ginger and garlic requires special attention too. Many people like to crush them directly with a knife, but this can make your hands dirty and the flavor too intense. I now use a grater to process ginger and garlic, which not only ensures even seasoning but also avoids getting the smell on your hands. If you find the grater too troublesome, you can also wrap the ginger and garlic in a food bag before crushing, which prevents your hands from getting smelly.

Egg Handling

Handling eggs is also a major subject. Boiling eggs seems simple, but making a perfect soft-boiled or hard-boiled egg requires some skill. I now follow the "543 rule" when boiling eggs: 5 minutes for soft-boiled, 4 minutes for medium-boiled, and 3 minutes for runny eggs. This timing starts when the water begins to boil, and importantly, the eggs must be at room temperature, not straight from the refrigerator.

To make boiled eggs easier to peel, I add a bit of vinegar and salt to the boiling water. Vinegar softens the inner membrane of the shell, making it easier to remove. Salt prevents leakage if the eggs crack. Immediately placing them in cold water after boiling not only stops the protein from continuing to solidify but also makes the shells easier to peel.

Separating egg yolks from whites is one of the most challenging tasks for baking beginners. The traditional method is to transfer between shell halves, but this often breaks the yolk. I now use the plastic bottle method: crack the egg into a flat bowl, then gently squeeze a clean plastic bottle, aim it at the yolk and release - the bottle works like a small vacuum cleaner sucking up the yolk. This method is particularly suitable when you need to separate many eggs.

Here's another egg-beating tip. When beating egg whites, always use a clean stainless steel or glass bowl, as plastic bowls may retain oil residue that affects the whipping process. Also, egg whites should be at room temperature for faster and fluffier results. If you're short on time, you can place the bowl of egg whites in warm water for a few minutes to quickly bring them to room temperature.

Kitchen Utensil Usage

When it comes to using kitchen utensils, there's endless knowledge to share. Many people might think utensils are just for using, but actually, each utensil has its characteristics and usage techniques. Take common cookware for example - different materials are suitable for different cooking methods. Stainless steel pots are good for making soup because they conduct heat evenly; cast iron pans are ideal for frying and stir-frying because they store large amounts of heat; non-stick pans are perfect for frying eggs and making pancakes, but never use metal spatulas as they can easily scratch the bottom.

Cleaning grill racks has always been a headache. I used to scrub hard with steel wool, which was not only laborious but also risked scratching the rack. Later, I discovered a particularly useful method: rub half an onion back and forth on the warm grill rack. The natural acids in onions help soften burnt residue without damaging the rack's surface. Just rinse with warm water afterward - it's super easy.

Cheese graters are also often troublesome kitchen tools. Many people encounter cheese sticking to the grater when using it. I now spray a little cooking oil on the grater's surface first, which not only prevents cheese from sticking but also makes cleaning easier. However, be careful to spray the oil evenly but not too much, or it will affect the cheese's texture.

Cutting board usage also has its principles. Many people, like me initially, used one cutting board for all ingredients. This is actually incorrect - it's best to have two to three different cutting boards for raw food, cooked food, and fruits respectively. This not only prevents cross-contamination but also extends the cutting boards' lifespan. Also, after each use, promptly wipe the cutting board with salt water to effectively remove odors.

Kitchen scissors are also a particularly useful tool, but many people don't fully utilize them. They're not just for cutting meat strips and herbs, but also great for processing seafood. For example, they're very convenient for removing shrimp veins and opening crab shells. Clean them thoroughly after use, preferably with hot water, to maintain hygiene and extend their lifespan.

Seasoning Techniques

Seasoning can be said to be the most important part of cooking, and a dish's success often depends on whether the seasoning is right. My biggest lesson learned is: seasoning should be gradual, never add too much seasoning at once. Because you can't fix over-seasoning, but you can always add more if it's not enough.

When stir-frying, many people like to add all seasonings at the beginning, but this is incorrect. Different seasonings should be added at different times to create more distinct layers of flavor. For example, minced garlic is best added when the oil is about 70% hot to fully release its aroma; soy sauce should be added when the ingredients are almost cooked to prevent them from becoming tough.

Another particularly important tip is: leave enough space for ingredients when stir-frying. Many people try to cook too much at once, filling the wok completely. This not only makes it difficult to cook ingredients evenly but also affects the wok hei, making ingredients soft and mushy. The correct approach is to cook in batches, allowing ingredients to move freely in the wok each time.

Ingredient Enhancement

To create delicious dishes, ingredient selection and handling are particularly important. I used to think all vegetables were the same, but now I know that choosing the right ingredients can elevate a dish's texture by several levels.

Taking vegetables as an example, many people might think broccoli is just broccoli, but when shopping, you should pay attention to the color and firmness of the florets. Fresh broccoli florets should be dark green and tightly packed - if you see yellow florets, it's no longer fresh. When processing broccoli, I make cross cuts in the stem, which not only makes it cook more easily but also allows seasonings to penetrate better.

Meat handling also has its techniques. For example, when pan-frying steak, it's best to take it out of the refrigerator half an hour in advance to reach room temperature. This ensures even heating and prevents the outside from burning while the inside remains raw. Also, before frying, pat the steak's surface dry with kitchen paper to achieve a beautiful seared crust.

When making soup, if you want it to be richer, you can blanch the bones first, then start over with cold water. This not only removes blood and impurities but also makes the soup clearer. Also, use low heat for slow simmering to fully extract the collagen from the bones.

Conclusion

Cooking is truly a skill that requires continuous learning and accumulation. These seemingly simple tips are experiences I've gathered through countless failures in the kitchen. I hope sharing these tips can help you avoid some detours and become an excellent food expert sooner. Remember, the most important thing in cooking is to be bold in trying and gradually accumulate experience. Everyone starts as a kitchen novice, but with dedication, anyone can become a food expert. If you have any unique kitchen tips, please share them in the comments section. Let's learn and improve together.