Introduction

Hello everyone, I'm a post-90s food blogger who loves food and cooking. The journey from being completely lost in the kitchen to being proficient has been quite an experience. I still remember making a mess of the kitchen during my first attempt at cooking, even turning simple stir-fried vegetables into an inedible disaster - it's both funny and bittersweet to think about now.

After years of hands-on experience, I've finally evolved from someone who couldn't even fry an egg without burning it to someone capable of cooking family reunion dinners. Today, I want to share all the experience I've accumulated over these years. I believe that by mastering these techniques, you can quickly improve your cooking skills too.

Food Storage

When it comes to cooking, the most fundamental aspect is proper food storage and preservation. When I first started cooking for myself, I often wasted food due to improper storage, and it was always heartbreaking to see spoiled ingredients. After repeated experiments and summaries, I finally found some super practical storage methods.

Storing leafy greens is one of the most challenging issues. Many people, like myself initially, find that lettuce wilts within days, and chives turn yellow quickly. The key to solving this problem lies in controlling moisture. I now prepare a sealed container with kitchen paper at the bottom to absorb excess moisture. After washing and draining the lettuce, I wrap it in kitchen paper before placing it in the container. Using this method, lettuce can stay fresh for a week without yellowing.

Storing herbs requires special attention too. I discovered that placing herb stems in a glass of water and covering the leaves with a plastic bag before refrigerating not only keeps the herbs fresh but also allows them to continue growing. Sometimes I find new sprouts on the herbs, which is really amazing.

For root vegetables, potatoes and carrots need proper storage methods. Many people like to keep them in sunlight, but this actually promotes sprouting. The correct approach is to store them in a cool, dry place, preferably wrapped in newspaper, which provides both light protection and adequate ventilation.

Fruit storage is also important. For instance, many people buy a large bunch of bananas only to have them all ripen within days. Actually, you can separate the bananas and wrap their stems in plastic wrap to slow down the ripening process. Apples and pears should be kept separate from other fruits as they release ethylene, which accelerates the ripening of other fruits.

Meat storage requires special attention. If meat isn't going to be used on the day of purchase, it's best to divide it into small portions and freeze it. This not only makes it convenient to use but also reduces thawing time. I usually store meat in plastic bags, marking the date and weight, which makes it very convenient when needed.

Seafood storage needs particular care. Shrimp should be deheaded before freezing, as the heads easily turn black and spoil. Fish should be cleaned of innards and the surface dried with kitchen paper before refrigerating to maintain freshness.

Tofu storage also has its tricks. Tofu is best kept submerged in clean water, which should be changed daily. For opened silken tofu, if you can't finish it, you can place the remainder upside down on a plate and seal it with plastic wrap to keep it fresh for several more days.

Egg storage is quite scientific. Don't wash eggs before storing them, as eggshells have a protective layer. It's best to store eggs with the pointed end down, which helps keep the yolk centered and maintains freshness. If you're unsure about an egg's freshness, you can test it in water - fresh eggs sink while stale ones float.

Processing Techniques

The way ingredients are processed directly affects the final cooking result. I've discovered that many seemingly complicated processing tasks actually have simple solutions.

When it comes to peeling, kiwi processing is interesting. I used to use a knife to peel them, either ending up with uneven flesh or cutting my fingers. Later, I found that using a spoon is the correct approach. Cut the kiwi in half, then gently scoop along the skin with a spoon, and the flesh comes out perfectly intact, very easily.

Garlic processing also has a trick. Many people find peeling garlic troublesome, but if you put the whole head of garlic in the microwave for 20-30 seconds, the skin becomes soft and the cloves can be easily squeezed out. I find this method amazing, and it doesn't affect the garlic's flavor.

Corn processing follows the same principle. Many people struggle with corn silk when husking corn, but if you microwave it for 30 seconds, both the husk and silk become very easy to remove. I've used this method many times, and it works perfectly every time.

Ginger processing also has techniques. Using a spoon to scrape ginger skin is much more convenient than using a knife, and it's less wasteful. Ginger slices are best cut against the grain, making it easier for the strands to separate and release flavor when cooking.

Cutting scallions, ginger, and garlic requires specific techniques. Scallions should be cut at an angle, which not only looks good but also prevents them from becoming mushy when cooking. Ginger should be sliced along the grain to maintain the integrity of the strips. Garlic is best crushed with the flat of the knife before chopping to release more flavor.

When handling chilies, remember to wear gloves or use plastic bags to cover your hands. If you accidentally touch chili and get capsaicin on your hands, you can rub them with milk or cooking oil to relieve the burning sensation. When cutting chilies, it's best to remove the seeds first to control the heat level.

Tofu processing requires technique too. Before frying tofu, you can first dry the surface with kitchen paper, then dust it with starch for an extra crispy exterior. For stir-fried tofu, it's recommended to blanch it first to remove the beany taste.

Seafood processing has many tricks. When deveining shrimp, you can insert a toothpick from the tail end to easily remove the vein. Fish processing is particularly technical - scales should be scraped against the grain for easier removal. When removing fish innards, starting from the gills makes the process easier.

Kitchen Utensil Usage

The right tools can really make cooking twice as efficient. I've noticed that many people overlook the importance of kitchen utensils, but mastering their proper use can make cooking much easier.

The selection and maintenance of knives is particularly important. A good knife can last many years, but only with proper care. Dry knives immediately after use to prevent rusting. Regular sharpening with a whetstone is also important - sharp knives are not only easier to use but also safer. My current habit is to sharpen my knives weekly to maintain optimal condition.

Cookware usage also has many aspects to consider. New iron woks need to be seasoned first - heat the wok and brush it with oil to form a protective layer that prevents rusting. Non-stick pans are best used with wooden or silicone spatulas to avoid scratching the coating. When stir-frying, let the pan heat up fully to prevent ingredients from sticking.

Speaking of utensils, dental floss is truly a wonder tool. Use it to cut cake or cheese for perfectly clean cuts. I also use it to cut soft dough with great results. I learned this trick after a failed baking experience, and now I use it every time I make desserts.

Apple slicers are also very practical tools. Besides cutting apples, they can be used to slice potatoes. This creates uniform potato slices perfect for chips or gratins. I also use it to cut onions - it's not only quick but also helps avoid teary eyes.

Measuring spoons and cups are also important in cooking, especially in baking. I recommend buying a set of standard measuring tools to ensure ingredient accuracy. Sometimes even small differences can affect the final product.

Digital scales are also essential tools. Many recipes measure ingredients by weight, and with a digital scale, you don't have to rely on estimation. I now even weigh seasonings when stir-frying to ensure consistent flavors every time.

Garlic presses are one of my most frequently used small tools. Though simple, they're incredibly useful. They not only quickly process garlic but also help fully release its flavor. I also use them for ginger with good results.

Cooking Essentials

Temperature control is the most crucial aspect of cooking. I've noticed many people tend to rush when stir-frying, but this often results in burnt food or inadequate flavor absorption.

First is ingredient temperature. Meat should be brought to room temperature before cooking to ensure even heating and maintain tenderness. Frozen ingredients should be thawed before cooking, not added directly to the pan, to avoid being burnt outside while raw inside.

Heat control is also important. High heat should be used for quick stir-frying, like with leafy greens. Low heat is suitable for dishes that need to reduce sauce or braise. I now adjust the heat according to the characteristics of each ingredient to perfectly present every dish.

Another important point is wok hei. Many people might not understand what wok hei is - it's the temperature in the wok. If too many ingredients are added at once, the wok temperature drops, causing ingredients to release water and affecting texture. It's better to cook in batches to maintain wok temperature.

Oil temperature needs special attention. Different oils have different smoke points, and choosing the right oil is important. For example, olive oil isn't suitable for high-heat stir-frying as it burns easily. I usually use peanut oil or vegetable oil for stir-frying, as these oils have higher smoke points suitable for high-heat cooking.

Blanching is also an important cooking technique. Many ingredients should be added only after the water is boiling to maximize nutrition retention and texture. The blanching time must be well controlled - too long affects texture, too short doesn't achieve the desired effect.

Seasoning Techniques

Seasoning is the aspect of cooking that requires the most experience. I remember when I first started cooking, I found seasoning particularly difficult to master - dishes were either too salty or too bland, but gradually I discovered some patterns.

The most important principle is: taste before seasoning. Always taste the current flavor before adding any seasonings. Add seasonings gradually - you can add small amounts multiple times, but you can't take it out once you've added too much. I now keep a small spoon ready to taste and adjust seasonings as I cook.

Different seasonings should be added in the right order. For example, salt should be added last as it draws out moisture from ingredients. Soy sauce should be added after ingredients have released their aroma through frying, allowing better flavor absorption.

Speaking of sauces, here's an exclusive tip: adding a pinch of sugar to tomato sauce balances its acidity, creating a more rounded flavor. I discovered this trick after a failed pasta dish, and now I use it every time I make tomato sauce.

The use of spices also requires skill. Dry spices are best fried in hot oil first to fully release their aroma. Fresh herbs should be added last to maintain their fresh flavor. I keep star anise, cinnamon, and Sichuan peppercorns as staples, each with its unique use.

Different dishes require different seasoning methods. For example, soups need slow cooking to naturally blend flavors. Stir-fries need quick high heat to maintain ingredients' tenderness. I can now adjust seasoning methods based on different cooking styles.

Oven Usage

Ovens might still be mysterious to many people. I remember when I first got my oven, I would either burn things or undercook them, but gradually mastered the essentials through multiple attempts.

First, understand your oven's characteristics. Every oven has its own quirks, and recipe temperatures and times are just references. I suggest getting an oven thermometer for more accurate temperature control.

Preheating is important. Many baking failures occur due to insufficient preheating. I now preheat my oven 15-20 minutes in advance to ensure even temperature distribution.

Want to find your oven's hot spots? Put a sheet of baking paper inside and observe how it browns - this shows where temperatures are higher. My oven's hot spot is at the back, so I pay attention to food placement when baking.

Temperature and time control are also crucial in baking. Different ingredients need different baking temperatures and times. For example, cookies need high temperature for a short time, while bread needs medium temperature for a longer time. I now adjust baking methods based on ingredient characteristics.

Conclusion

These techniques are all from my practical experience. Honestly, cooking is really rewarding. There's nothing like seeing family members' satisfied smiles when eating food you've prepared.

Of course, improving cooking skills isn't immediate - it requires constant practice and reflection. I'm still learning new cooking techniques and making new discoveries with each new dish I try.

Remember, the most important thing in cooking is maintaining patience and enthusiasm. As long as you're willing to try, you'll quickly find your own cooking joy. Looking forward to reading your kitchen stories in the comments!