Introduction

When I first started cooking, every time I entered the kitchen felt like going to battle, with pots and pans clanking constantly, and even making simple fried rice would fill the kitchen with smoke. Watching food bloggers work gracefully in their kitchens made me incredibly envious. After years of exploration and practice, I've finally compiled a set of tips that make kitchen work easy and enjoyable. Today I'll share these practical tips with everyone, guaranteed to transform you from a fumbling novice into a confident chef.

Basic Preparation

To be honest, many people start off on the wrong foot during the preparation phase. I remember when I first started cooking, just the prep work would leave me sweating. Looking back, if someone had pointed out these basics to me, I wouldn't have taken so many detours.

Let's start with knife selection and maintenance. A good knife is definitely the first step in cooking, but more expensive doesn't always mean better. I recommend beginners start with a moderately priced chef's knife and consider buying other professional knives once they're more familiar. Knife maintenance is also important - always wipe them clean after use to prevent rusting. I've developed the habit of sharpening my knives after each use, which makes cutting vegetables effortless every time.

Speaking of knife skills, this is truly a profound subject. Many people think chopping ingredients just means cutting them into pieces, but different cutting methods directly affect the texture and cooking time of dishes. For example, when julienning ginger, if cut too thick, you'll feel the fibrous texture when stir-frying, but if cut finely and evenly, the ginger's aroma can be fully released. I have a particularly useful tip: use a cooling rack when cutting round ingredients. Place items like cherry tomatoes or grapes on the cooling rack, and cut through the grid spaces - you can slice them evenly in one go, which is super efficient.

Choosing and using a cutting board is also an art. I personally recommend wooden cutting boards - though more expensive, they're durable and less likely to harbor bacteria. It's best to wipe them with salt water before use to prevent cross-contamination. If your cutting board keeps sliding around, place a slightly damp kitchen towel or special non-slip mat underneath - this way you won't have to worry about the board moving while chopping.

Kitchen storage and layout are also important. I keep my most-used seasonings on a lazy Susan - just spin it to find what you need, very convenient. Leave enough working space around the stove, and hang frequently used tools like spatulas and strainers within reach, so you don't have to search for tools while cooking.

Proper Ingredient Preparation

The French emphasize a concept called "mise en place," which means preparing all ingredients and seasonings in advance. This habit is really important - now I always get everything ready before cooking. Wash what needs washing, cut what needs cutting, and have all seasonings ready. This way you won't be scrambling and frustrated looking for things while cooking.

My current prep process goes like this: First, take out all ingredients and check their freshness, removing any spoiled parts. Then categorize ingredients according to the recipe's order, cutting what needs to be cut and marinating what needs to be marinated. Each type of ingredient goes in its own small bowl, ready to be poured into the pot when needed.

To keep the work surface clean, I place a "waste bowl" next to the prep area. Vegetable leaves, packaging bags, and other waste go directly in there, keeping the counter clean and tidy. Sometimes cleaning while cutting actually improves efficiency.

Many ingredients need pre-treatment to better bring out their flavors. For example, with bell peppers, I first remove the stem, then cut and clean out the seeds - this way the cooked peppers won't taste bitter. It's best to soak chives in salt water first to remove some pesticide residues, making them safer to eat.

Marinating ingredients is also an art. Many people think marinating just means adding some salt, but there's much more to it. When marinating meat, besides salt, you can add cooking wine, ginger slices, and minced garlic to remove gamey flavors and enhance aroma. Pay attention to applying the marinade evenly, and time it appropriately - marinating too long can affect the texture.

Mastering Heat Control

Speaking of heat control, this is truly a profound subject. The most common mistake beginners make is poor heat management - either the fire is too high and burns the ingredients, or too low and fails to achieve wok hei. Now I adjust the heat according to different ingredients - meat needs high heat for quick cooking to maintain moisture and tenderness, while vegetables need adjustment based on their type.

Many people have made the mistake of overcrowding the wok. The first time I stir-fried vegetables, I dumped an entire head of cabbage in, resulting in unevenly cooked, limp vegetables without any crispness. Now I cook in batches, ensuring each portion is heated evenly and has good texture. Especially when stir-frying vegetables, remember to use high heat and cook briefly to maintain their crisp tenderness.

Seasoning is also an art. I've seen too many people add salt and soy sauce before tasting, resulting in dishes that are either too salty or too bland. The most important rule in seasoning is to taste first, then adjust. This is especially crucial when cooking eggs - never add salt at the beginning, as it affects the texture. It's better to season near the end of cooking. Another tip is to consider layering flavors - different seasonings should be added in a specific order to create a richer taste.

Wok selection and maintenance are also important. Different ingredients are best cooked in different woks - for example, steaks are best cooked in cast iron pans, while stir-frying vegetables requires a wok. Always clean your wok immediately after use to prevent grease buildup. Especially for cast iron pans, apply a thin layer of oil after use to maintain their non-stick properties.

Smart Storage

Food storage is truly an art. Many people just randomly store their ingredients and they spoil within days, wasting both money and food. After years of exploration, I've summarized some particularly useful storage methods.

First, let's talk about vegetable storage. Lettuce and other leafy vegetables spoil easily, but with proper storage methods, they can last a week. My method is to store them in sealed containers lined with kitchen paper to absorb excess moisture, then place them in the refrigerator's crisper drawer. This not only maintains leaf freshness but also prevents flavor transfer.

Root vegetables like potatoes and carrots don't need refrigeration - room temperature in a cool, dark place is fine. Particularly for potatoes that keep sprouting, store them with apples. Apples release a gas called ethylene that inhibits potato sprouting. I've used this method for several years, and it works really well.

Herb storage also requires attention. Many people's herbs wilt after a few days, but they can be treated like flowers. Trim the stems, place them in a container with water, cover with a plastic bag, and refrigerate. They can last two weeks this way while maintaining their aroma.

Meat storage needs extra care. It's best to divide meat into small portions so you can use what you need without thawing a large piece. When packaging, use freezer bags and squeeze out the air to prevent freezer burn. For long-term storage, wrap an extra layer of foil outside to better maintain freshness.

Seasoning storage also has its tricks. Soy sauce and vinegar should be stored away from light, preferably in a cool place. Spice powders should be sealed, preferably in glass jars to better preserve their aroma. Sugar and salt need moisture protection - you can put a few grains of rice in the container to absorb moisture.

Cleaning Tips

Kitchen cleaning always gives people headaches, but with some tricks, cleaning can become easy and pleasant.

Blender cleaning has always been challenging, especially after making thick soups or juices. My lazy cleaning method works great: immediately after use, add warm water and a few drops of dish soap, run for 30 seconds, and it's basically clean. This method not only saves time and effort but also cleans thoroughly, reaching even the corners.

Range hood cleaning is another big issue. Many people find it difficult to clean, but there are simple methods. I regularly soak the filters in hot water with dish soap, then gently scrub with a soft brush to easily remove grease. For fan blades, lay newspaper underneath, spray with cleaner, wait a while, then simply wipe clean.

Stovetop cleaning should be done promptly after each use. For stubborn grease, make a paste with baking soda and hot water, apply to the grease, wait a while, then wipe - it cleans very easily. Remember not to use steel wool on stainless steel surfaces as it will leave scratches.

For the problem of pasta boiling over, placing a wooden spoon across the pot solves it. The wooden spoon breaks the surface tension, preventing overflow. This trick is really practical - no more worrying about pot overflow.

Cutting board cleaning is also important. Rinse thoroughly with clean water after each use, then wipe with salt water to disinfect. If the cutting board has odors, wipe with lemon slices to both deodorize and disinfect. Wooden cutting boards should be regularly treated with food-grade oil to prevent cracking.

Conclusion

Through years of exploration and practice, I've deeply realized that cooking can be a very interesting thing. Once you master these basic skills, cooking really becomes much easier. Everyone starts as a beginner - what's important is to have patience and gradually accumulate experience. I hope these practical tips can help you become more proficient in the kitchen and enjoy the pleasure of cooking.