Guides · Technique & kitchen
Cooking tips
Short notes on knife skills, heat control, flavor, seasoning, texture, four core techniques, saving time, common mistakes and keeping a kitchen organized.
Knife skills
4 tips- Keep knives sharp: dull knives are more dangerous than sharp ones.
- Proper grip: hold the knife handle with three fingers, thumb and index finger on the blade.
- Claw technique: curl your fingers under when holding food to cut.
- Rocking motion: use the full length of the blade for efficient cutting.
Heat control
4 tips- Preheat properly: preheat pans and ovens before the food goes in.
- Oil temperature: oil should shimmer, not smoke.
- Do not overcrowd: give food space to cook evenly.
- Rest meat: let meat rest after cooking for juicier results.
Building layers of flavor
4 tips- Start with aromatics (onions, garlic, celery).
- Add herbs and spices early in cooking.
- Use acid (lemon, vinegar) to brighten flavors.
- Finish with fresh herbs for brightness.
Seasoning
4 tips- Season throughout cooking, not just at the end.
- Taste as you go and adjust seasoning.
- Use salt to enhance, not mask, flavors.
- Balance sweet, salty, sour, and bitter elements.
Texture
4 tips- Add crunch with nuts, seeds, or crispy elements.
- Create creaminess with dairy, purees, or fats.
- Use contrasting textures for interest.
- Do not overcook vegetables; they keep a better texture.
Techniques
4 techniques| Technique | How |
|---|---|
| Searing | High heat, dry surface, do not move the food until it is ready to flip |
| Deglazing | Add liquid to the pan to release the browned bits |
| Sweating | Cook vegetables slowly to release moisture |
| Reduction | Simmer liquids to concentrate flavors |
Saving time
5 tips- Mise en place: prep all ingredients before cooking.
- Batch prep: chop vegetables in advance.
- One-pot meals: less cleanup and less cooking time.
- Freeze portions: make extra and freeze for later.
- Let the tools work: a food processor shreds a cabbage in seconds; a mandoline slices evenly.
Common mistakes
5 mistakes- Overcrowding the pan: food will not brown properly.
- Not tasting as you go: seasoning gets out of control.
- Moving food too much: let it develop a crust.
- Using cold ingredients: bring to room temperature first.
- Not resting meat: you lose the juices.
Kitchen organization
5 tips- Keep frequently used items within easy reach.
- Group similar items together (spices, oils, and so on).
- Label containers and spice jars.
- Clean as you go to keep the workspace clear.
- Keep the backup swaps in the pantry: dry milk, cornstarch, white vinegar and a can of coconut milk cover most gaps.
Also on file
One ingredient at a time
Every ingredient has its own card: the swap, the amount, and every option stamped.