General Notes About Cooking

Procedure

Different people work differently in the kitchen. One person might get out all utensils and ingredients in advance, even chopping whatever needs to be chopped, before turining a dial on the stovetop. Another might prefer to chop while something else cooks. Do whatever works best for you. You'll figure it out soon enough.

Utensils

I use almost exclusively wooden utensils. They don't damage the pots, and they don't leave a metallic flavor. Spoons or especially chopsticks are my tools of preference.

For chopping I prefer small cutting knives except for large vegetables like large onions or potatoes. On the other hand, if the image of the Japanese chef with the huge cleaver appeals to you... go for it.

Cleaning Up

The easiest way to save yourself a lot of grief later is to rinse out your pots and bowls right away, and put things to soak immediately, that is, right after you have finished with the recipe. Don't wait even a half hour because that half hour lets the food dry on real good and you will be scrubbing a lot longer to get it off.