Sharp Knives & a Hot Wok: Grace Young's 4 Habits for Better Cooking

Sharp Knives & a Hot Wok: Grace Young's 4 Habits for Better Cooking

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Anjali Prasertong
Jan 13, 2014
(Image credit: Faith Durand)

Small kitchen habits can make a big difference in your cooking, so we love learning about the everyday cooking habits of cookbook authors, chefs and other food professionals. What are the small habits they practice every time they step into the kitchen?

This week we are talking to our favorite food experts to find out the simple cooking practices they rely on, and today stir-frying guru Grace Young shares the four easy habits that make cooking — especially wok cooking — faster, safer and more efficient.

Grace Young's 4 Habits for Better Cooking

• 1 Use a Chinese soup spoon for tasting. I like a Chinese porcelain spoon because it allows me to taste hot food without scorching my lips.

• 2 Make sure all knives are sharp. I find a dull knife to be irritating and dangerous to work with. I love the Chef'sChoice knife sharpener because it's such a no brainer to use.

• 3 Use a timer to preheat the wok. My wok preheats in 1 minute on my gas stove and to save having to test the wok's heat, I just set my timer

• 4 Kill sponge germs. After boiling water for my cup of tea, I pour the remaining water from the kettle over the dish sponge.

(Image credit: Faith Durand)

More from Grace Young

Check out her series on The Kitchn: Wok Cooking with Grace Young
Read her books: The Breath of a Wok, Stir-Frying to the Sky's Edge, and more
→ Check out her
website
→ Follow her Facebook and Twitter

More posts in Kitchen Habits of Good Cooks
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