You can also become a cooking expert

I aim to present the fundamental techniques of today's kitchen work. Most importantly, I will explore the essence of food and the principles of cooking. All culinary matters are based on a set of basic techniques, and if you know these skills, there are few dishes you cannot create in the kitchen. Fortunately, these fundamental techniques are not countless; in fact, they are less than 100. I have listed 20 of them, and by mastering these 20 fundamental techniques, you can apply them to other situations and broaden your understanding.

My goal is evident: (1) Define and describe the basic techniques that all chefs can use, regardless of their level of skill or specialization; (2) Clearly explain the nuances of these techniques, including how they work, why they are important, and the mechanisms that make them widely accepted and useful; (3) Capture these techniques visually to provide a better understanding of their nature, functionality, and usefulness; (4) Design recipes that offer practical applications and showcase the far-reaching effects of these fundamental techniques.

When you see the list of techniques I have compiled, you may find that some of them resemble ingredients rather than cooking techniques. However, it is better to consider them as tools, and the best tools are always versatile. By using these tools such as salt, water, acid, onions, eggs, cream, flour, and sugar, you are essentially employing the techniques. Each ingredient has multiple uses, and understanding all the ways to utilize a single ingredient is like injecting steroids into your culinary muscle.

I will also explain how to create diverse flavors, including sauces, stocks, and various flavor enhancers.

Finally, I will conclude with cooking methods, which refer to the ways of applying heat in cooking, knowing which cooking method to use for each type of food, how long to cook it, and addressing common questions about when to turn off the heat.