I will share my personal milestones here.
(I say milestones, but this doesn't mean the list is in a chronological order. I ordered it in a way I felt it would make sense. I think part 1, sharp knives, and 4, how to salt, are the most important parts, but I personally take great pride in becoming proficient in how to use a stainless steel pan without food sticking to it and burning)
1. Sharp Knives will make cooking 10 times more enjoyable, and the result is much better too, because you will not squeeze/damage the food. Put your knife on a fresh tomato and pull the knife without ANY pressure. If it doesn't cut the tomato, your knife is dull.
https://www.youtube.com/watch?v=qtCx7_hM8sc2. Get a wooden board. Don't get bamboo. It has lots of glue in it, and I heard the surface is a bit too hard and will ruin blades. Don't get a small one, otherwise you have to put things in different bowls constantly. You can get rid of discoloration (green from herbs, red from paprika) and black spots (because you left vegetable pieces on it over night) with vinegar like MAGIC (I heard acid makes the wood brighter and bases make it darker)
3. If you learn to master stainless steel, you don't have to put up with any weird stuff they put on pans nowadays (If done right, a 'sunny side up' egg will float around in the stainless steel pan like if its ice skating, and if preferred can even stay totally white on the bottom side)
https://www.youtube.com/watch?v=w3laDpr4kvwhttps://old.reddit.com/r/Cooking/comments/djprg3/how_to_cook_with_stainless_steel/4. buy natural salts without funny stuff in it, and learn how to season with it. salt early, so that the salt gets into the food while it cooks, when it's done, you can salt it to taste again. Don't be scared of salt, salt is magic, salt is life. You will learn to taste it if there is not enough salt in it. And you absolutely will taste it if there is too much salt in i
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