> Knife skills. Keep them sharp. Cooking for over 15 years at home and still only learned this recently despite already knowing about it. I had to grind out a

> Knife skills. Keep them sharp. Cooking for over 15 years at home and still only learned this recently despite already knowing about it. I had to grind out a chip from one of our knives, and I realised when I was done it was much sharper than I usually get them. I hadn't been doing it quite right all this time. > Mise en place Asian wok-based cooking is great for learning this. You don't have time to mess around. It's something I've been trying lately (my frying pan stir-fry was always pathetic so I never made it at home, but now that I have a wok I can do a decent one).