Boil first then fry
A secret to cooking meals on time. Start the water boiling when you enter the kitchen. Then start chopping.

Quantities guessed but measured.
Cook by feeling not formula. Develop instinct. Taste the food and modify as you go.

Delicious in pieces and parts
Every part of the recipe, even if eaten separately, should be delicious. Example: Boil pasta in salt, oil, and herbs. Even eaten alone without sauce it will be delicious.

Whole, holds.
Larger pieces have identity.

Chopping in pieces, increases.
Smaller pieces release more flavor.

Individual plates and separate tastes.
Identify each flavor, as in English or Japanese cooking.

Together in one pot.
Individuality melts away in large Italian or Indian families.

Frying food boils until it burns.
Always fry spices to get the flavor. The bubbling comes from boiling which pushing the flavor out of the spice. Water in food holds the temperature at boiling point.

Sautéed in the center keeps even temperature.
Onions burn easily and unevenly when cooked separate. To cook more evenly, keep it together in the center.

Edges evaporate excess.
When there is too much water, spread food to the circumference where it is cooler. Food won't overcook. and excess water will drain and evaporate in the center.