The Shredded Chef
One of this author’s book has made my all-time favorite’s list, however, this one is just ok. It’s a cookbook.
I did learn some interesting things that will improve my cooking skills or are just good to know:
- Always heat your pan before adding food as it prevents food from sticking and creates a nice outer crunch (this works! I can’t believe I never did this before.)
- Flip only once during cooking
- Dark chocolate has a high ability to absorb free radicals in the body and may protect the skin against sun damage
- Let your meat sit a few minutes before serving to let the juices from the center make their way to the surface
- Use acids like vinegar, lemon juice, and lime juice to enhance savory or sweet foods (during cooking or drizzle over the final dish). And, always add to marinades as the acids will help the flavor penetrate the meat
- Fresh herbs should be used at the end of cooking just before serving while dried herbs can be added during the cooking process
- These items you should get organic as often as possible: apples, strawberries, grapes, celery, peaches, spinach, sweet bell peppers, nectarines, cucumbers, cherry tomatoes, snap peas, potatoes, hot peppers, blueberries, dairy, and fatty meats
- Don’t be afraid to buy frozen! They often have similar or better nutrient profiles (and they’re cheaper)
- If the recipe calls for simmer, then simmer! This does change the taste profile
- Give your oven the bread test to find hot spots
- Avoid these fish with highest mercury content: Swordfish, Tuna (Bigeye, Ahi, Yellowtail, canned Albacore), Tilefish, Mackrel (king, Spanish gulf), Marlin, Orange Roughy, bluefish, grouper, Sea bass (Chilean)
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