20 culinary life hacking by chefs and nutritionists
Food / / December 19, 2019
Ellie Krieger (Ellie Krieger)
Dietitian-nutritionist, a leading culinary show on the channel Food Network.
1. Remember the rule of three ingredients
To prepare dinner in 30 minutes or less, follow a simple rule of three ingredients: quickly preparing a source of protein (fish, chicken, or lean meat), of instant whole grain (such as whole wheat couscous or brown rice) and pre-washed vegetables (arugula, spinach, pea pods).
2. Hone your skills
Not necessarily to buy expensive kitchen gadgets, but to invest in one good chef knife worth. He will save you a lot of time, of course, if it is used correctly. So if you want to sign up for any culinary master class, better select a master class on the use of knives.
3. Do not waste time cutting vegetables
Ideally, you want to cut vegetables immediately before is, to them all the nutrients are preserved. But you can simplify your life a little bit and buy some vegetables already chopped. For example, pre-shredded carrots, mushrooms or pumpkin will not lose their benefits.
4. Buy frozen vegetables
Fruits and vegetables are frozen at the peak of their maturity, so the nutrients in them is smaller than in fresh. When you do not have time, you can just throw in the pan frozen vegetables and shrimp, then dinner will be ready in a few minutes.
Richard Blais (Richard Blais)
Professional chef, restaurateur, author of several cookbooks.
5. save oil
Many people use when cooking too much oil, so I advise you to use a special spray or simply pour your favorite oil in a conventional spray bottle. Instead of pouring the oil in a frying pan or in a salad straight from the bottle, spray it. This is especially important for those who are watching calories in the diet, or simply wants to use oil more economically.
Rick Bayless (Rick Bayless)
The award-winning chef who specializes in Mexican cuisine, the leading cooking show on PBS.
6. Prepare homemade vinaigrette
Prepare a large portion of such filling and keep it in the refrigerator, it is suitable to almost any salad. I use these proportions: ¾ cup oil, ¼ cup vinegar or lime juice and a little salt. Then taste you can add any herbs or spices.
7. Wash the vegetables immediately
Wash and dry the vegetables as soon as bring them home, and then keep them in the refrigerator in a plastic bag with a paper towel. So they stay fresh longer. Now, if you want to make a salad, you will only be removed from the refrigerator and cut vegetables.
8. Add your dishes acuity
Many believe that healthy food - tasteless food, but this is not true. You do not even need to look for new recipes: cook what you already love, just make the taste more vibrant, adding a little (or a lot) chipotle pepper. Grind it in a blender until a paste and store in the refrigerator. It is well suited to both the meat and the vegetables.
9. Buy immersion blender
Wireless immersion blender - this is probably one of the most amazing kitchen gadgets. Its possibilities are virtually limitless. For example, it can be used to grind spices or cook soup. In addition, it is much faster to clean than a regular blender.
10. Replace the off-season vegetables in recipes
Dish for which need fresh vegetables, will not be as tasty if prepare it with vegetables, ripped off a few months before they hit the shop counter. Therefore, when it is impossible to buy fresh vegetables, better replace them with high-quality canned or frozen.
Alice Waters (Alice Waters)
Chef, restaurateur, founder of the world-famous restaurant Chez Panisse in San Francisco, author of cookbooks.
11. Use a mortar and pestle
Every day I use a mortar and pestle. I like to cook in her vinaigrette. I just knead the garlic with the salt, then add the herbs, lemon juice, vinegar and spices. I also do it in the home hummus. Mortar and pestle give a completely different texture, not as liquid as food processors. In addition, the mortar looks nice, and different sauces to be served directly in it.
Sara Moulton (Sara Moulton)
The chef, a leading culinary shows on Food Network and PBS.
12. Save time on vegetable carving
Chopped carrots, parsnips and beetroot in a food processor, you are more than half reduce the cooking time. Yes, and raw chopped vegetables have easier and tastier. If you do not have time, just add the chopped vegetables olive oil, salt, pepper and a little nuts.
Elizabeth Faulkner (Elizabeth Falkner)
Chef, cooking show participant on the channel Food Network.
13. Get inspired
Get out of your comfort zone. Buy a new cookbook or find interesting culinary blog and try one new recipe a week. This is the best way to stop treating cooking as an unpleasant duty, and begin to perceive it as something creative.
Lisa Lilly (Lisa Lillien)
cookbook author and television broadcasts, the creator of the diet Hungry Girl.
14. Keep track of the amount of cheese per serving
When I cook something with cheese, I usually grinds it in a food processor. It is more convenient to add in each serving no more than one ounce of cheese (about 28 grams). This is important for those who are watching calories.
Masaharu Morimoto (Masaharu Morimoto)
Chef, party cooking show Iron Chef and Iron Chef America, restaurateur.
15. Do not overdo with soy sauce
When eating sushi, pour quite a bit of soy sauce. Never pour gravy boat full! If submerged land completely, you eat too much sauce, but there are a lot of sodium. Also, do not forget the soy sauce should only apply to fish - rice will absorb too much of it.
Christopher Moore (Christopher Mohr)
Dietician, consultant in sports nutrition football club "Cincinnati Bengals".
16. Save time with grilled chicken
I love to buy grilled chicken is a great source of protein ready. It can be cut with lettuce and boil it paste.
17. Replace salt and sugar lemon zest
Peel is perfect if you want to taste dishes brighter without adding extra calories, fat, sugar or salt.
Sanna Delmonico (Sanna Delmonico)
Teacher at the Culinary Institute of America.
18. Plan your meals for the week ahead
When I go shopping for the week, I always start with the vegetables. The first half of the week I plan meals with perishable vegetables like lettuces, and a second that can be stored longer. Then I think of cereals and legumes to this need. Meat and fish, I take it as a flavoring for the main course and go after them in the least.
19. Cook universal sauce
To make any dish taste more vivid, I mix fresh herbs and lemon juice with zest. This turns out an excellent sauce, which is suitable for anything: even to the beans, although the fish. I finely I cut parsley, chives, thyme and lemon zest, then add the lemon juice and olive oil, salt and pepper. That's all.
Robert Irvine (Robert Irvine)
Chef, author, presenter culinary show.
20. Prepare filling and marinades at home
I do not cook with olive oil, and grapeseed oil, as it is useful. I also like to make their own refueling and pickles, they turn out much tastier ready. To do this, I mix citrus juice, vinegar and herbs.