@WomensHealthMagazine

7 Chefs Share The Cooking Rules They Never Follow

10 months ago, 12 Jan 22:17

By: Marissa Miller

Cooking has become a lost art. We operate as robots, a slave to the instructions on recipes, beating ourselves up if we stray off course. But because taste and preference are subjective, it’s about time we introduce—and encourage!—the idea of recipe remixing and making our own rules in our own kitchens. After all, it’s often when we run out of a certain ingredient and improvise by adding another that we discover a surprisingly interesting flavor. Trial and error never tasted so good. Taste aside, if you’ve been cooking for years, you’ll naturally pick up some time- and money-saving life hacks along the way. But if you only have a few years of cooking under your apron, fast-forward by stealing a few tricks from the pros. After all, when it comes to cooking, you first need to learn the rules before breaking them. "When we make sauces, everyone always tells you to reduce your sauce really slowly because it’ll add clarity and give it a better texture. In my kitchen, I reduce them quickly just to preserve the freshness of the flavor. Otherwise it’ll be sitting on the stove. If you made it with good bones and vegetables, after six hours the flavors are not nearly as refined. Also, people always tell you when you’re making a red wine sauce to reduce your stock and wine and then reduce them together. But I always add half of my wine at the beginning and the other half at the end. If you finish with that same wine, it’ll give it more life. For me it’s all about intensity of flavor." —Ari Schor, chef de cuisine, Liverpool House (Hit the reset button—and burn fat like crazy with The Body Clock Diet!) "I love using mushroom stems to add depth, complexity and most importantly, umami flavor to soups. Or, you can chop them finely and stuff mushroom caps for added texture. When seasoning shiitake, Portobello or baby bellas, I almost always turn to Oyster Sauce or Dark Soy Sauce. They really help to enhance and round out the earthy flavors of the mushrooms.” —Christopher M. Wilmoth, executive chef, Lee Kum Kee "One major kitchen rule I never follow is that you can't mix seafood and cheese. While many chefs will tell you that it's a sin to do this, I've found that some of my best recipes have come from breaking rules like this one (take Plated’s salmon with avgolemono rice and feta and garlic basil shrimp with Parmesan and mascarpone grits). I find when you liberate yourself from rules like this one, you open yourself up to more creativity and fun in the kitchen, which is ultimately what cooking is all about." —Elana Karp, head chef and culinary co-founder, Plated Add flavor to your roast chicken with these spice rubs: "You don’t need an entire chef's knife kit. One or two good knives, a spatula, a whisk, and a pair of good tongs and you’re set. You also don’t need an elaborate meal plan before grocery shopping. Use my 'Rule of 5' system that leans to the healthy side: Even ...
Read More


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@WomensHealthMagazine

7 Chefs Share The Cooking Rules They Never Follow

10 months ago, 12 Jan 22:17

By: Marissa Miller
Cooking has become a lost art. We operate as robots, a slave to the instructions on recipes, beating ourselves up if we stray off course. But because taste and preference are subjective, it’s about time we introduce—and encourage!—the idea of recipe remixing and making our own rules in our own kitchens. After all, it’s often when we run out of a certain ingredient and improvise by adding another that we discover a surprisingly interesting flavor. Trial and error never tasted so good. Taste aside, if you’ve been cooking for years, you’ll naturally pick up some time- and money-saving life hacks along the way. But if you only have a few years of cooking under your apron, fast-forward by stealing a few tricks from the pros. After all, when it comes to cooking, you first need to learn the rules before breaking them. "When we make sauces, everyone always tells you to reduce your sauce really slowly because it’ll add clarity and give it a better texture. In my kitchen, I reduce them quickly just to preserve the freshness of the flavor. Otherwise it’ll be sitting on the stove. If you made it with good bones and vegetables, after six hours the flavors are not nearly as refined. Also, people always tell you when you’re making a red wine sauce to reduce your stock and wine and then reduce them together. But I always add half of my wine at the beginning and the other half at the end. If you finish with that same wine, it’ll give it more life. For me it’s all about intensity of flavor." —Ari Schor, chef de cuisine, Liverpool House (Hit the reset button—and burn fat like crazy with The Body Clock Diet!) "I love using mushroom stems to add depth, complexity and most importantly, umami flavor to soups. Or, you can chop them finely and stuff mushroom caps for added texture. When seasoning shiitake, Portobello or baby bellas, I almost always turn to Oyster Sauce or Dark Soy Sauce. They really help to enhance and round out the earthy flavors of the mushrooms.” —Christopher M. Wilmoth, executive chef, Lee Kum Kee "One major kitchen rule I never follow is that you can't mix seafood and cheese. While many chefs will tell you that it's a sin to do this, I've found that some of my best recipes have come from breaking rules like this one (take Plated’s salmon with avgolemono rice and feta and garlic basil shrimp with Parmesan and mascarpone grits). I find when you liberate yourself from rules like this one, you open yourself up to more creativity and fun in the kitchen, which is ultimately what cooking is all about." —Elana Karp, head chef and culinary co-founder, Plated Add flavor to your roast chicken with these spice rubs: "You don’t need an entire chef's knife kit. One or two good knives, a spatula, a whisk, and a pair of good tongs and you’re set. You also don’t need an elaborate meal plan before grocery shopping. Use my 'Rule of 5' system that leans to the healthy side: Even ...
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