20 culinary life hacks from chefs and nutritionists

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Chefs, nutritionists, and other nutritionists have shared their tricks to make life easier and food tastier.

1. Remember the rule of three ingredients

To cook dinner in 30 minutes or less, follow the simple three-ingredient rule: a quick-cook protein source (fish, chicken, or lean meat), quick-digest whole grains (such as whole grain couscous or brown rice), and pre-washed vegetables (arugula, spinach, green peas)).

2. Hone Your Skills

You don't have to buy expensive kitchen gadgets, but investing in one good chef's knife is worth it. It will save you a lot of time, if, of course, you use it correctly. Therefore, if you want to sign up for any culinary master class, it is better to choose a master class on using knives.

3. Don't waste time cutting vegetables

Ideally, you need to cut vegetables right before eating so that all the nutrients are preserved in them. But you can make your life a little easier and buy some vegetables already cut. For example, pre-chopped carrots, mushrooms or pumpkin will not lose their benefits.

4. Buy frozen vegetables

Fruits and vegetables are frozen at the peak of their ripeness, so they contain no less nutrients than fresh ones. When you have no time at all, you can simply throw frozen vegetables and shrimps into the pan, then lunch will be ready in a few minutes.

Richard Blais Professional chef, restaurateur, author of several cookbooks.

5. Save oil

Many people use too much oil when cooking, so I recommend using a spray bottle or simply pouring your favorite oil into a regular spray bottle. Instead of pouring oil into a skillet or salad directly from the bottle, spray it. This is especially important for those who are monitoring the number of calories in their diet or simply want to use oil more sparingly.

Rick Bayless An award-winning chef specializing in Mexican cuisine, host of the PBS Cooking Show.

6. Make homemade vinaigrette sauce

Prepare a large portion of this dressing and keep it in the refrigerator, it will go well with almost any salad. The proportions I use are cup oil, ¼ cup vinegar or lime juice and some salt. Then you can add any herbs or spices to taste.

7. Wash vegetables right away

Wash and dry vegetables as soon as you bring them home, then keep them in the refrigerator in a plastic bag along with a paper towel. This will keep them fresh longer. Now, if you want to make a salad, all you have to do is take the vegetables out of the refrigerator and cut them.

8. Spice up your meals

Many people think that healthy food is tasteless food, but this is not at all the case. You don't even need to look for new recipes: cook what you already love, just brighten up the flavor by adding a little (or a lot) chipotle pepper. Grind it in a blender to a paste and store in the refrigerator. It goes well with both meat and vegetables.

9. Buy a hand blender

The cordless hand blender is perhaps one of the most amazing kitchen gadgets out there. Its possibilities are almost endless. For example, you can use it to grind spices or make a puree soup. Plus, it's much quicker to clean than a regular blender.

10. Substitute non-seasonal vegetables in recipes

A dish that requires fresh vegetables will not be as tasty if cooked with vegetables picked months before they hit the store counter. Therefore, when it is impossible to buy fresh vegetables, it is better to replace them with high-quality canned or frozen ones.

Alice Waters Chef, restaurateur, founder of the world famous Chez Panisse restaurant in San Francisco, author of cookbooks.

11. Use a mortar and pestle

I use a mortar and pestle every day. I like to make vinaigrette in it. I just knead the garlic with salt, then add the herbs, lemon juice, vinegar, and seasonings. I also make homemade hummus in it. The mortar and pestle give a very different texture, not as runny as food processors. In addition, the mortar looks beautiful, and different sauces can be served on the table right in it.

Sara Moulton Chef and host of food shows on the Food Network and PBS.

12. Save time cutting vegetables

Chopping carrots, parsnips or beets in a food processor will cut your cooking time in more than half. And raw chopped vegetables are easier and tastier to eat. If you don't have time at all, simply add olive oil, salt, pepper and some nuts to the chopped vegetables.

Elizabeth Falkner Chef and Cooking Show member on Food Network.

13. Get inspired

Get out of your comfort zone. Buy a new cookbook or find an interesting cooking blog and try one new recipe per week. This is the best way to stop treating cooking as an unpleasant duty and start seeing it as creative.

Lisa Lillien Author of cookbooks and TV shows, creator of the Hungry Girl diet.

14. Keep track of the amount of cheese per serving

When I cook something with cheese, I usually grind it in a food processor. It is more convenient to add no more than one ounce of cheese (about 28 grams) to each serving. This is important for calorie tracking.

Masaharu Morimoto Chef, Iron Chef and Iron Chef America cooking show, restaurateur.

15. Don't overdo it with soy sauce

When eating sushi, add just a little soy sauce. Never pour a full gravy boat! If you submerge the sushi completely, you will eat too much sauce, and there is a lot of sodium in it. Also, remember that soy sauce should only be about fish - the rice will absorb too much of it.

Christopher Mohr Nutritionist and Sports Nutrition Consultant for the Cincinnati Bengals Football Club.

16. Save time with grilled chicken

I love buying grilled chicken, it's a great ready-made protein source. It can be cut with lettuce or boiled pasta.

17. Replace salt and sugar with lemon peel

The zest is great if you want to brighten the flavor of your dish without adding extra calories, fat, sugar or salt.

Sanna Delmonico Lecturer at the Culinary Institute of America.

18. Plan your meals a week in advance

When I go shopping for a week, I always start with vegetables. For the first half of the week, I plan meals with perishable vegetables like lettuce, and for the second half with something that can last longer. Then I think that from cereals and legumes will be needed for this. I perceive meat and fish as a flavoring addition to the main course and go after them last.

19. Make a universal sauce

To add flavor to any dish, I mix fresh herbs and lemon juice with the zest. This makes an excellent sauce that goes well with anything: even with beans, even with fish. I finely chop the parsley, chives, thyme and lemon zest, then add lemon juice and olive oil, salt and pepper. That's all.

Robert Irvine Chef, author and show host.

20. Prepare dressings and marinades at home

I prefer to cook not in olive oil, but in grape seed oil, as it is healthier. I also like to make my own dressings and marinades, they turn out to be much tastier than the ready-made ones. To do this, I mix citrus juice, vinegar and herbs.