KITCHEN TIPS I USE RELIGIOUSLY
1. When shopping, choosing heavy-for-their-size lemons and limes.
2. Rolling lemons and limes on the countertop before using (using arm muscle to break apart the inside to release more juice).
3. Revering the fragility/rancidity of oils (storing in cool, dark places without light exposure; opening bottle only when necessary and not very often; keeping oil/butters contaminate-free by keeping fingers out of it and using a clean wooden spatula to extract).
4. Allowing foods to come to room temperature before cooking and/or consuming.
5. Using olive oil as a substitute for pepper (impeccable, traditionally-made pepper is impossible to find!).
6. Using A LOT of fat! For cooking, for eating, for EVERYTHING!
7. Cooking “low and slow” using temperatures 150 or 225 degrees for everything; never over medium on stovetop even “deep frying” in the wok.
8. Placing a magnetic strip tool holder above the stove for 2 knives, a scissors, and a fork tong.
9. Marinating, marinating, marinating (Himalayan sea salt + highest quality olive oil, salt and then massaging oil into meat and waiting, waiting, waiting 1 hour - days).
10. Using the best salt I can find to enhance flavor (for everything!). I use diffent kinds from different regions.
11. Finding the absolute BEST ingredients I can find for everything! (purest, most natural, most pristine, most impeccable) then doing my BEST to keep those ingredients pure (only adding the best salt and the best fat)!
12. In addition, keeping cookware free from any contaminating substances (only wiping with lemons or herbs).
13. Knowing the secret of sauces: the leftover pan juice, tiny bits, and fat! That’s it!
14. Place steak in a preheated pan (sizzling) and don’t move it until it has been seared (beautiful brown crust).
15. Using residual heat as a tool. Sometimes I place a pan on top of a heating oven so that it gets just a bit of heat. Sometimes I add herbs or leafy greens to a cooling pan so they wilt slightly.
16. Practice, practice, practice! I remember reading that gaining cooking skills takes practice; I was so disappointed! I was hoping to learn through the books and have immediate success! Now after several years of cooking (practice!), I have gained the skills I was so anxious to have.
I remember reading from several different sources that many chefs consider the surface of their cookware for flavors thus the use of soaps and chemicals is not recommended. I also remember reading that chemicals can take away from our nutrition and health. I remember feeling certain that I did not want to work against myself since I was exerting so much time, energy, and expense in finding, eating, and preparing impeccable nutrient-dense food; I started to use lemons and limes as “cleaners” for all of my unglazed, natural-materials clay cookware. I squeeze some juice and use the cut citrus fruit to scrub: toxin-free, naturally antiseptic, and adding delicious future flavor! If I ever need abrasion beyond the citrus rind I use sea salt. HELLO! HAPPINESS
“According to some writers, earthenware reveals the ‘gout du terroir,’ which means a ‘taste of the earth’ in French” (mymoroccanfood.com).
Care for unglazed clay cookware: use heat diffusers; start with very low heat or a cold oven and turn up heat gently after cooking; place on a wooden board to prevent thermal shock/cracking