The following 6 techniques are from my 2nd book: The Gym Life Cooking Technique Book: Learn How Basic Cooking Technique Gives You The Ultimate Power In The Kitchen. Grab a copy and get the full list of techniques I use every day to stay ripped and lean while still enjoying the food I eat.
See, most people get overwhelmed by all the fancy kitchen gadgets, millions of recipes and cookbooks, and countless ingredient combinations. But that’s all smoke and mirrors. When a chef pan-fries a chicken breast, he is pan-frying a chicken breast. And you can use the exact same technique to get similar results.
The same goes for grilling a steak or sautéing some veggies. Sure, there are subtle technique ‘preferences’ that a chef might have, but overall, the basics remain the same.
When you learn the basics of cooking, you unlock access to millions of recipe, ingredient and flavor combinations. It’s like creating music. There are certain “rules” of composition like melody, tempo, and playing in a certain key, but just because I can play the first half of Fur Elise on Piano does not mean that I can play Fur Elise on piano… the way it should be played.
Cooking is the same.
Just because I can pan-fry a chicken breast and it can tasty pretty damn good does not mean I can pan-fry a chicken breast the way Bobby Flay does. But I can get pretty damn close. And that’s what you and I should be after. The more you refine your cooking technique, the better your meals will taste… if you put in the effort it improve.
This is where technique comes in to shine. Once you learn the fundamentals of technique, you will build upon that base each time you step foot in the kitchen.
Learn these techniques and you will always have a recipe ready off the top of your head no matter the ingredient. Grab a copy of my book on Amazon and unlock the power of cooking technique.
NEED: Spatula, nonstick skillet, butter or oil – 3 eggs – knob of butter – Dont season initially (breaks down eggs)
- Whisk egg in pan over med-hi heat – Treat like risotto – don’t stop stirring
- Back off heat keep stirring 3-4 times
- Keep moving on and off heat and stirring fast until cooked through
- Add touch of cream or creme fraiche to finish
- Season with salt/pepper
Need: Slotted spoon or ladle, pot, 1 tbsp baking soda or vinegar
- Pour aprox 3-4 inches of water into a dutch oven or pot.
- Add 1 tbsp baking soda or vinegar. Stir to mix
- Set burner to high and wait until water boils
- Add eggs to water once water boils then start timer
- Remove eggs at 6-7-or-8 minutes for varying levels of doneness
- Run under cold water.
Oven Roasting/Baking Techniques
Roasted Veggies (or sweet potatoes)
NEED: baking pan – oil – parchment paper optional – 400 or 425 degree oven
- Prep veggies into preferred sizes
- Toss in salt/pepper and oil
- Spread on parchment-lined baking pan.
- Cook in oven until nice caramelization forms.
NEED: Skillet – mallet – tongs – knife
- Trim chicken of fat
- Lay on cutting board over saran wrap, top with another layer of saran wrap
- Pound to ¼ inch approximately using direct-to-outward strokes. Don’t just hammer down
- Preheat over medium heat for 5 minutes
- Add oil. If it starts smoking quickly can take skillet off heat temporarily
- Carefully lay chicken in pan away from you
- Leave in pan for 2-4 minutes until crust forms. Longer develops a deeper crust
- Flip and repeat other side
- Remove from pan and let rest in warm oven or under foil
- After all chicken is cooked make a pan sauce
- 1/4 cup semisweet chocolate chips
- 1 tablespoon water
- 1 egg yolk, lightly beaten
- 1 1/2 teaspoons vanilla extract
- 1/2 cup whipping cream
- 1 tablespoon sugar
- Whipped cream
In a small heavy saucepan, melt chocolate chips with water over low heat. Stir until smooth. Stir a small amount of hot chocolate mixture into egg yolk; return all to the pan, stirring constantly. Cook and stir for 2 minutes or until slightly thickened. Remove from the heat and stir in vanilla. Cool, stirring several times.
In a mixing bowl, beat whipping cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold in cooled chocolate mixture. Cover and refrigerate for at least 2 hours. Garnish with whipped cream if desired.
Fruit fool recipe
- 3 cup(s) raspberries or strawberries
- 1 cup(s) heavy cream
- 1/4 cup(s) sugar
Puree 1 1/2 cups raspberries in a food processor until smooth