Life Tastes Good

My Kitchen Tool Alternatives

February 10, 2015

As a Chef, it’s absolutely necessary that I invest in my cooking appliances and tools. With the amount of time I spend in the kitchen, I need tools that will get the job done efficiently, as well as stand the test of time.

With that in mind, it only makes sense that I have high quality equipment.

Fortunately, I own tools like Shun Kaji Knives and All-Clad Cookware. Unfortunately, this didn’t come without high cost, and in-fact took me years to save and accumulate the collection I work with today.

This kind of repertoire doesn’t make sense for everybody, and I get that! I’m asked all the time about a “cheaper alternative” or a “dupe” to the equipment I use. Here’s my answer:

My Kitchen:

More Affordable Alternative:

I will always recommend investing in quality kitchen tools, but that doesn’t mean a more affordable alternative won’t get the job done. After hours of net surfing and product review scouring, I believe these alternatives are your BEST bet.

They may not be the “thriftiest” options out there, but that’s because they’re standing up to the best-of-the-best household appliances and holding their own. Compared to the top brand prices, these options are certainly steals and my recommendation to you.

Desserts

Snickerdoodles

February 9, 2015

How could I not make Snickerdoodles after “The Way the Cookie Crumbles“?

As well as the majorities’ favorite, this is the perfect winter cookie, and couldn’t be easier to make.

Hopefully you enjoy my simple take on the Snickerdoodle.

In a large mixing bowl, cream together 1/2 cup of brown sugar…

…1/4 cup of granulated sugar…

…and 1/2 cup of unsalted butter for approximately 2-3 minute of mixing on medium speed.

Next, add one whole egg to the same large bowl along…

…with 1tbsp of vanilla paste. Mix for 2-3 minutes until thoroughly combined.

Scrape the sides of the bowl down and add 1 tsp baking powder…

…2 tsp cream of tartar…

…and 1 1/2 cups of all purpose flour.

Mix on low-medium speed for 3-4 minutes until the dough is slightly tacky.

Start rolling the dough into little balls.

Then coat the dough with 1/2 cup of granulated sugar and 3 tbsp of cinnamon.

Place the coated dough balls onto a baking tray lined with parchment paper.

Bake at 350f for 10-15 minutes.

Just keep in mind that the longer you bake the Snickerdoodles the more crispy/crunchy they’ll become.

Once they’re done baking, pull them out of the oven to cool off for 10 minutes and then it’s time to enjoy!!

Milk please!

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Main Course

Restaurant Status

February 9, 2015

In the culinary world: ratings, surveys and awards, mean EVERYTHING to budding chefs and restauranteurs. The very mention of a Michelin star, can make or break a restaurant. Hit Pelligreno’s Top 50 list and a restaurant is officially on the map and thriving. Score a poor rating on Zaggat and you’re out.

Each of these rating systems works differently; but a positive review, rating or award, from any of them, is a highly coveted honor.

These are the top five organizations that I follow:

The Michelin Guide

Receiving a Michelin Star is the culinary equivalent of winning a Lifetime Achievement Award. All of the restaurants holding a Michelin Star title are noted in a yearly publication, known as the Michelin Guide.

Only the best of the best are acknowledged; and all acknowledged must remain exemplary to maintain their star count on next year’s list.

The system was developed as a marketing tool for Michelin Tires. They wanted to encourage people to hit the road, on Michelin tires of course, and explore the best Restaurants and Hotels the world had to offer. Receiving one star means that a restaurant is excellent, and a great local choice. Two stars deems a restaurant “detour” worthy, and three stars means a restaurant is a destination choice in and of itself; worth traveling internationally for.

Funny enough, I was working at the London West Hollywood while it received its first star (owned by Gordon Ramsey who holds a combined total of 14 stars) and then worked for Thomas Keller at Bouchon Beverly Hills, who holds over 7 stars in the Michelin Guide!

Bib Gourmand Award

Like I said, the Michelin Guide only acknowledges the best of the best, which to no surprise often means the priciest of the pricey.

The Bib Gourmand Award was developed as an honorable mention by Michelin analysts acknowledging superior restaurants that typically tend to be more affordable. This is a great source for local dining recommendations, and a very honorable title to receive.

S. Pellegrino World’s 50 Best Restaurants Awards

Starting as a feature in Restaurant Magazine in 2002, receiving Pellegrino’s Top 50 award is similar to an actor receiving a SAG award. It’s a VERY big deal.

Each year 936 industry experts cast 7 votes for what they consider to be the best restaurants at which they have dined in the previous 18 months. Of those nearly 7,000 votes, the Top 50 are chosen and announced yearly.

Like the SAG award, there is something truly honorable and sentimental about being nominated by your peers. If you make the Top 50, it says you are the best of the best in terms of skill and execution.

Currently, Noma, in Copenhagen, holds the title of #1 Restaurant in the World (per SP’s Top 50).

Zagat Award

The Zagat Award is especially meaningful for the exact opposite of SP’s Top 50.

“Started as a hobby, Zagat is the world’s original provider of user-generated content. In 1979, Nina and Tim Zagat were at a dinner party with friends. During the meal, one of the dinner guests started complaining about the restaurant reviews of a major newspaper. Everyone agreed that the paper’s reviews were unreliable.

It was at that moment Tim suggested taking a survey of their friends. This led to 200 amateur critics rating and reviewing 100 top restaurants for food, décor, service and cost. The results, printed on legal-sized paper, were an instant success with copies being scooped up all over town.” — Zagat.com

Now days users are able to rate restaurants online. Ratings are tallied and updated on a daily basis. At the end of the year Zagat awards the top reviewed restaurants with a variety of awards like: Best Food, Best Decor, Best Service, Most Romantic and more! Consider this the People’s Choice.

James Beard Awards Foundation

Established in the name of James Beard, “…a champion of American cuisine who helped educate and mentor generations of professional chefs and food enthusiasts,”this award is considered the “Oscars” of American Culinary Arts.

This is a who’s who event, awarding the efforts and abilities of every branch of the industry. Not only recognizing chefs, but recognizing restauranteurs, culinary authors, educators and more!

Awards range from Chef of the Year to Outstanding Restaurant Designer.

The most coveted of all rewards being the Lifetime Achievement Award. “Given to an individual whose lifetime body of work has had a positive and long-lasting impact on the way we eat, cook, and/or think about food in America.” –JameBeard.org

Regardless of the entity, receiving positive acknowledgement from any source, or even the aspect of, fuels the fire in me to continue my culinary journey in hopes that I too can make a difference in the way we enjoy food.

Main Course

Potato Salad

February 8, 2015

A classic Potato Salad is the best way to kick off any type of gathering. It brings back so many family memories of epic BBQ’s and get togethers.

Hopefully my fresh take on this classic will see me through new memories I create with the family I’ve built.

Hope you enjoy!

Get a pot of boiling water rolling. Add a pinch of salt.

Then add 7-8 small yukon gold potatoes…

…and 1 whole egg.

Boil the egg for 10 minutes and remove. Boil the potatoes for 20 minutes or until fork tender.

Slice up 1/4 of a red onion…

…1 whole kosher dill pickle (never heated)…

…1 branch of celery and add the veggies to a large mixing bowl.

Once cool, quarter the warm yukon gold potatoes and add them to the large bowl.

Peel the egg, dice it, and add it to the same bowl.

Add 3 tbsp of greek yogurt…

…3 tbsp of olive oil and 3 tbsp of red wine vinegar.

Add a good pinch of salt and 1 tbsp cracked black pepper.

Add 2 tbsp dijon mustard.

Gently mix.

Plate the potato salad in a small serving dish, top with a few picked herbs such as Italian parsley, tarragon, dill, and chervil.

Drizzle a little bit of olive oil over the top and thats it!

ENJOY!!

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| Left: Pepper Grinder | Top Left: Boos Cutting Board |Top Middle: Baking Dish |

| Bottom Right: All-Clad Pan | Bottom Right: Glass Bowl Set |

Food for Thought

The Science Behind Salt & Sweet

January 28, 2015

Everyone has a basic understanding of how we utilize salt and sugar, whether it’s cooking a steak or baking a chocolate chip cookie, the two popular “flavorings” have a clear juxtaposition.

Salt is used in most cooking procedures to enhance flavors because of its neutral state. Since salt is a neutral substance, it reacts and conforms to everything you use it with, especially fats and acids. Whether its a vinaigrette or boiling water, the purposes of salt is to start and/or finish the layering of ingredients.

Salt: Sodium chloride (NaCl)

Photo Credit: fengshuidana.com

Sugar is used to sweeten dishes. It will dissolve into the liquid component of any dish, depending on the temperature and saturation level of that liquid.When sugar has completely saturated a liquid it can no longer dissolve; UNLESS you were to heat the liquid which would allow for a “supersaturated” state– a.k.a more sugar dissolves.

Sugar: Sucrose (C₁₂H₂₂O₁₁₎

One of the most recent trends sweeping the nation is the obsession with salty-sweet dishes. Certainly the idea of combing salt and sugar is not new and has been in practice for centuries, but the hyper focus on using more salt than normal on and in sweeter dishes is definitely taking centerstage; and for good reason. It is delicious!

As a chef, I know that salt and sugar are famously harmonious together, but as the scientist I wish I were, I’d like to know WHY.

Why?

Well there are many theories that are of interest, but particularly two that I adhere to.

The first regards our good old SGLT1 receptor! To summarize we have many sugar receptors on our tongue, but this receptor in particular can only sense sugar in the presence of salt. Hence, the combination of salt and sugar triggers a new taste sensation that would would not experience with out the presence of BOTH components.

The second theory I believe, lies in our bodies’ natural craving of sustenance that will support healthy body functions. As nutrient dense as sugar can be, our bodies simply need it. Sugar represents energy. Our bodies need energy, hence when we consume sugar positive receptors go off, giving ourselves a hypothetical “pat on the back.”

The same goes with salt. Unlike other nutrients we have no way of storing salt for future use, but we need it to survive. Therefor we constantly crave salt.

With this in mind, providing our bodies with Salt and Sugar in unison creates a DOUBLE WHAMMY effect of positive reception.

So there you have it. Carmel Corn anyone?

Main Course

Grilled Salmon & Avocado Salad

January 28, 2015

This one was a hit in my house, and probably one of my favorite salads I’ve made to date. I’m a big fan of self-contained dishes, they’re perfect for on-the-go eating, and the less dishes the better!

The flavor of this Grilled Salmon & Avocado Salad was certainly on par with some of the best I’ve had in the restaurant circuit. It was smoky, yet zesty, hearty, but still light and nutritious. Simply scrumptious just about sums it up.