3 Virtually Unknown Cooking Tricks

By Global Master Chef Karl Guggenmos, Senior Culinary Advisor at Healthy Meals Supreme

I started my apprenticeship in 1964 at the Palasthotel (Palace Hotel) in Augsburg, West Germany. Most days, I started at 5 am with lighting the fires in the wood and coal ovens.  We’d worked until 3 pm, took a 3 hour break (Zimmerstunde) and then came back at 6 pm and worked until closing, most times until 11 pm. The chef was tough, but for the most part, very fair. I respected him and especially appreciated the virtually unknown cooking tricks he would share with us to help us succeed.

It is my pleasure to share 3 of these with you — thinking they may be useful as you are preparing for your Thanksgiving dinner.

3 Virtually Unknown Cooking Tricks

  1.   We all know that some greens like Kale, Belgian Endive and Radicchio are slightly bitter. There is a simple trick to reduce the bitterness.
  • Make a little simple syrup (equal water and sugar cooked together ) or use Maple syrup and mix it with cold ice water ( ¼ cup for 1 quart).
  • Place the leaves into the water for a couple hours and the bitterness will fade quite a bit.


  1.   Game meat can have a pungent gamey flavor especially boar, stag and mountain goat. If for some reason one of these makes it to your holiday dinner table…..
  • Place the raw meat in buttermilk for 24 hours and then cook it. This will reduce the gamey flavor.


  1. Serving button mushroom and want them to retain their white color?
  • Mix them well with AP flour, rub them with a little water, then rinse the flour off with cold water, and finally dry them placing them on paper towel. Cook or eat immediately thereafter.

Wishing you a wonderful Thanksgiving and a glorious holiday season!





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