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
- 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.
- 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.
- 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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