3 Fat-Burning Cooking Secrets
It was 1986. My first day of school. Chef School!
It was in the charming city of Marseilles, France. I thought we would spend all day learning cooking secrets from older French chefs… and drinking wine. 🙂
Little did I know, our instructor (and my lifelong mentor), Yves Tarallo, had other plans. He put us to work peeling potatoes. It was like being in jail!
I learned a hard lesson that day. There’s a lot more to cooking than barking out orders like Gordon Ramsay does on TV.
But over time, through countless hours in hot, cramped kitchens, I learned the insider secrets I want to give to you today. These 3 tricks will make your food taste better. You’ll enjoy it more and feel even more satisfied… so that you can lose weight faster with my Eat More, Burn More recipes.
SECRET #1 ==> Rest Your Meat
This is one of my favorite secrets. Instead of rushing to the table when your steak (or any meat) is done, hold your horses and rest it half the time that it has cooked. Why? Because the “violence” of the cooking process (searing, grilling, etc…) will have pushed the natural juices in the very inside of the meat, leaving everything else dry and tough. By giving it a few minutes to rest, you’re rehydrating the meat from the inside out. Moist and tender is how I want my steak.
SECRET #2 ==> Drop Acid
No, not that type of acid. This isn’t a Grateful Dead concert. Here’s what I mean… Acid (lemon or lime mainly, but also balsamic or other flavored vinegars) revive flavors, especially on meat and vegetables. So at the end of the cooking process, after you have plated your food, go ahead and drizzle a bit of lemon or lime juice over grilled chicken, fish, sautéed or grilled vegetables, steak, rice, risotto, and even pasta.
SECRET #3 ==> Add Fresh Herbs at the End, Dried Herbs at the Beginning
Cooking for fat loss is all about flavor. Using herbs allows you to pack flavor into otherwise bland ingredients. Fresh herbs like basil, tarragon, parsley, cilantro, and oregano are delicate and subtle. Only add at the end of the cooking process, just before serving. Dried herbs on the other hand are very potent and diffuse well during the cooking process. Add them at the very beginning.
Want to know some more secrets? Click here for 17 more Fat-Loss Cooking Tips and Ingredients.