COOKING GUIDE
Unlock your inner chef with advice from some of the world’s foremost food experts
Most men know you ‘can’t outrun a bad diet’. And most men know ‘abs are made in the kitchen’. But knowledge is one thing; putting it into action is another. And the simple fact is that most men fare far worse in the kitchen than they do in the gym.
Culinary expertise isn’t about memorising recipes, though. It’s about learning the skills and tricks that make cooking both enjoyable and rewarding. Get better at it and both health and happiness will skyrocket. As chef Dr Mike puts it, to achieve the endpoint of improved health “basic cookery becomes a survival skill”.
So, we asked some of our favourite chefs and food experts to rustle up some quick tips that can help the average kitchen-shy fitness enthusiast evolve away from boiled broccoli and dry chicken, into a world of bigger flavours and better results.
1. USE THE LEMON LAW
“When chopping chillies,” says The Gorgeous Kitchen’s Jo Pratt, “rub a little cooking oil into your hands before you start. The oil creates a barrier so the chilli doesn’t get into your skin. Then, once you’ve chopped the chillies, rub some fresh lemon juice into your hands – the acid neutralises the chilli, removing it from your hands more effectively than soap and water.”
2. SLOW DOWN
“Cook onions slowly to draw out their natural sweetness,” says The Shed’s Oliver Gladwin. “Once they’ve browned in the pan, turn down the heat and stir frequently for 20-30 minutes – you won’t need sugar.”
3. THAT’S SHALLOT
“Add finely chopped shallots to salad dressing,” says Jinjuu’s Judy Joo. “Vinegar loves shallots, and they add great flavour. They’re the secret ingredient in my classic French vinaigrette, but I add it to all my dressings.”
4. SCRUB YOUR SPUDS
“Scrub vegetables rather than peeling them,” says Steve Pidgeon, chef at The Arundell Arms. “That way you preserve the skin, which contains lots of nutrients.”
5. CHEAT-PEEL GARLIC
“To peel garlic more easily, use two bowls the same size,” says Rob Bragagnolo. “Put the garlic cloves in one bowl, place the other one on top and press down to crush the cloves. Shake vigorously to release the skins.”
6. PUT THE CHERRIES ON TOP
“To stop vegetables drying out while you’re roasting them, throw a load of super-ripe cherry tomatoes over the top of them halfway through cooking,” says Antony Bennett of La Tasca. “The juices from the bursting tomatoes will blend with the water from the vegetables and make some seriously concentrated tasty pan juices that you can drizzle over the top of the final dish.”
TURKEY FAJITAS
From Kevin Curry of FitMenCook
Total: 20 mins
