Tag Archives: chef

Cooking Shows Can Actually Make Your Life Easier

Food Network was and still is the most-viewed network in our household. Over the course of 20 years, that hasn’t changed but the personalities and themes certainly have. While it’s not fair to say whether it’s for better or for worse because that would be so subjective, we can definitely say what we enjoy more or less. Everyone has strong feelings for Bobby Flay, Guy Fieri, and all the baking contests, but there are just some shows that give you a little bit of everything. Cutthroat Kitchen is one of them.

For the longest time, we watched a lot of Chopped and we still do. It has its practical application. While the focus of most competition cooking shows isn’t being healthy, there are two major components that will make the life easier of the everyday chef, or the home chef. Those two factors are time and convenience. In most of these competitions, the chefs are only given 20-30 minutes to prepare a meal. That’s right, on Chopped they’re not making a single dish. They have to prepare four portions, which could be exactly how many you need to make for your family! Most of us don’t have hours every day to make fresh meals, so we often resort to opting for some not-so-fresh meals but that often sacrifices the health factor. Frozen food and fast food are time-friendly and have large portions, but typically are filled with unnatural ingredients, excess calories, tons of sodium, and a lack of nutrients. On these shows, top chefs show you how to save time. 

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Should Chefs Sweat the Small Stuff?

If you do a google search for the question we’ve presented in the title, you’ll get a huge range of answers from a simple yes to an emphatic no. There have been books written about it and just about every chef, critic, and food personality has an opinion on it. While I won’t go into depth about my own opinion,  I will point you in the direction of an article that we really loved. Typically, when we find someone else’s content that is high quality and should be shared, we do just that… share it. We’ll spread the link across our social media outlets including Facebook, Instagram, Twitter, Pinterest, etc. However, when we really love the content of an article, we’ll use the blog to share its greatness to you!

Dinner by Sophie

Dinner by Sophie

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Seasoning Your Food: Heat vs Spice

Don’t worry, this will not be a rant! Although it could be, I am going to take it the other way and use it as an opportunity to educate people about preparing food properly. Nowadays, with the rising popularity of genetically modified peppers and the presence of Sriracha on every table in the United States, it’s obvious that the average adult and young adult’s palette favors spiciness.

People want heat. Furious Pete and other food enthusiasts eat Moruga Scorpions and Ghost Peppers whole while millions watch. Those are multiple times spicier than the habanero you’ve probably heard of at some point in time. Some might think it’s insane, but it’s reality and the gourmet world has been affected as well. So here are some important tips to remember when you are making your own food or ordering it from someone else.

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1. There is spice and there is spice. Some use spice to refer to heat, Scoville units, etc. Spices are used to preserve, color, and FLAVOR food. They can be roots, seeds, leaves, and many other items that are used for their ability to enhance food. There are over 300 spices that are used in the culinary arts and they all have unique properties. Don’t just rely on a few and go outside the box.

2. Don’t settle for heat. Sometimes when people fail to develop proper flavor in a dish, they just cover it in hot sauce. (I put hot sauce on my egg whites when I eat them in bulk.) If you’re trying to create a dish with a rich and deep flavor profile, keep experimenting until you get that level of near perfection. Don’t just throw hot sauce on it… don’t give up!

3. Heat and spice can create amazing flavors. Ever had Thai or Indian food? Ethiopian? (We could go on for hours.) When chefs can merge extreme heat and still retain the flavor development of less dominant spices, it shows incredible skill and the results are amazing. When that same chef can alter the level of heat without changing the presence of the other flavors, it’s mastery.

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So there you have it, a few things to remember when seasoning your food. Eventually, we might have some more posts about specific spices. Remember, don’t settle for that hot sauce. Keep trying different ratios of spices and preparations (toasting) so that you can cook your own meals at home that you love. Restaurants are a nice treat but no one knows what you want more than you do! As always, stay hungry and fit!


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