Kitchen Etiquette: Rules to Follow and Avoid According to Celebrity Chef Roy Choi
He ain't no stranger to fast food, but Chef Roy Choi knew it wasn't sustainable. So, he flipped the script and started whipping up veggie-forward dishes that still hit those comfort food cravings. In his new cookbook, "The Choi of Cooking: Flavor-Packed, Rule-Breaking Recipes for a Delicious Life", he shares these recipes so you can take control of the food in your life too.
As a culinary boss, Choi's got the lowdown on kitchen dos and don'ts. Now, he's spilling the beans on what you need to change up in your own kitchen. Here are three rules he wants you to break:
1. Fry it up with Toasted Sesame Oil
They say cooking with sesame oil is a big no-no because it turns rancid on high heat, right? Wrong! According to Choi, he's been cooking like that for years, and he's here to tell ya—it tastes great. "I kept it a secret as a cook," Choi confesses. "But writing about it and pushing it forward shows that the rule of not cooking sesame oil on high heat is bogus." So, go ahead and give your stir-fry a sesame oil drizzle. Remember, toasted (or roasted) sesame oil is the way to go.
2. Treat your produce like a diva is a recipe for disaster
Toss those gingerly handling techniques out the window. Choi ain't down with treatsin' veggies like they're delicate little flowers. "I'm all about disrespecting them," he says. "Throw 'em in a blender! Fill 'em with a bunch of vinegars, chilis, and spices. Don't baby 'em, make 'em tasty!" His goal is to make nutritional foods as exciting as junk food ads.
3. Slow down in the kitchen
Rushing the cooking process is a common mistake, and Choi believes it's essential to respect this rule. "If you're in a hurry, you won't get what you want out of it," Choi warns. Perfecting dishes takes time, but that time leads to homecooked meals instead of frozen ones.
But what if you're strapped for time? Choi suggests prepping sauces and flavor agents when you've got the extra minutes, then using them throughout the week on those go-go-go days. Cooking is like an accordion—sometimes we have to fold it up and tackle it in stages. Then, when you're in a pinch, you'll have the flavors and elements of slow cooking to whip up a quick meal.
Still need some motivation to rethink your meal prepping habits? Check out Wishbone Kitchen's take on staying healthy while on a time crunch. Cheers to breaking the rules and savoring those flavor-packed meals!
- Chef Roy Choi, defying the misconception, recommends using toasted sesame oil in cooking, asserting that it adds a delicious taste despite the myth about it turning rancid on high heat.
- In contrast to handling produce delicately, Chef Choi advocates for a more aggressive approach, encouraging blending and seasoning to create exciting, nutritious dishes.
- Choi emphasizes the importance of taking it slow in the kitchen, arguing that rushing the cooking process hinders the outcome and promotes home-cooked meals over frozen ones.
- When pressed for time, Choi recommends prepping sauces and flavor agents during moments of extra time, then utilizing them throughout the week for quick meals.
- Choi's cookbook "The Choi of Cooking: Flavor-Packed, Rule-Breaking Recipes for a Delicious Life" offers tips on breaking cooking rules, focusing on veggie-forward dishes and sustainable food trends.
- In addition to his cookbook, Choi is also a key figure in the food-and-drink and home-and-garden sectors, sharing insights on a sustainable lifestyle, healthy cooking, and innovative recipes.
- By adopting Choi's cooking philosophy, you can transform your relationship with food, making nutritional choices as enticing as bygone junk food ads and fostering a more enjoyable and sustainable lifestyle.
