Over the past couple of years of creating cooking videos, I’ve developed some strong opinions about food and cooking techniques. I asked my Instagram followers to send me some of their most controversial food questions, and I’m answering them here. This Q&A is also being filmed as I’m moving back to the East Coast, so this will likely be the last video in this kitchen.
My favorite kitchen task is prepping ingredients. I find the repetitive motions of dicing and slicing vegetables to be quite relaxing. My least favorite? Cleaning stubborn messes off pans, grills, or wire racks.
One of my favorite vegetarian dishes is the Poblano Con Queso Taco. I also love several vegetarian and vegan options from Indian cuisine, such as Vegetable Korma and Saag Paneer. Thai coconut curries with vegetables are another favorite.
The best french fry shape is a tough one, but I’d have to go with either crinkle-cut or waffle fries. The thickness of these fries provides a satisfying potato bite, and the increased surface area offers maximum crispiness. A close second would be McDonald’s-style thin and crispy fries.
When it comes to oil, I keep it simple: peanut oil and olive oil. I use peanut oil for most cooking applications requiring a neutral oil, such as sautéing vegetables or deep frying. Olive oil is reserved for situations where I want its distinct flavor, such as in salad dressings, dips, or Italian cooking.
Reverse searing and sous vide cooking both aim to slowly bring meat to a specific temperature. The key difference is that sous vide cooking happens in a sealed bag, trapping moisture, while reverse searing allows the surface of the meat to dry out, promoting browning. Sous vide is often more practical for larger crowds or when oven space is limited.
Overlooked ingredients that can enhance your cooking include flavored oils like chili oil or sesame oil, and acids like lemon or lime juice, pickled onion liquid, or pickled onions themselves. These additions, especially when added at the end of cooking, can brighten a dish and cleanse the palate.
Sharp knives and a good sharpening method (like wet stones) are the kitchen tools I wish I’d invested in sooner. A sharp knife makes prepping not just easier, but enjoyable. It transforms the experience from mashing vegetables to effortlessly slicing through them.
I’m a smash burger enthusiast. The thin, crispy edges and the ability to melt cheese between patties are unbeatable. While regular patties offer the option of cooking to medium or medium-rare and are better suited for grilling, smash burgers are my go-to for indoor cooking.
I’m team mayo when it comes to grilled cheese. It provides superior browning. I sometimes add a touch of butter after cooking for that buttery flavor.
While Gordon Ramsay is undoubtedly a skilled chef, I believe his cooking is overrated in terms of its applicability to home cooks. His recipes often involve numerous ingredients that aren’t readily available in the average kitchen.
I don’t think culinary school is necessary for everyone. There are many paths to success in the food industry, including self-teaching and on-the-job experience. Before enrolling, have a clear idea of your goals and how culinary school will help you achieve them.
I prefer fewer toppings on pizza and burgers. Too many toppings can muddy the flavors. Focus on high-quality ingredients and allow the core components of the dish to shine.
Pineapple does not belong on pizza. I’m generally not a fan of warm pineapple in any dish.
I emphasize adaptability in my recipes because it’s crucial for home cooks to find ways to fit cooking into their lives. Adapting recipes to fit schedules, dietary needs, and available ingredients is key to making home cooking sustainable.
Instant Pots and air fryers are valuable appliances for many home cooks, especially for smaller households or those looking to save time. However, everything they do can be accomplished with a conventional oven, so consider your needs and lifestyle before purchasing.
My essential appliances include a Vitamix, a small food processor, an electric kettle, and an immersion blender. If I had to choose just one, it would be the Vitamix for its versatility. I prefer to minimize appliance clutter in my kitchen.
