Chef David’s food demo and tasting was two hours of pure heaven!
In this informative and tasty lecture, Chef David talked about nutritional cooking, and what one can do to eat healthier. There are hundreds of thousands of articles and books designated to eating healthier, but he advises focusing on not making yourself crazy with preparation and production, just take what you want to cook and analyze how to make that one item better. Consider the fats you use to cook with: animal fats (butter, lard, etc.) versus olive oil, canola oil. Try cooking with healthier oils and instead of added salt, try using fresh herbs to bring delicious flavor into dishes.
Chef David also talked about the components of food and the effects heat has on those components. Sugars caramelize; water evaporates; proteins coagulate; fats melt; vitamins break down; starches turn to gelatin; and minerals are not affected. He talked about the dry heat cooking methods; moist heat cooking methods and combination cooking methods.
To help us put all these tips into practice he demonstrated how to prepare a salad of Watercress with Orange Slices and an Orange Emulsion. Then cooking in a nonstick pan, so no fat was necessary, he pan seared salmon and paired it with braised lentils (braised in water with no salt), topping the salmon with fresh chopped dill.
And the best part? The samples! How does this sound for a healthy treat? A very simple, yet wonderfully delicious, avocado with balsamic glaze – no salt, no sugar, just natural healthy foods all really good for you. We’d love to have you join us for our next cooking demonstration. Call us at 215-752-2370 to see what we’re cookin’ up next!
