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Ingredients I Use
Salt
I use salt very sparingly since we get salt from so many other places in our diets. For example, when using Parmigiana Reggiano, it has a salty taste on its own so no need to add more salt.
Cheeses
I grate my own cheeses by hand. Pre-grated cheeses have anti-caking agents that have an effect on the final product and it’s usually not a good one since the anti-caking agents inhibit melting.
Dietary Restrictions
For those individuals with dietary restrictions, I may not be the cook for you. Following in the footsteps of countless chefs, I cook with peanut oil, butter, sugar, honey, gluten, whole fat milk, half and half and full fat sour cream. Excluding dietary restrictions, I look forward to the food journey we can take together!
Peanut Oil
Peanut oil has a high smoke point and has no taste so I can cook at high temperatures with no added taste. For example, EVOO (Extra Virgin Olive Oil) has a smoke point of 320 degrees and peanut oil has a smoke point of 425. https://en.wikipedia.org/wiki/Template:Smoke_point_of_cooking_oils
Butter
Just old fashioned butter is much more healthful than margarine, a processed food. Regular food is always a better option compared to processed food.
Sugar Is Not Evil
In fact, your body needs sugar to function. Brown sugar is sugar with molasses. Sugar substitutes are known carcinogens. If there is any processed food I use, it’s sugar. However, I use it very rarely or sparingly. Your body only knows sugar is sugar, whether it’s orange juice or consumed in a glass of wine. Sugar is sugar to your body. Your body does not know the difference between sugar from being “natural” or from the sugars in a glass of orange juice. Sugar is sugar. Just like salt, know where your hidden sugars are. “Natural” makes no difference. Sugar is sugar to your body.