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The celeb chef explains how he defies formal training in his latest cookbook.
As a professional chef, Choi knows all about thedos and don’ts of the kitchen.
Credit:Courtesy of Bobby Fisher
So, what should we be doing differently in our own kitchens?
Here are two rules he hopes you’ll breakplus one to keep.
Choi begs to differ.
“Ive been cooking with sesame oil for years, and it tastes great,” he says.
“Going into cementing a philosophy, that was just something I kept private as a cook.”
It was a fallacy."
If you haven’t tried it, go ahead and add a drizzle to yourstir-fry.
Oh, and always opt for toasted (or roasted) sesame oil.
But he’s over that.
“Im all about disrespecting them,” he says.
“Throw them in a blender.
Fill them with a bunch of vinegars and chilis and spices.
Make them completely outrageous.
Dont be so gentle with them.”
“That in turn leads to people choosing frozen meals over something that is homecooked.”
Tips for Staying Healthy on a Time-Crunch
So what if you don’t have time to cook?
Choi likes to be prepared to combat hunger cravings on busy days.
“You have to think about comfort and craving.
Those are different feelings than just eating normally,” Choi notes.
“Cooking doesnt always have to be done in one session,” Choi says.
“Sometimes we have to look at cooking as an accordion of stages.”
“Then you have the elements of long cooking andslow cooking, but youre making a quick meal.”
