Personal Chef Here! Ask Me Anything!

jazchlo · April 2014

Thanks, OP for this! Want to come and be our personal chef?? I am interested in low carb/low calorie/low cost ideas but not boring lol!! Any ideas? I had gastric bypass so I can't eat much and need low fat and very low sugar. Also have problems with dry proteins like chicken and pork and ground beef at times!! Please help!

MistressPi · April 2014

I just discovered the Italian cookbook classic "The Silver Spoon" (on sale at Barnes & Noble, hardback, for $15!!). I love it.

In one of the recipes (Eggs in Aspic) the recipe specifies "leaves of gelatin". How does this translate to today's readily available, powdered, plain gelatin? How much should I use?

Thanks!

AsaThorsWoman · April 2014

I love steamed broccoli and steamed California blend.

I usually add either

1) Butter & Garlic Powder

2) Salt & Pepper

3) Cheese

Any advice for something else to add that wouldn't be too carby or contain grains or gluten?

I think maybe tamari and nutritional yeast possibly?

Thanks!

drocknoel · April 2014

Caution: Wall of text incoming!

I am trying to make a vegitable beef soup and I have not found a good recipe that has all the ingredients that I want to use( beef, red potatoes, celery, cabbage, onion, garlic, carrots and noodles) and I am so confused on how to use a recipe builder to make sure I have the calories accurate. Do you know some place to find a good recipe and how to put it into the builder to get it right

I would use the recipe I posted earlier for Beef and Barley soup and modify it to suit your needs. Just cook the veggies with the other i red potatoes and noodles separately and add them in at the end instead of the barley.
The only surefire way to get the calorie count right is going to be to weigh out all of your ingredients. Most ingredients should have the nutrition information on them, and for the things that don’t (carrots, etc.) a quick google search like “carrot nutrition” will do the trick. If you don’t trust the preset nutrition information on MFP for some things (like a General Tso’s Chicken I tried entering last night said it had like 280g of fat, obviously dead wrong), you can always enter your own calorie information.
Hopefully that helped!

Any low cal, high protein crock pot recipes would be great for me. I have all the time in the world in the morning to put something together but no time in the evening except to eat it. I use the crock pot to stay away from just making it easy and getting fast food. Always stocked with chicken, beef, fish and pork.

One of my favorite crock pot meals is a German Pork Roast. Just throw a pork loin (or pork roast, or something big and generally a little tougher) into the crock pot with sauerkraut and let it go! Come back at night and you have meat that is falling-apart tender! Besides that, crock pots are so diverse you can basically just experiment with anything. Got a beef brisket? Throw it in with some pickling spice and submerge it in water and you’ll have yourself a nice corned beef! Herbs and spices will be your best friend in the world of healthy cooking. Just don’t go overboard on cinnamon or cumin and you should be good.

It's actually just those stone fruits, as well as (apparently) birch bark, that cause the issue.

Oh. Well in that case, apricots are an amazing replacement for peaches and plums can make a tasty replacement for cherries! Stone fruits are just hard to replicate when it comes to flavor.

What's the most effective way to make beef jerky? LOL I'm addicted but I want to learn how to make them versus buying time.

First off, buy a dehydrator if you don’t have one. Buy a lean cut of beef (top sirloin works well!) and cut it into thin strips, removing any fat you possibly can (fat doesn’t dry out). Season the jerky with whatever you want (teriyaki, black pepper, etc.) but keep in mind marinating it will make it take longer to dry. Spray the dehydrator sheet thing (technical term, haha) with some nonstick spray and load the beef onto it. Then let it dry to the desired consistency!
You can also do it in the oven but I find it’s a lot harder to do that way.

As an avid home cook myself looking for my next career step, I'm wondering how you got into the business of being a personal chef. Perhaps a little off topic, but you did say we could ask you anything!

Being a personal chef is actually my dream job. I went to culinary school (recently graduated with my Bachelor’s degree in Culinary/Hospitality Management) and have been working in restaurants since I started school, but I really prefer cooking for a small group and getting to interact with them on a personal level.
As for how I got into being a personal chef, a good friend of mine owns a gym and approached me one day asking if I might be interested in being a food consultant. The main excuse he got from his clients for not eating healthy was, “I don’t have time to cook healthy so I can’t eat healthy!” That “consultant” gig quickly turned into going to one of his client’s homes, cooking all of her meals for the week at once, and storing them for her family. I set up an LLC for myself and I was ready to go.
If you’re looking to get into that line of work, just do some research on personal chefs in your area and see what they offer and ask them if you could tag along and help them out. Offer to cook for your friends and when they’re amazed by your food, say you could cook for them for a fee or ask them to spread word to their friends. Social networking is a HUGE marketing tool nowadays and you’ll be surprised how much business you can get from it.
Hopefully that helped!

Looking for some foods with zero salt and low carbs!

Any ideas? I have fresh fish & veggies but looking for more ideas.

Foods with literally ZERO salt? Hopefully your doctor told you to cut out all salt because your body needs sodium in order to retain water, among other things.
Most lean meats have very little sodium and no carbs. Chicken breast can be your best friend. If you’re worried about seasonings, herbs and spices are your best friends. You don’t need salt at all if you play around with oregano, thyme, cumin, paprika, etc.
Oh, and chocolate doesn’t have any sodium in it, and if you like dark chocolate you’re in luck because it doesn’t have that much sugar in it either.
As a little side note, fiber is considered a carbohydrate. Just something to keep in mind

First of all, I want to say its amazing that you're taking your time to help complete strangers out with your skills. Soooooo awesome

I would love a recipe for low sugar protein bars. Most bars, such as Larabars, have a ridiculous amount of sugar and I want to cut back on that!

Thanks in advance!

No problem! I enjoy helping people so this is fun for me.
Did you happen to see the recipe I posted on page 1 for pumpkin protein bars? One piece only has 8g of carbs and the recipe is delicious. Otherwise, google Jamie Eason. She’s got some pretty awesome protein bars that should be exactly what you’re looking for.

I'm looking for a good way to season scrambled eggs. I usually scramble them with onion, green pepper, mushrooms and tomatoes and have used pepper or italian seasoning, but have been unsatisfied with the result. Any suggestions?

I use Gordon Ramsay’s recipe for scrambled eggs. They’re light, fluffy, and taste amazing! Here’s the link to the youtube video:

https://www.youtube.com/watch?v=PUP7U5vTMM0

I am looking for a healthy version of Kellogg's chocolate chip frozen pancakes. My kids love them and won't eat anything else...

I’ll ask one of my breakfast cook friends for a recipe

Thanks, OP for this! Want to come and be our personal chef?? I am interested in low carb/low calorie/low cost ideas but not boring lol!! Any ideas? I had gastric bypass so I can't eat much and need low fat and very low sugar. Also have problems with dry proteins like chicken and pork and ground beef at times!! Please help!

Not a problem! I love food and cooking!
Luckily for you, sugar is super easy to avoid when it comes to cooking meals, as long as you’re cooking for yourself.
Vegetables are honestly going to be your best bet for what your goals are. You might want to look at a lot of vegetarian recipes. Opt for spaghetti squash instead of pastas and your carb counts will go way down. Roast some cauliflower and blend the crap out of it and you’re looking at something with a similar consistency as mashed potatoes! Eggplant parmesan is another great choice. If your body handles fish well, eat a lot of seafood. Wild-caught salmon is absolutely amazing for you. Just because you have problems with dry proteins sometimes doesn’t mean you won’t be able to get protein! Quinoa is one of the very few nonmeats in the world that has complete protein.
Hopefully that helps!

I just discovered the Italian cookbook classic "The Silver Spoon" (on sale at Barnes & Noble, hardback, for $15!!). I love it.

In one of the recipes (Eggs in Aspic) the recipe specifies "leaves of gelatin". How does this translate to today's readily available, powdered, plain gelatin? How much should I use?

Thanks!

One tablespoon of powdered gelatin translates into four sheets.

I love steamed broccoli and steamed California blend.

I usually add either

1) Butter & Garlic Powder

2) Salt & Pepper

3) Cheese

Any advice for something else to add that wouldn't be too carby or contain grains or gluten?

I think maybe tamari and nutritional yeast possibly?

Thanks!

You can try adding nuts like cashews, maybe a little tamari. My suggestion is going to be to mess around with seasonings! Mrs. Dash has a ton of different seasonings that are all great and shy away from carbs, grains, and gluten!

Whew, I think that’s everyone for now!

judyamk · April 2014

I love squash any kind any good recipes? I always bake it,but would like to try it another way.
Judy

krazyforyou · April 2014

Hi: I have an ice cream maker and have made one attempt at mango sorbet. Did not turn out so well. So any good recipies for sorbet would be nice.

drocknoel · April 2014

I love squash any kind any good recipes? I always bake it,but would like to try it another way.

The nice thing about squash is that there are so many different kinds. My favorite is butternut squash, but you also have acorn squash, spaghetti squash, yellow squash, eggplant, zucchini, and the list goes on.

Butternut squash basically needs to be baked/roasted, but once you do that you can use it a variety of ways. I like to cut it into cubes before I roast it and then use the cooked product as a nice alternative for croutons on salad! You can also put it in a food processor after roasting and make a nice butternut cream sauce.

The easiest way to cook spaghetti squash is to cut it in half, remove the seeds and pulp, then fill the cavity with water and microwave it for 8-10 minutes. Pull it out and then, using a fork, scrape the insides. You should end up with what looks like spaghetti. From here I like to add basil pesto and maybe some chicken.

Hi: I have an ice cream maker and have made one attempt at mango sorbet. Did not turn out so well. So any good recipies for sorbet would be nice.

I’m not gonna lie to you, I am not very good at desserts unless I’m making ice cream, caramel sauce, or strawberry shortbread (all of which are no good for you!). Fortunately, one of my best friends is a pastry chef so I’ll ask her for a recipe!

Cudleigh · April 2014

First of all, you're awesome. Definitely going to try some of the ideas that you've already posted!

I'm always looking for more pasta sauce ideas. Do you have a favorite non-tomato based sauce?

brandiegirl16 · April 2014

WOW... amazing and Thank you!!! Just tagging along for the ride. i know i will want to reference this later.
thanks again! :flowerforyou:

aqualeo1 · April 2014

I love sashimi. If I make it myself can I use any fresh fish from the grocery store? Does it have to be anything special? I don't want to get sick.

drocknoel · April 2014

First of all, you're awesome. Definitely going to try some of the ideas that you've already posted!

I'm always looking for more pasta sauce ideas. Do you have a favorite non-tomato based sauce?

Haha thanks! I try :P

I made a butternut squash-parmesan sauce that was absolutely amazing, but it was loaded with cheese and cream.

The nice thing about pasta is you can throw pretty much any sauce on it and it will be good. Wine-based sauces are also good, plus the alcohol in it evaporates, eliminating those calories. If you do try out a wine-based sauce, remember this saying: "If it's not good enough to drink, it's not good enough to cook with."

There are also butter sauces, if you cook in butter. Or you can make an easy meal that I used in a cooking competition called "______ a la meuniere", where _______ is a fish like trout. It also works with salmon or other mild-flavored whitefish (sole, perch, etc.). Basically you cook the fish in butter, then once it's done cooking remove it from the pan and set aside. Pour a moderate amount of lemon juice into the butter and whisk, allowing the sauce to brown a bit. Pour it over the fish and serve. Not exactly super healthy because of the butter, but if you plan your day around knowing you're going to indulge on fat a little bit later on you'll be fine.

WOW... amazing and Thank you!!! Just tagging along for the ride. i know i will want to reference this later.
thanks again! flowerforyou

You're very welcome! Feel free to ask if any questions come up! I'll do my best to respond

drocknoel · April 2014

I love sashimi. If I make it myself can I use any fresh fish from the grocery store? Does it have to be anything special? I don't want to get sick.

Making sashimi/sushi at home can be risky. I usually suggest that clients opt for smoked salmon or crab meat if they want to make it at home. If you're dead set on sashimi, my recommendation is to find a reputable asian market and buy ahi or yellowfin tuna. Ahi is a higher quality but is also way more expensive.

I would shy away from using any ol' fresh fish from the grocery store since you really have no idea if they have completely followed safe storage practices (thawing out then refreezing, leaving out of the cooler, etc.) and the only way to not get sick is to make sure it's in good condition and to cook it.

You *might* be able to get away with raw sockeye salmon, which is the salmon most often used for smoking.

quietair · April 2014

Hey everyone! My name is Derek and I'm a Personal Chef in Michigan and I am also a consultant at a local gym. I just figured I'd offer up my advice on any food-related topic you might ask. Keep in mind that I am NOT a certified nutritionist or dietitian by any means (not yet, at least), but my profession and focus is based in healthy eating so I do have a pretty good idea about the subject.

That being said, ask away!

How can I make my tomato consomme' clear? I've seen it before, but never asked about the technique.

MyChocolateDiet · April 2014

What size underwear do you wear?

monkeywizard · April 2014

Thanks for the response! the zero salt & low carb is just a temporary thing, I have a weigh-in on Sunday so i'm trying to drop the water weight for that, then I'll go back to my more normal (healthier) diet.

drocknoel · April 2014

How can I make my tomato consomme' clear? I've seen it before, but never asked about the technique.

May I ask if you are cooking it or if you are making it from raw tomatoes?

What size underwear do you wear?

Who says I wear underwear?

Thanks for the response! the zero salt & low carb is just a temporary thing, I have a weigh-in on Sunday so i'm trying to drop the water weight for that, then I'll go back to my more normal (healthier) diet.

Ah, alright. You had me a little worried with that one haha. You should be able to take in a small load of sodium from meats without having to really worry about water weight though.

MyChocolateDiet · April 2014

nvm

MyChocolateDiet · April 2014

How can I make my tomato consomme' clear? I've seen it before, but never asked about the technique.

May I ask if you are cooking it or if you are making it from raw tomatoes?

What size underwear do you wear?

Who says I wear underwear?

u win

MickeyCastello · April 2014

Thanx for doing this. I eat a lot of rainbow trout and I'm looking for something different, easy and quick if that's possible.

LiftAllThePizzas · April 2014

Train A leaves the station at 1:38 PM and travels at 45 MPH.

Train B leaves at 1:45 PM and travels at 48 MPH.

How long will it take train B to pass train A?

BigVeggieDream · April 2014

Bump

aqualeo1 · April 2014

I love sashimi. If I make it myself can I use any fresh fish from the grocery store? Does it have to be anything special? I don't want to get sick.

Making sashimi/sushi at home can be risky. I usually suggest that clients opt for smoked salmon or crab meat if they want to make it at home. If you're dead set on sashimi, my recommendation is to find a reputable asian market and buy ahi or yellowfin tuna. Ahi is a higher quality but is also way more expensive.

I would shy away from using any ol' fresh fish from the grocery store since you really have no idea if they have completely followed safe storage practices (thawing out then refreezing, leaving out of the cooler, etc.) and the only way to not get sick is to make sure it's in good condition and to cook it.

You *might* be able to get away with raw sockeye salmon, which is the salmon most often used for smoking.

Ok thank you:)

drocknoel · April 2014

Thanx for doing this. I eat a lot of rainbow trout and I'm looking for something different, easy and quick if that's possible.

Wildcaught sockeye salmon is super good, perch can be good if cooked correctly, dover sole is nice but super expensive. Chicken breast is one of the most versatile proteins there is. Stick with flaky fish (not stuff like orange roughy). I don’t mind tilapia. Flounder is absolutely amazing when used in fish and chips. I’m not the biggest fan of cod or walleye, which is funny because I live in Michigan. My absolute favorite fish is Halibut.

Train A leaves the station at 1:38 PM and travels at 45 MPH.

Train B leaves at 1:45 PM and travels at 48 MPH.

How long will it take train B to pass train A?

2 hours, 20 minutes, and one second, assuming they both left the station at precisely 0 seconds?

noor_v · April 2014

^^^ bump ^^^

MyChocolateDiet · April 2014

2 hours, 20 minutes, and one second, assuming they both left the station at precisely 0 seconds?

raggiemom · April 2014

bump

jofjltncb6 · April 2014

Train A leaves the station at 1:38 PM and travels at 45 MPH.

Train B leaves at 1:45 PM and travels at 48 MPH.

How long will it take train B to pass train A?

2 hours, 20 minutes, and one second, assuming they both left the station at precisely 0 seconds?

Okay, *now* I'm in...

:laugh:

LiftAllThePizzas · April 2014

Train A leaves the station at 1:38 PM and travels at 45 MPH.

Train B leaves at 1:45 PM and travels at 48 MPH.

How long will it take train B to pass train A?

2 hours, 20 minutes, and one second, assuming they both left the station at precisely 0 seconds?

I get 3:30 PM, which would be 1 hour 45 minutes from when B started.

(With them each having gone 84 miles.)

suzu_2 · April 2014

Hey I can help with this, I LOVE curry (just had some tonight), and here's an easy way to make a great curry.

The first step is to head to your local indian grocers. They have tons of little jars and boxes of different pastes - tandoori, marsala, tikki, madrass and vindaloo to name a few. They have dried powders of the same thing, which also work.

cut onions and green pepper into strips and add whatever veggies you like. I like mushrooms, maybe zuchini.
Saute in a little oil

Cut up a boneless skinless chicken thigh and saute as well. No need to add any more oil

Mix 1/2 to 1 cup of plain yougurt with about 1 tsp of corn starch. You can use non-fat but it tends to get a bit watery. Add a tablespoon or more of the tikki paste (your preferance) to the yogurt and mix well.

With the veg and chicken in the skillet, add the yogurt mixture and heat through. Feel free to add a few raisens if you like, then serve.

The corn starch stops the yogurt from separating, and makes a nice, rich sauce. You may have to add a little chicken broth to thin.

Yummm - I am so stealing this one!

ezloshead · April 2014

You are one awesome guy to give us your time and wisdom. Thank you do much.
My boyfriend LOVES cheese but because of a medical condition he has to cut his sodium intake way down. Know of any good low sodium brands that are still melty? Or is the salt just part of the territory?

Personal Chef Here! Ask Me Anything!

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