Welcome to Sunday Supper Secrets: This week we polled our favorite chefs with a flavor question “How do we get great restaurant FLAVOR at home?” Chef and author Desmond Fannin hit us back with these tips and more. Looks like his Sunday Supper Secret is MARINATE!
First, don’t mistake “flavor” with salt! The best way to get maximum flavor at home is to allow yourself time to do it right,” says Chef Desmond Fannin. “If you plan on preparing protein items (meats) marinate the day prior, or for at least an hour or two.”
Other flavor tips:
- When using herbs, fresh is the best
- When using spices, toast in a pan first (without burning) to “explode” flavor profile
- DON’T OVERCOOK what you are preparing. Dry meats and soggy vegetables…not the bizness
We wondered if marinating was one of the most overlooked tips when cooking at home. Chef Desmond says, yes because “we don’t have the time; at least we think we don’t.” Seeing chef’s finished product above, we’re stealing his Sunday Supper Secret. Don’t be a turkey – MARINATE!
Chef Desmond has many accolades and awards as a rising culinary star. Visual Artist turned Chef, Cookbook Author, Director-Culinary Services (SDX), Husband, Father, AiA Grad, SW ATLien/Grady Baby. He is that skinny chef you can trust …
Sunday Supper Secrets — You just got the buzz from www.DryerBuzz.com — Combing the headlines. Transforming the way we look — at life.