Cooking is a common interest in many households. Experimenting and developing their cooking often results in home cooks often maintaining a very high standard.
And for those who don’t enjoy being in the kitchen, maybe instead they love having something really delicious served to them?
The restaurateur and the TV chef Erik Videgård has become a familiar face around the cabins with his participation in Nyhetsmorgon where he is a recurring guest during the weekend broadcasts.
Not infrequently, he also shares his views on what you should and shouldn’t do in a kitchen, and he doesn’t mince his words.
For example, he has seen canned Béarnaise sauce for the simple reason that he does not believe that they do not contain real tarragon.
– It’s a tarragon flavored mayonnaise. It has nothing to do with béarnaise at all. Urk, he has previously said in Nyhetsmorgon.
READ MORE: Star chef Erik Videgård’s adamant diss against béarnaise sauce
Videgård: Never use a garlic press
He has also explained why the Swedes should stop using a garlic press when they want garlic flavor in their food.
According to him, the reason is that when the garlic is pressed, sulfur compounds are released. This in turn contributes to an unpleasant smell and taste. Instead, you should use a grater to get the right taste of garlic.
READ MORE: Therefore, according to Videgård, you should NEVER use a garlic press
Videgård, in addition to sawing béarnaise in a jar and the garlic press, has also been out and about the fact that many people use finely ground black pepper. Videgård believes that finely ground pepper is only dust without taste.
Instead, he urges everyone to use a pepper mill so that the food gets the right flavor from the pepper.
DON’T MISS: Erik Videgård: That’s why you should NEVER use ground black pepper
Photo: Leif R Jansson/TTThat’s why you should never have the spices by the stove
When it comes to spices in particular, he has more to say about them. In an earlier interview with The evening paper he has given an account of something that the vast majority of people do with their spices at home, but which is nevertheless mishandling them.
It is important that the spices you use in your cooking are not in close proximity to the stove or oven. The reason is that the heat damages the taste.
– People like to put their spices in a cabinet above the stove. But the heat makes them lose all flavor. They also use ready-ground spices that have been left for far too long, he says.
When it comes to not letting the spices stand in close proximity to heat, you should instead, according to Erik Videgård, put them in a dark space.
– If they don’t taste anything then they are of no use. They should be kept dark in the pantry.
Photo: Björn Lindgren/TT