So you become a better cook

Recently, I came in the morning to five in the morning, and my first goal in the apartment was the refrigerator. This is for a lot of normal, in my case, but pointless. Because the iron ring's household rule, which we received as children are being told, is as follows: Keep the Overview in the fridge! What is so much nothing doesn't mean like: Tu pure, what you eat in the next two hours. I live with my sister, the education shows a double effect: In our fridge, just Empty often prevails. That night, however, half a Pizza was in the lower compartment. You can not imagine what emotions the sight of me triggered. It was the best Pizza I've ever eaten. Cold, of course. Warm-up would have taken too long, and the Pizza was absolutely delicious, better you would not be able to be. I found at least. As I warmed up the next day, my friends from cold Pizza feeds, looked at me all irritated to slightly disgusted.

Actually, I should have known better: The number of Gourmets, Foodies and Amateur chefs in my circle of friends has grown the last years massively. I know more and more, the hand grain grinding, molecules with super mixers from fruit presses and constantly something New want to try. Vegan Cuisine. Slow Food. Fusion Cuisine. I benefit from this development. I eat alone, I eat still corn waffles with cottage cheese, I have at home, but a meal, I'll hand over the kitchen to my adventurous friends. You can show your creations to a larger audience, and my guests thank me for it.

Simple Tricks instead of original creations

however, As this leave not only satisfied, but really impressed with the table? Now, I don't know, but I know who I have to ask: Ralph Schelling is considered a shooting star of the Swiss culinary scene. He cooked for the Superstars and the super rich around the world, is the winner of the Swiss Culinary Cup and learned his craft from the best chefs in the world. His customers include celebrities such as Paris Hilton, Apple co-founder Steve Wozniak and the Band Coldplay. Ralph Schelling, and I know us because of a Reportage that I made a few years ago. He should teach me cooking – and failed. Not because he did something wrong. But expenses and income, so I found that after this afternoon, were disproportionate. I was intimidated and discouraged. All of these original creations, they lasted for hours! This time, I want him to tell me the simple Tricks.

"Back to the roots" provides, according to him, for impressed guests: Ralph Schelling. Photo: Ornella Cacace

The first hint of Ralph Schelling: "Before you get creative, do something Traditional. But it better be perfect." He's mean, really traditional and not pseudo-traditional, he adds. Some recipes had been changed over the years, so much so that you no longer have to do with the original dish too much. For example, the Spaghetti carbonara, which believes everyone knows or to know. Cream, or ham would be in this menu to find, contrary to widespread opinion – namely, nothing, says Ralph Schelling. It means that carbon traders ("carbonari") have previously conjured up in the Apennine mountain range with Pancetta and Pecorino cheese, so the ingredients were not bad, in the lunch breaks a pasta dish. This recipe have many get never tasted or served. Who wants to surprise his guests, so it can "go back to the roots" and cook, as at the time it was cooked, as the dish was invented.

And nobody believes that it's vegan

Ralph Schelling advises me: "When you think about a menu, you have to know who your guests are." Sounds logical, but forget quickly. People who pay attention to their line of bacon and hash Browns not so enthusiastic. Whom sustainability is important, is not happy about Avocados in the salad. But: there was no balancing act, not a vegan, a lactose-free and Low-Carb-cooking menu, if you have guests with different Wishes and needs. A dish that all can eat and all like to eat, more impressed. So rather invest more time to cook something Vegetarian, which is so good that no one missed a juicy pork chop. Or a vegan food dish that no one believes that it is vegan. That made Ralph Schelling recently in Capri, Italy. He has cooked a lasagna, only vegan ingredients used and the dish is on an old slab serves. And it have so tasted delicious, "a Nonna, who lives there," tears in the eyes.

The longer I stick with Ralph Schelling, the more I understand, the basic recipe is to follow it. Whether you served now instead of a glass of Champagne and have a juice shot, a classic or otherwise prepared, instead of well-known Superfoods Swiss Alternative uses, the Trick remains the same: It is the surprise effect, the impressed. And that is why it is so important to think carefully about for whom to cook. Means: The better your guests know in the kitchen, the refined and original you must be, if you surprise, so want to impress. You have someone like me as a guest, you can serve it quite cold Pizza.

With cooking to impress – tips by Ralph Schelling

For unexpected guests: Spaghetti carbonara
If you have a surprise visit, cook the classics, but really! RUB a handful of Pecorino, mix it with freshly ground black pepper and a raw Egg. While the Spaghetti is cooking, sauté diced Guanciale (pork cheek that is forever preserved) without Butter or Oil. The Pasta is al dente, it comes with a little pasta water to the meat in the frying pan. Stir the Egg-cheese mixture, and finish of the genuine, traditional Spaghetti carbonara.

For discerning guests, don't skimp in the garlic
stay away from over-priced luxury products, in which one only pays for the brand! No one is impressed and no one even realizes that you want to pamper your guests – unless you ask the pretty package with the price tag on the table. Don't buy overpriced salt, which is imported in tiny jars from distant countries. But to Save you the olive oil and the garlic. Cheaper garlic tastes like nothing, white the professional. And a good olive oil to each dish enhances.

For healthy people: Smoothies with a shot of
Instead of a glass of Champagne for an aperitif, you can serve a fresh-squeezed juice. Swiss chard with immature Apples, contain a lot more Vitamin C than ripe Apples were a delicious combination, says Ralph Schelling. If you like it alcoholic, gets the juice with a shot of vodka. In the Winter, the top chef "Hot Cider recommends". This is much better than the "ghastly mulled wine". For this you need to heat only Apple juice or Cider with cinnamon, cardamom or ginger spice.

For the modern guest: Superfood from Switzerland
Superfood is in the Trend and, accordingly, expensive. Mostly he must be from far and wide flew in. But Superfood doesn't have to be super expensive. Replace the healthy ingredients with Swiss Alternatives. Flax seeds are just as nutritious as Chia seeds and can be used. Barberries taste like Goji berries, but cost much less and contain just as many vitamins. You are looking for your recipes for Alternatives from the Region. In order to surprise your guests – and the environment will thank you.

Created: 19.11.2019, 14:11 PM