9 Steps to Great Low Carb Cooking From Home

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You donít need a written recipe to achieve great low carb cooking from home. One basic cooking method and the ingredients YOU desire are all it takes. Earlier this week, I showed you a low carb chicken recipe using sautť method. Todayís inspiration will follow the same procedure with different ingredients.

Written recipes wonít teach you to cook any more than having sheet music will teach you to play piano. Recipes have inherent flaws and variables that make them difficult to duplicate exactly. When a recipe calls for ďone onion, choppedĒ, how big is this onion? Onions are different sizes, theyíre from nature, not from a factory.

The written recipe dilemma continues if youíre pursuing a certain diet or style of eating. Searching for low-fat, gluten-free, high protein, or lactose-free recipes can be time consuming and frustrating. I guarantee youíll waste a lot of time searching for ďorganic food recipesĒ when using organic ingredients can be applied to ANY recipe or basic cooking method.

Over the past three months, Iíve been scrutinizing everything I eat, drawing my best conclusions about why Iíve felt tired, listless, and cranky throughout the day. With the help of my friend, Ben Greenfield and some tips for healthy living, Iíve come to the conclusion that my diet included too many carbohydrates, too much pasta, rice, potatoes and bread that are weighing me down.

Iím starting to practice more low carb cooking from home by substituting more protein-rich ingredients for the carbohydrates that used to dominate my plate. Iíve begun using more beans, eggs, avocados, spinach, and complex grains like quinoa instead of pasta, rice or potatoes.

I donít have to search for low carb recipes, I donít have to buy another cookbook, I donít have to hope the Food TV will give me the answers. Thatís because with one simple cooking method, I can use any ingredients that I desire to reach my dietary goals. I can create my own dishes with the items already in my kitchen with a basic sautť method, no matter what my cooking and diet goals are.

The basic sautť procedure is the fastest and easiest way to get dinner done:
1) Heat your sautť pan until drops of water dance and evaporate immediately.
2) Add some type of fat or oil to the pan, but only enough to barely coat the bottom.
3) Heat the fat until it changes from perfectly smooth to getting swirls and lines to it. This is the indicator that itís just about to break down and smoke.
4) Add aromatic ingredients like onion, garlic, ginger, or peppers.
5) Add protein ingredients like shrimp, chicken, beef, pork, or even tofu.
6) Add a flavorful liquid to the pan like broth, cream, or even coconut milk
7) Add steamed vegetables like broccoli, asparagus, carrots, string beans.
8) Add more protein like beans, eggs, avocados, or spinach. Or, add carbohydrates like rice or Asian noodles.
9) Portion onto your plate and garnish with sesame seeds, crushed cashews or sliced peppers.
10) Youíre done in less than 10 steps.

When you learn to cook, you gain great power over your food choices. When you learn to cook without recipes, you save time and money as well. Cooking without recipes means learning a few basic cooking methods that you can duplicate no matter what the ingredients. My low carb cooking at home is quick and enjoyable because Iím not following someone elseís written instructions. Iím creating from the ingredients I desire in a way that makes cooking fun!

See the entire low carb cooking from home video here.

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I am thrilled to be an E-zine Expert Author and have a number of articles published on a variety of cooking topics (and write new ones all the time!) Page down to see the entire list and click the ones that are helpful to you.

Before I became Chef Todd Mohr, I was Todd Mohr - a guy who liked to cook. A lot of people, including me, even thought I was a pretty good cook. For starters, I had my five meals, well, recipes, I suppose, that I could make well. Being a creative person, I also used some of the techniques from my tried and true \"recipes\" to experiment a bit with new dishes. Some were good and some not so good, and I usually never knew what the difference was.

Through a series of events, I decided to change careers in 1996 and pursue my passion for cooking, so I enrolled in Baltimore International Culinary College. 18 months later, I emerged: Chef Todd Mohr.

The greatest thing I learned in culinary school was the \"how\" and the \"why\" that had been missing from my cooking all those years. My recipes only gave me the \"what\" - which left so much out! The greatest thing I gained in the years after culinary school, was the practical experience from working in kitchens and experimenting at home. Being observant, I learned even more \"hows\" and \"whys\" in addition to \"whats\" along my culinary journey. This experience and experimentation, more than anything else, is what turned Todd Mohr into Chef Todd Mohr.

My experience includes kitchen experience - all the way up to Executive Chef, as well as college teaching experience, starting and operating a successful catering company and then finally, the culmination of all of my passion: opening The Cooking School in Cary NC in 2007.

From The Cooking School, came \"Cooking Coarse\", my daily video blog that quickly gained a loyal You Tube following due to the uniqueness of the instruction offered. It was through feedback received from \"Cooking Coarse\" viewers that I decided to launch WebCookingClasses.com and provide this information to the world.

When I started getting emails that my videos had changed people\'s lives, I knew I was on to something and that was when WebCookingClasses.com was born.

This is my passion - I am excited to share it with you!

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