As you know, I’m a trained chef who happens to have Idiopathic Gastroparesis. The past year and a half or so has been a journey of rediscovering how to do the two things I’ve always enjoyed…cooking and eating. But thankfully some things do stay the same. For instance:
As a general rule a fillet of fish baked at 400 degrees takes 10 minutes per each inch of thickness (at its thickest part) to be done and remain moist.
A perfectly hard cooked egg takes 10 minutes covered and off the heat once it’s come to the boil to prevent an unappealing green line forming around the yolk.
Homemade oven fries brown and crisp best baked on a dark sheet pan…even better if the sheet pan is preheated along with the oven first.
Green veggies should be dropped into salted boiling water and cooked uncovered to preserve their beautiful color…even if you need to cook them to death because of Gastroparesis.
Purees freeze best when they don’t contain white potato or milk products.
Simple syrup is simply equal parts sugar and water.
A turkey or chicken burger is done (and still moist) when an instant read thermometer inserted through the side of the burger reads 165 degrees.
These are all facts I know and routinely forget that I know. I also make assumptions that everyone knows how to make or do certain things in the kitchen. Just like most of you this way of living and eating is a new challenge for me but at least some of the old rules and guidelines remain the same. So, go ahead. Pick my brain. Ask me. I’m happy to share and in the event I don’t know the answer I’m happy to attempt to find one. So what are you waiting for? Go ahead…ask me.