Kim Dannies: Lifestyle & Adventure writing

The Secret Lives of Dentists
March 4, 2004

For every passionate cook there comes a point when the desire for knowledge about the deeper nuances of cooking burns so intently that it becomes an obsession. The symptoms include a constant preoccupation with chemistry, daydreaming about career changes, and the hoarding of cookbooks. I was talking with my dentist, Williston resident Dr. Paul Averill, recently, and I could tell by the wild look in his eye as he peppered me with cooking questions that he was in the advanced stages of the cooking obsession. Concerned for his welfare, I invited him and a few cooking buddies over for an intervention, um, I mean a cooking lesson. Learning the following “secrets” seemed to bring him a measure of relief.

One good sharp knife is better than a block full of dull knives.
Kosher salt applied sparingly in stages is far better for creating and controlling flavors than simply using table salt at the end of the cooking process.
Freshly chopped garlic is crucial to flavor quality: please Paul, NO JAR GARLIC!
Fresh herbs like parsley, mint and thyme are recipe enhancers; use liberally.
Fresh herbs such as dill, rosemary, cilantro and sage are concentrated recipe enhancers; use more conservatively.
Good quality olive oil can be used for everything, including baking.
Heat a non-stick sauté pan before adding oil; add 1 teaspoon of oil and heat it before adding food. You’ll use less oil, and the food will cook better. Use butter to finish sauces at the end of the cooking process- you’ll enjoy more butter flavor.
Penzey’s Spices sells a diverse array of blended spice combinations for pennies; stock up on a few different small jars each month. www.penzeys.com.
Ken’s Steak House Lite Caesar dressing is an excellent marinade for grilled chicken or fish. Be sure to wrap grilled food in a double layer of heavy duty foil, and let the food “rest” for at least 20 minutes before serving for maximum juiciness.
Proper caramelization of onions and mushrooms can occur only after 15- 20 minutes of heat. Use wine or stock to deglaze the pan and to create a sauce.

Although I had a great time during our cooking lesson, I must admit that I did have an ulterior motive when I offered to teach Dr. Paul. For all concerned, I wanted to derail any notions of a potential career change- he is, after all, a damn good dentist.