Tim Ferriss is a world famous public speaker, author and web entrepreneur. He is well known for his massively popular book the "Four Hour Work Week". He is a number one New York Times bestselling author with many other volumes under his belt. One of the famous ones is the "Four Hour Chef". It is a cookbook that does much more than just teach you how to cook. It takes you a journey across the world learning culinary skills and wisdom from various cultures and communities. In this book, you can be reading about a dish in Manhattan and on the next page you are transported to Calcutta for some gems of wisdom. Tim Ferriss utilizes the process of cooking to teach how to perform meta-learning. This is a process to use to master any skill you desire. It is truly the golden recipe of the book and along this recipe here are 7 lessons we learned from the Four Hour Chef.

Use left over egg whites to make a great hair conditioner

Whoever thought egg whites were so versatile? Simply get 2 egg whites and mix them with 5 tablespoons of natural yoghurt that has full fat. Ensure that you mix them up evenly. Once they are well mixed, apply them into your hair and tie it in a towel turban for half an hour. After that, take off the turban and rinse your hair. It will be clean and well maintained. This is an amazing idea to use when you run out of conditioner.

Smell your food to experience its full flavor

Dogs are well known to have a highly accurate sense of smell. Tim indicates that when it comes to food, we should smell it like the dogs do. According to reliable studies, the flavor in your food is only 10% taste and 90% smell. Professional chefs all over the world emphasize the smell of dishes all the time. Therefore, if you want to experience more flavour in your food, simply smell it.

There are taste buds literally everywhere in your gut

For a long time, it has been thought that taste buds were confined to the mouth. Wine tasters and food judges take bites or sips and swirl them around in their mouth. After that, they spit them out. They've been half right the whole time. According to Tim, there are receptors for taste on the tongue, roof of your mouth, throat, stomach and even small intestine. Teach yourself to experience taste in all or most of these spots and you can transform your culinary experiences forever.

If its too hot, drink milk

Hot food is commonly associated with Indian delicacies. They have heavy servings of pepper and chilli in them. Whenever we eat these dishes, we are gasping for air and grabbing some water after a few bites. In most cases, this does not solve the problem as the hot sensation still persists. This sensation is caused by an active ingredient known as capsaicin. If you take a bite and the food is too hot for you, simply grab a glass of whole milk and take a gulp. Capsaicin is soluble in fat and not water. Therefore, a glass of milk will actively dilute it. Coconut milk or good old yogurt will also do the trick.

Avoid a drip with this tip

We often use ladles to serve sauces, soup or stew. It is efficient and allows for quick, substantial servings. However, one of the main problems with this method is that the soup drips from the bottom of the ladle into the plate where we are serving or worse, on the table top. Tim has a genius solution for this. As you scoop out some soup or stew with the ladle, fill it and then tap the ladle on the surface of the soup. This gets rid of any excess fluid adhered to its outer surface. As a result, you can serve your sauce or soup with no drip.

Each protein has its own herb

Herbs are ideal for cooking. They bring out the flavor of the food and provide us with healthy vitamins. Meats and other types of proteins normally have complementary herbs. By matching the proteins and the herbs right, you can bring out the full flavor of your dish. In his book, Tim makes these matches for us. Fish is best complemented with dill or fennel herbs. Rosemary will garnish beef, lamb or pork in a beautiful way. Tarragon or chives are ideal for eggs and chicken can be garnished with any of these herbs.

The science of learning

Tim makes his book much more than just a cookbook. It teaches us how to learn and master anything. He indicates a number of concepts that can assist us in this process. The first is meta learning. He indicates that before you learn how to do anything, you must first of all discover how to learn. This helps you to boost your potential of retaining information and improving skill. He also introduces a number of categories of chefs in learning. The first is the domestic chef. This is the category of novices or amateur chefs. In this one, he teaches the fundamentals of cooking. Interestingly, you can apply the concepts in these guidelines in any field to help you understand various disciplines.

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There is another category in the book that is known as the wild. In this one Tim shows you how to hunt and survive. The skills learned here can be applied in the cut-throat environment that is the world. The scientist is another category that Tim indicates. Full of creativity and strokes of genius, he shows you how to let your mind go free and come up with ideal solutions for challenges in your life. The last category that Tim shares is the professional. Here, he fleshes out the process through which the best performers in the world achieve this title. More importantly, he shows you how you can join and even outshine them.

The Important Take Away

The Four Hour Chef is a guideline on how to maximize your potential in life. It not only shows you to become a star in the kitchen, but how to shine your light in other areas of your life. Tim is well known as a great motivator. You can be sure that this quality is an important ingredient in this bestselling cookbook.