Chef Fabi Amaral

Name: Chef Fabi Amaral
Address: 15 Robs Lane, Sharon, MA, 02067, US
Telephone: +16173471598

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Chef Fabi Amaral

Personal Chef/Catering that would love to create a personal Menu for your lunch, dinner, party/celebration

05/04/2026

Fabi’s Food Fact or Fiction

“Use as little salt as possible when cooking.”

❌ Fiction

Salt isn’t something to fear—it’s the foundation of flavor.

The key isn’t using less, it’s using it correctly:
season in layers, taste as you go, and adjust at the end.

That’s the difference between food that’s just “fine”
and food that actually tastes like something.

04/30/2026

✨ Why I Switched to Celtic Salt (and you might want to, too!) ✨

As a chef, salt isn’t just seasoning — it’s EVERYTHING. And lately, I’ve been reaching for Celtic salt more than anything else… here’s why 👇

🌊 It’s less processed
Unlike regular table salt, Celtic salt is harvested naturally and kept in its pure form — no heavy refining, no chemical additives.

🧂 Rich in natural minerals
It contains trace minerals like magnesium, potassium, and calcium — which not only add subtle complexity to flavor but also support your body better than stripped-down salt.

💧 Better hydration balance
Because of those minerals, many people find it helps maintain better hydration compared to standard salt.

🚫 No anti-caking agents
Table salt often includes additives to keep it “free-flowing.” Celtic salt stays slightly moist — that’s a sign it’s alive with minerals, not chemicals.

👩‍🍳 Flavor difference = GAME CHANGER
For me, this is the biggest one. Celtic salt has a softer, more rounded salinity — it enhances food instead of just making it “salty.”

✨ My take as a chef:
If you’re cooking at home and want to elevate your food in a simple, natural way — switching your salt is one of the easiest upgrades you can make.

💡 Tip: Use Celtic salt for finishing dishes, salads, proteins, and even in your cooking base.

Have you tried it yet? Tell me your thoughts 👇

CleanEatin

04/22/2026

🍳 FABI’S FOOD FACT OR FICTION

“You should rinse mushrooms before cooking them.”

❌ FICTION (well… mostly)

People think mushrooms act like sponges and will absorb tons of water.

👉 That’s exaggerated.

But here’s the issue:

👉 rinsing them can make them soggy on the surface
👉 which means they steam instead of sear

WE WANT BROWN. NOT SAD AND WET.

✅ THE TRUTH

Best method:

👉 wipe with a damp paper towel
👉 or quick rinse + dry immediately

🎯 Fabi’s rule:

🍄 Dry mushrooms = flavor
💧 Wet mushrooms = disappointment

04/20/2026

🫖 Fabi’s Food Fact or Fiction: Tea Edition

🍵 “You should pour boiling water over all tea.”
FICTION.

Not all tea wants to be violently assaulted, darling.

Green & white teas → delicate, soft, refined… like they have standards
    👉 Ideal water temp: 160–180°F
    👉 Boiling water = bitterness + sadness
Black tea & herbal tea → stronger personalities, can handle the drama
    👉 Boiling water is perfectly fine

“If your tea tastes bitter, it’s not the tea… it’s how you treated it.”

04/17/2026

“Cooking wine is fine to use in recipes.”

👉 FICTION

If you wouldn’t drink it… why are you feeding it to your food?

“Cooking wine” (the grocery store kind) is usually loaded with salt and tastes… questionable at best. When you cook with wine, it reduces and concentrates the flavor. So if the wine is bad? Congratulations, you just reduced bad into worse.

NO
Use real wine. Doesn’t have to be expensive
People will spend money on good ingredients… fresh garlic, nice chicken, herbs…
…and then grab the worst bottle of ‘cooking wine’ like it’s a personality trait.

If you wouldn’t drink it, don’t cook with it.
You’re not saving money—you’re sabotaging dinner.

Anyway. That’s today’s episode of
✨ stop disrespecting your food ✨”

04/14/2026

🐙 Fabi’s Food Fact or Fiction

🔥 FACT. And a delicious one.

You absolutely do NOT need to cook octopus forever—and yes, you can skip the water.

Here’s the truth behind it:
    •    Octopus releases its own liquid as it cooks
    •    A pressure cooker (9–10 minutes) breaks down the fibers quickly
    •    Adding just:
    •    Onion 🧅
    •    Bay leaf 🌿
    •    Octopus 🐙
…is enough to create flavor and tenderness

04/10/2026

WHENEVER A PROBLEM ARISES... SAY 3 TIMES:
“IT’S A GOOD THING THAT...” THIS CAN CHANGE THE WAY YOUR BRAIN REACTS TO LIFE. HERE ARE 2 EXAMPLES:
Flat tire? Good thing I have a car. Good thing spare tires exist.
Good thing my phone is charged.
Spilled coffee on my clothes? Good thing I have another shirt.
Good thing I didn’t burn myself. Good thing there’s still time to change.
Do you see what happens?
The problem still exists... but your mind shifts its focus.
It moves away from despair
and toward the solution.
When you do nothing but complain, you weaken your own mind. It is as if you were training your
brain to see
only the negative.
But when you look for
3 things that are still going well... you strengthen your emotional intelligence.
You train your focus.
It is not about denying the problem. It is about remembering that not everything is lost. There is always something that continues to work. Our mind has a dangerous habit:
Placing more value on what is missing than on what we already have.

04/09/2026

Fabi’s Food: Fact or Fiction 🍷

“The older the wine, the better.”

Fiction.

Wine is delicate — and without proper storage, it doesn’t age… it deteriorates.

If exposed to heat, sunlight, or stored upright for too long, it can oxidize and quite literally turn into vinegar.

Fine wine needs the right conditions:
— stored on its side (to keep the cork from drying out)
— kept in a cool, dark environment

Otherwise, that “aged bottle” might just be a very expensive mistake.

— Fabi, professional sommelier

04/06/2026

Fabi’s Food Fact or Fiction 🍷✨

When I lived and studied in Italy, I learned something that still surprises people…

Polenta — yes, that simple, rustic dish — sometimes has a little secret.

A touch of white chocolate.

I know… it sounds wrong. But you would never taste it as chocolate. It just melts in quietly and gives the polenta this soft, almost silky depth that you can’t quite explain… but you feel it.

And if you don’t have it? A hint of vanilla can do something similar — just a whisper, not enough to turn it sweet.

Also… we don’t do water.
We use milk. Always.

And then we finish it the only proper way:
with butter. A lot of butter. No… more than that.

That’s the difference between good polenta…
and the kind you remember.

04/02/2026

Ok so listen…

Imagine you’re baking a chocolate cake, everything is going great, you’re feeling like a chef… and then—
you forget the baking powder.

Disaster, right?

Well… apparently not 😏

Because that’s how brownies were born.

Flat, dense, a little messy… but somehow better than the original plan.

And honestly? That feels very on brand.

Sometimes you mess something up…
and it turns into the best thing on the table.

So now every time I make brownies, I don’t stress.

If it goes wrong?

I just call it intentional 🍷

Address

15 Robs Lane
Sharon, MA
02067

Telephone

+16173471598

Website

http://www.cheffabi.com/

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