A Quote by Adriano Zumbo
Focus on the flavor and texture of your desserts. Don't go overboard with too many ingredients and flavors keep a good balance of flavors.
Related Quotes
Adding salt to desserts helps to balance and pronounce flavors. Almost all of my desserts have salt in them. They don't taste salty per se, but if I gave you two of the same item - one with salt and one without - side by side, you would realize something was missing.
I add a lot of citrus to my food and I think that flavors it. And, to me, that what makes it healthier, lower in fat, lower in calories. It adds lots of flavor. Spices, of course. But citrus is definitely kind of my go-to to season and really to really make those flavors, make that food come alive.
He created the flavors! He created the colors. He created it all, and he did it all out of the overflow of his perfections. It’s not like he was thinking, ‘Oh, I’ve got some fajita flavoring over here. I know: let’s put it on the cow and the chicken.’ He created the avocado to have a certain flavor; he created the skirt steak, the fillet, and the tenderloin to have certain flavors. That was God’s doing. So every aspect of creation, from the largest galaxy to the tiniest burst of flavor in food or drink or seasoning, radiates the goodness of God.
Find combinations of flavors you love and buy the best quality ingredients you can afford. Your food is only going to be as good as the sum of its parts, like anything else.
I was eating some candy and looked on the wrapper, and it said made from natural and artificial flavors. You could just say flavors.
I've taught myself how to use good, fresh ingredients and to prepare them as simply as possible by cooking only to enhance their intrinsic flavors.
You need to have that natural instinct in the kitchen, in order to develop that combination of interesting flavors that make great desserts work.
I love strong flavors too. Like I don't mind if it looks clean and clear and you know what you are eating if it has Italian, Chinese or Japanese flavor I love them all.
You are defined by your ingredients, by the way you touch them, by the flavors you draw from them.
Not everyone likes all our flavors, but each flavor is someone's favorite.
It's impossible to say a thing exactly the way it was, because of what you say can never be exact, you always have to leave something out, there are too many parts, sides, crosscurrents, nuances; too many gestures, which could mean this or that, too many shapes which can never be fully described, too many flavors, in the air or on the tongue, half-colors, too many.
The number of flavors is infinite, for every soluble body has a peculiar flavor, like none other.
Everything too fast is not good but everything too slow is also not good. You need balance. That's why I like martial arts: it always tells you how to control your body, your mind, your heart. Balance. Balance can keep the world's peace. I think that's a very good thing.
Salt is one of the flavors that makes food taste good - salt, sugar and fat. So it's a natural thing for all chefs and cooks to add salt, because it enhances the flavor of the food. If you go out to eat, I guarantee you're going to be eating a lot of salted foods that you are going to have no idea.
There are so many flavors of Coke now - Coke with lemon, Coke with vanilla, Coke with lime, Cherry Coke, and they've just brought out another new flavor - Coke with Pepsi.
We either put out 6 different flavors of jam or 24 different flavors of jam and we looked at 2 things. First, in what case were people more likely to buy a jar of jam?
Related Authors
Ainsley Harriott Quotes
English
Chef
Alex Guarnaschelli Quotes
American
Chef
Alice Waters Quotes
American
Chef
Christina Tosi Quotes
American
Chef
Gordon Ramsay Quotes
Scottish
Chef
Jose Andres Quotes
Spanish
Chef
Julia Child Quotes
American
Chef
Lidia Bastianich Quotes
American
Chef
Marco Pierre White Quotes
British
Chef
Marcus Samuelsson Quotes
Ethiopian
Chef
Mario Batali Quotes
American
Chef
Rick Stein Quotes
English
Chef
Roy Choi Quotes
South Korean
Chef
Ruth Reichl Quotes
American
Chef
Tom Douglas Quotes
American
Chef
Yotam Ottolenghi Quotes
Israeli
Chef