A Quote by Andrew Zimmern
I use vinegars to deglaze saute pans for sublime sauces.
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My mother never met a gadget she didn't like. There were tube pans for baking the angel food cakes my father could have after his first heart attack, and Bundt pans and loaf pans and baking pans and grilling pans.
I was bored at school and bored in a lot of the kitchens. It seemed like all I was doing was putting things into saute pans.
I use my non-stick pans as very specific tools. They're my egg pans. They live by themselves, in a cabinet. They go in their own home. They will never get scratched.
Tri-ply pans try to split this difference by sandwiching a layer of aluminum in between two layers of steel. They heat evenly and store plenty of energy. Tri-ply pans are also more sturdily constructed than disk-bottom pans, which have aluminum disks attached only to their bottoms.
As a chef, I could not wash my hands - nor clean pots, pans, utensils, meats or produce, nor make soups and sauces - if I did not have clean water. Were this to happen, of course, these would be the least of my concerns. Because water is the linchpin of survival: without it, not much else matters.
Though hot sauce preferences are personal, I'm pretty open to all styles. All except stunt sauces, that is - you know, sauces that are primarily designed to test your machismo.
In terms of pots and pans, I just use the basics - I'm not a snob like that.
In terms of pots and pans, I just use the basics - Im not a snob like that.
What interests me in [Lincoln in the Bardo] is a slight perverse balance between the sublime and the grotesque. Like you could have landed only on the sublime. But my argument is that the sublime couldn't exist without this other half.
The key to sauces is having patience. I'm not a patient woman, but I learned with sauces that you have to get everything on a slow roll and layer the flavors. That's where you get robust tastes: it starts one way and ends another.
Sauces comprise the honor and glory of French cookery. They have contributed to its superiority, or pre-eminence, which is disputed by none. Sauces are the orchestration and accompaniment of a fine meal, and enable a good chef or cook to demonstrate his talent.
Good vinegars come in all shapes, sizes, strengths, and viscosities and are probably my most often used seasoning agent in the kitchen after the other major acids we use in solid form: sugar and salt.
Use spices for flavor in food rather than adding a bunch of oils, fats, or sauces.
I use ginger like garlic. I love it for steaming fish and making barbecue sauces or roasted chicken.
If you're going to saute something, lightly spray olive oil in the pan or on veggies before you serve them. It adds a nice flavor. We grill a lot, so I'll use a little on my corn or my shrimp.
I buy extra virgin olive oil by the case (much less expensive this way) and reach for it several times a day. I use it to marinate and cook my protein, saute my vegetables, and drizzle on my salads.
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