A Quote by Gok Wan

I might do the odd grilled tuna steak, but I don't think you can call that cooking - it's more like heating up, isn't it?

Gok Wan

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Call Cooking Heating Heating Up Like Might More Odd Steak Think Tuna Up

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Gok Wan
British - Author
Born: September 9, 1974

Cooking steak is a joy because it is a terrific piece of meat that has great flavour whether it is grilled or pan-fried.

John Torode

... most bereaved souls crave nourishment more tangible than prayers: they want a steak. What is more, they need a steak. Preferably they need it rare, grilled, heavily salted, for that way it is most easily digested, and most quickly turned into the glandular whip their tired adrenals cry for.

M. F. K. Fisher

I think it all started with the tuna sandwich, and then, on the road, gearing up for New York, Nick [Kroll] and John [Mulaney] had the idea of having a tuna puppet, which became Tony Tuna, and their friend Cammi Upton designed that and did a great job.

Alex Timbers

When I was coaching with the Patriots, the players pulled a practical joke and I said, 'Do you think I'm Charlie the Tuna, like a sucker?' After that, they called me Tuna.

Bill Parcells

A tuna steak and a salad? Seventy bucks. Welcome to Los Angeles.

Mark Zupan

I basically don't think that the way we do things is that dependent on one resource, such as oil. There can be different kinds of engines for cars. I think that solar heating, wind heating can substitute for a lot of uses for oil. I'd like to see those things happen because they are more sustainable in any case. But I do not think that running out of oil is not going to bother us that much. I think we have got to be rescued by something or we really are going down a slippery slope.

Jane Jacobs

Vinyl's like a really juicy steak compared to like a kind of tough steak or something. It's really good. And once you listen to vinyl and get a chance to hear it, I think anyone will enjoy it more than they will digital.

Steve Miller

The best way to make a steak is grilled over an open flame or pan sauteed in a cast iron skillet.

Roy Yamaguchi

Sometimes even a well-rested steak will lose juices when you cut into it. Sometimes a completely un-rested steak won't spill a drop. But as a general rule, resting meat for about one-third of its total cooking time guarantees that more juices will stay inside than on your cutting board or plate.

J. Kenji Lopez-Alt

Always deep fry in a nonreactive, heavy pot with high sides, like an enameled Dutch oven. A heavy pot ensures even heating which means more even cooking.

Claire Saffitz

... Waiter! raw beef-steak for the gentleman's eye,-nothing like raw beef-steak for a bruise, sir; cold lamp-post very good, but lamp-post inconvenient-damned odd standing in the open street half-an-hour, with your eye against a lamp.

Charles Dickens

Like a good grilled cheese, a good quesadilla is one that takes its time cooking, for a thoroughly melted interior and nice, even browning.

J. Kenji Lopez-Alt

The best meal I've had was in Tavarua, an island in Fiji. It was just before sunset. A bunch of guys had just caught all this yellow fin tuna; they literally brought this huge wooden table down to the sand, pulled the tuna from the boat, dropped it on top of the table, pulled the skin off and sliced the tuna up.

Rob Machado

Traditional cooking techniques inevitably form a gray band of overcooked meat around the outer edges of a steak. Sous vide, thanks to the gentle heat it uses, eliminates that gray band, producing a steak that's cooked just right from edge to edge.

J. Kenji Lopez-Alt

Technology is huge; I wanted to learn about it. People might say that's odd, but I think it's odd if artists aren't interested in the world around them. I'm always chasing that.

Bono

If you salt a chicken the day before cooking, it starts to break down the cell structure of the meat and allows it to take on more flavor and actually helps it to stay more moist. Same goes for a steak, a pork chop. A lot of people brine; we preseason.

Michael Symon

A Quote by Gok Wan

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