A Quote by Joe Bastianich
No matter what it is you are cooking, buy the best ingredients you can afford. I don't care if it's a simple salad or Beef Wellington. A quality product stands alone and won't need any dressing up.
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It's like a jar of salad dressing sitting on a shelf... most of the seasoning settles to the bottom of the bottle. But when you shake that bottle up, all the ingredients mix together and then the dressing can add flavor to a salad. In the same way, we can stir ourselves up and regain the reverence, respect and awe we once had for the Lord.
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.
For me the best food in the world is New British. It's quite classical cooking with really simple but good-quality ingredients. I also like top-end restaurants and pub grub done well.
My cooking style is really simple. Not a lot of ingredients, but all good quality, so you don't have to do that much to them.
I actually really enjoy cooking. Gordon Ramsay taught me how to do a great beef Wellington.
If you are careful,' Garp wrote, 'if you use good ingredients, and you don't take any shortcuts, then you can usually cook something very good. Sometimes it is the only worthwhile product you can salvage from a day; what you make to eat. With writing, I find, you can have all the right ingredients, give plenty of time and care, and still get nothing. Also true of love. Cooking, therefore, can keep a person who tries hard sane.
One of the pivotal moments for me was realizing that our 'food with integrity' approach at Chipotle was satisfying my passion. That's about bringing the best quality, sustainably-raised ingredients to everyone: chicken without antibiotics; beef without hormones. These ingredients were only available in high-end restaurants, not mainstream places.
Simple ingredients prepared in a simple way - that's the best way to take your everyday cooking to a higher level.
I always hated watching cooking shows where the chef would use ingredients that I couldn't get my hands on, cooking implements that I couldn't afford, recipes that I could never have access to.
What it requires is that first of all you identify the hazards: Where in your production chain can contamination occur? This could be a simple matter of cooking a product to kill bacteria and making sure that the product is actually brought to that temperature.
The traditional fast food model is built on buying the cheapest ingredients - and that usually means poor-quality, heavily processed foods. But you can use quality ingredients, cook food using classic cooking techniques, and still serve something that's fast and inexpensive.
The taste of any simple tomato-based salad is dependent on the quality of the tomatoes.
Plating your salad with groupings of ingredients may seem fussy but in fact it's the opposite. All the prepped ingredients go directly onto the platter, so no need to dirty a separate mixing bowl for tossing. Another reason we like this plating strategy? It allows the picky eaters out there to choose only the parts they like best.
Puberty for me was graduating from Thousand Island salad dressing to Caesar salads. It was like going from hot dogs and hamburgers to beef stroganoff, or from ice cream in a cone to creme brulee.
Montana's ranchers raise the best cattle in the world. If Taco Bell needs to beef up, they can give their customers the highest quality meat around by using Montana beef, and in the process, supporting agriculture jobs in Montana.
One pillar of my cooking is that salad dressing is sacred and that you always make it with the most delicious oil you can find. Usually, that means extra-virgin olive oil.
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