A Quote by Martin Yan
The only thing that counts is if you know how to prepare your ingredients. Even if with the best and freshest ingredients in the world, if your dish is tasteless or burnt, it's ruined.
Related Quotes
If you don't use good ingredients, the outcome is never going to be excellent. But if you buy the freshest ingredients that are in season, at their peak, and you cook with them, you can't really go wrong.
Computer programming is really a lot like writing a recipe. If you've read a recipe, you know what the structure of a recipe is, it's got some things up at the top that are your ingredients, and below that, the directions for how to deal with those ingredients.
Read labels in your favorite products. Look for short lists of simple, less-processed ingredients with names you recognize as food. If you find some of the same ingredients in your cereal as your shampoo, maybe it's time to switch to something simpler.
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.
There is absolutely no substitute for the best. Good food cannot be made of inferior ingredients masked with high flavor. It is true thrift to use the best ingredients available and to waste nothing.
Be a fearless cook! Try out new ideas and new recipes, but always buy the freshest and finest ingredients, whatever they may be. Furnish your kitchen with the most solid and workmanlike equipment you can find. Keep your knives ever sharp and - toujours bon appetit!
Don't be afraid to adapt new ingredients into your own techniques, and traditional ingredients into new recipes.
The simpler the food, the harder it is to prepare it well. You want to truly taste what it is you're eating. So that goes back to the trend of fine ingredients. It's very Japanese: Preparing good ingredients very simply, without distractions from the flavor of the ingredient itself.
I think if the ingredients have nothing that I recognize, that kind of scares me. I like unique ingredients - like charcoal and baking soda - because it's cool to be able to use products with ingredients you see at home.
I don't cook gumbo, but I just know it's a lot of good ingredients in it. And, with a movie, you got to have all those ingredients.
Vegetables, herbs and spices. If you can combine those ingredients, that would be the best dish you'd ever cook!
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.
Don't eat anything your great-grandmother wouldn't recognize as food. Don't eat anything with more than five ingredients, or ingredients you can't pronounce.
You don't have to be a chef or even a particularly good cook to experience proper kitchen alchemy: the moment when ingredients combine to form something more delectable than the sum of their parts. Fancy ingredients or recipes not required; simple, made-up things are usually even better.
Most cooks would not, for example, prepare an important, elaborate, and difficult dish on the back-burner. Neither should we relegate the cultivation and preparation of happiness for a position where it is both hard to reach and difficult to infuse with new ingredients.
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.
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