A Quote by Wolfgang Puck
Omelets are about technique. Now, different people make it different ways, but, if you're a chef in Europe, an omelet has to be cooked on the outside, with just a simmer of color, and the inside has to be soft. It should be cooked like a steak - medium rare.
Related Quotes
I didn't cook for the competition, I cooked for myself, I cooked for my loved ones, I cooked to represent my culture, I cooked to represent Chinese-American immigrants. I was proud of what I was able to accomplish under the conditions.
I grew up in a household where we cooked all the time. My mom cooked all the time; my dad cooked. My grandmothers cooked. I have memories of sitting on the counter and snapping green beans with my grandmother.
I remember watching steak being cooked on TV and wanting to try it. As a special treat, my mother cooked it for me, and I thought this would be the time I would eat with a knife and fork. Alas, I ate it with chopsticks!
When I was a child, our whole family cooked. All my cousins cooked. All my aunts and uncles cooked. It was part of our heritage.
People say fish is good for a diet. But fish should never be cooked in butter. Fish should be cooked in its natural oils - Texaco, Mobil, Exxon .
I do a lot of cooking. I've always cooked for my family and my father and I cooked together. It's just one of the things I like to do. If you came around my house for dinner, you'd watch me cook as we sat around the kitchen and cooked and talked. For me, that's centralised... friendship and family around food and cooking.
I cooked for the two Popes that were here. Pope Francis I cooked for and Pope Benedict before him. Pope Benedict is German. And I did a little research - his mother was a chef.
Iberico de Bellota is best when cooked medium rare with a nice, pink center to allow the delicious acorn-infused flavor to come through.
Growing up, I cooked in the house, and when I cooked, everyone would sit down and eat, and it was just kind of the way I connected with my family.
When I turned twenty-five, I did a six-week trip around Europe by myself. I'd never really done a European trip before and I'd definitely never traveled alone like that. I just had such a great time meeting people. I had such a great time seeing new cultures and different ways that people think and different ways that they live and different ways that they see the world.
It is rare, with people who are on television or celebrities or actors - it's rare to go to their house for a party and find they cooked. That's rare. Usually people don't cook for their own parties, and they don't buy their own gifts. There are people that do that, and that is a special thing. Those kind of little human touches are nice.
I'm just really waiting for the music to get cooked the right way, and once it's cooked, I'm going to serve that meal that everybody's been waiting for.
A meat temperature gauge is a priceless tool. You can get a very inexpensive one at most hardware or sporting goods stores, which will easily help you determine the temperature of your meat so it is not over or undercooked. Pork is normally done at about 160, internal temperature. Steaks are cooked medium rare from 145 to 150. 165, medium. Well done is about 175, internal temperature.
New-season lamb shoulder, cooked pink, is the perfect platform for a mixture of fresh and cooked herbs.
Someone said, in a simplistic way maybe, that all American poetry is either cooked or raw, and if it's cooked, it comes from Poe.
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.
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