A Quote by Yotam Ottolenghi
Preparing and cooking squid is easier than most fish. The only thing to remember is not to cook it for too long.
Related Quotes
Cooking a piece of fish and cooking it right. Knowing the fish, knowing the properties of the fish. That's a hard thing to do rather than covering it with a lot of sauces and foams or other cooking methods that might be high wire acts and look good on the outside.
I might not be a great cook when I am preparing something for myself, but when it comes to cooking for others, somehow my cooking skills are at their best.
I'm a big lover of fish. Cooking fish is so much more difficult than cooking protein meats, because there are no temperatures in the medium, rare, well done cooking a stunning sea bass or a scallop.
I'd love to cook. It's something I've got into since I've grown older. I'm mates with Jamie Oliver and he's been a real inspiration. I've cooked for Jamie a few times - most people are too frightened to cook for him. Chefs are really easy to cook for. They're just pleased not to be the one who's cooking.
I think cooking is really key because it's the only way you're going to take back control of your diet from the corporations who want to cook for us. The fact is, so far, corporations don't cook that well. They tend to use too much salt, fat, and sugar - much more than you would ever use at home.
There are only three questions that matter in the kitchen if you're cooking and not baking. The first is how good are your ingredients; the second is how much salt to add; and the third is how long to cook whatever it is you're cooking - the question of doneness.
When you don't know how to cook, you just say, 'I need something quick,' and then you fry something up. Now that I cook, I think, 'Do I want to have fried fish, baked fish, or grilled fish?'
Here's the thing, I've been cooking more and more and I'm pretty good; the problem is I can only go out to restaurants that cook better than I do, therefore, it's expensive.
Here's the thing, I've been cooking more and more and I'm pretty good, the problem is I can only go out to restaurants that cook better than I do, therefore, it's expensive.
Too much trouble,' 'Too expensive,' or 'Who will know the difference' are death knells for good food. ... Cooking is not a particularly difficult art, and the more you cook and learn about cooking, the more sense it makes.
One thing that I've learned over the years with eggs is that you don't want to cook them too long. You want to make sure they're still soft, because in a big quantity, they're easier to eat if they're a little bit softer.
They say that gardens look better when they are created by loving gardeners rather than by landscapers, because the garden is more tended to and cared for. The same thing goes for cooking. I only cook for people I love.
I'm either at the movie theater, or I'm at home cooking - well, not really cooking because I don't cook, I usually have friends over who can cook, and they do the cooking. I'm sort of a homebody, even though I love going out to dinner and I love going to the movies. Those are my favorite things to do on a night off.
When you think that it's too hard, remember that in the long run, doing the things that will make you successful is a lot easier than being unsuccessful
The most important thing is to teach children to cook at schools. And not only to cook but to understand about where their food comes from.
As a batter you are generally playing a mental game most of the time and having too long to prepare can work against you - you can almost fry yourself out before a Test match or feel slightly fatigued two games in because you have spent too long preparing.
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