A Quote by Bobby Flay

Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.

Bobby Flay

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Chicken Comfortable Cook Cooking Fish Hamburgers In Other Words Ingredients Other Techniques Used Using Words

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Bobby Flay
American - Chef
Born: December 10, 1964

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.

Steve Ells

I love the simplicity, the ingredients, the culture, the history and the seasonality of Italian cuisine. In Italy people do not travel. They cook the way grandma did, using fresh ingredients and what is available in season.

Anne Burrell

Chipotle is based on a very simple idea: We start with great ingredients, prepare them using classic cooking techniques, and serve them in a way that allows people to get exactly what they want.

Steve Ells

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.

Ice Cube

Cooking involves a deadline and hungry people and ingredients that expire in a week. It's stressful. Cooking happens on the stove and on the clock. Baking happens with ingredients that last for months and come to life inside a warm oven. Baking is slow and leisurely.

Regina Brett

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.

Gail Simmons

Don't be afraid to adapt new ingredients into your own techniques, and traditional ingredients into new recipes.

Jose Garces

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.

John Irving

There's no way I'm going to stand up for bad ingredients. We love seasonal ingredients. It's a false dichotomy to say that modern cooking is at odds with that, but some people want to have a great ingredient and no technique.

Nathan Myhrvold

The very ingredients that nurture love - mutuality, reciprocity, protection, worry, responsibility for the other - are sometimes the very ingredients that stifle desire.

Esther Perel

Economic theorists, like French chefs in regard to food, have developed stylized models whose ingredients are limited by some unwritten rules. Just as traditional French cooking does not use seaweed or raw fish, so neoclassical models do not make assumptions derived from psychology, anthropology, or sociology. I disagree with any rules that limit the nature of the ingredients in economic models.

George Akerlof

I love to cook. My dad's a really excellent cook and his style is: Look in the fridge and make whatever there is with whatever ingredients you have and I like cooking like that, too.

Olivia Thirlby

I like to cook with the philosophy of using great ingredients and not altering them too much.

Aaron Sanchez

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.

Tom Junod

A successful shrimp boil requires layering ingredients into the pot so that everything is done cooking at once. A carefully timed choreography dictates the order in which ingredients are added to ensure no one has to eat raw potatoes or chewy shrimp.

Samin Nosrat

A cook is creative, marrying ingredients in the way a poet marries words.

Roger Verge

A Quote by Bobby Flay

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