A Quote by Sonoya Mizuno
My mom's cooking was all about comfort, flavor, and plenty of butter. It was so hearty.
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Browning butter affects more than just the color and the flavor of its milk solids; the water that butter contains also simmers away.
Just over 800 people were gathered around the cooking stage, all eager to learn about my five-minute flavor cooking. The demonstration had to be done right then and there, in front of everyone.
Hearty soups with relatively long cook times like minestrone, for example, are chock-full of aromatics and flavor-lending ingredients like bacon, onions, and garlic. These infuse the water with their flavor and produce a clean-tasting broth all on their own.
Many a Gallic treat is based on a hearty dose of butter.
I started cooking when I was about 10. I have memories like when I was 6 or 7 with my mom, and when I was 12 I started getting real serious about cooking.
The rich, hearty flavor of portobello mushroom caps are a dynamite alternative to the traditional burger.
I mostly eat peanut butter sandwiches. Peanut butter and banana, peanut butter and jelly, peanut butter and potato chips, peanut butter and olives, and peanut butter and marshmallow goo. So sue me, I like peanut butter.
When I was 11 my friend's mom made a peanut butter sandwich. I ate the sandwich and was like, 'I'm never eating anything else again.' And I still eat peanut butter every day. I would put peanut butter on a steak.
What I love about cooking is that after a hard day, there is something comforting about the fact that if you melt butter and add flour and then hot stock, it will get thick!
I use a lot of fresh citrus, garlic, and fresh herbs when cooking to cut down on fat and sodium but punch up flavor. Our cupboards and fridge are full of condiments - mustards, vinegars, etc. that also add tons of flavor but are low in fat, calories, or other processed additives.
There's nothing like unrequited love to take all the flavor out of a peanut butter sandwich.
I love carrot cake - that's probably my favorite - and I'm obsessed with peanut butter. I eat anything with peanut butter - maybe not carrot cake with peanut butter - but, I think I got this from 'The Parent Trap': Oreos and peanut butter; I like that. And peanut butter and apples, peanut butter and chocolate.
I think, when I was younger, I was cooking to impress. Sometimes the dish would have 15 things on the plate. That's cooking only for yourself. As you get more mature, you take all the superfluous things away, and you get the essential flavor. Now I cook for people, not for myself.
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Pretty much anything pureed needs a big flavor assist to be delicious; just think about how much butter, cream, and salt it takes to make mashed potatoes truly amazing.
I love cooking. There is nothing I like better than going home and cooking my family a nice meal. Anything with pasta! Pasta with butter! I have a good repertoire, and I can do quite a few different dishes. Sometimes they work out and sometimes not.
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