A Quote by Jose Garces
Don't be afraid to adapt new ingredients into your own techniques, and traditional ingredients into new recipes.
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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!
I like to talk about food, ingredients, and how to adapt recipes. It's a dialogue.
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.
Science does not enter a chaotic society to put order into it anymore, to simplify its composition, and to put an end to controversies. It does enter it, but to add new uncertain ingredients... to all the other ingredients that make up the collective experiments. When scientists add their findings to the mix, they do not put an end to politics; they add new ingredients to the collective process.
When we blanch some ingredients in ash water it removes all their bitterness and astringency, which has opened up a new list of ingredients that we had never considered as edible.
Only advanced bakers should endeavor to adapt non-vegan recipes to be vegan, or gluten-full recipes to be gluten-free. There are all sorts of tips and tricks when it comes to subbing vegan ingredients for eggs and dairy, but it's tricky to say the least.
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.
That said, there are certainly still cooks out there who make fantastic historical cornbreads, though the old recipes have often been changed to include modern techniques and ingredients.
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.
I'm surprised by the talent I find all over. There are always new chefs who propose many interesting new ideas, new ways of looking at ingredients.
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.
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.
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.
The film is made in the editing room. The shooting of the film is about shopping, almost. It's like going to get all the ingredients together, and you've got to make sure before you leave the store that you got all the ingredients. And then you take those ingredients and you can make a good cake - or not.
In the cultural Thermomix that is Australia, it's natural that we pick up a taste for flavours, techniques and ingredients that are integral to a place or a people not from our own background.
Avoid food products with more than five ingredients; with ingredients you can't pronounce.
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