Quotes About Seasoning

even those foodstuffs without which life cannot be supported need their pickles and spices.

I'd love to say I'm an accomplished cook, but I don't have any signature dishes. I'm good at breakfast -- I make great eggs. My father gave me a little recipe. It's all in the seasoning. But it's a Greek secret. I won't give it away!

Salt is a preservative. It really holds flavor. For example, if you chop up some fresh herbs, or even just garlic, the salt will extract the moisture and preserve the flavor.

I think the basic thing that home cooks can learn how to do is just season properly... If the home cook realized how little salt they use compared to what's needed, it would make their food taste better.

Salt has a greater impact on flavor than any other ingredient. Learn to use it well, and food will taste good.

A steak needs fat to taste great.

Add anchovies to almost anything, in moderation, and it will taste better.

I love both garlic and onions, and this word pithily captures the rich tastes of both.

KATH PHARAOH'S WAY WITH EEL'S The young ones are the best, before the turn yellow. Put them in a pillowcase with a handful of salt and swish that around in a tub of water till the sliminess is gone. Fry them in bacon fat. They're soon done. If you can't get elvers, then get an old boy, eight or nine years old. After you've skinned him, cut him into two-inch pieces and bake him on a grid. That needs a good hot flame. Nice with piccalilli.

parsley. Vegetables these days are chopped into tiny grass.

For as salt seasons all food and nothing is so pleasant as to please the palate without it: so the bishop is the seasoning of the whole world and of his own Church

Sex without sin is like an egg without salt. —Luis Buñuel

I always use my 'Holy Trinity' which is salt, olive oil and bacon. My motto is, 'bacon always makes it better.' I try to use bacon and pork products whenever it can.

All salt and no finesse makes Jack a dull cook.

Oregano is the spice of life.

Very good. Couldn't be better. We'll put some ginger in the good lady's gravy.

1 pound fresh lump crabmeat, drained 1 teaspoon Dijon mustard 6 tablespoons mayonnaise 1 large egg, beaten 1?4 cup finely minced onion 2 tablespoons finely chopped flat-leaf parsley 1 teaspoon Worcestershire sauce 1?4 teaspoon hot sauce (or to taste) 2 teaspoons fresh lemon juice 1 teaspoon Old Bay Seasoning

Oxo gives a meal man-appeal.

A well-seasoned and properly cleaned wok will always have micro-pores in the metal that hold some oil or food particulate, etc. - that's a good thing.

Salt is what makes things taste bad when it isn't in them.

People under-salt their food, and they think it's bland, but salt brings out flavor.

A splash of red wine vinegar can pull things together like a pinch of salt.

I had skate wing in London. I had mine grilled with lemon and herbs, and it was the perfect seasoning for that fish.

Steaming offers no opportunity for either seasoning or developing the brown, crisp textures that sauteing and roasting afford.