Quotes About Ingredient

Greek yogurt with some olive oil stirred in can transform many dishes.

Cooking is like fashion. Always, I like to try to change. If I'm traveling in a different country - to Australia, the Bahamas, Budapest, Moscow - and I see a new ingredient, I like to try it in a new dish.

If you don't treat an ingredient and its flavors with respect - if you drown it in oil, for instance - you'll spoil it.

licorice is used with some frequency in dark beers to increase head, as a coloring agent, and to sweeten the end product (see Hops listing below).

Spreadable butter is wonderful for cake-making: it's much easier to cream than the block type and slightly lighter because it's blended with oil.

It's not good to thicken sauce with too much butter because it can cause heaviness. You don't want to avoid butter, but you also don't want to put too much - add it slowly.

The Gulf Coast has the potential to create a culinary raw ingredient paradise that smart cooks can capitalize on.

A woman always has half an onion left over, no matter what the size of the onion, the dish or the woman

Thats what cooking is: youve got this certain ingredient and you figure out what to do it. You never waste anything in a professional kitchen. Its all revenue.

Ten cocktails are contained in the recipe section of Thomas's 1862 book, and all of them contain bitters. Indeed, it would be decades before anyone dared give the name cocktail to a drink made without this ingredient.

The second most important cocktail bitters, Peychaud's is an integral ingredient in the Sazerac cocktail and can be used as a substitute for Angostura in many drinks, especially such cocktails as the Manhattan. The resultant cocktail will not duplicate the same drink made with Angostura, but Peychaud's will add its own nuances and complexities.

It's filled with... baking soda. Because it really smells.

Part of what makes a great chef is the ability to adapt, cook, and to taste. A great chef will use all their food knowledge, food memories, and senses to work with each ingredient and apply themselves to the dish they are creating.

Queso fresco, which is a very mild cheese, is definitely one of my favorites.

Soy sauce is really a multi-purpose seasoning.

The most important thing for me is to really buy the best ingredient.

Celery leaves are an underused ingredient, most likely because supermarkets sell mostly leafless stalks.

You were the two insect parts per million allowed in peanut butter.

But there is a third ingredient in the foundation of our identity, and it is probably the essential one—it is the reason this delicate discussion is taking place in a book about time: memory.

Building your confidence is the number one key ingredient to building your business success.

I've never understood the appeal of anything referred to as 'hash.

I will never use a substitute for butter. Margarine is one molecule away from eating plastic. If I'm going to eat that type of food, it's going to be the real deal.

If I could only have one type of food with me, I would bring soy sauce. The reason being that if I have soy sauce, I can flavor a lot of things.

Instant dashi is also the key ingredient to these savory dinner oats, which I developed specifically to showcase this powerful powder. Someone a long time ago decided that oatmeal belonged in the breakfast category, but I think that chewy, hearty, steel-cut oats need more airtime in our lives.