Quotes About Ingredient

Blue cheese gets its flavor and color from the penicillin fungus

Patience is always the last ingredient in any spell, the last part in any machine, what ever your original blue prints say.

Swiss chard is undervalued in Britain. It's a great substitute for spinach and keeps its shape well.

Dashi remains unfamiliar to most French and American cooks, who tend to reach for a bouillon cube to do many of the same things. But dashi is worth preparing and using the way the Japanese do: for poaching fish, as a soup base, and in simmered dishes.

Never trust any complicated cocktail that remainds perfectly clear until the last ingredient goes in, and then immediately clouds.

I want people to use Perl. I want to be a positive ingredient of the world and make my American history. So, whatever it takes to give away my software and get it used, that's great.

I'm not sure what makes pepperoni so good — if it's the pepper or the oni.

My dear young lady, there's no such thing as a little garlic.

There's no logical reason to put pumpkin in a cup of coffee.

porcini-asparagus

The stock from a pigeon is unique. It's much better than quail or duck.

Although the skin on ginger is edible, it lacks flavor and, depending on how you plan to further process the ginger, can also lend an unpleasant texture to a dish.

I make some of my best recipes with a simple homemade stock. Keep shrimp shells stored in a plastic bag in the freezer. When you have almost a gallon-bag full, you can make a stock in 30 minutes that you can use in soups and sauces. You can then freeze the stock in ice-cube trays.

Miso makes a soup loaded with flavour that saves you the hassle of making stock.

If you are the kind of person who makes homemade chicken stock on the regular and keeps it frozen in various sized containers for all your cooking needs, I truly commend you. Quality homemade stock will invariably add great depth of flavor and body to a recipe. But it's a luxury, not a necessity - it gilds the lily, as they say.

Most good chefs believe there is no such thing as too much garlic.

As chef Mehdi Chellaoui says, "I use lemon like I use salt." Mario Batali would agree: if something is missing, it's probably acid.

You gotta have good olive oil. You should have a cooking olive oil and you should have a finishing olive oil, like an extra-virgin olive oil.

I love onions. I cook with them all the time.

the only onion in the hash.

Put your hair up, Min. The secret ingredient is not your hair.

I couldn't stop myself from wondering, over and over, why he considered Arjun more fitting to receive this vision. What crucial ingredient did I lack that the mystery of the universe should forever elude me?

Success would be a fairly boring and uninspiring dish if anybody could create it with a single ingredient, however difficult that ingredient was to find. No, success has several layers to its pallet. This is just the beginning

Never cook with a wine you wouldn't drink," he said. "Though I guess that presupposes that there is a wine I wouldn't drink.