Quotes About Sauces

MAYONNAISE, n. One of the sauces that serve the French in place of a state religion.

Great sauces are like an insurance policy for venison roasts, which can easily overcook or dry out. Beyond their ability to rescue, however, is the power to elevate.

The Next Go-To Spot. The tender brisket, with a crust as perfect as praline candy, will make you want to brave the rush-hour traffic just to sample it. The sauces are smooth as silk and layered with infusions of spice. Rather than being an afterthought, the sides deserve a life of their own. Margot Salton is a sorceress, wielding her unique mastery over wood and smoke and fire . "Wow," Margot said. "That's a damn love letter. Thanks, sugarman74.

Many of the Prego sauces - whether cheesy, chunky or light - have one feature in common: The largest ingredient, after tomatoes, is sugar. A mere half-cup of Prego Traditional, for instance, has the equivalent of more than two teaspoons of sugar: as much as two-plus Oreo cookies.

If you sell out to outsiders, you must accept that it will be people from other lands who decide what snacks you eat and where your sauces are concocted. And

A curious fact surfaces in reading these Elizabethan cookbooks. The English did not thicken their sauces with flour. According to some scholars, it was actually a French chef, François Pierre de la Varenne, who first used that method in his 1661 cookbook, Le Cuisinier François. The English chefs of the time clearly shunned La Varenne's method of thickening, and it does not enter into English cookery books for at least fifty years.

his whole person wanted all that elegance and beauty which is the very reverse of clumsy strength, and which so agreeably sets off most of our fine gentlemen; being partly owing to the high blood of their ancestors, viz., blood made of rich sauces and generous wines, and partly to an early town education.

If I'm a great artisan of the kitchen, it's because I don't buy my sauces.

No kitchen is complete without veal stock. Do you have veal stock in this kitchen? Does your neighbor? It is the foundation of all sauces. It adds a complexity. Deliciousness. Has Escoffier not told you of this theory of five tastes? A Japanese chemist proved it, and called it 'umami,' which means deliciousness.

England has forty-two religions and only two sauces.

A savory chef must first master his knife skills and understand the basics of sauces and soups, etc., before he/she may move on to become a great chef. It is no different for pastry chefs. If you do not have a strong foundation and are a master of the basics, then you will never be that strong - you will never be a master of the trade - period.

I use charcoal in lots of things at Mere, from bread and choux to batters and sauces. I like the shock factor of the intense black colour without it tainting the curry spices, which happens when you use squid ink.

I've learned to cook, I've got 'Lean in 15' cookbooks - I even make my own sauces. If I have lasagne, it will be homemade with the sheets. It's a little bit geekish but I enjoy it.

Once you're using sides and sauces you're on the right track and you're also following the general principles about how to eat well in the United States.

My husband and I grew up in India, so saag and tikka sauces are very nostalgic for us.

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.

In its pure crystalline form, MSG can be added to soups, stews, sauces, and stocks to add a rounded, savory flavor.

Auguste Escoffier into what we now know as the five mother sauces of French cuisine. It's funny

Use spices for flavor in food rather than adding a bunch of oils, fats, or sauces.

My diet is just the normal stuff that you know is healthy - nice, clean food - meats, vegetables, fresh juices. I don't have too many sauces, I just like really plain chicken, broccoli: all clean stuff.

I use vinegars to deglaze saute pans for sublime sauces.

Vietnamese food has probably been saved from the mass market because most people never master the sauces and condiments that must be added to the food, at the table, for its glories to become apparent. It's too much trouble, and a lot of people don't like asking for help, especially if the interaction involves some linguistic awkwardness.

England has forty-two religions and only two sauces.

Many cuisines worldwide use gingerroot; it is featured particularly in Asian cooking and pairs well with garlic in savory sauces and dressings. Ginger contributes a zesty, pungent flavor and has been valued since ancient times for its ability to soothe nausea and gastrointestinal distress.