Quotes About Ingredients

Tuna salad, egg salad, chicken salad, turkey salad, shrimp salad. What difference does it make? It's all just different words for mayonnaise. Pick one.

I think that the most important part of Italian cooking is done before you get in the kitchen. And that's in the purchasing of the ingredients.

When I got to France I realized I didn't know very much about food at all. I'd never had a real cake. I'd had those cakes from cake mixes or the ones that have a lot of baking powder in them. A really good French cake doesn't have anything like that in it - it's all egg power.

One of the pivotal moments for me was realizing that our 'food with integrity' approach at Chipotle was satisfying my passion. That's about bringing the best quality, sustainably-raised ingredients to everyone: chicken without antibiotics; beef without hormones. These ingredients were only available in high-end restaurants, not mainstream places.

As a chef, you need to respect your guests and their needs. If they decide that they want to eat certain things and not eat others, if for religious reasons or just decide they don't want to eat certain ingredients, you have to respect that.

The new 'Joy' was needed for a number of reasons. Recent developments in nutrition and new ingredients were two of the major reasons for the revision. One of the other big reasons was America's new love for big flavors. Yay!

Food is art and science. So, you take something out, you have to work with the recipe to make sure that you're providing delicious food with cleaner labels.

The thing with food is that you can give 20 people the same recipe and the same ingredients, and somebody's going to make it better than somebody else, and that's the creativity of it. It's like music. You could have a bunch of people playing the same piece, and somebody's gonna play it better.

If I'm doing a pavlova, for example, I need a recipe as I can't remember it well.

Generally, if you're a baker who's still learning the ropes, substitutions can be risky. It's always best to make a recipe the first time as written, and only after that initial success should you make substitutions.

You learn to cook so that you don't have to be a slave to recipes. You get what's in season and you know what to do with it.

In some ways, chocolate chip cookie recipes are my favorite algorithms. You put a bunch of bad-for-you stuff in a bowl and get a delicious result.

I love food and I love ingredients and I love reading recipes. It's just a great pleasure.

I like to talk about food, ingredients, and how to adapt recipes. It's a dialogue.

There is so much more than ingredients that go into home cooking. A home-cooked meal includes so much love and recipes that have been passed down through generations, and that is what I truly appreciate.

When I first came here, Italian food wasn't anything I recognized. I didn't know what Italian American food was; we never ate it at home. It was the food of immigrants who came here and made use of the ingredients they had.

The more things you make from scratch, the less expensive and usually healthier and tastier.

The great secret of an authentic tagine is to simmer the ingredients over a low heat, so that everything remains deliciously moist and tender.

I worked at the Sheraton Commander Hotel, which was my first hotel job. They were doing nouvelle cuisine so it was the first time I had seen truffles and ingredients I never thought of. It really broadened my horizon.

Whipped ganache is a great gateway icing if you're working your way slowly into the vast world of egg-based buttercreams. It's just a few ingredients and far superior in flavor to the basic butter/sugar/milk frosting.

Pictures, abstract symbols, materials, and colors are among the ingredients with which a designer or engineer works. To design is to discover relationships and to make arrangements and rearrangements among these ingredients.

In the case of Five-O, I believe it was a combination of many ingredients - timing, chemistry, Hawaii.

The problem with a lot of modern recipes is that you have a great list of ingredients and you only need a tiny bit of each one so the rest perishes in the fridge.

I don't normally cook, but if I did it probably would be beans, sausage, bacon and eggs. I never really get to eat that to be honest.