Quotes About Ingredients

People should always have a good bottle of extra virgin olive oil, a packet of pasta, tinned tomatoes and a good cheese somewhere in their fridge.

The taste of any simple tomato-based salad is dependent on the quality of the tomatoes.

In Spain, we mainly use red plum tomatoes, but it is always fun to experiment. Try using a mix of colors or substitute green tomatoes for plum next time you make a tomato dish.

Be aware of what you cook tomatoes with. The high acid content of the tomato slows down the cooking process of some other foods. Dried beans cooked with tomatoes added to the pot can take up to 20 percent more cooking time than beans without tomatoes added.

If you cook chopped tomatoes with all of their juices, it takes a long time for the sauce to reach the right consistency. By then, the freshness is gone.

One meal option is a piece of poached chicken the size of your fist with a green salad sprinkled with lemon juice, carrots, cherry tomatoes, cucumber, and celery. Another is a cup and a half of quinoa with minced veggies, all cooked at once so the quinoa absorbs the nutrients.

At the restaurant, we strive to create an excellent experience for our guests, and in the kitchen, we could not do this without having access to the best ingredients, equipment and tools, including Victorinox Cutlery.

I'm going to scream this from the mountain top, there's no such thing as 'a curry.' There's six kazillion different kinds of curry. When someone asks how to make chicken curry, I have to ask 'Which one?'

When you cut that eggplant up and you roast it in the oven and you make the tomato sauce and you put it on top, your soul is in that food, and there's something about that that can never be made by a company that has three million employees.

I'm not a baker, but my patisserie is my baby. I love the idea of good-quality cakes made with top ingredients.

I've been using carrot tops to make pesto and broccoli stalks to make broccoli 'rice.' There's no reason to throw those things away - just get creative.

If you've got cockles, those nickel-size, heart-shaped mollusks, and you want to get fancy, steam them, then toss the meat in finely ground cornmeal.

If you want to get really crazy, Brussels sprouts love cured pork. Crisp up some bacon, pancetta, or chorizo in a skillet; save the crisp bits; use the fat to roast the sprouts; then toss them together with the meat when they come out of the oven.

The less you do to beautiful food, the better it's going to taste. You don't need to mess with it all the time.

Soup is a lot like a family. Each ingredient enhances the others each batch has its own characteristics and it needs time to simmer to reach full flavor.

We have friends in Italy who have these old stoves, and they turn out the most beautiful food. All you really need is time, the best ingredients, and love.

Creating characters is like throwing together ingredients for a recipe. I take characteristics I like and dislike in real people I know, or know of, and use them to embellish and define characters.

We brewers don't make beer, we just get all the ingredients together and the beer makes itself.

The proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is key.

Life is like breakfast: you just mix all ingredients 'cause in your stomach it will all come together.

Hopefully, imparting what's important to me, respect for the food and that information about the purveyors, people will realize that for a restaurant to be good, so many pieces have to come together.

How come when you mix water and flour together you get glue...and then you add eggs and sugar and you get cake? Where does the glue go?

Look, when you are starting to put something together, you want the pudding to come out good. You're trying to put in the right ingredients.

Animals have evolved to survive," Rawson says. They like what's best for them. People blanch to see "fish meal" or "meat meal" on a pet-food ingredient panel, but meal—which variously includes organs, heads, skin, and bones—most closely resembles the diet of dogs and cats in the wild.