Quotes About Ingredients

If you're trying to create a company, it's like baking a cake. You have to have all the ingredients in the right proportion.

I really loved traveling the U.S. and seeing regional differences within the same country and how the same ingredients are used in very different ways. I love how the 'old guard' of cuisine are still pioneering so much of the direction of food today.

Always look for the best ingredients, treat the food you cook with respect, always read the entire recipe first, be organized, and have fun.

In Germany, salads are assemblies of ham and mayonnaise, not trendy tossed leaves.

To make fluffy scrambled eggs, the best trick is to whisk in a splash of water and nothing else. Cream, milk, and other liquids drag the eggs down!

Better ingredients, better pizza - it's not a slogan. It's a way of life.

Take your average couscous salad, and it's almost always a sloppy mush, no matter how much attention has gone into getting flavours in there.

Look at something like cooking. Now, you would hear a lot about smart kitchens and augmented kitchens. And what do those smart kitchens actually do? They police what's happening inside the kitchen. They have cameras that distinguish ingredients one from each other and that tell you that shouldn't mix this ingredient with another ingredient.

One of the smartest things you can do on 'Chopped' is to take one of those ingredients and make a pickle out of it, because almost every dish benefits from that. I'm feeling like those intuitions are becoming more natural.

Many Euro-Asian homes have a cupboard devoted to Chinese ingredients. The smell cannot be contained and it's my earliest memory. I both object to and love it.

In a lot of ways, a lot of smells that aren't necessarily edible smell good, and they remind you of certain aspects of food. So making those associations with what smells good or smells a certain way and pairing that with actual edible ingredients is one avenue that we take creatively.

My go-to ingredients that are also pantry-friendly start with freeze-dried berries. They're so potent with both flavor and color and can grind up into a fine powder and give you a smooth frosting or cake.

Whether it be cereal technology or candy technology or snack technology, puff snacks, I'm always curious to know how those things are made and how we can take that technology, those ingredients, and apply it to a stand-alone restaurant.

Most of all, I love unfussy, unpretentious, simple food made with excellent ingredients. If I'm a snob, it's about quality, not cuisine.

A lot of people are kind of snobby about garlic powder and onion powder. I happen to love them.

If it came from a plant, eat it; if it was made in a plant, don't.

In order of diminishing corniness, this is how the laboratory measured our meal: soda (100 percent corn), milk shake (78 percent), salad dressing (65 percent), chicken nuggets (56 percent), cheeseburger (52 percent), and French fries (23 percent).

AVOID FOOD PRODUCTS CONTAINING INGREDIENTS THAT ARE A) UNFAMILIAR, B) UNPRONOUNCEABLE, C) MORE THAN FIVE IN NUMBER, OR THAT INCLUDE D) HIGH-FRUCTOSE CORN SYRUP.

The Michael Servetus: habanero-steeped tequila, lime, Seville orange liqueur, and smoked salt The Trinitarian: pomegranate, huckleberry, and plum brandies with soda and fresh fruits The Mary Oliver: white wine spritzer with fennel ferns and ginger bitters The Carrie Nation (NA): huckleberry and plum syrups, cream, soda water, and fresh fruits

I love to cook. My dad's a really excellent cook and his style is: Look in the fridge and make whatever there is with whatever ingredients you have and I like cooking like that, too.

I love home cooking, and I'm not a great one for fast food.

I'm not going to stop going to the supermarket just because the paparazzi follow me. I love to cook and a cook needs her ingredients!

The point being that everything emerges from the same collection of ingredients governed by the same physical principles. And those principles, as attested to by a few hundred years of observation, experimentation, and theorizing, will likely be expressed by a handful of symbols arranged in a small collection of mathematical equations. That is an elegant universe.

Minimize saturated fat and avoid trans fats. If you see the word hydrogenated in the ingredient list, don't buy it.