Quotes About Ingredients

Take to every Gallon of Honey, three Gallons of water, and put them both together, and set them over so soft a fire, that you may endure to melt and break the honey with your hands.

The only good things I've seen emerge from a steamer are tamales, couscous, and dumplings - maybe the occasional artichoke or delicate fish fillet. But baby turnips with their tender greens still attached should be boiled in water as salty as the sea until their flesh is silky and soft.

Simple ingredients prepared in a simple way - that's the best way to take your everyday cooking to a higher level.

Normally, when congee is served, the different condiments and garnishes are placed in little bowls on the side so diners can make their own personal creations.

As far as Italian ingredients, I always have one of those plants of fresh basil in the house, and some mozzarella in the fridge.

To make my meal, I go to the market and to the garden, and then I decide what I'm going to do. That's a great pleasure.

My cooking is simply ingredients plus umami.

I have a certain point of view, a certain way to plate food, certain ingredients that I like to use.

Veggie burgers, by nature, take more work than meat-based ones, but they should never feel (or taste) like a compromise.

Just remember the letter 'S': salads, stir fries, scrambles, soups, smoothies and sushi. You can't go wrong with the letter 'S.'

At the end of the 1990s, we decided we should invest our best efforts to work in a sustainable way with the ingredients that the Amazon produces.

The geographical location of Sweden and, therefore, short growing season meant that the range of produce is not as abundant like say France, Italy or Spain. This influenced the cooking culture and forced cooks to be creative with a handful of ingredients. It's a very modern way of cooking.

My secret with kale is to add lots of sweet or sharp flavours to offset some of that grassy intensity.

Leeks are normally given the job of flavouring other things, such as stocks and soups, but I find their creaminess and sweet, oniony flavour very satisfying.

We incorporate a lot of natural ingredients into our Glossier products, like sweet almond oil, which is great at getting moisture deep into the skin.

You can add things to savoury dishes as you cook, but sweet dishes are more challenging.

Eating right is a natural defense against the sun. Sweet potatoes, dark chocolate, pomegranates, leafy greens, almonds, and teas all help against the sun. Otherwise, 100 SPF will do.

Read labels in your favorite products. Look for short lists of simple, less-processed ingredients with names you recognize as food. If you find some of the same ingredients in your cereal as your shampoo, maybe it's time to switch to something simpler.

In the U.S., too many yogurts are filled with corn syrup, preservatives, artificial this and that. To me, this is poison.

For the most part, I try to stay away from high fructose corn syrup and citric acid.

If you want to know if your food contains gluten, aspartame, high fructose corn syrup, trans-fats or MSG, you simply read the ingredients listed on the label.

If it's not 100 per cent pure maple syrup, it can't be called 'pure maple syrup.'

When you get close to the raw materials and taste them at the moment they let go of the soil, you learn to respect them.

I asked what would be in the omelet, and he said four eggs, salt, pepper, one tablespoon tarragon butter, two tablespoons cream, two tablespoons dry white wine, one-half teaspoon minced shallots, one-third cup whole almonds, and twenty fresh mushrooms.