Cooking Quotes
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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.
Quote by -Claire Saffitz
The problem with traditional pie weights is you never have enough and they're expensive. Common substitutes like dried beans just aren't heavy enough to do the job. Our genius solution? Small steel balls that fit inside ball bearings and that can be purchased at any hardware store.
Quote by -Claire Saffitz
If soggy, baked choux can be re-crisped in a hot oven for several minutes.
Quote by -Claire Saffitz
Pate a choux is a mixture of simple ingredients - flour, water, milk, eggs - but the proper technique is essential. Unlike other doughs, the pastry is pre-cooked on the stovetop before being enriched with eggs, piped, and baked.
Quote by -Claire Saffitz
When I'm desperate for spring produce but nothing has hit the farmstand yet, frozen green peas are a godsend.
Quote by -Claire Saffitz
Depending on when vegetables are picked, they might take different lengths of time to cook.
Quote by -Claire Saffitz
I have made cassoulet more times than is advisable - first in culinary school, once with a friend for a dinner party, and at least half a dozen times in the BA Test Kitchen.
Quote by -Claire Saffitz
Cassoulet requires a few ingredients you won't find in the typical supermarket.
Quote by -Claire Saffitz
Turkey burgers receive a fair amount of disparagement, and it's not unfounded.
Quote by -Claire Saffitz
Usually, turkey burger recipes result in something so lifeless and tasteless that drowning one in ketchup (that most perfect and delicious of condiments) doesn't help much. Part of the problem is calling this food a 'burger' at all, because it's never going to satisfy the way juicy, salty, medium-rare beef will.
Quote by -Claire Saffitz
The main problems with cooked ground turkey are, one, it doesn't taste like much, and, two, it's dry.
Quote by -Claire Saffitz
Canned chickpeas have terrific range, which is why I make sure I always have at least a can or two lying around at home. They puree easily into a smooth and creamy hummus or crisp into crunchy little nuggets as a component of a sheet tray dinner.
Quote by -Claire Saffitz
If you are the kind of person who makes homemade chicken stock on the regular and keeps it frozen in various sized containers for all your cooking needs, I truly commend you. Quality homemade stock will invariably add great depth of flavor and body to a recipe. But it's a luxury, not a necessity - it gilds the lily, as they say.
Quote by -Claire Saffitz
Hearty soups with relatively long cook times like minestrone, for example, are chock-full of aromatics and flavor-lending ingredients like bacon, onions, and garlic. These infuse the water with their flavor and produce a clean-tasting broth all on their own.
Quote by -Claire Saffitz
Gluten - the elastic strands that give bread its chewy texture - forms when certain proteins in flour interact with water, which is desirable in bread, but not tender cake.
Quote by -Claire Saffitz
When the urge to bake strikes, it strikes hard and fast. You want to get in the kitchen and start breaking eggs right away, so it can be real buzzkill to find out that the recipe you're using calls for room-temperature butter.
Quote by -Claire Saffitz
If you bake all the time, just leave your butter on the counter so it's always ready.
Quote by -Claire Saffitz
Butter that is too warm won't aerate properly when beaten with sugar, leading to a decidedly un-fluffy result.
Quote by -Claire Saffitz
Only bake one type of thing at a time. Even when it seems like you're killing two birds with one stone, baking multiple recipes at the same time in one oven presents a tricky balancing act.
Quote by -Claire Saffitz
Always use liquid measuring cups to measure liquid and dry measuring cups to measure dry. Especially when measuring flour, accuracy is important, so using only dry measuring cups - or better yet, weighing on a scale - is key.
Quote by -Claire Saffitz
Even though they have long shelf lives, chemical leaveners will lose potency over time. If the only box of baking soda you have around is the one that's been absorbing odors in your fridge for the last few years, it's probably a good idea to get a new box just for baking.
Quote by -Claire Saffitz
Always deep fry in a nonreactive, heavy pot with high sides, like an enameled Dutch oven. A heavy pot ensures even heating which means more even cooking.
Quote by -Claire Saffitz
Deep-frying properly requires you to keep the oil at a precise temperature range depending on the food. If you're frying in more than an inch of oil you really should invest in a deep-fat thermometer so you can monitor the temperature and know when to adjust the heat.
Quote by -Claire Saffitz
Because deep-frying requires a high volume of oil, it's okay to reuse the oil a couple of times for economy's sake. When the color or smell of the oil starts to change, it's time to discard.
Quote by -Claire Saffitz
People are always asking me baking questions - from strangers DMing me on Instagram, to friends I don't otherwise talk to anymore texting me, to my own mother and sister calling me on the phone demanding answers.
Quote by -Claire Saffitz
Replacing white flour with whole wheat generally makes baked goods denser, drier, and more crumbly because the germ and bran in whole wheat absorbs more water.
Quote by -Claire Saffitz
Only advanced bakers should endeavor to adapt non-vegan recipes to be vegan, or gluten-full recipes to be gluten-free. There are all sorts of tips and tricks when it comes to subbing vegan ingredients for eggs and dairy, but it's tricky to say the least.
Quote by -Claire Saffitz
Heaven is a bowl of creamed herring and onions. Ditto whitefish salad. But the real object of my desire for all things gilled is gefilte fish.
Quote by -Claire Saffitz
I don't discriminate when it comes to dumplings. Give me a generous plate of pretty much anything wrapped in a starchy, doughy casing and I will dive in with pleasure. But one star in the dumpling universe shines brighter than the others: the humble pierogi.
Quote by -Claire Saffitz
As a child, I didn't see my dad that much because he was always working at the restaurant. He became pretty jaded after working at the restaurant for so long.
Quote by -David Chang
Fear is a driving force for most of the things that I do. I don't know if that's healthy.
Quote by -David Chang
Chef Thomas Keller was an inspiration to me and many, many young cooks like me. He told us that the role of the new, modern chef is different.
Quote by -David Chang
I find that there are a lot of similarities between French and Japanese food. I think they're two countries that have really systemized their cuisine and codified it.
Quote by -David Chang
Food, to me, is always about cooking and eating with those you love and care for.
Quote by -David Chang
Open your refrigerator, your freezer, your kitchen cupboards, and look at the labels on your food. You'll find 'natural flavor' or 'artificial flavor' in just about every list of ingredients. The similarities between these two broad categories are far more significant than the differences.
Quote by -David Chang
To eat well, I always disagree with critics who say that all restaurants should be fine dining. You can get a Michelin star if you serve the best hamburger in the world.
Quote by -David Chang
America is a country of abundance, but our food culture is sad - based on huge portions and fast food. Let's stop with the excuses and start creating something better.
Quote by -David Chang
Cooking and gardening involve so many disciplines: math, chemistry, reading, history.
Quote by -David Chang
I think that the Japanese - and I do love Japanese cuisine and adore Japanese food culture - I think that they're going to plow through the entire world's fishing. They're going to eat everything anyways.
Quote by -David Chang
People don't think that bread is part of Asian culture or Asian food culture, but it's quite prevalent in Northern China, and you see it throughout Japan and as you go to Taiwan.
Quote by -David Chang
I love to eat sushi, and, you know, those flavors and wasabi and really eating spoonfuls of it... I would just mix it and put it on everything, literally.
Quote by -David Chang
I'm not trying to bring New York to Toronto. I want to understand Toronto better.
Quote by -David Chang
I wanted to disprove the notion that you couldn't open a great restaurant in a casino.
Quote by -David Chang
If people ask me, 'What do you think could improve in Toronto dining,' I'd say there's nothing to improve on.
Quote by -David Chang
I was quite cocky, but having been hailed as this great young golfer, I couldn't even make the high school golf team once I got there. I had a big dose of humble pie then, and ever since, I've always known that there is always someone out there better than you, more talented. Always.
Quote by -David Chang