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I didn't have a sweet tooth, but I liked butter, and I liked sauces, and I liked wine... and curry... and cheeses.
Mayonnaise: One of the sauces which serve the French in place of a state religion.
As a chef, I could not wash my hands - nor clean pots, pans, utensils, meats or produce, nor make soups and sauces - if I did not have clean water. Were this to happen, of course, these would be the least of my concerns. Because water is the linchpin of survival: without it, not much else matters.
I make some of my best recipes with a simple homemade stock. Keep shrimp shells stored in a plastic bag in the freezer. When you have almost a gallon-bag full, you can make a stock in 30 minutes that you can use in soups and sauces. You can then freeze the stock in ice-cube trays.
Brushes are crucial for applying glazes, sauces, and oils. The pastry brushes that you find in homestores can be pricey so pay a visit to your local hardware store and pick up a few paint brushes which are less expensive and work equally as well.
Lime juice makes things taste fresher. I use it for drinks, salsas, relishes, soups, and sauces. You want some give to your limes - firmness means the inside is dry - and they'll stay softer longer if you don't refrigerate them.
I would snack on crisps and chocolate and my meals weren't the best. I ate lots of steak with creamy sauces, chips and peas, washed down with wine and a pudding.
Give us this day our daily taste. Restore to us soups that spoons will not sink in and sauces which are never the same twice. Raise up among us stews with more gravy than we have bread to blot it with Give us pasta with a hundred fillings.
Robert Farrar Capon
The key to sauces is having patience. I'm not a patient woman, but I learned with sauces that you have to get everything on a slow roll and layer the flavors. That's where you get robust tastes: it starts one way and ends another.
Cooking a piece of fish and cooking it right. Knowing the fish, knowing the properties of the fish. That's a hard thing to do rather than covering it with a lot of sauces and foams or other cooking methods that might be high wire acts and look good on the outside.
Many of the Prego sauces - whether cheesy, chunky or light - have one feature in common: The largest ingredient, after tomatoes, is sugar. A mere half-cup of Prego Traditional, for instance, has the equivalent of more than two teaspoons of sugar: as much as two-plus Oreo cookies.
Fresh egg pasta is traditionally served in the north of Italy with butter, cream and rich meat sauces, whereas dried pasta is more at home with the tomato- and olive oil-based ones of the south.
I use ginger like garlic. I love it for steaming fish and making barbecue sauces or roasted chicken.
Vietnamese food has probably been saved from the mass market because most people never master the sauces and condiments that must be added to the food, at the table, for its glories to become apparent. It's too much trouble, and a lot of people don't like asking for help, especially if the interaction involves some linguistic awkwardness.
My last supper would be a charcuterie smorgasbord with every kind of meat, and sauces to dip them in.
All the pre-made sauces in a jar, and frozen and canned vegetables, processed meats, and cheeses which are loaded with artificial ingredients and sodium can get in the way of a healthy diet. My number one advice is to eat fresh, and seasonally.
Nowadays I actually cook Italian-style food more than French heavy sauces. I make a good salad, some great roasted vegetables, grilled fish. I'm crazy about L.A. because at the farmers' market you find all kinds of wild mushrooms.
Custard puddings, sauces and fillings accompany the seven ages of man in sickness and in health.
Irma S. Rombauer
If there's something dangerous, sauces are dangerous for the body.
For me, Romesco is one of the greatest sauces in the world.
Jose Andres Puerta
I need savory sauces, stews and pastas. I can't live without pastas. My butt, you can tell I like to eat.
If I'm a great artisan of the kitchen, it's because I don't buy my sauces.
The trouble with some cooking is that the real flavours get cancelled out by the wine, cream, and butter sauces.
A. P. J. Abdul Kalam
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