James Corden Quotes

I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend.

My mom said the two most important kitchen utensils are attached to your arms... you cannot mix up meatballs with a wooden spoon, get in there, get your fingers dirty!

It's so important that you don't put the stuffing in the bird, where in order for the stuffing to get cooked you have to overcook the turkey. It's better to do it on the side.

When cooking for a man, treat all of his senses.

I use vinegars to deglaze saute pans for sublime sauces.

Lowbrow ingredients don't equal inexpensive or not tasty food. In fact, it requires even more skill to make something simple into something spectacular.

For wok cooking, use oils with a high smoke point and low polyunsaturated-fat content: grapeseed oil, peanut oil, etc. Sesame oil and olive oil will burn and taste bitter. Oils with high polyunsaturated-fat contents like soybean oil will also make your food texturally unpleasant.

American barbecue is all slow and low, you know, or low and slow, as they say down in the South, in Texas. But Korean barbecue is thinner cuts of meat.

I love a good paella, so I'd love to be able to know how to cook one.

Why crown your own rack of pork when a butcher could do it for you? To start, it's way easier to brine two individual racks than a giant round crown (and yes, you definitely want to brine the meat).

I attempted to beat a Michelin-starred master chopper at prepping vegetables and making stuffing. He was doing it by hand, I was using a blender. It was bloody close too, he just beat me.

You should brine your turkey. Don't even think about not brining your turkey. Ever.

One pillar of my cooking is that salad dressing is sacred and that you always make it with the most delicious oil you can find. Usually, that means extra-virgin olive oil.

To transfer food into a bowl from a pan that you've just cooked in, it's a loss of energy; it's wasteful. People think it's very sophisticated, I don't think it's so smart.

Part of being a really good chef or cook is being able to fix disasters.

My grandmother taught me how to make the basic pate brise pastry crust when I was young. The one thing I learned simply by eating her endless variations on delicious tarts for dinner every night is that this dough can be used for just about anything - sweet or savory.

Ever crack an egg into simmering water only to watch the white spread out and form wispy tentacles? It happened to me until I came across this game-changing fix: Break the egg into a sieve set over a bowl. The watery outer edge of the white will drain through, leaving the thicker white and yolk intact.

Generally I don't find that basting does a lot of anything! I think what makes the most difference is treating the turkey ahead of time with a dry brine. It really does provide a very moist result.

I don't overcook, because you lose what's good in the food.

My students regularly spend 20 hours or more in the kitchen with me. I try to teach them that even the most well-written recipe for, say, gazpacho can never take into account the ways in which a tomato that's lapped each morning and evening by coastal fog will taste completely different from one grown in a hot, inland valley.

I hate Gordon Ramsay's programmes: I don't know if he's been told it makes good television.

I rest my proteins in their liquid when I am done with the heat braise.

I think that Gordon Ramsay is maybe one of the most entertaining people ever on television. And I would love to pretend to be Gordon Ramsay and walk into a restaurant uninvited and attempt to make them change their menu. It's just a personal fantasy of mine.

For rave-worthy soups, skip the store-bought stock. You can extract a cleaner, stronger broth from a combination of water and several pantry ingredients. It's all about layering powerful flavor-enhancers that you probably already have on hand - bacon, tomato paste, herbs, peppercorns, a Parm rind, and, of course, kosher salt.

Remember for stir-frying not to use a wok bigger than 16 inches. Once it has food in it, you won't be able to work very efficiently.