Chrissy Teigen Quotes

In the Twenties and Thirties, refrigerated railcars allowed growers to transport apples over great distances, and, thanks to cold-storage warehouses, wholesalers and retailers could keep them for long periods of time.

Getting into the habit of switching a timer on will, I promise, save you from any number of kitchen disasters.

When you make burgers, it's good to let them rest for a bit.

Never be tempted by water. The water tap should be sealed at lunchtime. If, for example, a sauce goes wrong, adding water doesn't help at all; one only achieves a taste of dishwater.

The only thing that counts is if you know how to prepare your ingredients. Even if with the best and freshest ingredients in the world, if your dish is tasteless or burnt, it's ruined.

You turn hotdogs with tongs. Don't you ever use those tongs on a hamburger.

An instant-read thermometer is your best bet for making sure that meat and fish are cooked to the proper temperature.

Cooking involves a deadline and hungry people and ingredients that expire in a week. It's stressful. Cooking happens on the stove and on the clock. Baking happens with ingredients that last for months and come to life inside a warm oven. Baking is slow and leisurely.

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

Food safety involves everybody in the food chain.

It's never about the screwup - it's always about the recovery. That's the thing about it... if it comes out a little rare you call it carpaccio. It comes out a little overcooked, you shred it up and put in on a sandwich.

The 1,000 tasting portions were to be served over a period of six hours, starting at noon, so we would have to prep those another way, to keep them as fresh as possible.

I'm not a strong cook. I can do the crockpot; that's about it.

If you talk about sous-vide, then you have to talk about food safety, and microbiology, and heat.

If you are working with high quality products, you can elevate the flavors more by cooking it at a low temperature than you can by searing it.

For my birthday I got a humidifier and a de-humidifier... I put them in the same room and let them fight it out.

Manage the heat, let the meat cook, and you'll get fantastic results.

It's essential to make sure you have proper kitchen tools for food storage - like cling wrap, bags, and containers - because they help keep food fresher longer.

I don't know anyone who hasn't overcooked at least one turkey, myself included. It's easy to do.

I think more people should worry about where they store things in the fridge. I don't think people are on top of separating raw and cooked ingredients.

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.

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.

There is an old story that says that Julia Child dropped a chicken on the floor when she was filming 'The French Chef.' And then - that, in fact, is not true. She just, you know, dropped some potatoes she was trying to flip in a pan.

When making tartare, keep everything chilled as you go, including the mixing bowl and plates. Presentation matters, too: The meat should be fridge-cold when served and cut as precisely and neatly as possible.

Milk should be refrigerated even before opening.