Flavor Development Quotes

You want hot days to get your fruit ripe but then you want it to cool off nicely at night so that the grapes stay on the vine longer and develop complexity.

Wine is a living, breathing thing during its time in the bottle and in the glass. It is always changing, especially in the glass. A little oxygen can really open up and release the flavors in a complex wine, as well as mellow the rougher edge of immaturity.

It is true that whisky improves with age. The older I get, the more I like it.

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.

With these big Wagner pieces, if I haven't started three years before, I'm screwed. You need time to look at the piece again and again and again, and then, like some fantastic casserole or spaghetti sauce, put it back in the fridge and let the flavours get together.

I approach cooking from a science angle because I need to understand how things work. If I understand the egg, I can scramble it better. It's a simple as that.

Avocados that haven't fully ripened will lack the big flavor you want for your dip.

Chili is much improved by having had a day to contemplate its fate.

If you're buying tomatoes pick them up and smell them-they should have a lovely perfume. They need to be kept at fifty degrees or above, particularly during the growing season, because that's when they develop their flavor.

The older the grapes, sweeter the wine.

If you're dining with someone who wants the same cut, it's always better to get a 16-ounce steak and split it than to order two eight-ounce steaks. The longer something cooks, the more flavor it develops, so you'll get a better taste with a bigger piece of meat.

Typically, you learn how to cook, but you don't know why. We were looking for a deeper understanding of what was happening to our food as we roasted it, boiled it, grilled it, chopped it, etc. And it turned out, as we began to really say what is cooking, what does it mean to cook, there's a lot of science involved.

Potatoes are popped, with no oil, using the same technology used in the rice cake manufacturing business. It took a lot of trial and error and lots of practice, though, to get the right flavor.

The centuries last passed have also given the taste important extension; the discovery of sugar, and its different preparations, of alcoholic liquors, of wine, ices, vanilla, tea and coffee, have given us flavors hitherto unknown.

Making pasta, cooking pasta and baking bread are two essential ideas to create a little bit of excitement, and you learn the basic, and then evolve it. Flavor the bread, flavor the pasta, go to a fish, go to a meat sauce and take it to another level.

The weak and insipid white wine makes at length excellent vinegar.

I like how wine continues to evolve, like if I opened a bottle of wine today it would taste different than if I'd opened it on any other day, because a bottle of wine is actually alive. And it's constantly evolving and gaining complexity.

It is a fundamental fact that no cook, however creative and capable, can produce a dish of a quality any higher than that of its raw ingredients.

By itself, tofu is like wet foam rubber, but you'd no more eat it by itself and expect fine dining than you would stare at a blank canvas and expect to see fine art.