Flavor Preservation Quotes

I love big shrimp, like Japanese botan shrimp and the meaty ones from Santa Barbara, Calif. In classic Japanese cooking, shrimp like these would be dropped into a broth or boiled as served with sushi. But I think boiling dilutes their great flavor, and they are better when stir-fried.

If you see how a plant grows and you taste it in situ you have a perfect example of how it should taste on the plate.

My role as a chef is respecting the produce. Why should I change and mask the original flavors of the produce that I'm utilizing?

If you don't treat an ingredient and its flavors with respect - if you drown it in oil, for instance - you'll spoil it.

I concentrate in my work on preserving and displaying the original flavor from each ingredient in a dish.

I like to abide by the seasons and let the natural flavor in food speak for itself. I use quick cooking techniques of high heat with very little fat, such as quick saute or wok stir-frying.

The cask will long retain the flavour of the wine with which it was first seasoned.

The less you do to beautiful food, the better it's going to taste. You don't need to mess with it all the time.

Salt is a preservative. It really holds flavor. For example, if you chop up some fresh herbs, or even just garlic, the salt will extract the moisture and preserve the flavor.

In any sauce you make, start with a concentration of flavors with great acidity. You then re-dilute the sauce, but the proportion of liquid you add should not be so high that you wash away the extracted flavor you're aiming to create.