Flavoring Quotes

In England there are 60 different religions and only 1 sauce.

Good vinegars come in all shapes, sizes, strengths, and viscosities and are probably my most often used seasoning agent in the kitchen after the other major acids we use in solid form: sugar and salt.

It's not color, it's like pouring 40 tablespoons of sugar water over a roast.

While a pot of boiling water may not offer the char or smoke of a grill, it does give the cook an advantage when it comes to seasoning food.

When I put some Tabasco on things, and there's really nothing in Tabasco, it's not bad for you in any way, so that's kind of become my substitute. Now you got to get used to a hot mouth, but that's okay.

Unsalted butter is a sin against the Holy Ghost.

At some point during every cooking class I teach, I do my signature move: dramatically add handful upon handful of salt to a large pot of boiling water, then taste it and add even more.

You don't need Montreal steak seasoning on everything.

If you take a scotch whiskey and distill out the alcohol, what is left has an amazing taste to it and can be used as a flavoring for a dessert.

Growing up, I thought salt belonged in a shaker at the table and nowhere else.

Horseradish is one of those perk-me-ups. You can use it in a cocktail sauce, you can bread fish with it - it loses its punch when cooked. It's a 'What is that?' flavor. It adds depth of flavor to things.

Taste as you go. When you taste the food throughout the cooking process you can make adjustments as you go.

I cook with wine, sometimes I even add it to the food.

Onion sauce! Onion Sauce!

Instead of putting cheese with ranchero sauce, chile is really very good for you. If you put that in, you get flavoring, so you're not eating bland food, especially if you're used to spicy food.

I can't tell you enough about cinnamon. Cinnamon is an awesome spice to use and it goes great with something like apples in the morning or in a mixture of fruit or in your oatmeal or even in your cereal.

A perfect chutney needs patience. If you are cooking it, cook it on a low flame; the flavors come out the best that way.

If I could just get a piece of lemon, it'd be great.

I add a lot of citrus to my food and I think that flavors it. And, to me, that what makes it healthier, lower in fat, lower in calories. It adds lots of flavor. Spices, of course. But citrus is definitely kind of my go-to to season and really to really make those flavors, make that food come alive.

Steaming offers no opportunity for either seasoning or developing the brown, crisp textures that sauteing and roasting afford.

Inexpensive and forgiving, kosher salt is fantastic for everyday cooking and tastes pure.

I buy soy sauce and flavor it five different ways: with sake, mirin, sugar, kombu and bonito flakes. I use them on lots of dishes at home.

I got this powdered water - now I don't know what to add.

Garlic oil is one of my favorite things on the planet. You can roast 20 cloves of garlic in oil and use it in everything - you can even slide those soft whole cloves into a dish of hot mashed potatoes.

I'm a bit of a gourmet chef. I love cooking - mostly Thai food.