Food Texture Quotes

Okra is the closest thing to nylon I've ever eaten. It's like they bred cotton with a green bean. Okra, tastes like snot. The more you cook it, the more it turns into string.

We (the Chinese) eat food for its texture, the elastic or crisp effect it has on our teeth, as well as for fragrance, flavor and color.

When you cook a sausage, the skin sometimes breaks and the ground meat comes apart.

If you taste something, you're not at the maximum of your ability. What I think about in competition is temperature and texture. It has nothing to do with taste or emotion.

I put fruit on top of my waffles, because I want something to brush off.

A meringue is really nothing but a foam. And what is a foam after all, but a big collection of bubbles? And what's a bubble? It's basically a very flimsy little latticework of proteins draped with water. We add sugar to this structure, which strengthens it. But things can, and do, go wrong.

I went into raw vegan for a while, but I prefer cooked food, the way it smells, the way it feels going through your system.

...poking a lump of red Jello that jiggles outrageously, like a breast I once knew.

Fletcherizing is gross. I tried it once. I tried to go until it's all liquid, and it just creeps you out to be focusing so much on your chewing.

The only good things I've seen emerge from a steamer are tamales, couscous, and dumplings - maybe the occasional artichoke or delicate fish fillet. But baby turnips with their tender greens still attached should be boiled in water as salty as the sea until their flesh is silky and soft.

It's hard to beat the rough texture of steel-cut oats, with their slight resistance against the teeth.

Barley and mushroom is a soothing combination. It's mainly a textural thing, with the barley both gently breaking and enhancing the mushroomy gloopiness.

Peas baffled me. I could not understand why grown-ups would take things that tasted so good raw, and then put them in tins, and make them revolting.

Why are they doing that?” his mother said, frowning at her grandsons. The boys were sorting the casserole into piles on their plates. “Doing what?” Eve asked. “Why aren’t they eating their food?” “They don’t like it when things touch,” Eve said. “What things?” his mother asked. “Their food. They don’t like it when different foods touch or mix together.” “How do you serve dinner, in ice cube trays?

The first time I tried organic wheat bread, I thought I was chewing on roofing material

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

Catfish has a nice firm texture and mild flavor.

I hate okra and grated mountain yam for the same reason. They're both slimy.

Asian food is very easy to like because it hits your mouth very differently than European food does. In European food, there may be two things to hit - maybe sweet and salty, maybe salty-savory, but Asian kind of works around, plus you have that distinct flavor that's usually working in Asian food.

I love apple sauce. I have an addiction - I don't know what it is, but I just love the texture of it. It reminds me of baby food. Not that I like to eat baby food.

Omelets are about technique. Now, different people make it different ways, but, if you're a chef in Europe, an omelet has to be cooked on the outside, with just a simmer of color, and the inside has to be soft. It should be cooked like a steak - medium rare.

In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' and use it for vegetables.

Pressed caviar has the consistency of chilled tar.

Walnuts are so rich. I also love that you can chew them for five minutes. Then I eat a couple of golden raisins as a palate cleanser because they are really tart, and then more walnuts. It's a great snack for me.

Mushy food is a form of sensory deprivation. In the same way that a dark, silent room will eventually drive you to hallucinate, the mind rebels against bland, single-texture foods, edibles that do not engage the oral device.