Ingredient Substitution Quotes

I'm not a particularly good cook. Part of it is that it is the kind of cooking anybody could do if they bothered. It's improvisational. I cook with whatever I have laying around.

Part of being a really good chef or cook is being able to fix disasters.

Omit and substitute! That's how recipes should be written. Please don't ever get so hung up on published recipes that you forget that you can omit and substitute.

Only advanced bakers should endeavor to adapt non-vegan recipes to be vegan, or gluten-full recipes to be gluten-free. There are all sorts of tips and tricks when it comes to subbing vegan ingredients for eggs and dairy, but it's tricky to say the least.

Cooking requires confident guesswork and improvisation-- experimentation and substitution, dealing with failure and uncertainty in a creative way

I'm really a scientist. I follow recipes exactly - until I decide not to. And then I'll follow something else exactly. I may decide I could turn this peach tart into a plum tart, but if I'm following a recipe, I follow it exactly.

We have been reformulating anything that had carmine in the past, and if we can't reformulate, we just throw them out. I can live without a purple eye shadow. It's fine.

I was possibly the first to showcase Chinese ingredients. So I was one of the first to say, 'Hey, you do not have to use imported vegetables to make it good.'

Cooking is the art of adjustment.

When I'm menu-developing at Milk Bar, I'll go for weeks at a time where all I'm doing is testing out layer cakes or different cookies and testing out changes.

I love a good challenge of looking with new eyes at a tried and true recipe in my recipe Rolodex.

My inability to follow recipes as written - without obeying the devil on my shoulder telling me to replace ingredients or change the temperature - is well documented.

One of the troubles with food is that people take themselves too seriously. This is why I'm very happy for people to change my recipes, alter them, replace one ingredient for another.

A lemon, boiled whole and blitzed, makes a useful base for all sorts of dressings.

My personality, when tasked with creating meals, goes something like this: Is there a way we can make this more difficult? Because let's do that. I don't mean to complicate things. It's just - why buy pre-packaged potato salad when you can spend your morning boiling potatoes and flipping out because there's no dill in the house?

I said I want to get outside the box, but what can I change? I don't want my cookies to reek of ammonia, so we used baking soda instead of lye. We added ground almonds, which is expensive. We used butter, which is expensive. And we didn't want any food coloring.

Food is art and science. So, you take something out, you have to work with the recipe to make sure that you're providing delicious food with cleaner labels.

Sometimes I look up a recipe for chicken and tomatoes and end up cooking pork. The inspiration gets lost in translation.

On TV, I really try to go back to the basics and break down a recipe until it's very easy.

If you can't taste an ingredient, you have to ask yourself why it is there.

I can put together a pretty decent meal from whatever happens to be in the refrigerator and the pantry. I like the challenge of this sort of improvisation, the rigor of limitation and sometimes having to take a risk.