Recipe Testing Quotes

Because I am a chef, I have to try new things all the time, so it's been really good to have my family to be able to be there and test everything out.

if you make waffles, throw out the first one.

If you're preparing a dinner for friends or a holiday dinner, make sure to only prepare recipes you are comfortable with and have cooked before. Cooking for others is not the time to try out a recipe for the first time. You end up spending all your time in the kitchen instead of enjoying your company.

Everything is tested in my little kitchen. The recipes are mine and that's really important to me. When I do a cookery show I know these recipes really well, because every recipe I've ever published has been tested by my kids.

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.

One of my first jobs was as a recipe tester for a PR agency. One week, the editor of 'Housewife' magazine called my boss and asked me to write a column - the cookery editor had gone away on a press trip. I was terrified.

What does happen in 'Gourmet,' we had eight test kitchens, and at any given time, there were, like, ten or twelve test cooks. And whenever anybody finished something, they would yell, 'Taste!' and everyone would go running towards it, and then taste, and then brutally deconstruct the dish.

Most of my recipes start life in the domestic kitchen, and even those that start out in the restaurant kitchen have to go through the domestic kitchen.

It's so tedious writing cookbooks or writing the recipes because I've never been much of a measurer. But to write a book, you have to measure everything.

I used to have a very unmediated experience of food but, because of the recipe testing, I've lost that now. I can't switch it off even when I'm on holiday.

I work out most days, normally first thing, and then I just see where the day takes me. I recipe test most days, do lots of social media and emails, but nothing else is constant. Some days, I film YouTube videos; other days, I have lots of meetings, work on blog posts, brainstorm ideas, and work on upcoming projects.

When I get back from a mid-morning stroll, I'll do some writing then I'll typically spend the day testing new recipes.

For lunch, I tend to eat leftovers. I'm always recipe testing, so I tend to enjoy whatever is left in the fridge. I'm a big snacker, too.

Who are these bloggers? They're not trained editors at Vogue magazine. There are bloggers writing recipes that aren't tested that aren't necessarily very good, or are copies of what really good editors have created and done. Bloggers create a kind of a popularity but they are not the experts. We have to understand that.

The 'Momofuku Milk Bar' cookbook is rather technical. I wanted it to feel like you were walking into the doors of our kitchen, it was your first day at work, and we were going to teach you everything.

I never talk about books in progress. I could decide to change it to a series of seafood recipes, after all.

I tested a lot of old cornbread recipes and most of them were bland or tough.

I write in the morning - and then I'm always experimenting and tasting recipes for the books.

My family is usually the first guinea pigs to try out my new recipes.

Taking dishes straight off the restaurant's menu and putting them into a cookbook doesn't work, because as a chef you have your own vision of what your food is, but you can't always explain it. Or you can't pick recipes that best illustrate who and where you are and what you're doing. And if the recipes don't work, you don't have a book.

I don't copy recipes without trying them out. I don't reprint without trying them again.