Zac Posen Quotes

The key to great fried squid is 'flash-frying' in hot oil for only a few minutes, which keeps it tender.

Deep-frying properly requires you to keep the oil at a precise temperature range depending on the food. If you're frying in more than an inch of oil you really should invest in a deep-fat thermometer so you can monitor the temperature and know when to adjust the heat.

Because deep-frying requires a high volume of oil, it's okay to reuse the oil a couple of times for economy's sake. When the color or smell of the oil starts to change, it's time to discard.

If deep-frying catfish, try a dredge of seasoned flour and cornmeal and add some bacon fat to the oil.

The only thing you can do to make catfish edible is fry them.

There's a point of no return when you're cooking tomatoes. A little too much heat, a little too long in the pot, and you lose that sense of fresh ripeness that makes tomatoes so great.

No self-respecting Southerner will eat something baked, broiled, grilled, stewed, poached, sauteed, or flambeed when it can be deep fried.

Always deep fry in a nonreactive, heavy pot with high sides, like an enameled Dutch oven. A heavy pot ensures even heating which means more even cooking.

You can deep-fry anything, and I would eat it.

Steer clear of anything fried.

Hot oil! We need hot oil!... Forget the water balloons!

FRYING-PAN, n. One part of the penal apparatus employed in that punitive institution, a woman's kitchen. The frying-pan was invented by Calvin, and by him used in cooking span-long infants that had died without baptism; and observing one day the horrible torment of a tramp who had incautiously pulled a fried babe from the waste-dump and devoured it, it occurred to the great divine to rob death of its terrors by introducing the frying-pan into every household in Geneva. Thence it spread to all corners of the world, and has been of invaluable assistance in the propagation of his sombre faith.

Deep frying a Twinkie makes it healthy, right?

Frying pans! Who knew, right?

Cooking is not about convenience and it's not about shortcuts. Our hunger for the twenty-minute gourmet meal, for one-pot ease and prewashed, precut ingredients has severed our lifeline to the satisfactions of cooking. Take your time. Take a long time. Move slowly and deliberately and with great attention.

There is something wrong when you wait in line thirty minutes to get a hamburger that was cooked for ninety seconds an hour ago.

You put some Vaseline under your eyes at night and under your chin, and you put a little bit on your chest and you'll avoid stretch marks and I'll get you some Vaseline, you can change your oil and fry chicken with it, too, but you best make sure you have something.

I think that there's some brainwashing going on with this idea that we don't have time to cook anymore. We have made cooking seem much more complicated than it is, and part of that comes from watching cooking shows on television-we've turned cooking into a spectator sport. ...My wife and I both work, and we can get a very nice dinner on the table in a half hour. It would not take any less time for us to drive to a fast-food outlet and order, sit down, and bus our table.

Maybe we ought to look at a guy's response to our microwave from now on." Aunt Annie said. Really." Mom said. "The narcissist looks at his reflection in it. The OCD guy thinks you don't keep it clean enough.The antisocial--" Puts his fist through it because it reminds him of his father." Annie said. She'd read all of mom's books, too. And the paranoid one would be jealous of the amount of time you spend cooking." Mom said Were you using that microwave again? Is something going on between the two of you? I caught you looking right at its clock." Annie said.

You shouldn't be eating anything that takes six minutes to microwave.

You can get bogged down in a recipe that's got a lot of steps and a million ingredients, and it takes all day to make. And then you realize, you've just got one dish. For Thanksgiving, you want an abundance of choices, and so you want dishes that you can put together really quickly, but that doesn't mean less flavor.

I'm from Texas, we fry everything.

People want honest, flavourful food, not some show-off meal that takes days to prepare.

The other thing that soy contributes to, of course, is hydrogenated oil. This is the main oil. This is the fast-food oil.

I was in the Far East and I went into a restaurant and I ordered octopus and the waiter said: "It takes four hours." I asked why and he said: "It keeps turning off the gas."