Jose Andres Puerta Quotes

When a raw food becomes processed food, it can be best valued, protected, stored, and safely delivered to customers.

Mom is losing, no doubt, because our vegetables have come to lack two features of interest: nutrition and flavor. Storage and transport take predictable tolls on the volatile plant compounds that subtly add up to taste and food value. Breeding to increase shelf life also has tended to decrease palatability. Bizarre as it seems, we've accepted a tradeoff that amounts to: "Give me every vegetable in every season, even if it tastes like a cardboard picture of its former self."

There's only one degree of freshness — the first, which makes it also the last

A 10-pound sack of potatoes lasts a long time.

Age is something that doesn't matter, unless you are a cheese.

Thank you, hard taco shells, for surviving the long journey from factory, to supermarket, to my plate and then breaking the moment I put something inside you. Thank you.

Disappointing cakes have often been sitting out too long. They should last just long enough to have the last pieces the next morning with coffee - who doesn't love cake with coffee?

Most cornmeal producers don't tell you when their cornmeal was milled, which makes it difficult to know how long the product has been sitting in the store before you bought it.

Here's a bit of Discovery Channel for you - apples don't last forever. They can stay fresh for a long time, especially when refrigerated, but definitely not from December into the month of March.

When it comes to salt, what was really staggering to me is that the industry itself is totally hooked on salt. It is this miracle ingredient that solves all of their problems. There is the flavor burst to the salt itself, but it also serves as a preservative, so foods can stay on the shelves for months.

Age is something that doesn't matter, unless you are a cheese.

Nothing, not even an avocado pit, keeps guacamole green for too long once it's made.

It's essential to make sure you have proper kitchen tools for food storage - like cling wrap, bags, and containers - because they help keep food fresher longer.

FoodSaver containers extend the life of my food so I can have fresh food ready all week long.

My brain knows best-before dates are a con; my panicky gut treats them like a nuclear countdown.

I bought some Armageddon cheese today, and it said on the packet 'Best Before End...'

Why do croutons come in airtight packages? It's just stale bread to begin with.

Truth and eggs are useful only while they are fresh.

There's folks as make bad butter and trusten to the salt t' hide it.

Smell the cheese often so you know when it is getting old.

Uncontrolled variation is the enemy of quality.

The one thing I always talk about in terms of restaurants is consistency. I think that's what we love about the vodka, is that it's consistent. It's consistent in its pureness and that's how I tie it to restaurants. When I think of a good restaurant, it's where the food has been consistent; there's always a consistency.

My aim is to give you only the things with which I am completely satisfied, even if it means asking you a little more [time] for them... for if I were to do otherwise I'd turn into a mere painting machine and you would be landed with a pile of incomplete work which would put off the most enthusiastic of art collectors.

Quality is such an attractive banner that sometimes we think we can get away with just waving it, without doing the hard work necessary to achieve it.

I got out my jar of ointment. I knew animators who had special containers for the ointment. Crockery, hand-blown glass, mystical symbols carved into the sides. I used an old Mason jar that had once held Grandma Blake's green beans. Larry fished out a peanut butter jar with the label still on it. Extra-crunchy. Yum-Yum.