Rachel Khoo Quotes

I like to add something unusual to a dish.

A perfect chutney needs patience. If you are cooking it, cook it on a low flame; the flavors come out the best that way.

Once you get a spice in your home, you have it forever. Women never throw out spices. The Egyptians were buried with their spices. I know which one I'm taking with me when I go.

In order to have good fried chicken, you should wash and season the bird the morning you're preparing it for dinner. Don't wait and do it right before you start cooking. Throw it in the refrigerator, seasoned, that morning, and give it a chance to soak up all the salt and pepper and goodness.

Spices, of course, are essential.

I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.

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

Cooking turkey every year doesn't have to be monotonous - I want people to always mix it up using different spices and preparations.

You can easily put together your own favorite spice blend, whether that's a salt and pepper mixture or you're adding herbs to it or Creole spice. Just watch out for the sodium content. That why I encourage you to make your own.

To have a basic ingredient that can be prepared a million different ways is a beautiful thing.

I like rice, as long as they let me put my own stuff on it. You can bring me white rice or brown rice; just let me doctor it up.

Parsley goes really nicely with everything. It adds a nice lightness; it wakes up a dish.

People have been cooking and eating for thousands of years, so if you are the very first to have thought of adding fresh lime juice to scalloped potatoes try to understand that there must be a reason for this.

Cooking for somebody is very personal.

When creating 'Cowboy Bebop,' I thought it would be more interesting if I added different types of elements together to create something that was completely new.

No Persian meal is complete without an abundance of herbs.

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

The holy grail of recipe developing is the recipe that turns out so much more impressive than you would expect from the effort it took to produce.

Being a great baker and pastry chef requires the upmost open mind. I try every dessert that comes my way!

While a pot of boiling water may not offer the char or smoke of a grill, it does give the cook an advantage when it comes to seasoning food.

Chefs love to have that control and power to control the message they want to deliver.

My presence in California will bring a new, inspiring culinary environment to life, and I'm delighted to share my creative techniques and evolving fresh ideas with the Beverly Hills community.

I don't have any specialties. Anything I cook, I just make it special.

I love cooking and eating - I'm a total foodie. It started off as a survival thing as a student, when cheese and potato pie was all I could afford to make. My most successful results come from concocting something with leftovers. Any chef will tell you that you should taste as you cook, so I might make it a bit more spicy, yogurty or eggy.

A lot of people are kind of snobby about garlic powder and onion powder. I happen to love them.