Samin Nosrat Quotes

The key to good grilling is to recognize that you are setting yourself up to cook in a whole new environment. This is actually one of the main purposes of grilling - to get yourself outside.

I love using gas grills because they are easier to heat and it's much easier to control the flames with a gas grill than with a charcoal fire. Grilling is not just about lighting a fire.

Most of the time, I grill over high heat. I like things to move fast. I like the sound and smell of a very hot fire. I gravitate towards dishes that you can get on and off the grill as quickly as possible. After a while, you'll know without thinking about it how hot the fire is.

When I figured out how to work my grill, it was quite a moment. I discovered that summer is a completely different experience when you know how to grill.

I grill, like, every day.

The simplest fix for better grilling is to line the inside of your barbecue with tin foil. It dramatically affects how evenly the heat is distributed. That crusty black hibachi or Weber grill is doing your food no favors.

I'm good with a grill. I like to make cheeseburgers - I once read in a David Goodis crime novel that you're only supposed to flip a burger once.

Barbecue is the good old technique of people making a fire and putting some stuff over the top - I mean, look at the S'more: it's just got a stick. A lot of those goofy toys, it's people who are looking at things to do. I think if you focus on the food, at the most you need tongs or a spoon to flip something; that's about it.

I just grill chicken and make very simple cuisine.

It's all about technique. Rotisserie sounds simple, but to really do it the right way is important so you can get really great products and let them stand on their own.

Grilling used to make me nervous, but then I learned to view the fire as just another source of heat, no different from a stove or an oven.

I think people are intimidated by grilling .. maybe it's the flame, maybe it's the big grills, maybe they've had some bad childhood experiences .. but I think that grilling is actually the easiest technique in cooking.

That's the joke about confinement pigs: they taste like whatever sauce you cook them with.

While there are many varieties of grills, each with their own virtues to be sure, I prefer the standard Weber kettle grill. Don't be fooled into thinking that you need any fancy gadgets in order to take advantage of cooking over a live fire. Just a good set of tongs and you're set.

It is very important that when you put something on the grill, you leave it in place to cook. If you move it around too quickly, chances are it is going to stick.

Whether you are new to the scene or a long-time grillmaster, everyone has unique preferences when it comes to their cooking method of choice. From propane to charcoal to wood, people take their method of grilling quite seriously, and some argue quite passionately about the pros and cons of each method.

I can't grill vegetables, shellfish or steaks without tongs. Don't bother with those long-handled grilling tongs normally found in the BBQ section of your home store. Get intimate with your grill and opt for the regular stainless steel tongs.

I'm the only girl on The Food Network who grills - I have two bestselling grilling books. I try to really focus on what men and women can do outside together out on the grill. I think it's really fun to have men and women out there together, having fun, working and enjoying themselves.

Scatter soaked hardwood chunks over your coals for a quick and easy way to add a smoky nuance to your grilled foods.

Grilling is an easy tradition to start at any age! To get started, one only needs a modest investment in equipment and a little bit of outdoor space.

I grill all the time - burgers, ribs, chicken, steak, and fish.

When I want to kick it up, I like to add hardwood chips or chunks to the grill; it adds bold smoky flavors. The most common woods are hickory and mesquite, but you can find alder, apple, cherry and, my personal favorite, pecan.

I know most Americans don't have this luxury, but we are in Los Angeles and are lucky enough to be able to grill outside almost all year long. It's my favorite way of preparation because it's so clean and it gives it such a great flavor. You need very little oil and the protein can be really cleanly prepared and perfectly cooked.

A grill is just a source of heat. Just like a stove, it is very user-friendly.

I enjoy my food. I like to grill; I do that a lot. I like meat and have big dinners - steak, red meat splurges, prime cuts.