Geoffrey Zakarian Quotes

Preparing and cooking squid is easier than most fish. The only thing to remember is not to cook it for too long.

Whenever possible, buy a fish whole. With tuna, this isn't practical; with smaller fish, it is.

An instant-read thermometer is your best bet for making sure that meat and fish are cooked to the proper temperature.

Undercook swordfish, and you get rubber. Overcook it, and you lose the fat and succulence.

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

I cook a great fish, a great salmon. I grill it, get the skin nice and crispy.

Ling cod is a mild-flavored and somewhat delicate fish that takes well to poaching, braising and pan-roasting.

Steaming is a great way to cook any firm fleshed fish, but it's often overlooked by the home cook.

People are very phobic about fish. And if they do cook fish, they fry it, which kills all the flavor.

If you cook something on the show, and I don't like it, I'm going to tell you. I don't understand how you could watch any of these morning shows, and everything everybody cooks is absolutely delicious. Are you kidding me, man?

On the weekends, some people garden; I slice salmon.

Some nights, a romantic dinner can be killed by having to do dishes afterward, so it probably suits you better to go out for dinner. But I love cooking and always have.

I love Cincinnati, but you can keep that spaghetti chili product!

When I was really young, I wanted to be a fishmonger's wife.

I prefer cooking to baking. Baking, to me, is very precise, and it's about perfection.

We don't yet call it 'Thxgvng,' because any holiday whose centerpiece sits in an oven for four to six hours, after having sat out for as long to reach room temperature, must be spelled all the way out. Cook a turkey. You'll see. This is to say that you're not just roasting a turkey, obviously.

I had skate wing in London. I had mine grilled with lemon and herbs, and it was the perfect seasoning for that fish.

And you understand something: that although, like all American eaters, you've been conditioned to think of the entree as the climax of the meal, it never is. It is, indeed, almost always disappointing, especially if you order fish.

I am not a fish fanatic unless it is made in a certain way. Most of the time, my parents and I would eat very light vegetarian food.

I don't believe I dislike any ingredient.

I love cooking fish pies.

The big mistake people make is eating their grilled beef hot. I prefer room temperature or cool. When the meat rests and starts to get cool, all of that fat goes back into the muscles and becomes much more tender.

I make gazpacho with a little bit of bread, so it's thicker, and I like it to be more tomato- and green pepper-based. Everyone has their own preferences, of course. But I think my gazpacho is the best.

I have managed to conquer my fear of fire one fish at a time. I've gone from eating sushi to prawns, to baking sea bass fillets.

Everyone seems to ask me the same 10 questions, and high on the list is, 'What pans should I be cooking with and why?'