Martin Yan Quotes

When those waiters ask me if I want some fresh ground pepper, I ask if they have any aged pepper.

My biggest nightmare is that something doesn't have enough salt.

I buy soy sauce and flavor it five different ways: with sake, mirin, sugar, kombu and bonito flakes. I use them on lots of dishes at home.

Soy sauce is really a multi-purpose seasoning.

I add a lot of citrus to my food and I think that flavors it. And, to me, that what makes it healthier, lower in fat, lower in calories. It adds lots of flavor. Spices, of course. But citrus is definitely kind of my go-to to season and really to really make those flavors, make that food come alive.

I've cooked just about everything really.

I cook with wine, sometimes I even add it to the food.

All I watch is the Food Network. I took a cheesemaking class a few weeks ago, and I told my family and friends to only get me kitchen stuff on my birthday. I'm into every kind of cookbook and anything by Anthony Bourdain. I'd love to own a restaurant if I could find the right chef.

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.

Like all rice, black rice is great at absorbing flavours, but it's just as happy to act as a satiny bed for a poached egg, say, if you want to keep things simple.

If I could just get a piece of lemon, it'd be great.

I use ginger like garlic. I love it for steaming fish and making barbecue sauces or roasted chicken.

First of all, you want to do the soaking with almost all of the larger beans because that will take care of the gas, and second of all... they want to be seasoned and flavored.

It's important to salt the tomatoes before draining them because that helps pull out the water. Fresh herbs, some garlic and pepper will also enhance the flavor.

Brussels sprouts are really quite versatile.

Add anchovies to almost anything, in moderation, and it will taste better.

Taste as you go. When you taste the food throughout the cooking process you can make adjustments as you go.

Mustard's no good without roast beef.

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

In England there are 60 different religions and only 1 sauce.

Garlic is an essential, and so is this thing called Bragg's Liquid Aminos. It's like a soy sauce, but it's gluten-free and healthier. It's a great condiment and something I always keep in my pantry.

Use spices for flavor in food rather than adding a bunch of oils, fats, or sauces.

A splash of red wine vinegar can pull things together like a pinch of salt.

Sugar is my friend, not my love. I always season sugar with a bit of acid or salt. Listen to your tongue.