Yotam Ottolenghi Quotes

I like tuna when there's a definite streak of deep pink in the middle, medium rare so to speak, and it comes out best when it's not cut too thick.

The key to great fried squid is 'flash-frying' in hot oil for only a few minutes, which keeps it tender.

My longtime friend Steven Steinbock, who has worked with me for more than thirty years, is a master at panfrying fish and seafood.

Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.

If you want something beautiful to put on the dinner table, pick up a sockeye, the salmon species with the most vivid red flesh.

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

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

I always thought filet mignon was the steak to beat, but the fat content in a rib eye is fantastic.

I've never cooked. I can't do much more in the kitchen than make a cup of tea and some toast.

My friend Ed Begley goes fishing. It's a little smelly to me, I don't like it so much. I like to eat fish, but I don't like to catch them.

Albacore tuna has a mild flavor that's delicious served raw or seared briefly on the outside so that it's still rare on the inside.

I like barbecuing because it's easy.

Often we eat squid fried, so it's fun to grill it for a change. To grill squid, slice the cleaned bodies open into two flat pieces and thread them, along with the tentacles, onto skewers, then grill quickly over a direct fire with the coals as close as possible to the grate, turning the squid several times.

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

I like cooking the biggest steaks. It cooks nice and evenly when it's that thick, and you're not eating the whole thing yourself, which is nice. You get to share that with a companion.

In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' and use it for vegetables.

Steaming maintains some of the aubergine flesh's texture, which doesn't happen if you cook it in any other way.

Pot barley takes longer to cook than pearl, but an overnight soak in water will speed things along. It's a robust grain that, if overcooked, won't collapse but will become more tender.

If you're feeling adventurous, grill up some marinated octopus. It's so healthy.

Calamari isn't too bad. That's what I thought cuttlefish was gonna be that. I've eaten octopus and eel and shark and sea urchin before, and - and those are good.

The shape of the meat and the taste of it starting from the top down is a part of me. All of my feelings are coming from inside of the meat down to when I put the salt onto the meat.

I cook often when I am at home but not in college. I do it alone. It is just very relaxing to me. Just about anything that I like to eat, I can cook - chicken, salmon, stir fry. I like to cook seafood or burgers the most when I am entertaining.

The catfish is Plenty good enough fish for anyone

I'm not wild about those twenty-four hour marinades

It's my favorite thing to do, grilling.