Antoni Porowski Quotes

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

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.

The addition of vinaigrette to freshly roasted vegetables gives them a freshness and juiciness they don't normally have; the acidity brings out new shades of flavour, too.

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

Every time I feel like something is missing from a dish, I think, 'Oh, I know, I'll add a pinch of dry ginger.' If it's not salt and it's not vinegar, it's probably missing dry ginger.

Fresh herbs really belong anywhere you put them.

I use a lot of fresh citrus, garlic, and fresh herbs when cooking to cut down on fat and sodium but punch up flavor. Our cupboards and fridge are full of condiments - mustards, vinegars, etc. that also add tons of flavor but are low in fat, calories, or other processed additives.

I love fresh citrus and always keep lemons, limes, and oranges on hand; they come in handy for spritzing up quickly grilled meats, seafoods, and vegetables, especially when followed up by a quick drizzle of extra virgin olive oil.

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.

Orange blossom water would make a magical addition to your store cupboard.

Spices, of course, are essential.

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

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.

If I could only have one type of food with me, I would bring soy sauce. The reason being that if I have soy sauce, I can flavor a lot of things.

Lime juice makes things taste fresher. I use it for drinks, salsas, relishes, soups, and sauces. You want some give to your limes - firmness means the inside is dry - and they'll stay softer longer if you don't refrigerate them.

It is the destiny of mint to be crushed.

I think when dishes have a certain amount of acidity, really they are very alive. And I love things that are alive.

I look cooking! Particularly pad thai.

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

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

Turmeric or cinnamon? Nuts or raisins? The players may change, but the fundamentals of fluffy, fragrant pilaf are always the same.

Salt has a greater impact on flavor than any other ingredient. Learn to use it well, and food will taste good.

Don't be afraid to play with combinations and quantities of spices to create your own bespoke spice rub.

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.

I love a bit of garnish.