Emeril Lagasse Quotes

My mom taught me how to make grilled chicken, and I bake, too.

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.

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.

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.

I always get so excited cooking chicken wings.

I just grill chicken and make very simple cuisine.

I think over-seasoning it is something I tend to do. If it's a good steak, salt, pepper, and butter are the three key ingredients. But just try not to overcook it, and you'll be happy.

Manage the heat, let the meat cook, and you'll get fantastic results.

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.

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.

The best way to make a steak is grilled over an open flame or pan sauteed in a cast iron skillet.

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.

My favorite animal is steak.

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

That's the ultimate goal of most turkey recipes: to create a great skin and stuffing to hide the fact that turkey meat, in its cooked state, is dry and flavorless. Does it have to be that way? No. We just have to focus on what the turkey is and what the turkey needs.

Chermoula is a potent North African spice paste that is ideal for smearing on your favourite vegetables for roasting.

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.

Most fish require a short cooking time, but cephalopods are the exception to this fishy rule. As with some cuts of larger land beasts, the longer they're cooked, the more tender they get.

What we call barbecuing in this country is actually direct grilling. In many countries, it also means cooking in an enclosed box with a heat source, ideally wood, all year round.

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

I prefer natural hardwood lump charcoal - the other stuff makes your food taste like Goodyear tires.

Another way I like to barbecue king salmon is as a whole fish stuffed, literally to the gills, with sweet onions, sliced lemons, and summer sage.

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.

Why do men think they know how to cook outside when they haven't the smallest idea how to go about it indoors?