Jose Andres Puerta Quotes

This sounds like a brag, but I know how to make good fried rice. I learned in college. There are two secrets - take the rice after you cook it and let it get cold in the fridge. Then cook the egg like you're making a fried egg and just before it's done, dump the rice and veg on it and swirl it around.

Since my kitchen is the most important part of my home, I want to be creative and innovative, not only in its aesthetic, but also in the tools that I'm using to cook.

I'll cook a batch of brown rice or quinoa and keep it in the fridge, so when I get hungry, I can easily dress it up with olive oil, lemon, and salt and pepper, and then add veggies.

I love to cook. My dad's a really excellent cook and his style is: Look in the fridge and make whatever there is with whatever ingredients you have and I like cooking like that, too.

The best value for money in cooking equipment, in my mind, is first a digital scale and digital thermometer. They're both about $20. They help you cook so much more accurately that they're both enormously valuable.

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.

For the most part this is a place to find down-to-earth advice on everyday cooking, eating, food shopping, cooking equipment, and nice things to put on your table.

I think that people want to know how to do practical and everyday things like how to get the pomegranate seeds out of a pomegranate.

I take everything out of the fridge and see what we can make. We talk about what we could possibly create, and if there is something on the turn that we could save, we chop it up and put it in the freezer.

Remember for stir-frying not to use a wok bigger than 16 inches. Once it has food in it, you won't be able to work very efficiently.

I'll use the knives for spreading jam, and the gas to warm my greying love.

Choose recipes like a base recipe; make a big pot of soup and freeze it. From then on, you can take it in any direction. Another day put rice in it, or then put corn or sausages. From there, it's endless.

My favorite way to cook is to look in my cabinets and see what I have. That's the most fun. 'I don't have tomatoes, but I have this chili-garlic sauce from the Asian grocery store. Let's throw that in there and see how it affects my beef barley soup!'

A couple of my friends told me to get into cooking but I have not been able to get myself into the kitchen.

Because deep-frying requires a high volume of oil, it's okay to reuse the oil a couple of times for economy's sake. When the color or smell of the oil starts to change, it's time to discard.

Most of cooking is the labor of chopping. Give yourself a break. Pretend you're on a cooking show and have all your ingredients lined up for you.

Good cookery is not an extravagance but an economy, and many a tasty dish is made by our Continental friends out of materials which would be discarded indignantly by the poorest tramp in Whitechapel.

I have a cheese-shredder at home, which is its positive name. They don't call it by its negative name, which is sponge-ruiner. Because I wanted to clean it, but now I have little bits of sponge that would melt easily over tortilla chips.

When chopping onions, just chop onions.

Remember that there's no one way of doing things. ... If you just get a hammer and hit it really hard, whatever it is, I guarantee you it'll open.

Perhaps the comparison is closer to the Chinese cook who leaves hardly any part of a duck unserved.

Every peasant cuisine has incredible ingenious tricks for getting a lot of nutrition out of a small amount of ingredients. There are people who don't have the money to invest in better food, but perhaps they have the time. There's a trade-off: The more time you're willing to put into food preparation, the less money you have to spend.

The secret of a successful restaurant is sharp knives.

My mom said the two most important kitchen utensils are attached to your arms... you cannot mix up meatballs with a wooden spoon, get in there, get your fingers dirty!

Always start out with a larger pot than what you think you need.