Samin Nosrat Quotes

Just-poached vegetables show off their natural attributes and taste fresh and light in a way you never get with roasting or frying.

I've always liked root vegetables because most of them have a natural sweetness. They have a high fructose content, especially when you cook them and caramelize them in a saute pan. Or you can take a turnip and cook it slowly in the oven until it's browned, and it takes on a kind of sweetness. These vegetables are pretty easy to like.

The vulgar boil, the learned roast, an egg.

Steaming offers no opportunity for either seasoning or developing the brown, crisp textures that sauteing and roasting afford.

Brussels sprouts are misunderstood - probably because most people don't know how to cook them properly.

Most people only use their griddles for pancakes, but you can sear vegetables like sliced zucchini or mushrooms, thinly sliced meats like chicken or pork, or thinly sliced fish or squid.

A lot of people who want to cook with less fat are surprised by that. You can cook vegetables in a little water in a covered pan and then throw the fat into the residual liquid to coat them.

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.

The Swedes prepare their food through curing, smoking, pickling and boiling. Pickling food contains digestive-system-friendly probiotics, and while boiling may not be the tastiest, it's effective without adding fat!

If you eat broccoli steamed or boiled, it's not very exciting, but you can roast it with things like turmeric and make it amazing. It's all about how you cook something and what you pair it with.

Corporations cook very differently from how people do.

Are you casting asparagus on my cooking?

I learned so much more prepping vegetables than I ever did in cooking school.

I think sometimes with the parsnip, people are maybe a little afraid and don't use it as often.

My mom is a really good cook. We used to make dumplings together.

Don't forget that fruit can be cooked - think of baked apples, poached pears and grilled pineapple. But if you like drinking fruit, blending will preserve more nutrition and fibre than juicing.

One of the worst things you can do if you're worried about breast cancer is to cook beef, pork, fish or poultry at a high temperature - which includes frying, grilling and roasting.

Recipes tell you nothing. Learning techniques is the key.

No self-respecting Southerner will eat something baked, broiled, grilled, stewed, poached, sauteed, or flambeed when it can be deep fried.

My mother very rarely skipped a Thanksgiving turkey. And yet, none of them ever tasted quite the same, landing somewhere on a sliding scale of succulence. She'd try new methods.

I need to have better knife skills... for vegetables.

People are very phobic about fish. And if they do cook fish, they fry it, which kills all the flavor.

I'm funny with food, even if it's vegan. I like it well well, well, well done. I don't want anything there that reminds me of blood. I get mine extra well done. That way, when I look at it, I'm like, 'Okay, cool.'

I don't know how to cook lettuce.