Yotam Ottolenghi Quotes

I always have homemade chicken stock in the refrigerator. I'll reduce it, maybe add a little cream and a few shallots. Before you know it, eureka! It's the best.

It is a very great mistake to suppose, as a few English cooks still do, that spaghetti and macaroni should be soaked in water before cooking.

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.

I always pan-fry sprouts - it retains texture and enhances flavour.

Never be tempted by water. The water tap should be sealed at lunchtime. If, for example, a sauce goes wrong, adding water doesn't help at all; one only achieves a taste of dishwater.

The best pastas are cut with bronze dies that give them a rough texture and allow the sauce to cling.

I think I can poach a pretty mean egg the old-fashioned way.

I think the basic thing that home cooks can learn how to do is just season properly... If the home cook realized how little salt they use compared to what's needed, it would make their food taste better.

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

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 wouldn't exactly call it 'cooking' but I can make noodles. That means I can boil water, put the pasta in and wait until it's done.

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.

When I'm stirring a saucepan, I don't say to myself, 'Now the chancellor is stirring a saucepan.'

Use spices for flavor in food rather than adding a bunch of oils, fats, or sauces.

I found that preparation is everything when you cook.

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.

Inexpensive and forgiving, kosher salt is fantastic for everyday cooking and tastes pure.

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

Cooking is about the ingredients and responding, but risotto, specifically, is about the technique.

Wok cooking is intimidating, but it's the most versatile and handy tool in your kitchen.

Always deep fry in a nonreactive, heavy pot with high sides, like an enameled Dutch oven. A heavy pot ensures even heating which means more even cooking.

Finding exciting ways to use leftovers is what we all struggle with. There's one simple thing that you can do to transform them: Stock your pantry.

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

I use vinegars to deglaze saute pans for sublime sauces.