Jose Andres Puerta Quotes

Salt is one of the flavors that makes food taste good - salt, sugar and fat. So it's a natural thing for all chefs and cooks to add salt, because it enhances the flavor of the food. If you go out to eat, I guarantee you're going to be eating a lot of salted foods that you are going to have no idea.

I add a lot of citrus to my food and I think that flavors it. And, to me, that what makes it healthier, lower in fat, lower in calories. It adds lots of flavor. Spices, of course. But citrus is definitely kind of my go-to to season and really to really make those flavors, make that food come alive.

Gelatins are one of most unbelievable areas in cooking today.

It's always good to update your food. It's always exciting to learn and update new flavor profiles.

Take a cup of coffee, keep adding sugar until you reach the point that you like it the most, and then when you add more sugar, you actually like it less. Well, the food industry knows that, and they spend huge amounts of effort finding the perfect spot, not just for sugar, but for fat and salt, as well.

I have encouraged my kids to eat well from day one. I add flavor - herbs and spices - to everything because I don't want them getting used to starchy, bland food.

If you put butter and salt on it, it tastes like salty butter.

I love watching, I love getting all the science about food. That's one of my favorite things.

Who pepper'd the highest was surest to please.

I worry about scientists discovering that lettuce has been fattening all along.

... and holy hell the chocolate is so intense and pure it should be named an element and given a spot on the periodic table. It would be Ch, which isn't even taken.

I never fancied broiling fowls; - though once broiled, judiciously buttered, and judgmatically salted and peppered, there is no one who will speak more respectfully, not to say reverentially, of a broiled fowl than I will.

If a lump of soot falls into the soup and you cannot conveniently get it out, stir it well in and it will give the soup a French taste.

A kiss without a mustache is like an egg without salt.

Ultimately, I realized that in order to write about food you need to understand everything about cooking, so I moved to New York and enrolled in the Institute of Culinary Education.

Salt is like good-humor, and nearly every thing is better for a pinch of it.

I could eat bloody Elvis - if you put enough vinegar on him.

People don't eat nutrients, they eat foods, and foods can behave very differently than the nutrients they contain.

Instead of putting cheese with ranchero sauce, chile is really very good for you. If you put that in, you get flavoring, so you're not eating bland food, especially if you're used to spicy food.

Researchers in the U.K. have developed a vegetable called "super broccoli" designed to fight heart disease. Not to be outdone, researchers in America have developed a way to stuff an Oreo inside another Oreo.

Sublime is something you choke on after a shot of tequila.

Woe to the cook whose sauce has no sting.

But then, Cap'n Crunch in a flake form would be suicidal madness; it would last about as long, when immersed in milk, as snowflakes sifting down into a deep fryer. No, the cereal engineers at General Mills had to find a shape that would minimize surface area, and, as some sort of compromise between the sphere that is dictated by Euclidean geometry and whatever sunken treasure related shapes that the cereal aestheticians were probably clamoring for, they came up with this hard-to-pin-down striated pillow formation.

When you add just a little bit [of Tabasco] at the end, what you taste is the spectrum between the cooked chile flavor and the kind of nearly raw, just kind of fermented chile flavor at the end.

Hunger is the best seasoning.