Cooking Ingredient Quotes

There are many miracles in the world to be celebrated and, for me, garlic is the most deserving.

Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime...Please, treat your garlic with respect...Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic.

I tried the Crisco, and I hated it. Hated it! I couldn't roll it out. I'm a butter girl for my pie crusts.

Ice Water? Get some Onions - that'll make your eyes water!

Onion sauce! Onion Sauce!

It's hard to imagine a civilization without onions; in one form or another their flavor blends into almost everything in the meal except the desert.

Chana dal are skinless dried split chickpeas used in Indian cooking. They have a great texture and delicate flavour.

I love garlic, and I use it often.

There's almost nothing you can't do with a cashew. Not only does it lend its nutty sweetness to savory dishes, it also gives desserts a deep richness.

Sorrel adds a unique grassy sharpness to salads and dressings, but it can be hard to come by.

Swiss chard is undervalued in Britain. It's a great substitute for spinach and keeps its shape well.

My least favorite ingredient to cook with is black pepper.

With their bright color and fantastic balance of acidity and sweetness, tomatoes are a natural refresher and the perfect element for meals on warm and sultry days.

Leeks are normally given the job of flavouring other things, such as stocks and soups, but I find their creaminess and sweet, oniony flavour very satisfying.

You can do anything with beer that you can do with wine. Beer is great for basting or marinating meat and fish.

Red wine vinegar has some personality as well acidity.

Fair is the marigold, for pottage meet.

The single most useful ingredient on the planet. In a pinch you can scramble them and call it dinner. But it only takes five eggs, a little milk and a handful of cheese to make a fat, sassy cheese soufflé.

Pomegranate molasses is ubiquitous in Arabic cooking: it's sweet, sour and adds depth.

Verjuice may not be the easiest thing in the world to find, but you should be able to track some down in good delis and online.

Sesame oil is probably my favorite condiment, period.

Avocados have a creamy texture, making them a healthier replacement for ingredients like butter and mayo in recipes, though they do contain a surprisingly large amount of fat - a whopping 30 grams per medium-sized avocado.

I would say that I mostly use Kosher Salt for seasoning my water and flour. I love sea salt, too. I think both are just fine, as long as it's not iodized salt.