Flavor Infusion Quotes

A recipe has no soul. You, as the cook, must bring soul to the recipe.

When you use Tabasco in the marinade, it kind of infuses everything.

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

If you salt a chicken the day before cooking, it starts to break down the cell structure of the meat and allows it to take on more flavor and actually helps it to stay more moist. Same goes for a steak, a pork chop. A lot of people brine; we preseason.

There are two schools of fried chicken. One is brining in salted water and the other is soaking in either buttermilk or milk. I just combine the two.

Hearty soups with relatively long cook times like minestrone, for example, are chock-full of aromatics and flavor-lending ingredients like bacon, onions, and garlic. These infuse the water with their flavor and produce a clean-tasting broth all on their own.

The cask will long retain the flavour of the wine with which it was first seasoned.

We make our own whiskey and our own smoke, too. Ain't too many things these ole boys can't do.

Wrap fish fillets, sliced veggies, and other quick-cooking items inside foil packets with bundles of fresh herbs and throw them directly on the grill; the steam will release the herb's perfume and flavor anything contained inside the pouch.