Food Transformation Quotes

What's wrong with transforming food?

The roots of creativity of cooking are hungry people trying to figure out how to take something that's not particularly fresh or tender and transform it into it something delicious that everyone will love.

The very substance which last week was grazing in the field, waving in the milk pail, or growing in the garden, is now become part of the man.

The kitchen's a laboratory, and everything that happens there has to do with science. It's biology, chemistry, physics. Yes, there's history. Yes, there's artistry. Yes, to all of that. But what happened there, what actually happens to the food is all science.

Ritsu: Please, Onii-san, please write with takoyaki power! Mitsuru: Yes, sensei! With ikyayaki or takoyaki or whatever it takes! Write quickly, without hesitation! Ah... Um... W-what is takoyaki power? Ritsu: Well, that is--! When Shigure-niisan eats takoyaki, he transforms into a great warrior... Shigure: No I don't.

the more experience you have, the more interesting cooking is because you know what can happen to the food. In the beginning you can look at a chicken and it doesn't mean much, but once you have done some cooking you can see in that chicken a parade of things you will be able to create.

The processing and preparation of food can transform a kosher item into a non-kosher item.

What exactly is a french before it's fried?

When people think science and cooking, they have no idea that it's not correctly expressed. We're actually applying the scientific method. People think chemistry and physics are science, but the scientific method is something else.... It's the science that the world of cooking generates: science of butter; science of the croissant.

I want to reshape fast food in America.

Frying gives cooks numerous ways of concealing what appeared the day before and in a pinch facilitates sudden demands, for it takes little more time to fry a four-pound carp than to boil an egg.

You are defined by your ingredients, by the way you touch them, by the flavors you draw from them.

I'll transform anything as long as it's edible.

I'm just trying to cook good food, and I'm not afraid to do whatever I need to do to keep the food evolving.

Ruthless man: you begin by slaying the animal and then you devour it, as if to slay it twice. It is not enough. You turn against the dead flesh, it revolts you, it must be transformed by fire, boiled and roasted, seasoned and disguised with drugs; you must have butchers, cooks, turnspits, men who will rid the murder of its horrors, who will dress the dead bodies so that the taste decieved by these disguises will not reject what is strange to it, and will feast on corpses, the very sight of which would sicken you.

Even just a few spices or ethnic condiments that you can keep in your pantry can turn your mundane dishes into a culinary masterpiece.

Dinner was meat - not hunks of meat, as in Australia, but pathetic scraps of meat, as in Britain - which the girls upstairs transformed into edible dishes by heating it in secret ways and adding bits of stuff to it.

When we develop reverence for food and the miracle of transformation inherent in it, just the simple act of eating creates a ritual of celebration.

You don't have to be a chef or even a particularly good cook to experience proper kitchen alchemy: the moment when ingredients combine to form something more delectable than the sum of their parts. Fancy ingredients or recipes not required; simple, made-up things are usually even better.

It's a lot harder to get people to 'ooh' and 'aah' over beets and carrots than it is to get them to 'ooh' and 'aah' over artichokes or asparagus, and I enjoy being able to take these humble, 'lowbrow' foodstuffs up a few notches and serve them with great exuberance.

I am confident that we will see a growing consensus about the most effective way to transform food in America: building a real, sustainable and free school-lunch program.

It truly amazes me all the things you can add and mix in to truly transform a plain old bowl of oatmeal.

Somehow I had to turn the salted peanuts in the cigar box into petits fours.

Typically, you learn how to cook, but you don't know why. We were looking for a deeper understanding of what was happening to our food as we roasted it, boiled it, grilled it, chopped it, etc. And it turned out, as we began to really say what is cooking, what does it mean to cook, there's a lot of science involved.