Meat Preparation Quotes

Scientists suggest that the link between consuming poultry and cancer spread may be due to carcinogens in cooked meat. For unknown reasons, these carcinogens build up more in the muscles of chickens and turkeys than in those of other animals.

No matter how tough the meat may be, it's going to be tender if you slice it thin enough.

The woman I am currently crazy about was a vegetarian for a year until I started dating her. As is the case with most vegetarians, she had never eaten properly prepared meat, only commercially packaged or otherwise abused flesh.

I put the hamburger on the assembly line.

I was a part- time chef. I can cook you the best steak you've ever had.

Manage the heat, let the meat cook, and you'll get fantastic results.

A good butcher is important to have. It's like a shrink.

Roast beef, medium, is not only a food. It is a philosophy.

The meat. I'd barbecue it before I put it on

The shape of the meat and the taste of it starting from the top down is a part of me. All of my feelings are coming from inside of the meat down to when I put the salt onto the meat.

I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend.

I do a mean beef Wellington. Gordon Ramsay's is a phenomenal recipe. But that's a lot of prep. The secret to wrap it in Parma ham before wrapping in pastry. I'm so pro smuggling more meat in.

You're not allowed to put anything on a steak.

I'm somewhat shy about the brutal facts of being a carnivore. I don't like meat to look like animals. I prefer it in the form of sausages, hamburger and meat loaf, far removed from the living thing.

I think the first thing you should learn is how to roast a chicken. Once you can roast a chicken, you can pretty much figure out anything else. And who doesn't like roasted chicken? It's a classic.

If you throw a lamb chop in the oven, what's to keep it from getting done?

I cook anything, be it vegetarian or non-vegetarian. But mutton dishes are my favourite.

To eat the boiled head of a pig sliced like salami is very strange. It may seem cutting edge, but it's actually a lot older than any of the other traditional salami.

A five-pound boneless rolled-and-tied breast of veal, like any other piece of meat fit for braising, can come in many shapes and sizes. So recipe times aren't uniformly applicable. A long and thin tied roast will cook more quickly than its stouter, football-shaped cousin.

I'm not a good butcher but I've had to learn to carve the joint. People expect a new look.

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.

For people who think of chicken as the meat choice of those-who-don't-really-like-meat, brining a bird will be a revelation.

American barbecue is all slow and low, you know, or low and slow, as they say down in the South, in Texas. But Korean barbecue is thinner cuts of meat.

Cooking meat over a fire is one of the most stirring of those ritual acts, usually performed outdoors, on special occasions, in public, and by men.