Yotam Ottolenghi Quotes
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Most fish require a short cooking time, but cephalopods are the exception to this fishy rule. As with some cuts of larger land beasts, the longer they're cooked, the more tender they get.
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I have an intense dislike of doctrines, because you will always end up eating your words.
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The range of ingredients available to home cooks has expanded dramatically. People are incorporating herbs and spices like lemongrass, smoked Mexican chile, sumac, and za'atar mix.
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I tend to mean what I say: in life, generally; in recipes, certainly.
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I adore recipes that make use of one cut of meat or a whole animal to create a complex dish, loaded with flavour.
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Barley and mushroom is a soothing combination. It's mainly a textural thing, with the barley both gently breaking and enhancing the mushroomy gloopiness.
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I always preferred my father's pasta the next day, when he'd put it in a hot oven with heaps of extra cheese. It would emerge slightly burned and very crisp on top.
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Just-poached vegetables show off their natural attributes and taste fresh and light in a way you never get with roasting or frying.
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I love dishes that feature the various shades of a single colour, making you stop to check what's in there.
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Agave nectar is a good substitute for refined sugars. It has a relatively low glycaemic index, which means it doesn't cause quick rises in blood sugar levels. It also has a nice, mild flavour.
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Infants have around 30,000 tastebuds, only about a third of which survive into adulthood, so a child's sensitivity towards extremes of sweet, sour and bitter flavours is heightened.
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The way to entice people into cooking is to cook delicious things.
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Good asparagus needs minimal treatment and is best eaten with few other ingredients.
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Braising eggs in a flavoursome, aromatic sauce is all the rage. It is warming and comforting, ideal for the morning when you are not normally up for a great culinary challenge.
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I always pan-fry sprouts - it retains texture and enhances flavour.
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Steaming maintains some of the aubergine flesh's texture, which doesn't happen if you cook it in any other way.
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Though not a true cereal but a fruit, buckwheat seeds resemble cereal grains and are often used in a similar way to rice, barley, bulgar or quinoa, usually as a side dish.
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For those, like me, who can't rely on being given a home smoker this Christmas, you can build your own approximation with just a roll of tin foil and a big wok or pan for which you have a lid.
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Polenta is one of those ingredients that in many homes spends its days at the back of the kitchen cupboard, on the 'no one knows quite what to do with it' shelf.
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There are tons of wonderful places to eat in London.
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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.
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I have had to come to terms with the fact that I am hooked on Twitter. Not good.
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Miso makes a soup loaded with flavour that saves you the hassle of making stock.
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Preparing and cooking squid is easier than most fish. The only thing to remember is not to cook it for too long.