Yotam Ottolenghi Quotes
-
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.
-
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.
-
Believe it or not, I'm as much a fan of a supper shortcut as the next person.
-
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.
-
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.
-
Good asparagus needs minimal treatment and is best eaten with few other ingredients.
-
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.
-
I have an intense dislike of doctrines, because you will always end up eating your words.
-
There are tons of wonderful places to eat in London.
-
Beetroot is a great salad ingredient, especially when still warm; the colour ain't bad, either.
-
Barley and mushroom is a soothing combination. It's mainly a textural thing, with the barley both gently breaking and enhancing the mushroomy gloopiness.
-
Steaming maintains some of the aubergine flesh's texture, which doesn't happen if you cook it in any other way.
-
My secret with kale is to add lots of sweet or sharp flavours to offset some of that grassy intensity.
-
The way to entice people into cooking is to cook delicious things.
-
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.
-
The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes.
-
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.
-
I have had to come to terms with the fact that I am hooked on Twitter. Not good.
-
Dad likes my food, but he probably thinks it's too busy. He is a wonderful cook but only uses three ingredients. My mum rips out my articles and makes my recipes.
-
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.
-
Breakfast is always the best time for something juicy, sweet and fresh - it just feels like the right way to open the day. There's no right way, though, when it comes to choosing the fruit.
-
Miso makes a soup loaded with flavour that saves you the hassle of making stock.
-
Blanching the cloves removes the harsh and bitter bite of raw garlic.
-
I love dishes that feature the various shades of a single colour, making you stop to check what's in there.