"Smoking and salting are both very, very important techniques."
"Fermentation is definitely my all-time most used preservation technique."
"To start with we're going to chill the cookie dough ... it's really important to keep your cookies from melting and spreading when they hit the oven."
"The reason why it's best and the right way is because... they absorb the sauce and the meat gets stuck on the pasta."
"It's important to parboil potatoes because... it introduces a nice bit of fluffiness into the middle, and then if you roast it hard, then of course that becomes crispy on the outside."
"The focus is on premium ingredients, artistry, technique, and creativity."
"Caramelization of these fresh ingredients is equal to loads and loads and loads of flavor."
"Cooking low and slow, you're going to break down that connective tissue, that connective tissue will turn into gelatin, and that gelatin is what makes that syrupy delicious wonderful sauce."
"Muscle fibers expel moisture rapidly, so what we want to do is cook really low 200 to 250 to make sure we're minimizing that moisture loss."
"You must only flip your steak once to get a good sear... myth busted."
"A good meatball is all about the softness, the texture of that rich beef."
"Cooking is one of those things that once you start to understand, you can make leaps and bounds."
"People have actually been requesting it believe it or not so if you're not into bread do know that the technique that we're going to be learning it can be used for most foods."
"Look at these stunners, that fold method is what is key."
"Sharp knife, cold brisket, that's the way to the promised land."
"That's going to help the flavor of our glaze permeate the meat."
"I love the way they flip them with the spatula. Okay, here we go! Oh my gosh!"
"The cheese needs to go into the sauce, it needs to emulsify."
"We want to just do a slow, more or less a reverse sear."
"Heat triggers chemical reactions that add complexity to the flavors."
"A lot of reading, dozens of experiments, and lots of head-scratching... I've come up with a way to give me crisp, perfectly formed results every time."
"Properly learning how to use your oven is very similar to your stovetop or your burner where you can control the temperature."
"There's no perfect way to cook anything but there are some good techniques that will help you execute really good tasting food."
"The barbecue stall: a phenomenon known as evaporative cooling."
"The secret to good mashed potatoes is cooking them a long time."
"Extra firm tofu holds its shape really well and it's great for slicing, cubing, pan-frying, stir-frying, and deep-frying."
"I want you to stop thinking that air fryers only fry food... I haven't fried food in my house in 30 years."
"You want to crisp it up, if you want a soggy gear you can cook a little less."
"You can then add additional spices, sauces, marinades which can completely change the meal."
"Techniques that are easy to replicate and will get you a fantastic result."
"Parsnip - I think the best way to cook it is to peel it which I don't always say but the skin can be a little bitter."
"The salt penetrates deeper into the meat than it might otherwise so this is going to end up with more flavorful tender beef at the end of the day."
"We're gonna use our hands to just kind of stir it and break up the leaven."
"Because we're adding mayonnaise, we want to make sure that we balance the flavor."
"A lot of people talk about searing meat as a way to lock in the juices. That's not at all what it does. When you sear meat, you're creating that brown layer, that caramelized layer, and that creates flavor."
"Even after the oven being off for 10 minutes, it's still around 160 which is more than enough just to finish off my ribs."
"You can make it pretty non-stick. That's what seasoning is."
"Once the quarters are cut and the center's taken out, I just cut them in like fifths."
"Al dente pasta is like the medium-rare of pasta."
"What could be more ancient apart from just the fire, hot stones, steaming, and baking, and leaves in a pile, a packet, a bouquet of just leaves."
"Cut across the grain for perfect tender slices."
"Season everything I barbecue with salt separately and first."
"The secret to great barbecue is in fire management."
"You get the salt, you get the pepper, you get the smoked flavor right up front."
"You get sweet, salty, smoky, savory, all that in one."
"That is how you cook and slice a delicious brisket."
"Whether you're looking for a method to cook your turkey in half the time or you just want to see some raised eyebrows when you bring it to the table, I really do hope you give this a try soon."
"Flambe basically means to ignite your food that has liquor in it."
"Start in cold water bring it to a boil cover it pull it off the fire and leave it for 20 minutes it will be the tenderest tastiest cream you say you've ever had."
"Steaks they go into the bowl and then your marinade on top, nice and coated. Ah, let's pretend that this is marinated overnight."
"Your family's gonna love these spuds with the ham out, drain the juice."
"It's all about getting that balance right between the sweet, bitter, hot, sour, salty flavors."
"Understand residual heat... there will always be carryover cooking."
"Acidic ingredient can draw out other flavors in your dish and unlock different dimensions."
"It's even better for making crispy breaded foods from scratch."
"Then to the separate silicone liner, I'm going to add a handful of shredded cheese."
"The deeper the caramel color, the deeper the flavor."
"Thicker ribbons render off easier... saturated fat remains stable."
"Just think about the amount of chicken you have and experiment with feel when breading."
"The wood flavor, the smokiness, the char, tastes exactly like they're coming from a big wood fire pizza oven."
"Once you start to see caramelization occur is when you want to back off the heat a little bit."
"Everything is cooked separately so the flavors are layered."
"Braising is a huge game changer in the kitchen because it opens up the world of stews."
"It is not about the water. If you understand the ingredients and techniques behind New York style pizza, you can make it anywhere in the world."
"Just make sure that the air is not getting in because containing the heat is going to cook everything and retain all the flavor."
"I think with seafood more than anything else, you have to really be on top of the technique you're using to cook it."
"Never rush the browning process. It takes time to caramelize the exterior of those little cubes."
"It's almost like the eggplant gone all creamy, then you've got like big hits of spice and Szechuan peppercorn."
"Since the bowl was sitting right next to me, I sprinkled over a little bit of our spice blend."
"Some divine culinary magic takes place when you cook meat on the bone."
"The New York style needs to be cooked at a lower temperature, so it's perfect for your home oven."
"...this is like the stage in the restaurant they would take the fries up till prep and when an order came through they would just drop them and then they'd be perfect."
"It's revolutionary treatment called pork belly cooked like a brisket."
"I do think if someone is eating plants there's certain plants that you can process like a potato for example if you're going to eat a potato skin it cook the heck out of it because you can reduce the plant toxin load."
"Stir my meatballs together with a fork...it does the best job of combining everything without over mixing."
"The Cranberries start to burst, you see, the caramel has pulled it all together."
"So by making a few tweaks, I have a completely different dish, but the techniques are all the same. You have like all the tools in your toolkit to make both of these dishes and countless others because it's all, it's just you just follow the outline."
"Gumbo is a stew created with a strong, robust stock, sausage, shrimp, other shellfish, and the holy trinity of vegetables."
"Nothing as good as any meat cooked directly over a real open fire."
"It's really delicious and tasty even with their simple cooking techniques."
"These little onions, you cook them covered for three, four minutes, you get them a bit tender, then you remove the lid and they cook down."
"Anyone can benefit from batch cooking, even if you aren't used to planning out several meals in advance."
"I'm going to give the offset the win if you're willing to roll up your sleeves and put in the work. But the kamado joe brisket I've done here has come so far in such a short period of time, all thanks to the learnings of the offset. This is an outstanding brisket."
"Final touches, yep, just searing all the edges. Hear that? That's sizzling in butter. She's ready."
"It's all about how you cook something. Every fish has a purpose."
"Know what part of the cow it's coming from and what's used for a skirt steak a hanger stick won't cook like a rib eye."
"The temperature when you cook something directly on a metal is almost always above 100 Celsius."
"Indian cooking is largely fat-centric, meaning that all cooking starts with fat and ends with fat."
"If you stick to the rules of frying, you can make the perfect french fries, the most delicious fried buttermilk chicken, and even light and fluffy tempura."
"Searing the meat first caramelizes the exterior and then roasting in the oven guarantees that the interior will be flavorful and incredibly juicy."
"My whole philosophy on educating about food is obviously I want to teach you a good technique and show you the right ways to do things."
"The interesting thing with using onions and apples together is that when cooked, the onions are almost sweeter than the apples."
"This one gets the edge, it just has more smoke, a little bit more flavor into it."
"We're going to brown the meat, that gives a nice fond, it gives a nice depth of flavor to the sauce."
"When you know the techniques of roasting a turkey, you'll find that almost any other bird is roasted in exactly the same way."
"We want to make sure every flavor component that we want is included in every single part of the meat."
"Within the tagine, we will build a flavor profile that reflects flavors of North Africa."
"It's about texture, the other half of the story of making great food."
"You don't always need to deep fry; you can shallow fry, you know, it's still really, really nice."
"Embrace high heat and convection."
"I want people to try as many different cooking techniques as possible in their home kitchen."
"If memory serves me right, in France, chefs have a saying on how to draw out the sweetness of onions: 'Let them take a nap in the shade.'"
"It's used basically for tenderization, fermentation, and creating complexity of flavor in foods around the world."
"They're great for the barbecue, fried chicken, that's kind of my favorite move."
"Pay attention to clear but not bland, fresh but not vulgar, tender but not raw, oily but not greasy."
"Myron Mixon cooks his briskets whole because he says it exposes less surface area to drying and produces juicier results."
"Simmer foods on low; it will help to create more flavors."
"It's not as much about browning the meat as it is about creating a flavorful fond or those brown bits on the bottom of the pot because the fond adds crucial flavor to the braise."
"Any time you let something sit and develop flavors, it just is so much better."
"The cool thing about Chicken Francese is that there's a variety of techniques that go into making this dish."
"Once all the water is cooked off, then the veg will be able to brown, which is what we want: the more brown, more flavor, more delicious."
"Bacon is normally crispy, so one thing that I like to do is to amp up the crisp factor by popping my tempeh in my airfryer."