Best Culinary Technique Quotes

"The wonderful thing about Cantonese preparation is it's got a little bit of fish paste in it, it's got a little bit of sweetness to it, and then they cook it in a clay pot."

"Freeze-dried fruit or freeze-dried fruit powder really naturally stabilizes whipped cream, making it thick, light, and airy."

"We whisk fettuccini alfredo with butter and parmesano so they will melt in your mouth."

"Brown butter really makes all the difference and gives it a more buttery, richer taste."

"Your chashu will not only give it that smoky crispy layer, but it will also reheat your pork."

"I thought today would be a great opportunity to share a preservation method."

"Every time I add vinegar, I'm adding more liquid and it's going to have to cook down longer, but I think it's going to be worth it."

"The deep sourness of the lemon somehow makes the beef taste both sweeter and more intensely savory."

"Cultured butter, introducing bacterial cultures into the cream."

"Sharp knife, cold brisket, that's the way to the promised land."

"Always reduce and reinforce flavors for more deliciousness."

"And after you apply the case so layer each one also gets a salsa layer 60 grams."

"You can see that sirloin pretty much just pops right off there if I put it up on the edge of the table using that downward pressure you can pull that sirloin right out of there."

"So now you can see what you have is something that is about half the thickness, you're still over an inch thick and it still has a long bone on it, just a little bit more manageable size."

"A beautifully rich butter-infused lemon curd."

"Leftover cooked rice is better for fried rice dishes."

"It's really not overly sweet at all, just the perfect canvas for delicious seasonal fruit but also so good on its own."

"Your salad dressing will be down in the bottom but all your lettuce will be lifted up above it sitting on your salad forks or your salad tongs waiting to be tossed but not getting soggy from any dressing."

"Whole birds are brined, coated in spices, and slow-roasted in a custom oven over local Hawaiian wood."

"The best ones always had a really nice fry on the chicken that wasn't too thick. Of course, it's being soggy, right?"

"This is exciting because normally when we fry, we fry it in a pan, but today we have a home fryer."

"This is a great flavorful glaze that produces a very juicy tender skirt steak."

"All three of our chefs assembled their dumplings into round dumpling skins and stuffed them with uncooked filling."

"That coating really does produce an incredible texture."

"A butter-basted steak perfectly cooked to medium rare."

"These are perfectly firm they're bouncy they're like little clouds they're light and honestly they're great it works and now for the sauce."

"A one-stop stopgap system that can replace your desktop on the go."

"Salt helps with some clumping, it also stops the bacteria from continuing to develop."

"The technique is called flattening out a bell pepper."

"The longer it sets in this sauce, the more flavor it gives to your dish."

"Citrus zest is just one of the best ingredients you can incorporate into your cooking."

"Use your little spatula to spread the bechamel neatly over the top of the bread."

"So my logic for putting szechuan buds in the base are in the same way that if you were to add salt to pizza bases so that your tongue hits the salt first, and then it basically lifts the whole dish."

"Different frostings yield different looks and textures for your cake."

"Amazing steaks can be made with just the Maillard reaction, internal temperature, and some salt."

"You can do a chiffonade of mint for finishing desserts or even fish, something that needs a burst of freshness."

"Fancy, okay. Best for last, let's make a pan sauce version of the famous French sauce for delays."

"Perfume the steak. You're bringing the charcoal flavor into the meat, that's what you're doing."

"Curry is an ancient culinary technique that has shaped cultures and civilizations."

"to help further concentrate the flavor and make it more delicious"

"I love cake donuts in particular...they have an extruder that they can actually create a very wet dough and then just drop it down into the hot fat."

"If we really want to get those very crispy layers, then you would maybe also use a technique called lamination with butter to produce a texture similar to the outside of a croissant."

"Bringing out the flavor of the meat makes all the difference."

"As you get into the point we've got the flat muscle more on this side so what I like to do is on this side we've got that big point muscle is we can start taking slices off this way."

"We want to round things out with a bit of acid and a touch of sweetness."

"My secret weapon here is HP sauce – this is tangy, slightly sweet and deliciously spicy - it will elevate our cottage pie to a whole new level."

"The acidity here really does help to kind of cut through a lot of the sugar, so the sweetness and also the richness from all of that cream cheese."

"A dark stock's gonna give a lot of deep flavor and it's gonna add a lot to something like a French onion soup."

"The sugar in this mixture is going to draw the juices out of the slices and then the juice that's already in here is going to give off its color."

"The Italian culture realizes that it's more about just giving them a quick chop so that it releases those essential oils to make the flavor of your dish the most important thing not necessarily the way it looks."

"Danielle made a wonderful thick lamb ragu, the key to her level 3 ragu is layers of caramelization and flavor."

"Cut against the grain. That's what's going to break all those muscle fibers apart and be a really, really tender slice."

"These wonton wrappers are so thin and tender that they really cook quick."

"Wow it still captures the creaminess oh yeah freeze dried pamelo peels right here."

"Low and slow always remember little eggs you want to do low and slow."

"It's all about how you cook something. Every fish has a purpose."

"Remember folks, when you're making something that's different layers, you gotta put salt and pepper. You can't just put pepper on the top and think the pepper is going to come down by itself."

"Perfect bite through, straight to the bone. Straight to the bone doesn't fall apart, you know, you can see it's not falling apart, but you can easily pull the meat off of it."

"The Belgian fries are kind of specially done. They take it, cut it up, soak it, of course, like a normal fry. Then they put it in the oil once, take it out to allow it to rest, and then they do a hotter oil to get it really crispy, so they're twice fried."

"We're going to use the peels of the banana to amp up the flavor."

"Adding tannins... helps to keep pickles crunchy."

"The butter that's applied here is giving a really great richness, and it's a rib eye, so it's nice and fatty."

"What we're going to do is try to take this eye and turn this into steak that's as tender as fillet."

"It's low and slow. It's juicy, it's brown, it's never overcooked, it's succulent, the spices never burn."

"As you can see, it's cooked beautifully, and as promised, that skin has stuck to the bottom of the pan, which is exactly what you want."

"Sous Vide allows you to cook proteins and vegetables and even chocolate at a low constant temperature to give you perfect succulent results every time."

"First, the cheese is melted under a broiler to get the top nice and melty and bubbly, then the gooey oozing cheese is scraped onto either a fresh hunk of delicious bread or oftentimes potatoes."

"The best French toast, I think, needs to be really saturated with custard."

"This is a tried and true method that makes incredible brisket every single time."

"If you use the pork lard for this, you will get the most beautiful crust."

"A double stock method is something that is so popular in Japan now."

"The beauty of sous vide, folks, is that you have a protein cooked perfectly."

"That's the beauty of sous vide, folks."

"We do want charred bits, we do want that kind of bitterness of flavor."

"Don't over whip your cream, keep it lovely and soft."

"That smoothes out the spicy part of it."

"We're just going to brush the biscuits with the butter. Oh, flavor my goodness."

"It's so flavorful, everything's together; I think it's because it's cooking in the can, so all the flavors just combined together and marinated in its own juices."

"It's really going to let that injection shine, and the meat's going to be super tender."

"This recipe is extremely decadent when you use the heavy whipping cream like this; it adds like a whole other dimension of flavor."

"The potatoes really work in this."

"I'm gonna really bring the strawberry flavor to you."

"You had beautiful caramelization of the filet mignon."

"Skirt steak has to be cut across the grain."

"It's golden brown on the outside and rare inside, this brings out the sweetness of the scallops."

"Tender daikon infused with umami-rich dashi, the mild sweetness of the white miso is enhanced by the flavor of sea bream."

"Macerating them just means that it's going to pull out all of those lovely juices from the strawberries."

"Layering flavors means that every component of the dish needs to be seasoned in order for your food to taste very vibrant and delicious."

"That's it, they're lovely and caramelized, and they will add a nice rich layer to the dish."

"So I'm going to show you exactly how we can get that beef beautifully tender and soft and glistening in this special version of beef and broccoli."

"Then we're going to fill the eggs back with that and cover the eggs with a Mornay sauce."

"I like to make sure that I get the sauce actually on the salmon meat, not only on the skin or on the bottom."

"Frying a turkey doesn't have to be dangerous, and really, it's an incredible way to cook a turkey."

"The full monty, it means to make something glossy by adding a block of cold butter."

"Your kids or neighbors might like that thin part, but I'm going to show you a Texas barbecue joint trim that leaves you with a brisket that when you slice it, every slice is great."

"The food is going to slowly cook in there over six or eight hours just from the residual heat of the pit."

"Grilled really adds something to the flavor."

"Sugar doesn't make the greens sweet, but it does take away the bitterness that can often accompany collard greens."

"This skin is loaded with collagen and it's going to make a very rich gelatinous broth."

"It's just infused with the smoke, the fat melts in your mouth but you still get a little bit almost like a jerkiness from the lean meat."

"Slow cooking this really does work best for this dish because you want your beef to go very, very tender, to fall apart basically when you're eating it."

"Bake this until the pastry has puffed to almost triple in height and is nicely browned."

"A well-seasoned pan with the right sort of fat, boom, that's easy, it comes off really that easily."

"Look at this cream, this is the cream muslin, a pastry cream enhanced with butter and whipped cream."

"I like a little shortening in my pie crust because it makes the pie crust very tender and flaky."

"The richness of the flavor and the use of oil is speechless."

"This is just a base layer to suck up all the flavors."

"I love this because it adds so much flavor to the food without adding all of the extra liquids and high sodium."

"What steam does is, it hardens crust, good for baking bread, hardening tops to say lasagna."

"To cook with rice wine the entire time, without any water at all, that's why it's called drunken goose."

"I think there is just as much technique needed to produce that pork belly dish as the lamb."

"Y'all see how you get down in there and get the juices, look at that, perfect bite right there."

"What changes this dish is honestly the wok."

"With repeated use those compounds get embedded in a seasoning layer. Now the wok itself contains the wok hei flavor, and when that seasoning gets hot, a bit of that flavor transfers to food."

"Use a one-to-one ratio of oil to vinegar and use the residual heat from the pan to further tenderize your Brussels sprouts."

"Taffy is ready to eat; use spatula to help pull taffy off arms."

"The yogurt inside and the stronger yogurt outside blend together to accentuate the flavor."

"The slower, the longer you can cure it, the better the taste is going to be."

"The texture and taste of lobster is accentuated by the corn and liqueur in the sauce."

"This cooking method is a foolproof way to perfection."

"A baked salmon on top, nice sear, I'm going to say it's like the top of a steak with that sear, woo!"

"All the memories of a Sunday country roast, but all the technique of a modern day cook."

"The best way to cook a turkey is to butcher it properly and cook it separately."

"This is a really good method for getting the flavor out of a lot of things, not just mint."

"The ultra-crisp rice crust that I love, it's called socarrat."

"Risotto is a technique, not necessarily a recipe. You can do many different things with this."

"There's a thing that happens when you smoke jerk chicken where that skin sort of adheres to the chicken in such a way where it becomes almost a little bit crispy and the skin itself becomes one of those things that becomes, you know, a treat or delicacy."

"As the rice steams, all of those seasonings will cook into the rice and just make it extra delicious."

"That's how my mom wraps her dumplings; she likes to flour it out so when you fry it, it becomes crispy on the edges."

"When you have whatever protein you are serving out ready to go, what you want to do is you'll want to take a thin slice of this, put it on that hot meat, and watch all that delicious melty goodness and that flavor bomb hit your meat, and it is spectacular every time."

"This is going to slowly suck out the Inner Essence of the chicken."

"Usually when you cut meat against the grain, it'll make the meat a bit more tender and also easier to cook through."

"You want to make sure all your pork is covered with this toasted rice."

"I'm going to show you how to do all those steps and explain a whole bunch about cocoa butter temperatures and exactly what tempering chocolate means."

"The tangy glaze has reduced and is coating the dolma in a delicious layer of sour syrup."

"Technique-wise, we can see the pursuit of finesse in your dish, strong effort."

"We have an aged rib eye cooked in a circulator at 257 degrees C, that's medium rare."

"It increases the surface area of the potato, and when we fry that expanded surface area, it creates incredible crunch."

"Once you pour that garlic oil into that sauce, you have a sauce that is out of sight."