American - Critic | July 4, 1961 -
Wok cooking is intimidating, but it's the most versatile and handy tool in your kitchen.
Andrew Zimmern
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Remember for stir-frying not to use a wok bigger than 16 inches. Once it has food in it, you won't be able to work very efficiently.
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A well-seasoned and properly cleaned wok will always have micro-pores in the metal that hold some oil or food particulate, etc. - that's a good thing.
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For wok cooking, use oils with a high smoke point and low polyunsaturated-fat content: grapeseed oil, peanut oil, etc. Sesame oil and olive oil will burn and taste bitter. Oils with high polyunsaturated-fat contents like soybean oil will also make your food texturally unpleasant.
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Never use an aluminum pot, pan, or utensil when cooking tomatoes - or any other soft metal items for that matter. The acidity in the tomato doesn't do well with them; they create a chemical reaction that can turn cooked tomatoes bitter and fade the color, and the food will absorb some of the aluminum!
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Don't pile your tomatoes in a container that doesn't breathe. I like my baskets or grass mesh plates, and I layer them single deep, stem end down to prevent bruises and premature rotting.
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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.
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I rest my proteins in their liquid when I am done with the heat braise.
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I was born and raised in New York. My family has been in New York City since the Civil War. I have a ton of N.Y.C. in my DNA, from both sides of my family. I had a wonderful childhood in the city.
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My parents divorced when I was six but stayed close.
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Even as a kid, I ventured out to ethnic restaurants all the time.
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I log 250 days a year on the road. I need pants that are versatile, easy to clean, and dry in my hotel room if necessary.
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