Israeli - Chef | December 14, 1968 -
Nearly all edible seaweeds - or 'sea vegetables,' as they ought technically to be called - belong to one of three broad groups: green, red and brown algae.
Yotam Ottolenghi
SeaRedGreenVegetablesThree
Plums are a good substitute for gooseberries.
GoodSubstitute
Like brown rice, black rice is unmilled, and it is the dark outer husk that makes it so nutty and chewy. It's also why it takes longer to cook than many other rices.
BlackDarkWhyRiceBrownCook
Buttermilk's palate-cleansing tartness is one reason it's used a lot in southern India, where meals often end with a small bowl of the stuff served with plain rice and pickles.
SmallEndIndiaReasonRiceUsed
Some breakfast cereals only come into their own as children's party treats: what are cornflakes and Coco Pops for, if not to clump together with melted chocolate and spoon into a cupcake holder?
ChildrenTogetherBreakfastChocolate
Way back when I was a junior pastry chef, I'd bake loads of muffins every morning, as many as 120 or so, while operating on autopilot.
MorningChefBackWayPastryMany
When it comes to the battle of the molluscs, cephalopods win tentacles down.
WinBattleDown
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.
TimeCookingShortFishLandMore
As with lemon juice, the more sorrel you use, the more it has to be balanced with something sweet, starchy or creamy - it's a yin-yang approach to cooking that I find rather calming.
CookingSweetYouFindMoreJuice
I have had to come to terms with the fact that I am hooked on Twitter. Not good.
GoodI AmComeFactTwitterHooked
What makes maftoul worth celebrating is that it's so easy and forgiving to cook.
EasyWorthCookForgivingMakes
There are many reasons I feel at home in the U.K., but if I were asked to pinpoint the moment I knew I'd arrived, it might well be when I realised the British shared my love of fritters.
LoveHomeMomentFeelBritishWell
Copyright © 2024 QuotesDict Yotam Ottolenghi quotes