Israeli - Chef | December 14, 1968 -
Lebanese mezze, Cantonese dim sum and Basque pinchos have all evolved over years and are designed to make sense together.
Yotam Ottolenghi
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Long-, medium- and short-grain rices differ in the amount and type of starch they have.
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The difference between brown and white rice is that the former is not milled. With the outer bran and germ intact, the rice is therefore chewier and nuttier.
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Buckwheat, like Marmite and durian, is a seriously divisive foodstuff, so it needs a seriously capable defence team if it's ever going to make it on to most people's dinner tables.
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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.
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I have yet to meet a carnivore who doesn't love a sausage roll.
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Many ingredients are called 'earthy,' but none comes as close to fitting the bill as buckwheat. I'm mildly obsessed with the stuff.
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It's well worth making your own harissa, but there are some very good commercial varieties.
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My secret with kale is to add lots of sweet or sharp flavours to offset some of that grassy intensity.
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The combination of lentils with rice or bulgur is the absolute height of Levantine comfort food. I could eat it every day.
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I rarely cook traditional risotto, but I love other grains cooked similarly - barley, spelt or split wheat. I find they have more character than rice and absorb other flavours more wholeheartedly.
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Poaching white fish in moderately hot oil guarantees soft-textured flesh and allows you to prepare a sauce calmly, without the usual panic about overcooking the fish.
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