Israeli - Chef | December 14, 1968 -
I have a terrible tendency to lick my fingers when I cook. So much so that I got a telling off from my pastry teacher years ago, who said it would hinder my prospects.
Yotam Ottolenghi
TeacherSaidYearsPastryFingers
After all these years of cooking and writing recipes, I am still amazed every time I notice how even the minutest of variation in technique can make a spectacular difference.
TimeCookingI AmWritingDifference
I've been accused of having very long ingredient lists, and I guess there's some truth in that.
TruthLongListsBeenSomeGuess
Forget mung beans' reputation as healthy yet bland - used right, they soak up loads of flavour.
ReputationHealthyForgetRightUp
I have been cooking with preserved lemon for years, using it left, right and centre, but I am still far from reaching my limit.
CookingI AmRightYearsLimitLeft
Date syrup is a natural sweetener that has wonderful richness and treacly depth; I drizzle it over semolina porridge.
OverWonderfulNaturalDepthDate
Tossing doughnuts, fritters or fried dumplings in fennel sugar adds grown-up complexity without diminishing the indulgence factor.
SugarWithoutComplexityIndulgence
I always preferred my father's pasta the next day, when he'd put it in a hot oven with heaps of extra cheese. It would emerge slightly burned and very crisp on top.
FatherFoodDayCheesePastaTop
Chefs don't use white pepper just to avoid spoiling the whiteness of pommes puree or bechamel. It has a more peppery aroma, with sharpness and sweetness, too.
WhiteMoreSweetnessJustAvoidUse
A great ratatouille is one in which the vegetables interact with each other but are still discernible from each other. The trick is to cook them just right: not over, not under.
GreatVegetablesRightOverCook
Marinating chicken in miso adds lots of character to the meat with little work.
WorkCharacterChickenMeatLittle
Sorrel adds a unique grassy sharpness to salads and dressings, but it can be hard to come by.
UniqueHardComeSharpnessSalads
Copyright © 2024 QuotesDict Yotam Ottolenghi quotes