Zitat des Tages über Rezepte / Recipes:
I prefer lump charcoal over briquettes but I do use both for different reasons and different recipes and sometimes I combine them both when I really want the woodsy aroma from the lump charcoal and long, even heat from the briquettes.
Recipes tell you nothing. Learning techniques is the key.
My grandmother was a typical farm-family mother. She would regularly prepare dinner for thirty people, and that meant something was always cooking in the kitchen. All of my grandmother's recipes went back to her grandmother.
Of course, I will continue to share my favorite Southern recipes, just like my mama, grandmother and family shared with me over the years. And now, I'll be adding a little bit of a lighter touch to some of these wonderful dishes.
An awful lot of people think it's easy to lift recipes out.
Southern food certainly carries a stereotype, but I feel like that's turning around a little. There are great Southern chefs who are finding ways to showcase our traditional recipes in deliciously healthy ways. For me, the key is to use fresh fruits and vegetables and cut some of the butter and fat without sacrificing the yumminess of the dish.
That said, there are certainly still cooks out there who make fantastic historical cornbreads, though the old recipes have often been changed to include modern techniques and ingredients.
You learn to cook so that you don't have to be a slave to recipes. You get what's in season and you know what to do with it.
There are three reasons why this book came into being. First, throughout the 33 years I've been writing recipes - although I'm not vegetarian myself - I have greatly enjoyed creating vegetarian recipes, and cooking and serving them at home.
I do 280 episodes of TV a year, write 15 recipes for the magazine, and publish an annual book. With all of that, we try to get one weekend a month with Isaboo at our home in the Adirondacks to relax and recharge.
I tested a lot of old cornbread recipes and most of them were bland or tough.
It's like a kitchen, acting. Put a chef in a kitchen and they will have different recipes. Whatever your recipe, what works for you won't work for another.
The moment somebody is making money off the recipes, that's when you'll see digital rights management around it.
Too many books are full of recipes that aren't doable at home. They are purely aspirational. They are quite frightening, even for me.
Obviously, the easiest recipes are the most successful when it comes to the home cook, because they're not intimidated by them. If I'm doing 'Boy Meets Grill,' and I do something very simple like grilled hamburgers or steaks or chicken, those are the most sought-after recipes.
The two worst strategic mistakes to make are acting prematurely and letting an opportunity slip; to avoid this, the warrior treats each situation as if it were unique and never resorts to formulae, recipes or other people's opinions.
So many of the recipes that I come up with have a story. I'm a blogger. It flowed very naturally out of me, but I also knew this was a way to set my recipes apart. A, they are always using interesting ingredients but B, there is always a story behind it.
My general rule is that if everyone knew how to cook fresh produce from their local area, and Monday to Thursday within 20 minutes, you know, there's millions of recipes out there to be had.
To me, my recipes are priceless.
I love cooking. It's one of my favorite things to do. To share my parents' recipes that I grew up with is just something very special to me.
I had these recipes that say do this, do that. Who MAKES these rules?
When I wrote 'Barefoot in Paris,' I wanted to make simple recipes that you could make at home that tasted like French classics.
Jeff Smith was the Julia Child of my generation. When his television show, 'The Frugal Gourmet,' made its debut on PBS in the 1980s, it conveyed such genuine enthusiasm for cooking that I was moved for the first time to slap down cold cash for a collection of recipes.
Science means simply the aggregate of all the recipes that are always successful. All the rest is literature.
I'm really a scientist. I follow recipes exactly - until I decide not to. And then I'll follow something else exactly. I may decide I could turn this peach tart into a plum tart, but if I'm following a recipe, I follow it exactly.
Most chartreuse recipes call for one bird, a fat one, like a pigeon or a partridge, secreted inside the casing, a vegetable mold, which is then turned out onto a plate.
A cookbook is not like being an author. It's writing down recipes; it's not writing.
I may find something that looks interesting and then go on to alter the recipe by adding spices, things of my own. I also look for time-saving recipes, dishes that can be prepared ahead and stored.
Cooking with kids is not just about ingredients, recipes, and cooking. It's about harnessing imagination, empowerment, and creativity.
I wanted to write about what we were doing at the French Laundry, the recipes and the stories.
I'm encouraged because you pick up any food magazine and there's two or three recipes involving Indian spices.
It was improv that really helped me start coming up with recipes and just believe in my instincts. That's why the first recipe I made up was 'I Ain't Chicken Chicken' because I finally felt bold and fearless in the kitchen, which was an entirely new feeling for me.
Some of the recipes in the book have evolved for us. Many haven't.
Jesus does not give recipes that show the way to God as other teachers of religion do. He is himself the way.
There are people who claim to be instinctive cooks, who never follow recipes or weigh anything at all. All I can say is they're not very fussy about what they eat. For me, cooking is an exact art and not some casual game.
Recipes are important but only to a point. What's more important than recipes is how we think about food, and a good cookbook should open up a new way of doing just that.