Yotam Ottolenghi Quotes

A food processor, or even one of those small bowls that fit on a stick blender, is a real treasure. No, that's not an overstatement.
A great fig should look like it's just about to burst its skin. When squeezed lightly it should give a little and not spring back. It must be almost unctuously sweet, soft and wet.
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.
A lemon, boiled whole and blitzed, makes a useful base for all sorts of dressings.
A quick shallow fry is a great way to transform leftovers, and no more so than in the case of risotto.
A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients to share a bowl.
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.
Agave nectar is a good substitute for refined sugars. It has a relatively low glycaemic index, which means it doesn't cause quick rises in blood sugar levels. It also has a nice, mild flavour.
Almost every culture has its own variation on chicken soup, and rightly so - it's one of the most gratifying dishes on the face of the Earth.
Amaranth, the world's most nutritious grain, is available from health food stores.
Apart from its famous healing properties, manuka has a strong, woody flavour.
As for pineapple, it's far more versatile than you might think, and certainly merits wider use than in Hawaiian pizzas and pina coladas and on cheesy cocktail sticks.
As is always the way with pancakes, the first hotcake to come out of the pan will probably be a bit misshapen. Just scoff it, and carry on with the rest.
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.
Barberries, or zereshk, are tiny dried red fruit with a tremendously sharp flavour. They come from Iran, where they're used to add freshness to rice and chicken dishes.
Barley and mushroom is a soothing combination. It's mainly a textural thing, with the barley both gently breaking and enhancing the mushroomy gloopiness.
Beetroot is a great salad ingredient, especially when still warm; the colour ain't bad, either.
Believe it or not, I'm as much a fan of a supper shortcut as the next person.
Black glutinous rice works in both savoury and sweet dishes. It's a popular pudding rice in south-east Asia, where you'll often come across it cooked with water, coconut milk and a pandan leaf.
Blanching the cloves removes the harsh and bitter bite of raw garlic.
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AuthorName
Yotam Ottolenghi
Profession
Chef
BirthDate
14 December, 1968
Country
Israel
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