Food Ingredient Quotes & Sayings

Remember to add the most important ingredient to every recipe you make - your love! — Diana Silva

If you could choose to master a single ingredient, no choice would teach you more about cooking than the egg. It is an end in itself; it's a multipurpose ingredient; it's an all-purpose garnish; it's an invaluable tool. The egg teaches your hands finesse and delicacy. It helps your arms develop strength and stamina. It instructs in the way proteins behave in heat and in the powerful ways we can change food mechanically. It's a lever for getting other foods to behave in great ways. Learn to take the egg to its many differing ends, and you've enlarged your culinary repertoire by a factor of ten. — Michael Ruhlman

When consumers tried to improve their health by shifting to skim milk, Congress set up a scheme for the powerful dairy industry through which it has quietly turned all that unwanted, surplus fat into huge sales of cheese - not cheese to be eaten before or after dinner as a delicacy, but cheese that is slipped into our food as an alluring but unnecessary extra ingredient. The toll, thirty years later: The average American now consumes as much as thirty-three pounds of cheese a year. — Michael Moss

In the rush to industrialize farming, we've lost the understanding, implicit since the beginning of agriculture, that food is a process, a web of relationships, not an individual ingredient or commodity. — Dan Barber

Whole food that typically has only one ingredient, like "brown rice," or no ingredient label at all, as with fruits and vegetables! — Lisa Leake

And don't forget music - music in the kitchen is an essential ingredient! — Thomas Keller

Lilith returned to her cooking. She didn't let herself think about anything but preparing the food, one ingredient at a time, a pinch of this into a bowl of that, a vial of this into a jug of that, and so it went, while the sweat ran off her in rivulets and her hair and dress clung to her, and the kitchen hummed with the droning of flies. — Georgina Anne Taylor

Nutriscan measures IgA and IgM antibodies in a dog's saliva. By detecting high IgA and IgM antibody levels, NutriScan identifies changes in the dog's gene expression when faced with the reactive food, enabling the test to clearly identify the specific ingredient(s) causing the problem. NutriScan can also differentiate between a food intolerance/sensitivity and a food allergy because food allergies are typically mediated by different antibodies (IgE and IgG) than food intolerances/sensitivities (Dodds, — W. Jean Dodds

In my food world, there is no fear or guilt, only joy and balance. So no ingredient is ever off-limits. Rather, all of the recipes here follow my Usually-Sometimes-Rarely philosophy. Notice there is no Never. — Ellie Krieger

The French approach to food is characteristic; they bring to their consideration of the table the same appreciation, respect, intelligence and lively interest that they have for the other arts, for painting, for literature, and for the theatre. We foreigners living in France respect and appreciate this point of view but deplore their too strict observance of a tradition which will not admit the slightest deviation in a seasoning or the suppression of a single ingredient. Restrictions aroused our American ingenuity, we found combinations and replacements which pointed in new directions and created a fresh and absorbing interest in everything pertaining to the kitchen. — Alice B. Toklas

I'm a filmmaker who decided to go to culinary school. All I picked up was the fact if I didn't understand what was going on with every single ingredient, I could be qualifying for, like, the lunch food job at my daughter's school. — Alton Brown

One of the troubles with food is that people take themselves too seriously. This is why I'm very happy for people to change my recipes, alter them, replace one ingredient for another. — Yotam Ottolenghi

But perhaps the most alarming ingredient in a Chicken McNugget is tertiary butylhydroquinone, or TBHQ, an antioxidant derived from petroleum that is either sprayed directly on the nugget or the inside of the box it comes in to "help preserve freshness." According to A Consumer's Dictionary of Food Additives, TBHQ is a form of butane (i.e. lighter fluid) the FDA allows processors to use sparingly in our food: It can comprise no more than 0.02 percent of the oil in a nugget. Which is probably just as well, considering that ingesting a single gram of TBHQ can cause "nausea, vomiting, ringing in the ears, delirium, a sense of suffocation, and collapse." Ingesting five grams of TBHQ can kill. — Michael Pollan

Orange juice from concentrate is labeled. Food coloring Red #5 is labeled. Fish are labeled as to whether they've been previously frozen. To a consumer, there's no plausible reason why these factors should be on a food ingredient label while the presence of GMOs shouldn't be. — Ramez Naam

In the hands of food manufacturers, cheese has become an 'ingredient.' — Michael Moss

There was a bag of coffee beans beneath a harpoon gun and a frozen hunk of spinach, but there was no way to grind the beans into tiny pieces to make coffee. Near a picnic basket and a large bag of mushrooms was a jug of orange juice, but it had been close to one of the bullet holes in the trunk, and so had frozen completely solid in the cold. And after Sunny moved aside three chunks of cold cheese, a large can of water chestnuts, and an eggplant as big as herself, she finally found a small jar of boysenberry jam, and a loaf of bread she could use to make toast, although it was so cold it felt more like a log than a breakfast ingredient. — Lemony Snicket

Ever wondered why people from the tropical regions cannot imagine a life without coconuts? Since coconut makes an everyday special food for the tropics, there are a number of reasons why it makes the major ingredient in their daily consumption. So what's the miracle in coconut or coconut oil? To put it simply, coconut oil is the most unique oil among all the rest. This is the main reason why it has gained immense popularity around the world. The factor that makes coconut oil unique is the unusual level of fat molecules found in this miracle oil. Too technical to understand? Let's learn about it in detail. All fats — Dogwood Apps

People blanch to see "fish meal" or "meat meal" on a pet-food ingredient panel, but meal
which variously includes organs, heads, skin, and bones
most closely resembles the diet of dogs and cats in the wild. Muscle meat is a grand source of protein, but comparatively little else. — Mary Roach

Jennifer Anne had prepared some complicated-looking recipe involving chicken breasts stuffed with sweet potatoes topped with a vegetable glaze. They looked perfect, but it was the kind of dish where you just knew someone had to have been pawing at your food for a long while to get it just right, their fingers all in what now you were having to stick in your mouth. — Sarah Dessen

He was fascinated by the mid-western/middle American phenomenon of recombinant cuisine. Rice Krispie Treats being a prototypical example in that they were made by repurposing other foods that had already been prepared (to wit, breakfast cereal and marshmallows). And of course, any recipe that called for a can of cream of mushroom soup fell into the same category. The unifying principle behind all recombinant cuisine seemed to be indifference, if not outright hostility, to the use of anything that a coastal foodie would define as an ingredient. — Neal Stephenson

The simpler the food, the harder it is to prepare it well. You want to truly taste what it is you're eating. So that goes back to the trend of fine ingredients. It's very Japanese: Preparing good ingredients very simply, without distractions from the flavor of the ingredient itself. — Joel Robuchon

I no longer prepare food or drink with more than one ingredient. — Cyra McFadden

One fact is beyond dispute: Homogenization prevents the consumer from realizing just how little fat is contained in modern processed milk, even "full fat" milk. Before homogenization, milk purchasers looked for milk that had lots of cream - that was the sign that the milk came from healthy cows, cows on pasture. Old-fashioned milk contained from 4 to 8 percent butterfat, which translated into lots of cream on the top. Modern milk is standardize at 3.5 percent, no more. Butterfat brings bigger profits to the dairy industry as butter or as an ingredient in ice cream than as a component of liquid milk. The consumer has been cheated, but with homogenization, he can't tell. — Ron Schmid