Phrase by 'Geoffrey Zakarian'
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Cooking a piece of fish and cooking it right. Knowing the fish, knowing the properties of the fish. That's a hard thing to do rather than covering it with a lot of sauces and foams or other cooking methods that might be high wire acts and look good on the outside.
Author: Geoffrey Zakarian - American ChefLook , Good , Cooking , Fish
I use the confit principle for chicken thighs. I season them with herbs and garlic, let them marinate, and then cook them in chicken fat.
Author: Geoffrey Zakarian - American ChefFat , Season , Chicken , Use
There's a point of no return when you're cooking tomatoes. A little too much heat, a little too long in the pot, and you lose that sense of fresh ripeness that makes tomatoes so great.
Author: Geoffrey Zakarian - American ChefYou , Long , Great , Cooking
If you cook chopped tomatoes with all of their juices, it takes a long time for the sauce to reach the right consistency. By then, the freshness is gone.
Author: Geoffrey Zakarian - American ChefYou , Time , Long , Long Time
It's important to salt the tomatoes before draining them because that helps pull out the water. Fresh herbs, some garlic and pepper will also enhance the flavor.
Author: Geoffrey Zakarian - American ChefWill , Important , Some , Water
A plate of food has to have balance. For example, a mild fish like skate mustn't be overwhelmed by the side dishes. They should have personality and color, but they also have to be subtle.
Author: Geoffrey Zakarian - American ChefFood , Color , Personality , Fish
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