Phrase by 'Wylie Dufresne'
Warning: We collect thousands of phrases from different public resources. We are not responsible for any incorrect content or inaccurately information related to the phrases we collect on our website. Famous phrases, proverbs, short phrases, phrases from kids. Phrases about friendship, love, cinema, family, humor, motivation, mindfullness, improvement, life and much more. Our only goal is to offer you these phrases as an inspiration so that you can make unique dedications, express your thoughts and emotions or share on your social networks. Enjoy our content.
Green vegetables are something that fascinate chefs; the ability to keep vegetables green. How do we keep them green? What makes them green? Why are they green? And then that sort of army green. Why do they go from bright vibrant electric green to army green, and how can we avoid that?
Author: Wylie Dufresne - American ChefGo , Green , Army , Vegetables
I think things like 'farm to table' are misleading. I think sometimes that becomes a pedestal or a soap box to get people into your restaurant but is not... it's almost empty in a way. I mean, my food comes from a farm, and I serve it on a table.
Author: Wylie Dufresne - American ChefSometimes , People , Food , Restaurant
I can fry hollandaise, I can fry ketchup, I can fry mustard.
Author: Wylie Dufresne - American ChefI Can , Ketchup , Mustard , Fry
Whether it be cereal technology or candy technology or snack technology, puff snacks, I'm always curious to know how those things are made and how we can take that technology, those ingredients, and apply it to a stand-alone restaurant.
Author: Wylie Dufresne - American ChefKnow , Technology , Curious , Restaurant
There's nobody you can call and say, 'So, can you maybe send me your formula for frying Hollandaise?' because to the best of my knowledge, it didn't exist before we did it.
Author: Wylie Dufresne - American ChefYou , Me , Best , Knowledge
I don't think of eggs as being fundamental to the flavor of mayonnaise, but they are to Hollandaise.
Author: Wylie Dufresne - American ChefBeing , Think , Eggs , Flavor
We have fried things in cubes, historically. We tried bars of Hollandaise, we tried different shapes, but it ultimately seemed like the cube was the right shape.
Author: Wylie Dufresne - American ChefLike , Right , Things , Tried
Typically, you learn how to cook, but you don't know why. We were looking for a deeper understanding of what was happening to our food as we roasted it, boiled it, grilled it, chopped it, etc. And it turned out, as we began to really say what is cooking, what does it mean to cook, there's a lot of science involved.
Author: Wylie Dufresne - American ChefYou , Science , Food , Cooking
It turns out that life in the kitchen is very similar to life on a team. Sports and kitchens are about teams. I found my alternate team sport in the kitchen.
Author: Wylie Dufresne - American ChefLife , Sports , Team , Kitchen
The East Village is where I cut my teeth as a kid. I ran around here on a skateboard.
Author: Wylie Dufresne - American ChefHere , Kid , Village , Teeth
Affiliated links: In case you want to support this project, you can do it by using these links. There will be no cost to you and they may be a little help to the creativity of this project.
