The Elements of Cooking Quotes

“Boiling, the technique, should almost never be used, with the exception of green vegetables and pasta. Very few food items benefit from the agitation of boiling. Boiling will fray tender food, and in stocks, soups, and sauces it will emulsify impurities into the liquid.”
― Michael Ruhlman, The Elements of Cooking: Translating the Chef's Craft for Every Kitchen

“Few people put veal stock in the same category as, say, the Goldberg Variations or Plato’s cave allegory, and this lack of understanding amazes me.”
― Michael Ruhlman, The Elements of Cooking: Translating the Chef's Craft for Every Kitchen

“Few people put veal stock in the same category as, say, the Goldberg Variations or Plato’s cave allegory, and this lack of understanding amazes”
― Michael Ruhlman, The Elements of Cooking: Translating the Chef's Craft for Every Kitchen