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"I feel a recipe is
only a theme, which an intelligent cook can play each time with a variation."
Madam Benoit
"When baking, follow directions. When cooking,
go by your own taste."
Laiko Bahrs
"Savory seasonings stimulate the appetite."
Latin Proverb
"I don't like gourmet cooking or "this" cooking or "that" cooking. I like good
cooking."
James Beard
"She bought the groceries, washed the lettuce, chopped the tomatoes, cucumbers,
carrots... diced the onions, cut the garlic, marinated the meat, set the table,
lighted some candles & cleaned everything up, but, he, made the dinner."
-Anonymous
"Give a man a fish and he has food for a day; teach him how to fish and you can
get rid of him the entire weekend."
Zenna Schaffer
"Did you ever stop to taste a carrot? Not just eat it, but taste it?
You can't taste the beauty and energy of the earth in a Twinkie."
Astrid Alauda
"We are living in a world today where lemonade is made from artificial flavors
and furniture polish is made from real lemons."
Alfred E. Newman
"Condensed milk is wonderful. I don't see how they can get a cow to sit
down on those little cans."
Fred Allen |
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| Glossary for Cooking Terminology |
Olive Oil The kind of extra virgin olive oil used for cooking is different to the oils used for pouring over bruschetta and adding to soups or salads. Extra Virgin cold pressed olive oil has less than 1% acidity. The flavour of olive oil diminishes when heated to more than 60 degrees C in pressing. Good Extra-Virgin Olive Oil which has been cold pressed has very distinctive characteristics and flavours - for example, oil from Tuscany has a peppery flavour, from Provence has a more sweet flavour. Often, the olives are picked (sometimes hand picked) early, when green, and pressed, producing a green, intensely spicy oil. It is bottled immediately. Traditional methods produce about 15 litres of oil for 100 kg of olives; modern methods produce more. Pure olive oil is not cold pressed, but is not mixed with other oils. Olive oil for cooking is usually a blended olive oil, produced from olives that are pressed when they are fully ripe and have dropped from the trees. Ripe olives produce more oil when pressed and have higher acidity. The resulting oil has little flavour or aroma but is much cheaper and is fine for general cooking. In India, olive oil is only used in Goa, whose cuisine was influenced by the Portuguese, who occupied it until the 1960's. Incidentally, Olive oil has been known for centuries. The ancient Hittites, Capadocians and Greeks popularised the oil extracted from the fruit of the tree Olea Sativa, and used the oil and the fruit in cooking, thus creating a unique "school" - that of the olive oil based dishes of the Middle East. It was not the Romans, but the Arabs who encouraged and popularised the wide use of olives in Spain and Portugal.
Know Ta-Tos, from Tex-Mex, from Bleu or Blue?
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