101 Quotes by J. Kenji López-Alt
- Author J. Kenji López-Alt
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There are a number of things that can cause your fridge to break down or lose power: electrical shorts or surges, clogged ventilation, et cetera. So it's possible that even with your temperature dial adjusted to the correct position, your fridge might be far warmer than it should be.
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- Author J. Kenji López-Alt
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For creamy sea urchin pasta recipes, the typical process is to saute garlic, shallots, and chilies in olive oil, then add the pasta and pour in a sauce made from raw sea urchin roe blended with softened butter or heavy cream.
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- Author J. Kenji López-Alt
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Air is the enemy of most foods and can increase their rate of spoilage. By transferring them to smaller containers, you not only minimize air contact, but you also help keep your fridge organized and easy to navigate.
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- Author J. Kenji López-Alt
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I take my daughter to the San Mateo farmers market every Saturday morning, and despite repeated advice to the contrary, I usually do it on an empty stomach. Bad mistake. I wind up buying far more produce than our small family can eat within a week, which means I'm constantly trying to figure out ways to pack more vegetables into a single meal.
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- Author J. Kenji López-Alt
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Making sea urchin pasta is a lot like a toddler playing with Play-Doh: There are a million right ways to do it, and most of them are salty and delicious.
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- Author J. Kenji López-Alt
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Symbols have power and meaning and can mean different things to different people at different times and in different contexts.
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- Author J. Kenji López-Alt
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Organizing your fridge for maximum efficiency - in terms of food shelf life, food safety, and easy access to the things you reach for most - should be a top priority.
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- Author J. Kenji López-Alt
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My job on that first day, like for most green cooks, was official kitchen gofer. Whatever any other cook needed doing, I did it.
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- Author J. Kenji López-Alt
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Sometimes even a well-rested steak will lose juices when you cut into it. Sometimes a completely un-rested steak won't spill a drop. But as a general rule, resting meat for about one-third of its total cooking time guarantees that more juices will stay inside than on your cutting board or plate.
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