We had a happy marriage because we were together all the time. We were friends as well as husband and wife. We just had a good time.
Julia ChildRead
The egg can be your best friend if you just give it the right break
Interpretation
Cooking eggs properly can lead to delicious outcomes and enhance your culinary skills.
This quote by Julia Child highlights the importance of knowing how to handle simple ingredients, such as eggs, to create remarkable dishes. It suggests that with the right technique and approach, even the most basic food items can transform into something extraordinary, emphasizing the value of skill and knowledge in cooking.
In practice
In a cooking class, when teaching egg recipes, you might say, 'Remember, the egg can be your best friend if you just give it the right break.'
We had a happy marriage because we were together all the time. We were friends as well as husband and wife. We just had a good time.
I always give my bird a generous butter massage before I put it in the oven. Why? Because I think the chicken likes it -- and, more important, I like to give it.
Upon reflection, I decided I had three main weaknesses: I was confused (evidenced by a lack of facts, an inability to coordinate my thoughts, and an inability to verbalize my ideas); I had a lack of confidence, which cause me to back down from forcefully stated positions; and I was overly emotional at the expense of careful, 'scientific' though. I was thirty-seven years old and still discovering who I was.
The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken.
Wine is one of the agreeable and essential ingredients of life
Noncooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet.
It's still possible to savor the remarkable foods that millennia of human ingenuity have teased from milk. A sip of milk itself or a scoop of ice cream can be a Proustian draft of youth's innocence and energy and possibility, while a morsel of fine cheese is a rich meditation on maturity, the fulfillment of possibility, the way of all flesh.
Jellies are to cold cookery what consommes and stock are to hot. If anything, the former are perhaps more important: for a cold entree - however perfect it may be in itself - is nothing without its accompanying jelly.
Bread is for us a kind of successor to the motherly breast, and it has been over the centuries responsible for billions of sighs of satisfaction.
Gourmandism is an act of judgment, by which we prefer things which have a pleasant taste to those which lack this quality.
Food for us comes from our relatives, whether they have wings or fins or roots. That is how we consider food. Food has a culture. It has a history. It has a story. It has relationships.
To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.
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