Andrew Zimmern Quotes

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My mom was as brilliant a cook as my dad is.

The jambalaya of the American South owes a lot to the cuisines of the islands and western Africa, and it's my favorite of this type of one-pot cookery.

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I love cooking Japanese food at home. It's so easy to make an easy fry, a saute, or a quick braise and serve it over a bowl of rice with pickles and a side salad.

Wok cooking is intimidating, but it's the most versatile and handy tool in your kitchen.

Remember for stir-frying not to use a wok bigger than 16 inches. Once it has food in it, you won't be able to work very efficiently.

A well-seasoned and properly cleaned wok will always have micro-pores in the metal that hold some oil or food particulate, etc. - that's a good thing.

For wok cooking, use oils with a high smoke point and low polyunsaturated-fat content: grapeseed oil, peanut oil, etc. Sesame oil and olive oil will burn and taste bitter. Oils with high polyunsaturated-fat contents like soybean oil will also make...

Surrounded by a sweltering state known for its staunch conservatism, Austin is an oasis. It's home to the University of Texas, which continuously fosters a well-educated youth culture who have been funneling their collective creative energy into building a vibrant...

Be aware of what you cook tomatoes with. The high acid content of the tomato slows down the cooking process of some other foods. Dried beans cooked with tomatoes added to the pot can take up to 20 percent more...

Never use an aluminum pot, pan, or utensil when cooking tomatoes - or any other soft metal items for that matter. The acidity in the tomato doesn't do well with them; they create a chemical reaction that can turn cooked...

Don't pile your tomatoes in a container that doesn't breathe. I like my baskets or grass mesh plates, and I layer them single deep, stem end down to prevent bruises and premature rotting.

Don't ripen picked tomatoes in the sun. Put underripe tomatoes and stone fruits in a paper bag in cool, dark place, and magic happens. And never, ever store them in the fridge: they turn mushy and flavorless.

A five-pound boneless rolled-and-tied breast of veal, like any other piece of meat fit for braising, can come in many shapes and sizes. So recipe times aren't uniformly applicable. A long and thin tied roast will cook more quickly than...

I rest my proteins in their liquid when I am done with the heat braise.

I was born and raised in New York. My family has been in New York City since the Civil War. I have a ton of N.Y.C. in my DNA, from both sides of my family. I had a wonderful childhood...

My parents divorced when I was six but stayed close.

Even as a kid, I ventured out to ethnic restaurants all the time.

The summer after college, I got a job as a chef at Conscience Point Inn in Southampton. I spent the summer on the water and cemented my expertise with seafood. I've always gravitated toward places that do seafood.

In the frequently-asked-question category, the question I get asked almost as much as 'What's the worst thing you've ever eaten?' is 'What's the best pair of pants to travel in, work in, trek in, and use on the road for...

I log 250 days a year on the road. I need pants that are versatile, easy to clean, and dry in my hotel room if necessary.

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