- Change
- |
- Nov 07, 2020
Wylie Dufresne Quotes
Most Famous Wylie Dufresne Quotes of All Time!
We have created a collection of some of the best wylie-dufresne quotes so you can read and share anytime with your friends and family. Share our Top 10 Wylie Dufresne Quotes on Facebook, Twitter, and Pinterest.
- Last Updated on May 30, 2021
- Me
- |
- Nov 07, 2020
Whites cook at a lower temperature, set at a lower temperature than yolks. That, to me, is very interesting. That has opened up - as an egg lover, that has opened up sort of a world of possibilities, of applications.
- Army
- |
- Nov 07, 2020
Green vegetables are something that fascinate chefs; the ability to keep vegetables green. How do we keep them green? What makes them green? Why are they green? And then that sort of army green. Why do they go from bright vibrant electric green to army green, and how can we avoid that?
- Chemistry
- |
- Nov 07, 2020
I would say that molecular gastronomy is a field of science. I would - I would say that it's probably lumped under chemistry, maybe. Because cooking, while it has certainly biology and some physics, it's mostly chemistry.
- People
- |
- Nov 07, 2020
I think things like 'farm to table' are misleading. I think sometimes that becomes a pedestal or a soap box to get people into your restaurant but is not... it's almost empty in a way. I mean, my food comes from a farm, and I serve it on a table.
- Know
- |
- Nov 07, 2020
Whether it be cereal technology or candy technology or snack technology, puff snacks, I'm always curious to know how those things are made and how we can take that technology, those ingredients, and apply it to a stand-alone restaurant.
- Knowledge
- |
- Nov 07, 2020
There's nobody you can call and say, 'So, can you maybe send me your formula for frying Hollandaise?' because to the best of my knowledge, it didn't exist before we did it.
- Eggs
- |
- Nov 07, 2020
I don't think of eggs as being fundamental to the flavor of mayonnaise, but they are to Hollandaise.
- Like
- |
- Nov 07, 2020
We have fried things in cubes, historically. We tried bars of Hollandaise, we tried different shapes, but it ultimately seemed like the cube was the right shape.
- Food
- |
- Nov 07, 2020
Typically, you learn how to cook, but you don't know why. We were looking for a deeper understanding of what was happening to our food as we roasted it, boiled it, grilled it, chopped it, etc. And it turned out, as we began to really say what is cooking, what does it mean to cook, there's a lot of science involved.
- Face
- |
- Nov 07, 2020
Every dish doesn't have to be showy, and every dish doesn't have to slap you in the face with technique.
- Life
- |
- Nov 07, 2020
It turns out that life in the kitchen is very similar to life on a team. Sports and kitchens are about teams. I found my alternate team sport in the kitchen.
- Here
- |
- Nov 07, 2020
The East Village is where I cut my teeth as a kid. I ran around here on a skateboard.
- Cooking
- |
- Nov 07, 2020
I've always had fond memories of cooking Thanksgiving.
- Me
- |
- Nov 07, 2020
It wasn't the traditional cooking most people do. For me, as a young chef, Thanksgiving meant going to work in the kitchen at places like Gotham, JoJo and Jean-Georges.
- Day
- |
- Nov 07, 2020
I really don't do much on the night of Thanksgiving other than bring the wine and carve the turkey. My contribution comes the day after, in the form of breakfast. I usually just forage through the leftovers for things that will go well with eggs.
- Music
- |
- Nov 07, 2020
It's been a struggle to get people to come eat for fun. You know, the way they listen to music. You can do all kinds of things with music. But food - it's something people need, and that changes everything. You start playing with it, people have all sorts of reactions.
- Head
- |
- Nov 07, 2020
Hollandaise, I would like to pour over my head and just rub all over myself. Eggs Benedict is genius. It's eggs covered in eggs.
- Pickle
- |
- Nov 07, 2020
When ramps are in season, we pickle a bunch of ramps and fold that into soup. Pickled pearl onions are great chopped up or pureed.
- Fun
- |
- Nov 07, 2020
The spirit of pickling is one of adventure and fun.
- People
- |
- Nov 07, 2020
The most important thing with turkey is to let it rest - most people don't let it rest long enough. It will get juicier the longer you let it rest.
- Dugout
- |
- Nov 07, 2020
My job has changed over the years, 22 years roughly I've been cooking professionally. When I was younger, I aspired to be the star player. Now, it's more I like to sit in the dugout and make sure the team wins the game.
- Funny
- |
- Nov 07, 2020
We have a funny sort of love/hate relationship with critics because, unfortunately, in the art/commerce dance that we do, they drive people to the restaurant. Regardless of sometimes how well we prepare the food, if people don't know that we're out there, if someone isn't talking about us, you guys aren't coming.
- Funny
- |
- Nov 07, 2020
It's a funny thing, but it's often overlooked that I'm a huge devout lover of French cooking. I have the utmost respect for them, though they have lost their respect for me because they think the way I cook is nutty.
- Just
- |
- Nov 07, 2020
It's just about asking why. We as cooks historically have been very, very technically proficient but not technically informed as to why we do what we do. Modernist cuisine is about that knowledge.
- Never
- |
- Nov 07, 2020