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Yotam Ottolenghi Quotes
Yotam Ottolenghi
Profession : Chef
Birth : December 14, 1968
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For people who think of chicken as the meat choice of those-who-don't-really-like-meat, brining a bird will be a revelation.
Yotam Ottolenghi
A quick shallow fry is a great way to transform leftovers, and no more so than in the case of risotto.
Yotam Ottolenghi
Nearly all edible seaweeds - or 'sea vegetables,' as they ought technically to be called - belong to one of three broad groups: green, red and brown algae.
Yotam Ottolenghi
Plums are a good substitute for gooseberries.
Yotam Ottolenghi
Black glutinous rice works in both savoury and sweet dishes. It's a popular pudding rice in south-east Asia, where you'll often come across it cooked with water, coconut milk and a pandan leaf.
Yotam Ottolenghi
Buttermilk's palate-cleansing tartness is one reason it's used a lot in southern India, where meals often end with a small bowl of the stuff served with plain rice and pickles.
Yotam Ottolenghi
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