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An instant-read thermometer is your best bet for making sure that meat and fish are cooked to the proper temperature.

Bobby Flay

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Bobby Flay
Age: 59
Born: 1964
Born: December 10
Chef
Cook
Restaurateur
New York City
New York
Robert William Flay
Meat
Instant
Thermometer
Sure
Thermometers
Read
Cooked
Making
Temperature
Best
Fish
Fishes
Proper

More quotes by Bobby Flay

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When I'm on television, I think that I appeal to the everyday guy, 'cause that's who I am. The guys who go to the football games on the weekends are my viewers, for sure.
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I love working with big flavors like chiles and smoke. Honey is perfect for softening the edges, mellowing them out a bit. I put it in everything - vinaigrettes, soups, stocks, salsas, so I'm always on the hunt for great honey.
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Everybody says, 'I have problems overcooking steak on the grill,' but just take it off earlier! Grilling is really common sense. It's very simple. You should think of a grill as a burner - it just happens to have grates. You shouldn't be intimidated by it.
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I spend 80% of my time in my restaurants. Taping my TV shows doesn't take much time, and then they get aired a lot. That's the thing people don't realize.
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A grill is just a source of heat. Just like a stove, it is very user-friendly.
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Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.
Bobby Flay
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Even if the chef has a good business head, his focus should be behind kitchen doors. A business partner should take care of everything in front of the kitchen doors.
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I think everybody at some point in time has thought to themselves, I have a really great idea for a restaurant.
Bobby Flay
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It's important to have balance in your life between work and play.
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I probably use my chef's knives more than any other tool in the kitchen. I'm not married to a particular brand, because they all work, they all have sharp blades.
Bobby Flay
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I dropped out of high school. I really had no interest in doing any school work whatsoever.
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I guess I fell into cooking.
Bobby Flay
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I was hired as a sous-chef at a restaurant on the Upper East Side. The chef liked to drink - some mornings we would find him sleeping. Two weeks after its opening, I became the chef. I was 20 years old, and way over my head. I had to hire the cooks and do the menus.
Bobby Flay
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When I go to a restaurant, I eat three-quarters of the food in front of me. That cuts my calorie intake by 25 percent.
Bobby Flay
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I think cookies are sort of the unsung sweet, you know? They're incredibly popular. But everybody thinks of cakes and pies and fancier desserts before they think cookies. A plate of cookies is a great way to end dinner and really nice to share at the holidays.
Bobby Flay
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When people pile seven things onto one burger, it drives me nuts!
Bobby Flay
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I can't grill vegetables, shellfish or steaks without tongs. Don't bother with those long-handled grilling tongs normally found in the BBQ section of your home store. Get intimate with your grill and opt for the regular stainless steel tongs.
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I seem to respond most to places that are more cosmopolitan because of my Manhattan upbringing. Some of the major international cities I've visited, like Madrid, Rome and London, have a lot of similarities and New York elements while ... having their own flavor.
Bobby Flay
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I don't have a long family history of good cooks in my family.
Bobby Flay
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Grilling takes the formality out of entertaining. Everyone wants to get involved.
Bobby Flay