Quote

Lime juice makes things taste fresher. I use it for drinks, salsas, relishes, soups, and sauces. You want some give to your limes - firmness means the inside is dry - and they'll stay softer longer if you don't refrigerate them.

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
Soups
Mean
Stay
Drinks
Fresher
Things
Inside
Relish
Sauces
Longer
Sauce
Use
Juice
Lime
Means
Soup
Limes
Makes
Dry
Salsa
Give
Taste
Softer
Relishes
Giving
Drink
Firmness

More quotes by 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.
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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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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.
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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 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.
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If you aren't nervous about your passion, you aren't passionate about it.
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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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Chipotles to me are a one-of-a-kind pepper because they're smoked jalapenos, so they're fiery and they're smoky. It's good to use chipotles in salsas or soups or condiments - that works really well. To me, they always really pick up anything you put them in.
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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 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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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.
Bobby Flay
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Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.
Bobby Flay
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I think New York has the most diverse and best quality representation of so many different cuisines at all levels.
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Today, when I hire, I look for people who want to be trained and molded.
Bobby Flay
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I guess I fell into cooking.
Bobby Flay
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It's important to have balance in your life between work and play.
Bobby Flay
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My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space.
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Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
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Most of the time, I grill over high heat. I like things to move fast. I like the sound and smell of a very hot fire. I gravitate towards dishes that you can get on and off the grill as quickly as possible. After a while, you'll know without thinking about it how hot the fire is.
Bobby Flay
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I don't have a long family history of good cooks in my family.
Bobby Flay