Eggs Benedict is genius. It's eggs covered in eggs. I mean, come on, Wylie Dufresne More Quotes by Wylie Dufresne More Quotes From Wylie Dufresne Not having a New York culinary tradition, far from being limiting, it's an opportunity to create freely. Wylie Dufresne tradition new-york opportunity I was working for a chef a long time ago who told me to not skip steps or be in a hurry. Success in a kitchen is more like a marathon and less like a sprint. Rising up the ranks too quickly isn't necessarily a good thing. This advice was from a guy who was sorry he had done that and didn't want me to do the same. Wylie Dufresne good me success time Eggs are one of my all-time favorite foods, and making the over-easy egg is a test of skill. Wylie Dufresne egg test making skill I can fry hollandaise, I can fry ketchup, I can fry mustard. Wylie Dufresne fry ketchup mustard i-can 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. Wylie Dufresne restaurant know curious technology Every dish doesn't have to be showy, and every dish doesn't have to slap you in the face with technique. Wylie Dufresne every face you slap I've always had fond memories of cooking Thanksgiving. Wylie Dufresne always thanksgiving cooking memories Extremely ripe things are not ideal for pickling. If you pour a hot liquid over super ripe strawberries, you're going to have strawberry soup. Wylie Dufresne things you soup hot I present classics in an unfamiliar way or unfamiliar ingredients and preparations in a classical way. Wylie Dufresne classics present ingredients way I like all cheese, but my guiltiest pleasure is definitely American cheese. Wylie Dufresne american like cheese pleasure American cheese is the perfect soft taco. Wylie Dufresne soft american cheese perfect Neighborhoods change. In some ways, it's part of the beauty of New York City. It's in a constant state of flux. Wylie Dufresne city new change beauty 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. Wylie Dufresne egg me world interesting 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? Wylie Dufresne go green army vegetables 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. Wylie Dufresne biology chemistry cooking science 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. Wylie Dufresne restaurant food sometimes people 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. Wylie Dufresne best me you knowledge I don't think of eggs as being fundamental to the flavor of mayonnaise, but they are to Hollandaise. Wylie Dufresne being think flavor eggs 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. Wylie Dufresne right things like different 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. Wylie Dufresne you cooking food science
