Rick Stein

Chef

1947-01-04

Quotes by Rick Stein

• I always could cook. Mostly it was down to osmosis. I spent so much time in the kitchen with my mum as a kid. She was always talking to me about what she was doing.

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• To me theres nothing nicer than a pan-fried sole and some fresh salad, keep it simple.

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• I eat out a lot, so being at home is just great. I usually make a chicken rice recipe that I picked up in Thailand years ago. The chicken has to be boiled before adding in chillies, ginger, soy and white pepper. Then you make a kind of pilaf. Its delicious.

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• If you want to eat my fish, you have to come to Padstow. It's like the Med - people want local fish in a local restaurant. I think it tastes better in Cornwall.

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• In my eyes, baking and pastry-making is like a science - all the measuring of quantities and temperatures.

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• I remember taking a timer into a pastry exam at college, and the examiner had never seen that before, but I was adamant about precision: getting it just right and paying attention to detail.

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• I always put on a couple of kilos every time I film a programme. You cant really tuck into a dish and then just leave it.

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• The Turks are fantastic barbecuers. They have these long barbecue pits called Mangals. The food smells wonderful and has a smoky, charcoaly taste.

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• I am particularly fond of Malaysian food but strangely its not that well known in Britain.

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• You might say that Britain is a world leader in cream. No other country makes the range of creams we have, and I'm not talking about any low-fat, no-fat nonsense. There's single, double, extra-thick, whipping, sour and clotted. To those, I suppose we can add crme frache from France, mascarpone from Italy and smetana from eastern Europe.

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• My wife is always telling me that because we zip across the globe so much, we cant really keep a dog. But if youre a dog lover, its a pretty essential part of your life.

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• I love the Chinese words for greeting: not strictly 'Hello' but 'Have you eaten yet?'

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