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Sally Schneider

"A lot of people who want to cook with less fat are surprised by that. You can cook vegetables in a little water in a covered pan and then throw the fat into the residual liquid to coat them."

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"A lot of people who want to cook with less fat are surprised by that. You can cook vegetables in a little water in a covered pan and then throw the fat into the residual liquid to coat them."

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Explore more quotes by Sally Schneider

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Sally Schneider
"I had all kinds of food issues, including health concerns and weight concerns."
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Sally Schneider
"There are so many things that come into writing a recipe, and it's really important if you're writing for home cooks to be cooking like you are at home."
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Sally Schneider
"Years down the line, I became a food stylist."
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Sally Schneider
"I also think it's very important to consider how the food will feel to the person eating it."
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Sally Schneider
"This book is pointing the way into it for people that see it as daunting or a mystery. Some people just do it, but others need help with the mindset, permission almost to listen to themselves. Understanding how things work is the key."
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Sally Schneider
"Often for hors d'oeuvres, I serve room temperature vegetables, something like that, so that the main course might be quite rich but the first course has balanced it out."
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Sally Schneider
"Salt is a preservative. It really holds flavor. For example, if you chop up some fresh herbs, or even just garlic, the salt will extract the moisture and preserve the flavor."
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Sally Schneider
"A lot of people who want to cook with less fat are surprised by that. You can cook vegetables in a little water in a covered pan and then throw the fat into the residual liquid to coat them."
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Sally Schneider
"Generally a chef's book is like a calling card or a portfolio to display their personal work."
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Sally Schneider
"I was aiming for the cooks that I've talked to by teaching an online course and by traveling, listening to people who are really busy and harried but want to be cooking."
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