Brad Leone

Chef

1985-05-16

Quotes by Brad Leone

• A good knife is an essential tool in the kitchen, but when you get one handmade, it becomes something special.

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• Strawberries are like tomatoes for me; I just won't eat them year round. I'll happily wait for them to come into season, then I gorge like a brown bear eating salmon before hibernation.

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• Dry-aging happens when meat has been left to hang out in a temperature- and moisture-controlled environment. Over time, the meat's natural enzymes begin to break down the connective tissue and rid the meat of moisture, which results in a rich, nutty, and tender piece of beef.

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• I grew up and fell out of love with hunting, though I still appreciate the meats I grew up eating: braised rabbit, pheasant jambalaya, snapping turtle soup, and venison backstrap with eggs.

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• Whether you're pulling inspiration from restaurants, or simply tweaking the dishes you already like, it's important to change up your rotation, even if it's only every once in a while.

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• Submerging food in a bath of heated water - instead of subjecting it to the uneven heat of flames - means your food will never be overcooked.

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• You don't need a vacuum sealer to sous vide, but let me go on record saying it helps. Once you cook your vacuum-sealed food, it can stay in fridge for about a month.

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• I'm a big Sunday guy. I'll do some wood work in the morning, making tables, cutting boards, desks, whatever with my buddy Adam. I usually start cooking dinner early.

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• For me, shaping and sharpening knives is the perfect mix of a day of metal and woodwork, and seriously scratches my lifelong itch to make something with my own two hands - be it squid-and-veggie ramen or the fiberglass finish on a surfboard.

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