Quotes About Cooking

We have a reputation here in the Pelican State for daring to be different. We live in parishes, not counties. We spend our holidays throwing beads at people lining the street. We cook differently. We speak differently - we spell differently. There is no place in the country that compares to Louisiana.

Custard is controversial: what makes it a custard, how best to cook it and, crucially, is it to be eaten or put in a pie and thrown?

'Cooking Lucky' is a show for guys - or girls - or really for anyone who is all thumbs in the kitchen and needs some help cooking meals that are so incredibly impressive they make it look like you've been slaving in the kitchen all day when in reality, they are so effortless to put together that even a moron can do it.

My general rule is that if everyone knew how to cook fresh produce from their local area, and Monday to Thursday within 20 minutes, you know, there's millions of recipes out there to be had.

When I was 13, I entered the seminary in the hope of becoming a priest. But I often found myself helping the nuns in the kitchen and thus discovered my passion for cooking. I began to cultivate my skills and aspirations at the age of 15, when I embarked on my first apprenticeship.

No matter how your breading or batter is constructed, it serves the same function: Adding a layer of 'stuff' around the item being fried means the oil has a tough time coming in direct contact with it, and thus has a hard time transferring energy to it.

Thus have you the way of making Conserves, the way of keeping of them is in Earthen pots.

Make hunger thy sauce, as a medicine for health.

I can't cook. I don't have the right brain for it, somehow. I can't walk into a room and tidy it up. I get distracted. I pick up one thing and I start looking at it. And my cooking is truly heinous.

A five-pound boneless rolled-and-tied breast of veal, like any other piece of meat fit for braising, can come in many shapes and sizes. So recipe times aren't uniformly applicable. A long and thin tied roast will cook more quickly than its stouter, football-shaped cousin.

Trussing a chicken is something we consider a very basic skill. From your college years to any kitchen, you should learn it. I mean if you buy a chicken from Tesco it is all tied up, so you should know what it looks like. If you don't it is a bit of a worry.

I use those medical gloves that fit very tightly and are disposable for all chopping - peppers, onions, garlic, etc. Very Lady Macbeth, I think.

Heat some water. Then add in beets, its main ingredient. You can add a variety of vegetables to the mix. There is no one recipe for Borscht. Some even add meat. I am not a fan of the meat variety. With the ingredients added, let it simmer for an hour. Like the Schav, it is almost mandatory to add sour cream to the serving at the diner's table. As you can see this

I'm not sure that some of the food purists are in touch with what really goes on in American households.

I'm the only girl on The Food Network who grills - I have two bestselling grilling books. I try to really focus on what men and women can do outside together out on the grill. I think it's really fun to have men and women out there together, having fun, working and enjoying themselves.

Nobody makes bouillabaisse from scratch. It's all a bunch of malarkey. Even the restaurants buy a commercial-grade product. I had a very famous chef tell me that.

When I came to the Food Network, I didn't want to do a cooking show. I told Kathleen Finch for nine months I didn't want to do a cooking show, I wanted to do a home-and-garden show.

My mom's collard greens. No one else in the world can make them like hers. I'm not just saying that because she's my mom. She's got some Mississippi secret. I could seriously eat them every day.

As a woman, you spend so much time either cooking or getting ready to go somewhere. I like to have music when I'm doing either of these things.

I get quite lazy about cooking because when I come back from work it is the last thing I want to do, really is spend loads of time cooking.

However, I was a restaurant critic at Chicago magazine before I worked at Esquire, and I've been a really enthusiastic home cook for a long time. It's just something I'm passionate about.

The plastic knife is perfect for when a person just wants to make some marks on his food and get insanely frustrated at the same time.

My dad loves to cook. I'm half Thai, and growing up that's all we ate in my house. My dad was very big on the idea that dinnertime and cooking time was also family time.

Every time I find a girl who can cook like my mother - she looks like my father