Quotes About Cooking

My sisters like cooking at my place. It has a bit more room, and the food tastes a little bit better. A big pot of spaghetti and sauce, some warm French bread - works all the time. I think I've been eating pasta for 26 years.

A little bit of sun does wonders! With good protection, of course. Vitamin D is just so good for your hair and your nails. I also love coconut water and coconut oil from Whole Foods. It's amazing. You can cook with it, shower with it... you come out of the shower like a slippery seal, but it works.

Chefs think about what it's like to make food. Being a scientist in the kitchen is about asking why something works, and how it works.

I taped my first series for PBS in 1982 at WJCT-TV in Jacksonville, Florida. The show, called 'Everyday Cooking with Jacques Pepin,' was about saving time and money in the kitchen - and it was a celebration of simple and unpretentious food.

I've always done food that can work in a set time frame. The message I'm trying to get across is, it doesn't have to take three days to do this. With planning, you can do a lot and really have quality food every day.

One of the key things that I learnt on 'MasterChef' was time management.

There is something timeless and beautiful about cooking straight to camera.

Getting into the habit of switching a timer on will, I promise, save you from any number of kitchen disasters.

Cooking is like snow skiing: If you don't fall at least 10 times, then you're not skiing hard enough.

For the timid or uninitiated, leaf-wrapped foods offer an ideal and gentle introduction to fire cooking. Liberated from the need to worry about whether the fish is sticking to the grill or burning, pay attention instead to the rate of browning on the surface of the leaf, which you'll get to discard whether it chars or remains pale.

Baking is a matter of precision and timing, but I just make things up as I go.

The simplest fix for better grilling is to line the inside of your barbecue with tin foil. It dramatically affects how evenly the heat is distributed. That crusty black hibachi or Weber grill is doing your food no favors.

But I do, like proper cooks, have an oven burn on my arm. I ran it under the tap for a couple of minutes but then the biscuits I'd made were cool enough to eat and I had to make a choice. Tiny scar and full belly it is then.

Learning to cook in the 1990s, I thought 'proper olives' meant black. The benchmark was Kalamata from Greece: purple-black with an almost mushroomy depth of flavour. Other fine examples were tiny Coquilles from Nice and plump round Tanches from Nyons.

A ricer looks a lot like a giant garlic press and works in pretty much the same way. It comes equipped with a perforated hopper, where you place your cooked food before applying pressure with a lever, which forces the food through the small holes. The tiny holes are about the size of a grain of rice, hence the tools name.

The problem with a lot of modern recipes is that you have a great list of ingredients and you only need a tiny bit of each one so the rest perishes in the fridge.

If you put pesto in a squeeze bottle or just at the end of a spoon and drizzle it, it looks so much better. It's the little things. Plating is actually easy once you learn the little tips.

I get asked for cooking tips all the time.

I like to cook, but mostly Greek. When I am confused or tired, I think about what I can cook. It takes you away from everything, as you are thinking only of your dish.

I can cook a little bit but pretty much when I get back from practice I am pretty tired that I just order out.

I love chicken. But, like a lot of chefs and cooks, I get tired of preparing it the same way.

I prefer natural hardwood lump charcoal - the other stuff makes your food taste like Goodyear tires.

To be honest, 'Ready Steady Cook' was a great opportunity, but I did compromise myself. I was stood there quizzing chefs on what they were doing when I knew exactly what they were doing and why.

I have to be honest and say that I never really feel like there's one person that I really want to cook for. I just want my food to always get better and always be evolving and for there to always be movement in what I make. I would say I strive for that more than anything else.