Quotes About Cooking

I've cooked my whole life, and I grew up in a household of cooks.

I simply love doing household chores and cooking.

Cooking can be rewarding when it is a choice and no longer the onerous duty of the housewife, and when a dishwasher can lighten the load at the other end of the process.

I can't believe how many people don't have time to cook but have time to watch football and 'The Voice.' They're certainly making a choice.

I think it's part of the DNA of human beings. We are a cooking animal. What differentiates us from all the other animals is that we cook and they don't.

I like to cook, and I tend to make those one-pot meat dishes of my Hungarian ancestors. Also, I make a great Bolognese.

Downstairs, I could hear the return of a long-lost sound: Amy making breakfast. Banging wooden cupboards (rump-thump!), rattling containers of tin and glass (ding-ring!), shuffling and sorting a collection of metal pots and iron pans (ruzz-shuzz!). A culinary orchestra tuning up, clattering vigorously toward the finale, a cake pan drumrolling along the floor, hitting the wall with a cymballic crash.

couples, Lindsay had heard from too many sources, the RV life was hardly a vacation. They had to cook with mini appliances and clean tables that morphed into beds. The men mostly sat around and drank beer and poked at campfires with sticks they'd whittled to spear a marshmallow or hot dog. Even as Lindsay pulled onto

Im not the worlds greatest sea food chef, I just like fresh fish.

That is raw dough. Never eat raw dough. They can make worms in your tummy. Worms in your tummy.

You can buy a box of low-fat macaroni and cheese made with powdered nonsense. I'm not worried if I'm using four different cheeses and it's high in fat. It's real food. That's what's more important.

My grandmother would let me stand on a stool stirring gravy in a large roasting dish in front of a wood-fired stove at the age of six. She wasn't worried about the whole health and safety stuff.

One of the worst things you can do if you're worried about breast cancer is to cook beef, pork, fish or poultry at a high temperature - which includes frying, grilling and roasting.

I remember being 20 years old and I'm living by myself for the first time with my buddies and what you're worried about day to day is what am I going to eat for dinner? I don't know how to cook, so I've got to get canned food. Those are the only worries you have in the world.

You know, not everybody can afford to pay $58 for prime rib or $650 for a bottle of wine. My friends and I cook for regular families who worry about feeding their kids and paying the bills.

Cooking and eating at home is made even better by the fact that you don't have to worry about driving after a couple of bottles of very nice wine. For me that's the ideal combination: working hard and enjoying the fruits of your labour.

It came to me that the one thing I could do was cook. And I figured I couldn't do any worse than the people running these places around town.

Repeatedly opening the oven - or worse, taking out the turkey to baste it - slows down the momentum of cooking.

I love doing 'Worst Cooks' so very much.

I am the worst cook. I make a mess making a bowl of cereal... like, I'm just such a klutz in the kitchen.

Fifty thousand dollars' worth of cabinets isn't going to make you a better cook; cooking is going to make you a better cook. At the end of the day, you can slice a mushroom in about three inches of space, and you can carve a chicken in a foot and a half. So it doesn't matter how big the kitchen is.

Extracting the meat from a whole crab is a time-consuming job - picking all the meat out of the legs, claws and body, double-checking for bits of shells, etc. But the flavour makes it worth it, and you get the additional bonus of the crab shells to make a flavourful bisque or stock as a base for other dishes.

The dish that changed my life was tom yum kum. You start with a pot of water, add lemongrass, lime leaves, lime juice, coriander, mushrooms, and shrimp; ten minutes later, you have the most incredible, intense soup.

I've never worked in anyone else's kitchen, but at college there was a guy called Tom Chivers who was a great chef and I learned a lot from him.