Quotes About Cooking

I love to cook like a mad man. If I could do it all over again? I would be a NBA basketball player.

If I could grill for breakfast, I would.

I definitely live to eat. I love food in every way imaginable, and it does not have to be fancy. Whether we stay in or go out, I like a hardy meal. My grandmother taught me how to cook, and it was all about no fuss and lots of it.

Food was always such an important part of my family life when I was growing up.

Whenever a chef cooks for his own ego rather than his guests, he/she set themselves up for ridicule and failure. In the end, it's the service industry. Our goal is to make our guests happy through our cooking.

Remember for stir-frying not to use a wok bigger than 16 inches. Once it has food in it, you won't be able to work very efficiently.

Burning dinner is not incompetence but war.

I try to incorporate quinoa in unique and fun ways into most meals.

I think baking is an incredible thing; cooking in general is an incredible thing.

I cook, I create, I'm incredibly excited by what I do, I've still got a lot to achieve.

I would still like to own and run a restaurant serving Indian food with a good dollop of Parsi cooking - which you can't seem to get anywhere.

The universe is simmering down, like a giant stew left to cook for four billion years. Sooner or later we won't be able to tell the carrots from the onions.

Facebook may connect us across the world and throughout eternity, but it won't deliver a pot roast.

Life is like cooking your masterpiece recipe. You have to get the right ingredients, have the right mixture and the right cooking time to the PERFECT and DELICIOUS TASTE of your craft.

Another female household-hinter gave me a recipe for a big hearty main dish of elbow macaroni, mint jelly, lima beans, mayonnaise and cheese baked until 'hot and yummy.' Unless my taste buds are paralyzed, this dish could be baked until hell freezes over and it might get hot but never 'yummy.

A dish was a failure because it hadn't been cooked with love. A dish was a success because the love was so obvious. If you're cooking with love, every plate is a unique event—you never allow yourself to forget that a person is waiting to eat it: your food, made with your hands, arranged with your fingers, tasted with your tongue.

You don't learn knife skills at cooking school, because they give you only six onions and no matter how hard you focus on those six onions there are only six, and you're not going to learn as much as when you cut up a hundred.

If you're cooking with love, every plate is a unique event—you never allow yourself to forget that a person is waiting to eat it:

A recipe is only an introduction. It is the beginning of your relationship with the dish.

I was corrected on how to stir ("from the bottom up, circling, cleaning the sides as you go"), which I assume everyone else knows but which I never seemed to get right. I was corrected on my whisk ("limp wrist, figure eight, hitting four points of the bowl as if it had corners"), which I hadn't known and which is both efficient and actually rather flash (you can reach exhilarating speeds).

Cooked fat is delicious. Uncooked fat is not. Why do you stuff a goose or duck? Chefs today don't know because they don't learn the basics anymore. You stuff the bird so it cooks more slowly. With the empty cavity, you let in the heat, and the bird is cooked inside and out, and the meat is done before your fat is rendered. Stuff your bird with apple and sage, and the fat is rendered first.

The wonderful world of home appliances now makes it possible to cook indoors with charcoal and outdoors with gas.

I kept thinking, 'Somebody has to make a food show that is actually educational and entertaining at the same time... a show that got down to the 'why things happen.' Plus, I hated my job - I didn't think it was very worthwhile.

Macaroni and cheese was my mother's special dish. She'd also make jambalaya and dirty rice and bake a ham that would be incredible. And greens. But if you were looking for vegetables and healthy things, there weren't a lot of those.