Quotes About Cooking

Most of our traditions revolved around the kitchen, and the thing that stands out to me is my mom makes Turducken. Most people think it's some kind of great myth in the world, but my mom makes it.

I have a tendency to trail off in conversations. I don't look up at people sometimes when I talk or cook, and those are all pretty bad no-no's being in front of the camera.

I have three wood-fired ovens... I have one at my house, one at my ranch, one on the trailer that I use for charity events.

My favorite thing to do... is to get my big trailer grill and smoke some meat and sit around with my buddies all day for 12 hours cooking that and then eat at the end of the day.

My best friends are just girls who go to school. They're not in the industry, and we have dinner nights and learn how to cook together and go on hiking trails and the beach.

A lot of people think Japanese food is difficult, a lot of work. But you don't have to buy the knife I have. You don't have to train as long as I have. You can do my cooking in your kitchen.

Rap is something you can just throw on the skillet and fry up real quick. That's how it comes to me, my train of thought. It's like getting dressed - I don't have to sit down and stare at clothes, I just pick what I like and put it on. But rock, you gotta put it in the oven and let it bake.

It's very important to me that people who are actual chefs and other professionals in the culinary world, understand that I'm not, and have never held myself out as being, like a CIA trained chef.

That was one thing my mama instilled in me: to be well trained in the kitchen. Growing up, I was always in the kitchen with her. You name it, I make it: red beans and rice, lasagna, chicken, pork. I am the queen of cooking.

My dad was a master butcher and I trained to be a butcher when I left school. I didn't enjoy it at the time but I love cooking now, so perhaps I would have been a chef.

I'm not a trained chef. I'm a self-taught cook, and I want people to be like, 'Yo, I could do that! Maybe I didn't think to or maybe it seemed harder than it really is.'

Lots of the cooking classes open to non-professionals are too low-level for experienced foodies, or don't offer enough hands-on training.

I have no formal culinary training, right.

After being cooked, ling cod tends to bleed out some moisture, so, before serving, let it rest a few moments on a plate. Once the moisture has been released, you can carefully pick up the fillet with a slotted spatula and transfer it to another plate for saucing. This way, you won't sog out your beautiful sauce.

I don't really like going out for dinner. It's way better to not have to wait for food... It's quite boring. I don't cook anything, though; I just transfer it from the fridge into bowls. I'm more of a transferer than a cook.

I wanted to figure out how long to cook things. I did some experiments and then wrote a program using Mathematica to model how heat is transferred through food.

The higher the temperature you use to cook, the faster energy is transferred, and the less evenly your meat cooks. Conversely, the more gently a steak is cooked, the more evenly it cooks.

A quick shallow fry is a great way to transform leftovers, and no more so than in the case of risotto.

I'm not very good at cooking, and I'm away all the time, and I like transient living. I get really itchy feet if I stay in one place.

Sometimes I look up a recipe for chicken and tomatoes and end up cooking pork. The inspiration gets lost in translation.

I do a lot of recipe creation. Translation: cooking tempting dishes that must be eaten.

I see how people connect with me on different level through my show, how they want to transport what I cook into their home kitchens for their own families. It's my responsibility to always make sure that is quality.

Good intentions are not enough. They've never put an onion in the soup yet.

Everything you see I owe to spaghetti