Quotes About Cooking

I'm slightly obsessed with the BBQ - I'll be cooking breakfast on it next.

Lightweight and slim, immersion blenders can appear to have all the grit of a Bichon Frise, but the reality is that they're no less than the business end of a blender, minus nearly all of the protection. If mishandled, they can be one of the most dangerous cooking tools.

Take your average couscous salad, and it's almost always a sloppy mush, no matter how much attention has gone into getting flavours in there.

My grandfather, Harry Ferguson, was a butcher in Hill of Beath; so even though my grandparents lived in some poverty, we got loads of beef. My grandmother, Meg, was a fine Scottish cook who did slow cooking.

I wanted to master the art of cooking. Maybe, when I slow down and do one or two films a year, I will learn how to cook and pursue it as my hobby.

I always tell my employees, the busier it gets, the slower you should cook. When you run around like a crazy person, that's when things go wrong.

My husband, Vivek Deora - he is very meticulous about cooking, and slowly and lovingly makes his family recipes, handed down generations.

I like to cook things very slowly.

It's not good to thicken sauce with too much butter because it can cause heaviness. You don't want to avoid butter, but you also don't want to put too much - add it slowly.

If I'm relaxing, I'll make a proper cooked breakfast and very slowly drift into the day.

Sure, making homemade aioli is not so bad. All you need is to mix an egg or yolk with lemon juice and garlic, then slowly drizzle in oil while whisking like theres no tomorrow, before finally bedazzling with your choice of mix-ins.

I have a Crock-Pot, and I have an All-Clad slow-cooker - I have two different ones. The All-Clad is larger, for maybe a gang of people, and my Crock-Pot's a little smaller if I'm just making something for myself.

Cooking is like music: you can tell when someone puts love into it. I come from a place where there was so much attention to detail. The population is smaller in the South, so more attention is given to serving smaller numbers of people.

Why do men think they know how to cook outside when they haven't the smallest idea how to go about it indoors?

It's almost ingrained in people that, just like you can't be a smart model, you can't be a good-looking cook.

Look at something like cooking. Now, you would hear a lot about smart kitchens and augmented kitchens. And what do those smart kitchens actually do? They police what's happening inside the kitchen. They have cameras that distinguish ingredients one from each other and that tell you that shouldn't mix this ingredient with another ingredient.

One of the smartest things you can do on 'Chopped' is to take one of those ingredients and make a pickle out of it, because almost every dish benefits from that. I'm feeling like those intuitions are becoming more natural.

The smell of shrimp is comforting.

There's nothing like the smell of grilling flesh.

When my mother was dying, I cooked for her. One of the things I realised was that the smell and look of the food was key. I concentrated on how it looked on the plate. Even if the amount was small, it gave her a nourishment of a different kind.

I love the smell of the Earth. I'm a good cook my friends say. I love cooking for my friends. So I'm totally the opposite of being evil. I think only if you're a good person can you be very evil onscreen.

When you're buying your whole fish, check that the eyes are clear and gills are a bright red colour and that there is no 'fishy' smell.

Onions and bacon cooking up just makes your kitchen smell so good. In fact, one day I'm going to come up with a room deodorizer that smells like bacon and onions. It's a fabulous smell.

If your kitchen smells good, your food lost something.