Quotes About Cooking

There was a chapter of the pandemic where I was going all out for themed meals and watching a variety of YouTube vloggers that gave a window into their world of cooking.

The trick to scrambled eggs is to remove half the milk from the container and shake what's left as hard as you can, like a cocktail shaker, before you whisk it into the eggs.

My mom has a couple great tricks, but my father is consistently a good cook. He's extremely avid about health and fitness and a bit obsessive. He always talks about garden-fresh food.

I can't remember ever cooking food to impress a woman. The idea's quite cheesy and sort of makes my skin crawl. But I sometimes make a special effort to impress my cats, with chicken liver or something. It's tricky to know if a cat's impressed. They might give me a little look, a glimpse at least. That's cat ownership for you.

Sauce is certainly ancestral to French cooking. The technique is very tricky, but it's also very fundamental.

What I've tried to do over the years is to kind of open the door to say 'It's a meal, it's OK, don't panic, don't get worked up about it.'

I love it when someone tries a recipe of mine and posts a picture of the finished product. Completely rewarding. It makes my day every time.

People only ever cook nine meals in rotation, so we put a survey out to see what people wanted to eat. People said they loved a Bakewell tart and a trifle, so we've put them together, and now a recipe for Bakewell trifle exists.

I pay attention to my nails. I have had this particular German nail kit for years, and I take it everywhere. If I don't trim and file my nails, they turn into talons. I cook a lot, too, and I don't like to see bits of food stuck under them.

One of my first jobs was as a recipe tester for a PR agency. One week, the editor of 'Housewife' magazine called my boss and asked me to write a column - the cookery editor had gone away on a press trip. I was terrified.

I make it very clear that cooking and soaking helps to reduce the lectins in troublesome foods like beans and grains.

I go four- wheeling in my truck. I also like to fish, cook, do stuff around my house. I even studied fencing for awhile.

Always bake in the center of the oven. A pan placed too close to the bottom of the oven will receive more heat radiating from the oven floor, baking it faster from the bottom. The reverse is true of something baked on the top rack. Always bake in the center for the most even baking and browning all around.

The older I get, the more I realize the truth is the simpler the food, the more exceptional it can be.

I didn't understand myself well enough be an ambassador to my world, to inspire people to want to cook, to inspire young people to want to come into my industry.

Balance is key in cooking - you want a little acid, a little sweet, a little savory - the flavors should be harmonious.

If your husband wants to lick the beaters on the mixer, shut them off before you give them to him.

Always make stock in a large quantity and freeze it in plastic bags. That way, when you want to make a nice soup or boil veggies, you can simply pull the bag out of the freezer.

The idea of old was to conform yourself to a style of cooking, it was not to create a style of cooking. Now the chef is so much into 'I want to sign that dish and say I am the one who made that dish.

A good cook can make something amazing out of even the blandest ingredients. Still, you don't want to eat the exact same dish every day.

When I'm hiring a cook for one of my restaurants, and I want to see what they can do, I usually ask them to make me an omelette.

I think egg boiling is the hardest thing I've ever done, but I can make a tiramisu anytime you want.

I spend more time in the kitchen than I have in the dining room, for obvious reasons, however, I just want to sit and indulge.

You don't have to do everything from scratch. Nobody wants to make puff pastry!