Quotes About Cooking

Quince may resemble pears and apples, but unlike their fruit brethren, raw quince are inedibly tannic and sour. This means you do have to cook them, but the transformation is dramatic, and well worth your efforts.

Pate a choux is a mixture of simple ingredients - flour, water, milk, eggs - but the proper technique is essential. Unlike other doughs, the pastry is pre-cooked on the stovetop before being enriched with eggs, piped, and baked.

With patisserie, unlike with cooking, you have to be very precise; you can't just add a bit of this and a bit of that, because your cake starts melting. There's a lot of technique involved, but you can still be creative. Because of my artistic background, when I have that freedom I tend to do things a little bit out of the box.

Unlike tongs, these tweezer tongs are slim and compact, fitting into any tool crock, drawer, or even apron pocket if youre all about that quick draw. Theres no fussy locking mechanism to slow you down while cooking, no weird nooks or pockets for food or hot water to get caught in.

The unlikely combination of potatoes and pasta does appear in some Italian recipes.

Copper is a superb cooking metal, conducting heat so evenly it has unparalleled control, especially at low temperatures.

For wok cooking, use oils with a high smoke point and low polyunsaturated-fat content: grapeseed oil, peanut oil, etc. Sesame oil and olive oil will burn and taste bitter. Oils with high polyunsaturated-fat contents like soybean oil will also make your food texturally unpleasant.

Although the skin on ginger is edible, it lacks flavor and, depending on how you plan to further process the ginger, can also lend an unpleasant texture to a dish.

Dad was a retired chemist who, in his 60s, fathered and fed me and my two sisters while Mum worked as a secretary. He made us curries, Chinese meals and strange concoctions. He was often unsuccessful.

I don't think a lot of Korean people even make kimchi. My mom certainly didn't, so it's a very extra thing to do in the same way that I guess baking bread can be an even longer process that you're unsure about for a long time.

My favorite way to cook trout is whole, bone-in, on the grill. The fish are stuffed with sliced lemons and herb sprigs, brushed with oil, and cooked over fairly hot coals until the skin is crisp and the flesh is moist and flaky. Go ahead and gild the lily by adding a sauce.

I love 'The Gourmet Cooking School Cookbook' by Dione Lucas. A huge source of information and inspiration. The book is organized by menu, and the recipes are unusual and exciting.

Most men say they can cook pasta, but I think you should find a little bit of an unusual angle on your pasta and make that your signature dish.

I love to cook and really enjoy cleaning my house. People always tease me about getting a maid. My girlfriend tells me that they are only $40 and will do everything. But that is my time to unwind, put my hair in a ponytail, throw on sweats, and be myself.

What I have found is that the best way to unwind is cooking. You only have two hands. If you are chopping veggies, you are forcing yourself to put the phone down or step away from the computer. It's extremely relaxing.

My husband cooks fancier food for himself than I've ever cooked on-air. I call him from the road, and he's making champagne-vanilla salmon or black-cherry pork chop. Half of me is feeling unworthy. Not only am I not a chef, I'm not a better cook than my own husband!

Instead of going into the kitchen all the time - I hate running up and down the stairs - I started using my Weber as a stovetop.

My mother had a Spanish upbringing. She was an excellent cook. Everything was home-made. We didn't eat food with smiley faces on it. My Mum passed away in 1994. I miss her. I miss her cooking. It would be nice to have a meal with her again.

I still get upset if the pasta is not cooked how I like it, but I've learned to put things into context.

I can cook, but I also want everything to look beautiful on the plate - then I get upset when people eat it. Everyone just tears through it, and that makes me sad. It's not a rewarding experience for me to cook.

Let me tell you a story about when I was growing up in Spain. Many Sundays, we would invite 30, 40, 50 people to the countryside, and my father would make a big paella. He put me in charge of the fire and the 'stove' - the rocks that hold the pan. But he wouldn't let me cook. I got so unbelievably upset.

To be a good cook you have to have a love of the good, a love of hard work, and a love of creating.

There is nothing so awkward as courting a woman whilst she is making sausages.

Noncooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet.