Quotes About Cooking

If I have a day off, I want to get on a plane and go to Paris! If I have a couple hours off work, I want to run to the market and make a four-course meal. I like to do things that are unexpected.

I approach cooking from a science angle because I need to understand how things work. If I understand the egg, I can scramble it better. It's a simple as that.

Until the raw ingredients of a pudding make a pudding, I shall never believe that the raw material of sensation and thought can make a work of art without the cook's intervening.

I don't know how to cook and there's so much work involved you have to buy the groceries and prepare them. I like it when people cook for me, or I'll just order some take-out.

No meat can ever be 100 percent sterile.

My mother really would make these dreadful concoctions. She really prided herself on something called 'Everything Stew,' where she would take everything in the refrigerator, all the leftovers, and put them all together.

I don't have a real recipe with measurements for my chicken stew. I just kind of make it up as I go. I made it for the first time one Christmas when I came home from college. It's guaranteed to cure a cold.

I make a sensational chicken, chorizo and mung bean stew.

There are people who have rabbit stew still, it's quite a dish!

I do not stick to rules when cooking. I rely on my imagination.

It is very important that when you put something on the grill, you leave it in place to cook. If you move it around too quickly, chances are it is going to stick.

I am guilty of buying way too many gadgets - way too many! And though I try to keep things nice and orderly, sometimes I get distracted and stick saucepans where the stockpots should go.

People don't know how good cauliflower is, because they always have this image of cauliflower cheese - awful, sticky, creamy and rich.

My secret for feeding a bunch of guests without seeming stingy is pork tenderloin. It's an inexpensive cut that looks impressive and is full of flavor. Plus, guys love it.

I feel good when I stir something with a spurtle, but I don't make porridge very much in London.

I cook often when I am at home but not in college. I do it alone. It is just very relaxing to me. Just about anything that I like to eat, I can cook - chicken, salmon, stir fry. I like to cook seafood or burgers the most when I am entertaining.

When I'm stirring a saucepan, I don't say to myself, 'Now the chancellor is stirring a saucepan.'

When kids help cook, even if its just shredding the herbs or stirring the pot, they eat more and they eat better.

I always have homemade chicken stock in the refrigerator. I'll reduce it, maybe add a little cream and a few shallots. Before you know it, eureka! It's the best.

When you have a good stock, you can make a good soup.

I make some of my best recipes with a simple homemade stock. Keep shrimp shells stored in a plastic bag in the freezer. When you have almost a gallon-bag full, you can make a stock in 30 minutes that you can use in soups and sauces. You can then freeze the stock in ice-cube trays.

Miso makes a soup loaded with flavour that saves you the hassle of making stock.

I make really good chicken soup, sort of from scratch. I don't make my own stock. I just use a base like a chicken stock, but everything else, all the ingredients, I do on my own.

If you are the kind of person who makes homemade chicken stock on the regular and keeps it frozen in various sized containers for all your cooking needs, I truly commend you. Quality homemade stock will invariably add great depth of flavor and body to a recipe. But it's a luxury, not a necessity - it gilds the lily, as they say.