Quotes About Cooking

My own mother is very accomplished and makes things like bahar breads as though they are going out of fashion - they are like stuffed parathas and can contain anything from potatoes to poppy seeds.

Stuffing is evil. Stuffing adds mass, so it slows the cooking. That's evil because the longer the bird cooks, the drier it will be.

No stuffing is complete without chopped onion and celery - they're the building blocks. If you want to deepen the flavor, consider adding leeks, sage, and/or hardy greens.

Homemade stuffing is my favorite thing about Thanksgiving. I wish people served it more than just once a year.

I am not saying celebrity chefs don't encourage children to cook. However, their programmes are so entertaining, you end up stuffing your face with Pot Noodles instead of learning from them.

The Peruvian Amazon was amazing. We cooked alligator and I got stung by an electric eel.

I'm a thigh-meat dude. Thigh is just the best meat - I don't get chicken breast. I think it's a publicity stunt that we've convinced people it's delicious.

I quite enjoy cooking but I'm not consistent. I can't follow the recipe book. If something goes well, I'll never make it again, which is completely stupid. It's a one-shot kind of deal.

My style of cooking is definitely inspired by my mum. She called herself a peasant cook. Shed make recipes up from whatever was in the larder.

Classical cooking and molecular gastronomy should remain separate. You can mix two styles and get fusion; any more, and you just get confusion.

The wok is one of my favorite things to work with when I'm camping. Outdoor cooking is not just about hot dogs and hamburgers. There are so many styles of food you can make.

Outdoor cooking is not just about hot dogs and hamburgers. There are so many styles of food you can make.

Everything in food is science. The only subjective part is when you eat it.

Of course, there's nothing wrong with deer burgers and venison chili, but with a little gusto, those stalwarts can go from satisfying to sublime.

I use vinegars to deglaze saute pans for sublime sauces.

It's so stupid, but I used to subscribe to Rachel Ray's magazine when I was little because I loved cooking and home things and stuff like that.

I want to be taken seriously: I can cook, I do have qualifications, OK, I do make mistakes, but I want to show that on camera. I'm not perfect. I'm someone who works hard, who is serious about what they're doing. It's substance over style.

If you record the sound of bacon in a frying pan and play it back, it sounds like the pops and cracks on an old 33 1/3 recording. Almost exactly like that. You could substitute it for that sound.

If you like to bake with eggs, you can substitute Ener-G egg replacer, bananas, tofu, or many other ingredients. You get the hang of it quickly enough.

Plums are a good substitute for gooseberries.

Beauty fades, but cooking is eternal.

Best way to get rid of kitchen odors: Eat out.

The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken.

Shop often, shop hard, and spend for the best stuff available - logic dictates that you can make delicious food only with delicious ingredients.