Quotes About Cooking

There are as many attitudes to cooking as there are people cooking, of course, but I do think that cooking guys tend - I am a guilty party here - to take, or get, undue credit for domestic virtue, when in truth cooking is the most painless and, in its ways, ostentatious of the domestic chores.

While there are many varieties of grills, each with their own virtues to be sure, I prefer the standard Weber kettle grill. Don't be fooled into thinking that you need any fancy gadgets in order to take advantage of cooking over a live fire. Just a good set of tongs and you're set.

Our goal was to show people a vision of food they hadn't seen before. So, I had this idea of... let's cut all these things in half, and show a picture of the food in the pan, in the oven.

Most local cooks have two ideas about what to do with food. They either fry it, or else they make chowder out of it.

the macrobiotic and the natural raw food diets are two totally different approaches. The raw food people never cook anything, seldom eat bread or grains, and are very careful not to eat fruits and vegetables at the same meal. And they never use salt. The macrobiotic people cook almost all of their food, have a different system of food combining, and use a lot of salt. Both systems work. Both systems have healed bodies. But neither system is good for everybody's body.

the clatter of pots and pans and dishes. To others it was a cacophony. To Anton it was a symphony.

the fact that two whole jars of bay leaves is really like a lifetime's supply, the fact that I wonder if every household has too many bay leaves, the fact that the number of bay leaves you own can easily get out of hand,

Only the pure in heart can make a good soup.

I can't watch someone cook without helping. It's a genetic abnormality.

Let me tell you what happens when you cook down the syrup of loss over the open fire of sorrow: It solidifies into something else. Not grief, like you'd expect, or even regret. No, it gets thick as paste, black as ash; yet it isn't until you dip a finger in and feel that sharp taste dissolving on your tongue that you realize this is anger in its purest form, unrefined; a substance to be weighed and measured and spread.

season our cast iron cookware to keep it from rusting and to prevent food from sticking to it. To do this, coat the pan with a thin layer of oil and then heat it. The oil will react with oxygen to form a tough, smooth, impervious layer.

for ordinary kitchen chemists like me, a stainless steel pan with a thick aluminum bottom is just fine. Anodized aluminum is also excellent. Nothing sticks to it, it cannot be scratched, and it's a snap to clean.

To maximize the immune-function benefits of cruciferous vegetables, do the following: 1. Chew all cruciferous greens very, very well, trying to crush every cell. 2. Puree, blend, or chop cruciferous vegetables before adding them to stews or soups. 3. When steaming green cruciferous vegetables such as broccoli and cabbage, try to undercook slightly so they are not too mushy.

One final note: soaking whole grains, such as brown rice, buckwheat, and quinoa, for a day before cooking them increases their nutritional value.3 Certain phytonutrients and vitamins are activated as the grain starts to germinate. These include powerful chemopreventive phenols that inhibit the growth of abnormal cells.

One basic technique we use frequently in my house is to use carrot juice, celery juice, tomato juice, with water as the soup base and then add beans, veggies, and herbs we have on hand.

Intact grains include wild and black rice, steel-cut oats, bulgur wheat, wheat berries, and hulled barley (also known as barley groats, scotch barley, or pot barley).

A technique I frequently use when cooking is to roast an entire bulb of garlic and squeeze out the roasted "paste" that is formed. I then mix that in a recipe along with one clove of crushed raw garlic.

Boil water in a pot with a tight lid first, then add the vegetables, cover, and start your timer. These times assume the artichokes have been cut in half and prepped and the cabbage and broccoli stems have been sliced. Ready, set, go!

TABLE 13. VEGETABLE STEAMING TIMES VEGETABLE TIME Artichokes 18 minutes Asparagus 13 minutes Bok choy 10 minutes Broccoli 13 minutes Brussels sprouts 13 minutes Cabbage 13 minutes Kale, collards, Swiss chard 10 minutes Snow peas 10 minutes String beans 13 minutes Zucchini 13 minutes

CRUCIFEROUS VEGETABLES Arugula Bok choy Broccoli Broccoli rabe Broccolini Brussels sprouts Cabbage Cauliflower Collards Horseradish Kale Kohlrabi Mustard greens Radishes Red cabbage Turnip greens

Tip for Preparing Broccoli Cut off the stems from the florets and cut them in quarters, lengthwise, first in half and then in half again. Steam the cut stems and florets for about thirteen minutes. Or, if you like the stems more tender, put them in the pot to steam for two minutes and then add the florets for thirteen minutes more.

These are the steaming times that I find work best. (They assume the artichokes have been cut in half and prepped, and cabbage and broccoli stems have been sliced.) Artichokes 18 minutes Asparagus 13 minutes Bok choy 10 minutes Broccoli 14 minutes Brussels sprouts 13 minutes Cabbage 13 minutes Kale, collards, Swiss chard 10 minutes Snow peas 10 minutes String beans 13 minutes

Roast garlic. Roasted garlic is milder, richer, and sweeter than raw garlic. You can use it in salad dressings, dips, soups, and vegetable dishes. Roast unpeeled garlic in a 350 ° F oven for twenty-five minutes or until soft. When cool, remove the skins and add the paste to whatever you like. I recommend having a small glass jar of roasted garlic in the fridge at all times to mash into various dishes and dressings.

Zucchini 13 minutes