Quotes About Cooking

When I go home to visit my parents, my mom is your typical Mexican loving mom. She wants to cook and feed everybody.

Every time my parents and sister visit me, I make sure my mother cooks chole bhature for me. She makes the best chole bhature in the world.

I'd prefer to cook for friends at home than go to a restaurant. My mum is a feeder and I get it from her - I know when I visit her there will be three different types of home-made cake waiting for me.

A lot of musicians are good cooks, and a lot of cooks are musicians, but I think that may just be a result of the creative impulse finding several means of expression. Probably an equivalent number are visual artists, woodworkers or compulsive liars.

A good kitchen scale is an absolute must-have for every kitchen. Although nothing can substitute for skilled intuition - add a dash of this and a handful of that, cook until golden brown and delicious - there are times when the precision a scale can provide is vital.

I don't question the importance of learning how to cook at school. It's vital that children know how to create a few dishes to sustain themselves in later life, but that's different from the emotional, nurturing environment of the home kitchen with Mum.

Of all the restaurants I visited in my childhood and adolescence, it was Michel Bras that I remembered most vividly and it was the chef himself to whom, early on in my cooking, I would make the most references. I don't mean that I tried to cook like him. Rather, that I tried to think like him.

I'm Gordon Ramsay, for goodness sake: people know I'm volatile.

When any fat is heated to frying temperatures, toxic volatile chemicals that can cause genetic mutations are released into the air.

Volume can vary a ton when you're cooking, depending on how you measure. Do you carefully spoon the flour into a measuring cup, or do you scoop with the cup? Are you using chunky Morton kosher salt, or finer Diamond Crystal? There can be a 40 percent difference in volume depending on the brand.

Because deep-frying requires a high volume of oil, it's okay to reuse the oil a couple of times for economy's sake. When the color or smell of the oil starts to change, it's time to discard.

Like many women, I stay active juggling many aspects of a very full life! I'm a busy mom. I also love to travel, garden, cook and volunteer at my kids school.

When cooking for a man, treat all of his senses.

I'm pretty awesome at making salad dressings.

I love cooking and having people over and it means you don't have to get a babysitter.

I can make a mean Kachchi Biryani, and sometimes I bake it, too.

Sometimes I want to hear something fun to cook or bake to; other times, I need specific songs to to lift me up.

Whatever you want me to bake, I'll do it badly.

If I have some time, like 15-20 minutes, I bake something for Abhinav. I love to cook for him.

I just don't bake, it's something I don't do. It's just so easy to walk to the shop.

I started cooking around 9 years old. I would make crepes at home for my parents. By 15 years old, I had started my apprenticeship at a bakery.

I can bake but I don't do a lot of baking, mainly because the side effect is not very good for you.

I'm bad at baking.

I'm not heavily into baking.