Quotes About Cooking

The poor have very few hours in which to enjoy themselves; they must take their pleasure raw; they haven't the time to cook it.

But the best thing fire did was cook. Foods that humans cannot digest in their natural forms – such as wheat, rice and potatoes – became staples of our diet thanks to cooking. Fire not only changed food's chemistry, it changed its biology as well. Cooking killed germs and parasites that infested food. Humans also had a far easier time chewing and digesting old favourites such as fruits, nuts, insects and carrion if they were cooked.

Since long intestines and large brains are both massive energy consumers, it's hard to have both. By shortening the intestines and decreasing their energy consumption, cooking inadvertently opened the way to the jumbo brains of Neanderthals and Sapiens.1

Si nuestra mente es la de los cazadores-recolectores, nuestra cocina es la de los antiguos agricultores.

I always go to the lowest common denominator for that ingredient. So if I think squash, I try to think what it means to me -- and if it doesn't mean anything to me, I'm not gonna do well when I cook it. So [squash] means to me: fall, maple syrup, cinnamon, and things just come into your head so you can narrow the vortex and make it a bit smaller and you go with something because there's no time.

It can be exhausting eating a meal cooked by a man. With a woman, it's, Ho hum, pass the beans. A guy, you have to act like he just built the Taj Mahal.

I cook this food with love and affection, for those I serve, I ask protection.

They made Caesar salad with Cashel Blue cheese. They made Irish lobster confit in Kerrygold butter. They made black pudding the way Fergus remembered it from his childhood, and lamb sausages so delicate they almost melted in your mouth. Everything they put on the menu got raves.

Choose only minimally processed oils and fats that have retained their naturally occurring proportion of nutrients.

The kitchen, dining room, and living room are mixed up together in a snuggly way, always warmed by the fireplace and the Aga. Peter has never seen an Aga, this gigantic iron cooking invention. I get to explain to him how it works, that the ovens and circular metal iron-topped grills are always on. I show him that you switch a pan from a high-heat grill to a low-heat one and control the cooking that way. It's like knowing a foreign language.

Grabbing a cookie sheet, she lined it with parchment, then arranged the bacon slices flat across the bottom and sprinkled them with brown sugar. After placing the pan in the oven, she programmed the temperature to four hundred, set the timer for seventeen minutes, and started on the pancakes.

Everybody loves Mushroom because he is a fun guy. And Button Mushrooms go very well with Jacket Potatoes.

Slaan my plat met 'n vars snoek.

Everybody talks about the internet being the ultimate repository of cooking knowledge. But it's not. It sucks.

It is not, in fact, cookery books that we need half so much as cooks really trained to a knowledge of their duties.

When you cook, you never stop learning. That's the fascination of it all.

If you want pancakes for breakfast, offer to help make them.

One of the important requirements for learning how to cook is that you also learn how to eat.

When I cook, I generally stick with what I know, what I'm comfortable with, and what I feel I've paid my dues learning, and am good at.

If people are made to feel uncomfortable in the kitchen, they won't go in there. That's why I think children learning to cook can be such a wonderful thing.

One of the greatest pleasures of my life has been that I have never stopped learning about Good Cooking and Good Food

Becoming food savvy is one thing, but it's amazing how fast savvy turns to snooty, and snooty leaves you preparing three-hour meals that break your budget and that the kids won't even eat.

The kitchen smelled amazing. Turkey-apple sausage sizzled in a blackened iron skillet on the sturdy old eight-burner gas range. Thick slices of bread toasted in a shiny vintage Toastmaster. Hair tied back, sleeves rolled up on her blouse, apron around her waist, Grace tossed a handful of pecans into the skillet and let them brown with the sausage while she flipped a cheddar-filled omelet in another pan. The heady aroma of freshly ground black dark-roast coffee filled the kitchen.

Cooking dinner is a sacred gateway from work to rest, from seven separate lives to one shared table.