Quotes About Cooking

Great cooking favors the prepared hands.

To have a basic ingredient that can be prepared a million different ways is a beautiful thing.

It's okay if you finish cooking something easy after your guests arrive - some dishes must be prepared a la minute, as chefs say. Just remember to keep talking.

I have never really cooked, don't know how to use my dishwasher, and subsist mainly on prepared deli takeout. I don't even eat in restaurants much.

Did I get to go to my friends' houses and eat junk food? Sure. And I'm a great cook. And, guess what? There's no prepared food in my house.

I like to cook as much as I love to eat, and I will eat pretty much anything if it's prepared well!

My work is my passion so it's impossible to imagine doing all the things I love if I couldn't see - riding my bike, reading an autocue or preparing dishes.

I think I grew up with the idea that there was something comforting about preparing food.

I love food and am very good at improvising when preparing it - it's a really creative experience for me.

Preparing food is one of life's great joys, but a lot of times, parents ask their kids if they want to cook with them and then tell them to go peel a bag of potatoes. That's not cooking - that's working!

I might not be a great cook when I am preparing something for myself, but when it comes to cooking for others, somehow my cooking skills are at their best.

I think people are more savvy about cooking, food and dining. I notice they are looking for more value for their money - not in larger portions but more in terms of healthier, fresh, farm-to-table dishes with a nice presentation.

When new cooks come to work for me, they obviously make mistakes at the beginning or there's some messiness to the presentation. What I always say to them is: 'If you were cooking this for your mother or your girlfriend, would you make those mistakes?'

Cooking with a cast iron skillet is great because it can also be used for presentation! Simply prepare a delicious meal within it and display it on the table for all to enjoy.

When making tartare, keep everything chilled as you go, including the mixing bowl and plates. Presentation matters, too: The meat should be fridge-cold when served and cut as precisely and neatly as possible.

Salt is a preservative. It really holds flavor. For example, if you chop up some fresh herbs, or even just garlic, the salt will extract the moisture and preserve the flavor.

Don't forget that fruit can be cooked - think of baked apples, poached pears and grilled pineapple. But if you like drinking fruit, blending will preserve more nutrition and fibre than juicing.

I concentrate in my work on preserving and displaying the original flavor from each ingredient in a dish.

A pressure cooker will destroy all lectin except gluten.

Congealed fat is pretty much the same, irrespective of the delicacy around which it is concealed.

I will tell you, I'm a lousy cook, but I think I'm a pretty good judge of a good meal.

I like 'Man v. Food,' 'Diners Drive-ins and Dives.' 'Restaurant Impossible' is pretty good, too.

I've always said I'm pretty good at making mashed potato. I'm a good masher.

I love to try and cook. I'm pretty good, but I'm not saying I'm great.