Quotes About Cooking

Home economics - kids in school used to be taught how to shop, how to cook from scratch, how to be in control of their diets. Doesn't happen anymore.

Long-, medium- and short-grain rices differ in the amount and type of starch they have.

I think that women like to use different parts of their brain and their hands. And I think that cooking allows you to do that.

The differences between a tart, a pie and a quiche are a blur.

There's something to be said about living in the present moment. In cooking, you're allowing your mind to just focus on the task at hand, and you're able to escape and put your mind at rest. That's why it becomes meditative.

I derive a lot of joy from cooking. Had cooking been a mandatory task, I probably would have felt differently about it.

I feel like there's a lot of tasks in cooking that I want to master, that I want to do better.

A great immersion blender - also known as a hand blender or stick blender - can complement a well-equipped kitchen, offering a convenient alternative to dragging out larger appliances for many basic kitchen tasks.

I love giving little ones fun tasks that make them feel like they're part of the team but keep them safe. My go-tos are topping pizzas, decorating cookies, stirring ingredients, and, of course, taste-testing!

Throughout my time working in restaurants, I developed an illogical dread of some basic kitchen tasks. None of them - picking and chopping parsley, peeling and mincing garlic, browning pans of ground meat - were particularly difficult. But at the scale required in a professional kitchen, they felt Sisyphean.

I can still memory - taste the fresh buttermilk pancakes and hot buttermilk biscuits - both made with lard! - that were cooked on the top, or in the oven, of that ancient iron stove.

If I want mashed potatoes, I make cauliflower mashed potatoes, which taste exactly the same. I basically just take all of my cravings and make them low carb.

I think the basic thing that home cooks can learn how to do is just season properly... If the home cook realized how little salt they use compared to what's needed, it would make their food taste better.

The main thing I look for in a recipe is taste, which is different from caterers and restaurants, who first ask 'How does it look?'

Salt has a greater impact on flavor than any other ingredient. Learn to use it well, and food will taste good.

Lime juice makes things taste fresher. I use it for drinks, salsas, relishes, soups, and sauces. You want some give to your limes - firmness means the inside is dry - and they'll stay softer longer if you don't refrigerate them.

When I'm in a restaurant, I don't eat red meat. It doesn't taste like anything. But if a friend of mine is grilling stuff at his house, its almost always great.

You know, we don't have any decorative sprigs of rosemary; we're not placing little matchstick radishes onto an hors d'oeuvre... The food's gotta taste good. The concept's gotta taste good.

If you're dining with someone who wants the same cut, it's always better to get a 16-ounce steak and split it than to order two eight-ounce steaks. The longer something cooks, the more flavor it develops, so you'll get a better taste with a bigger piece of meat.

Add anchovies to almost anything, in moderation, and it will taste better.

Salt is one of the flavors that makes food taste good - salt, sugar and fat. So it's a natural thing for all chefs and cooks to add salt, because it enhances the flavor of the food. If you go out to eat, I guarantee you're going to be eating a lot of salted foods that you are going to have no idea.

My family is delighted every time I cook maitake. Our taste buds awaken in anticipation of its rich, deep and nuanced flavors.

I will pursue my passion of cooking every day until my hands fall off and I lose all sense of smell and taste.

I love to cook, and my wife loves to cook. Sometimes it's the appeal of the simplest of dishes - things you've grown up with in your life. Your emotional memory - something that not only affects your taste buds but that you've got an emotional attachment to.