Quotes About Cooking

Taste as you go. When you taste the food throughout the cooking process you can make adjustments as you go.

Tiens, allons-y pour la septième raison de trouver que la vie est belle : cuisiner pour des gens qu'on aime en prenant son temps et en écoutant la radio.

I read recipes the same way I read science fiction. I get to the end and I think, "Well, that's not going to happen."

Oxo gives a meal man-appeal.

We wanted to do our own programme. It's cooking, chatting to people and writing books. Like brothers, we never run out of anything to say.

I have long held the ambition of my own TV chef programme.

I love cookery programmes.

I like cookery programmes: Anthony Bourdain going around the world eating stuff; Rick Stein - he's another favourite.

Our big problem is that high-calorie, special-occasion foods like cakes, fried foods, etc. have become so cheap and easy that we eat them every day. Make them special again by cooking them yourself. You won't do it every day, I promise.

Honestly, I'll take a little lard over the 20 chemicals and ingredients I can't pronounce in some store-bought tortillas.

The most casual examination will reveal the fact that all the jokes about the horrible results of masculine cooking and sewing are written by men. It is all part of a great scheme of sex propaganda.

The most essential part of my day is a proper dinner.

I am a very bad cook. I can never make proper Indian food.

Learn to cook brown rice with a little salt and butter or olive oil. Learn to boil noodles properly or saute onions right. Once you get those basics down, you'll be all good and feel more confident.

Brussels sprouts are misunderstood - probably because most people don't know how to cook them properly.

A well-seasoned and properly cleaned wok will always have micro-pores in the metal that hold some oil or food particulate, etc. - that's a good thing.

My own kids are absolutely allowed to help me cook it. They of course have the added bonus of knowing how to bake. That wasn't really a concept when I was a kid - I learned it at school in home economics, then started properly when I was home with my children. They love helping me.

The deliciousness of a bowl of pasta isn't proportional to the time it takes to make it: A three-hour ragu doesn't necessarily taste 15 times better than a 10-minute butter-and-Parm weeknight affair.

The higher a flour's protein content, the more structure and elasticity it will lend a dough.

Remember that all your favourite meals can be made healthier, because the simple fact is, you can never go wrong with protein and veg!

I've found that grilled chicken is one of the fastest, easiest ways of getting protein on my family's plate, but it needs a massively flavorful sauce to finish it during the final minutes of cooking.

Protein has been intensely over-represented on the plate. Now, the garden should be the main drag for main courses.

I know most Americans don't have this luxury, but we are in Los Angeles and are lucky enough to be able to grill outside almost all year long. It's my favorite way of preparation because it's so clean and it gives it such a great flavor. You need very little oil and the protein can be really cleanly prepared and perfectly cooked.

I do cook a lot for myself. I tend to cook from scratch, a lot of stews and things, lots of beans, because beans have got lots of protein in them but not fat. I am partial to a bit of cheese - I try to limit myself in my cheese intake, but I do enjoy a good smelly cheese. Stinking Bishop is a good one.