Quotes About Cooking

I like to cook Puerto Rican food. That's what I grew up on: rice, beans, meat, some Italian-American food. I know my way around the kitchen.

Kitchen competition shows are so action-packed. They just get your adrenaline pumping.

Most pumpkin dishes involve scooping out the seeds, cutting off the skin, and chopping up the flesh before cooking.

I like to make pies. That's kind of my new obsession - peach, blueberry, apple, strawberry. I make a really good pumpkin pie with real pumpkin.

I cooked, which was pretty un-Australian. And I didn't really like Australian music... I preferred the New Romantics and punk and stuff like that.

When you use a simple gelatin like collagen, you can get flavor that is 100 percent pure, maybe event 150 percent.

I could cook from quite an early age - purely because I liked it.

Progress makes us lose the feeling of a ceremony that cooking should have. It has significantly shifted our values so that now it seems to us that only activities with an economic reward are worth pursuing.

Fresh herbs really belong anywhere you put them.

Cooking puts me at ease; it gives me control over what's happening, and I know that the finished product is gonna be good, so I'm gonna be satisfied. That's kind of how I keep myself grounded.

Men are more mechanical when we cook. Women are more attached. They cook it with feelings. From personal experience. The feeling a female chef puts in the food places her way ahead of men chefs.

Cod and clementine is one of the things my grandmother cooked for my mum when she was a child. Never one for waste, she'd keep the peel whenever she had a clementine, and this dish puts it to work.

I can't bake anything. I'm the worst. My cakes always come out flat.

Our first flat, in South-West London, was a pig-sty. Dec couldn't even cook baked beans. We were like 'Men Behaving Badly.'

One of the effects of cheap food is, we have food that is so unsatisfactory. We need to go back to flavor.

Avocados that haven't fully ripened will lack the big flavor you want for your dip.

Avocados are not just for guacamole! You can just about add it to anything for a little more flavor!

People under-salt their food, and they think it's bland, but salt brings out flavor.

I've always been known for bold flavors and rustic cooking, but there is another side to me. As you evolve as a cook, you understand life and how serious it is. There comes a point where there's got to be a better balance.

My role as a chef is respecting the produce. Why should I change and mask the original flavors of the produce that I'm utilizing?

I love Keith Floyd - I think he inspired people to cook.

I'm fond of chitterlings, but they have to be carefully prepared.

I love to feed people, and I like to cook food they want to eat and food that will be good for them. I try to cook them things that are lower in fat and see if they will eat them.

I love the Food Network.