Quotes About Cooking

I always pan-fry sprouts - it retains texture and enhances flavour.

Chana dal are skinless dried split chickpeas used in Indian cooking. They have a great texture and delicate flavour.

It's hard to beat the rough texture of steel-cut oats, with their slight resistance against the teeth.

The best pastas are cut with bronze dies that give them a rough texture and allow the sauce to cling.

Once cooked, unripe green plantains have the dense, starchy texture of taro. They are traditionally braised, fried, or mashed. A green plantain can go anywhere a potato can, making it a great choice to shake up your starch game.

It's easy to discount water's importance in the kitchen. After all, it has no flavor, and more often than not, it's left off ingredient lists, making it seem like an afterthought. Yet water is an essential element of almost everything we cook and eat, and it affects the flavor and texture of all our food.

Giving nuts and seeds a few minutes in the oven deepens their flavors and improves their texture - and it provides more even cooking than the stovetop.

Steaming offers no opportunity for either seasoning or developing the brown, crisp textures that sauteing and roasting afford.

Cooking for a family, and specifically cooking to stimulate exploration of new flavors and textures, has led to mealtimes that are both healthier and more exciting.

I have a great time cooking and eating Thai green chicken curry.

I love Thai boat noodles: They are kind of like pho, but with a very hearty broth. I will make the broth and just do no noodles and more bean sprouts. I need to be able to eat what I want to eat, so I just get rid of as many carbs as possible that go into it.

I look cooking! Particularly pad thai.

I like Thai food, Jamaican stews with yam, pumpkin and sweet potato.

I can cook because my life depended on it when I lived in Thailand. Either I learnt cooking, or I learnt how it felt to starve. I chose cooking.

I eat out a lot, so being at home is just great. I usually make a chicken rice recipe that I picked up in Thailand years ago. The chicken has to be boiled before adding in chillies, ginger, soy and white pepper. Then you make a kind of pilaf. Its delicious.

To eat in the same room where food is cooked - that is the way to thank the Lord for His abundance.

My mother was really young when she had me, so she was a horrible cook, but we lived with my grandmother, who was fantastic. We eventually got our own place, and my mother started learning to cook. But it was also the '70s, so she was very experimental, and, well - thank God we had a dog.

I try to relish each of the roles I play in life. If I'm cooking dinner for the kids, I throw on my polka-dotted apron. I might don a smart blazer if I am doing a work presentation. If I play a rock show, there may indeed be glitter and fishnets involved. It's my way of saying, 'Thank you, I am glad to be here.'

I'm so thankful that Mum taught me to cook, because not every day is a takeaway day.

Going to Europe as a budding cook opened my eyes to food in a different way. When I got to Italy, the first thing I did was put my little basil plants in the ground and watch them turn into big, healthy bushes.

The first thing I do when I come home is check the refrigerator for cats because I'm convinced that if one dies, my husband will hide it in there because I don't cook and so I won't see it. I do drink Cokes, though, so technically he should hide the corpse in the oven. And now I need to start checking the oven.

I think the first thing you should learn is how to roast a chicken. Once you can roast a chicken, you can pretty much figure out anything else. And who doesn't like roasted chicken? It's a classic.

Every man must know how to cook; this is the first thing that we are taught back home.

If I'm feeling nostalgic, the first thing I do is open a packet of spaghetti, olive oil in a pan, garlic, a little bit of chili, a sprinkle of fresh parsley, and that's it. It reminds me of my mum.