Quotes About Cooking

These fruits are ripe, dipped in fire, Cooked and tested here on earth.

The cleaver is not just for cutting. Invert it and its blunt spine can be used to pound meat to a paste for meatballs: a time-consuming method, but the purée it produces is perfectly smooth and voluptuous. The nub of the handle can stand in for a pestle, to crush a few peppercorns in a pot. The flat of the blade, slammed down on the board, can be used to smash unpeeled ginger, so that its juices permeate a soup or marinade.

Everything that has calories in my kitchen is my favorite

Professional kitchens are studied to cook for countless people. At home, design often wins over functionality. A restaurant must be functional.

The combination of olive oil, garlic and lemon juice lifts the spirits in winter.

In the winter, my failsafe dinner party menu has to be my roast chicken or a creamy fish pie with mashed potatoes on top, followed by something like a tarte tatin. My cooking style is quite homely.

Confit is not something that comes to mind for summer. Usually it means duck confit, made by cooking the legs and thighs in duck fat to preserve them for winter.

The natural sweetness of leeks, with their soft, oniony aroma, makes them the perfect winter comfort food.

Dried porcini add a substantial, deep flavour to otherwise more neutral vegetables. I use them in risottos, mashed roots and winter soups.

My go-to winter recipe is beef and butternut squash stew, cooked in the slow oven all day.

All around us right now, tucked into the valleys and along the coasts, bookshops glow in the winter light. Think of them like singular, magical, and multi-dimensional recipe boxes. They wait for us to pluck out a card, to stand over the stove, to start cooking.

I usually always cook all the chutneys that I serve in the winter.

I like to cook my crepes in a little butter, which gives them a nice, golden-brown color and lacy-looking surface. I rub a thin layer into a preheated skillet, then wipe out all the excess with a paper towel.

Start with a clean grill. Keep it clean by brushing with a wire brush after preheating, and again after cooking. Make sure to oil your grates and your food before putting it on the grill to keep it from sticking.

Cooking a piece of fish and cooking it right. Knowing the fish, knowing the properties of the fish. That's a hard thing to do rather than covering it with a lot of sauces and foams or other cooking methods that might be high wire acts and look good on the outside.

With a small wire rack set inside your sizzle platter, youve got the perfect setup for dry brining one or two portions of meat. The small footprint of a sizzle platter fits easily in any fridge, while the matching mini rack keeps the meat from hanging out in its own juices.

I always buy organic and love farm shops. Some people think that organic is more expensive, but if you plan wisely, you can make ingredients go further. For example, use the whole chicken - bones for stock, things like that.

My family truly believes they are better cooks than I am. They see me as Giada, not as a celebrity chef. To them I'm just me - their granddaughter, niece, etc., and they're older and wiser. I like that because it keeps you grounded.

Quinoa is great for lazy day cooking because it's packed with complete proteins, but it cooks in only 20 minutes. And, you can flavor it any way you wish! I make mine with onions, lots of ground ginger, turmeric and coriander, and then whatever dried fruit and nuts I have around.

I think every lady wishes their husband would cook.

My kitchen witch hangs above the sink in my kitchen. Some people think it's specifically so that you don't burn food when you cook, but I like to think that it's warding off evil spirits and bad things in general.

I'm not cooking every day anymore, and that's the biggest withdrawal. Cooking is honest work. Now I don't know how to measure myself.

A kitchen without a knife is not a kitchen.

Great basmati is golden in color, smells floral and nutty, and can withstand the long cook time of this process. As an extra bonus, aged basmati is much more merciful, steaming up just fine even if you over- or undercook it a touch during the parboiling stage.