Quotes About Cooking

They say that gardens look better when they are created by loving gardeners rather than by landscapers, because the garden is more tended to and cared for. The same thing goes for cooking. I only cook for people I love.

You don't need a machine to make pasta: a rolling pin and a fast hand can create a smooth, if thick, sheet.

I like cooking the biggest steaks. It cooks nice and evenly when it's that thick, and you're not eating the whole thing yourself, which is nice. You get to share that with a companion.

Into this pour the purified juice: and put it into a pan of water come almost to a boil and continue nearly in the state of boiling until the juice is found to be the consistency of a thick syrup when cold. It is then when cold, to be corked up in a bottle for use.

Easy-to-grip handles are particularly important when a dish is hot and filled to the brim. The last thing you want is to grab skimpy handles with thick oven mitts and have the whole thing come crashing to your kitchen floor.

If you have two steaks, one that's an inch thick, one that's 2 inches thick, how much longer does the thicker one need to cook? It's four times as long. It goes roughly like the square. How come cookbooks don't tell you that?

Ever crack an egg into simmering water only to watch the white spread out and form wispy tentacles? It happened to me until I came across this game-changing fix: Break the egg into a sieve set over a bowl. The watery outer edge of the white will drain through, leaving the thicker white and yolk intact.

I use the confit principle for chicken thighs. I season them with herbs and garlic, let them marinate, and then cook them in chicken fat.

Didn't know until my rookie year you could buy chicken parts separate, like drumsticks and thighs and breast. My granny always bought the whole chicken and cut it up.

When making any pureed soup, don't blend all the liquids and solids together at once. Hold back some liquid at first and use it to thin the soup as needed. You can always add more liquid, but there's not much you can do to fix a too-thin soup.

Simply by starting to cook again, you declare your independence from the culture of fast food. As soon as you cook, you start thinking about ingredients. You start thinking about plants and animals and not the microwave. And you will find that your diet, just by that one simple act, that is greatly improved.

My life at home gives me absolute joy. There are some days when, as soon as you've finished cooking breakfast and cleaning up the kitchen, it's time to start lunch, and by the time you've done that, you're doing dinner and thinking, 'There has to be a menu we can order from.'

Usually, one's cooking is better than one thinks it is.

My husband thinks he's compromising if we have one cook instead of three.

We've all been there. Your roux looks good, you add stock until your gravy is the ideal consistency, and then those pan drippings go in and suddenly you've got a sauce that's thinner than chicken soup. Before you panic, remember that there's always a way to thicken it, whether you're an hour or a minute away from dinner time.

The difference between 'Molto Italiano' and 'The Babbo Cookbook' is that the ingredient lists in 'Molto' are about half or even a third the size. In 'Babbo,' they are very long, they are very real. That's exactly how we make them in the restaurant.

I learned to cook when I was ten, and I could cook a whole meal for my family by thirteen - and I'm talking the chapatis as well.

Chef Thomas Keller was an inspiration to me and many, many young cooks like me. He told us that the role of the new, modern chef is different.

Way back in the day, I used to cook for Thomas Keller at Rakel in New York City. Keller is a down to earth, kind, supportive person. I wish people could see that.

Like a good grilled cheese, a good quesadilla is one that takes its time cooking, for a thoroughly melted interior and nice, even browning.

All those spices and herbs in your spice rack can do more than provide calorie-free, natural flavorings to enhance and make food delicious. They're also an incredible source of antioxidants and help rev up your metabolism and improve your health at the same time.

My cooking is so bad my kids thought Thanksgiving was to commemorate Pearl Harbor.

I loved the domesticity of my life as a struggling actor. When I wasn't going to auditions, I could do things like cook dishes from scratch and take them to parties or be really thoughtful about birthdays and anniversaries.

Chili represents your three stages of matter: solid, liquid, and eventually gas.