Quotes About Culinary

I cook every day for six hours. It's my therapy. My love.

Cooking is good therapy for me.

Here's the thing, I've been cooking more and more and I'm pretty good; the problem is I can only go out to restaurants that cook better than I do, therefore, it's expensive.

The difference between brown and white rice is that the former is not milled. With the outer bran and germ intact, the rice is therefore chewier and nuttier.

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

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.

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.

I live on a lonely culinary island, built on (very thin) bedrock consisting of things I know, or believe, my family will eat. It is a small island. Fortunately, nachos are on that island with me, and nothing gets my family fired up like nachos for lunch.

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.

I'm the kind of girl who thinks about what she's gonna cook for dinner when she's finishing her lunch.

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.

Thirty, 40 years ago, more than that now, even, the cook was certainly at the bottom of the social scale. And any mother would've wanted their child to marry a doctor, a lawyer, an architect, not a cook. Now, we are genius, it's different.

All the great chefs I know - Thomas Keller, Jean-Georges Vongerichten - they are technicians first.

Everybody has their role in the food world and what they choose to appreciate. I'm not a fine dining chef. I appreciate it. I think Thomas Keller is amazing. But I really like where I'm at; I like what I do. I like how it makes people feel.

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.

Home cooks are finding inspiration in the past, digging up centuries-old recipes more familiar to the likes of Thomas Jefferson than Thomas Keller.

I don't restrict myself from any food item. I am a non-vegetarian and I love home cooked food which usually includes daal, roti, aloo ki sabji, sambhar and fish. I try to avoid ice cream and sweets though.

Army of soufflés at 'Downton'.

Dear Lady, I beg you To cook as you please, But don't overlook the Importance of cheese!

A thousand years ago the Chinese had an entirely codified kitchen while the French were still gnawing on bones. Chopsticks have been around since the fourth century B.C. Forks didn't show up in England until 1611, and even then they weren't meant for eating but just to hold the meat still while you hacked at it with your knife.

My yogurt was nestled into a bag, waiting to turn into aushak, and all around us were sausages and pastry, lollipops and spices, chicken and cheese. Any world that contained all this, I thought surveying our loot, was a very fine place. I felt reinvigorated, alive, optimistic. The though of getting back to work suddenly seemed like fun.

The combination of long-expired beef jerky and ten cans of Coors were likely responsible for the upheaval in his bowels.