Quotes About Technique

It doesn't use shading, but it does use stroke length variations.

There has definitely been an improvement in my bowling in terms of pace and variations like the slower ball and knuckle-ball. To add to that, I have improved fitness-wise.

One needs to have variations. You won't survive if you don't have one - especially playing in India, as they are good players of spin.

Since I am a leg spinner, I would like to show all my four variations from all angles, two kinds of googlies which have been successful against left-handed batsmen.

In T20, you can show your variations; you can show your yorkers.

I have no problem doing the same type of roles. But those who understand acting technique, and watched me in 'Mardaani 2,' might have observed the nuances, variations I can bring into a character.

I try to acquire some new approach with each role in order to build up a varied acting technique.

For me, theory has always opened things up to where I can walk into a room and just by hearing something I know exactly where to go on the guitar. I have a better time playing because I have a variety of colors to bring to the table.

I learned sweep picking from a variety of sources. One was a Frank Gambale instructional video, but he executes his sweeps a little differently.

I'm not saying that in order to be a great jazz musician you have to be a great classical pianist first. But I am saying that it makes things easier when you can get around the instrument, and you have some idea of how to approach the various hurdles.

Vary the pace... is one of the foundations of all good acting.

With snooker, having three months off could have a huge long-term effect on your game. It's not like football, where there's a huge margin of error with touch and passing and shooting. With snooker you're talking about millimetre precision and your technique can vary a lot if you don't retain muscle memory.

In food, it's really, like, either you're right, or you're wrong. You know, people's taste buds kind of vary, but there's a technique. Either you do it right, or you don't.

I tend to bowl outside the off-stump and I vary my pace.

Whenever I bowl, I vary the pace because otherwise, it becomes easy for the batsmen if you bowl at the same pace.

Floor exercise, the longest you run is two or three steps. In the vault, it's not a whole lot more than that.

The pole vault is a very complicated event, there are many things involved.

Gymnastics is the type of sport where you can't take something that gives you more energy. Something may be great for the vault, but then you have the bars after it and you have to be more sedate for that.

I find the easiest way to peel ginger is to start with a vegetable peeler to remove the majority of the skin. I then switch to a spoon, which is good for scraping away any remaining skin trapped within the grooves and nooks of the knob.

I use a cake tester to check the doneness of everything from fish to vegetables. The point on it is duller than a paring knife, so you get a much better feel for how finished something actually is. Oh yeah, and when it comes to cake, a toothpick is the move. The rougher surface is more likely to show you what the crumb inside looks like.

A lot of people who want to cook with less fat are surprised by that. You can cook vegetables in a little water in a covered pan and then throw the fat into the residual liquid to coat them.

When I diced vegetables, it was painstaking work to make sure that every single piece looked the same: 1/4-inch cubed for small, 3/4-inch cubed for large. It's a matter of practice and precision.

In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' and use it for vegetables.

I need to have better knife skills... for vegetables.