Cooking Quotes
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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.
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Cooking and gardening involve so many disciplines: math, chemistry, reading, history.
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Stone-ground grits are wonderful, but because they take so long to cook, I usually go with quick cooking grits - which I also love. But I never make the instant kind - some things a Southerner just won't do!
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No matter what it is you are cooking, buy the best ingredients you can afford. I don't care if it's a simple salad or Beef Wellington. A quality product stands alone and won't need any dressing up.
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Cooking is creating emotion.
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You gotta have good olive oil. You should have a cooking olive oil and you should have a finishing olive oil, like an extra-virgin olive oil.
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What it requires is that first of all you identify the hazards: Where in your production chain can contamination occur? This could be a simple matter of cooking a product to kill bacteria and making sure that the product is actually brought to that temperature.
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The first sign that I'd been unknowingly affected by cooking shows occurred on a Sunday morning when I realized I was talking to myself. I'd been making toast. 'First, we cut our bread,' I whispered. 'Do you know why?' I stopped what I was doing and looked up. 'Let me tell you why.'
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You cannot make women contented with cooking and cleaning and you need not try.
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No movement calls migrant workers oppressed for providing money for women from whom they are receiving neither cooking nor cleaning; for providing their wives with homes while they sleep on the ground.
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When I'm home, I cook. I love cooking for people.
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I'm not a particularly good cook. Part of it is that it is the kind of cooking anybody could do if they bothered. It's improvisational. I cook with whatever I have laying around.
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I think, when I was younger, I was cooking to impress. Sometimes the dish would have 15 things on the plate. That's cooking only for yourself. As you get more mature, you take all the superfluous things away, and you get the essential flavor. Now I cook for people, not for myself.
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I cannot stress a greater importance than to teach the young generation about the risks of unhealthy eating. A great way to pique their interest in nutrition is to involve them more in the cooking process. They not only will learn to cook for themselves, but also develop a lifetime of healthy habits.
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My mother was a wonderful, wonderful woman with a lovely voice who hated housework, hated cooking even more and loved her children. She was always arranging church activities such as a bazaar.
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American cooking is one of the unknown cuisines in America.
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I like Bobby Flay's attitude and his approach towards food. I think he's just passionate and very honest. I find him very honest about food and cooking and ingredients and I admire that because I think that it's easy to get away from that for various reasons.
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There's way more pressure cooking for cooks than rowing at the Olympics.
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It's not like I'm cooking! I'm breastfeeding - I feel like that's the best cooking I could do.
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I work out with our trainer, Jocelynne Boschen of Alpha Sport L.A., hike a lot, and eat healthy. I love cooking so prepare a lot of my own food and avoid processed foods. No fast food. No soda.
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In theory, food writing is an aid or a prelude to actual meals: you read a recipe, and then you cook. In practice - in a 'paradox' that Michael Pollan, among others, has identified - our current gastronomic fantasies, particularly on TV, have coincided with a decline in home cooking.
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I'm not a big cook at all, but anything easy and quick, like pasta, I'm up to. My husband cooks for me because he finds cooking relaxing.
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I learned so much more prepping vegetables than I ever did in cooking school.
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And I love to cook! I've impressed hundreds of women with my cooking. And they always come back for more.
