Cooking Quotes
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Taste as you go. When you taste the food throughout the cooking process you can make adjustments as you go.
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My idea of happiness is effortless happiness. The things that ground you. For me it's art and cooking, for example, and when I can be with my friends and the people I love and do simple things. That's when I'm the happiest.
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I won't say my nutrition is perfect. If I'm at a restaurant and there's fresh pasta on the menu, I'm going to order it. At home, though, I avoid grains and do a lot of the cooking to control what our family eats.
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I write for film or, in this case, television when I haven't got a play cooking.
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I always hated watching cooking shows where the chef would use ingredients that I couldn't get my hands on, cooking implements that I couldn't afford, recipes that I could never have access to.
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Cooking is an art form, a creative thing.
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My parents both worked full time. I remember a lot of simple meals. Everything I know about cooking is self-schooled.
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I can cook really well. I started cooking as a kid, so I can fend for myself in the kitchen and even do a little gourmet action.
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Cooking puts me at ease; it gives me control over what's happening, and I know that the finished product is gonna be good, so I'm gonna be satisfied. That's kind of how I keep myself grounded.
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Fifty thousand dollars' worth of cabinets isn't going to make you a better cook; cooking is going to make you a better cook. At the end of the day, you can slice a mushroom in about three inches of space, and you can carve a chicken in a foot and a half. So it doesn't matter how big the kitchen is.
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Women's cooking has always had a big influence on me personally.
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As a teenager, I spent my days at the beach and nights cooking in Long Island restaurants.
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I love that I've become a mentor, almost like a mother, to all the people out there that love Italian, that love cooking. I seem to make them comfortable.
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It's just us trying to start a movement where everybody passes on a bit of cooking knowledge. We estimate that one person can potentially affect 180 others very quickly so we're just trying to spread the word.
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To understand how quickly we're cooking the planet, we need good data. To have good data, we need good satellites.
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After attending The Dalton School and then Vassar College, I began cooking in New York City restaurants helmed by Anne Rosenzweig, Joachim Splichal and Thomas Keller.
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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.
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That is just one more thing I love about cooking. Recipes are certain. Use good ingredients, follow the directions, be sure your oven temperature is true and monitor your stove properly, and you are assured success. There are not many variables once you understand how cooking works. Life, on the other hand, is full of variables. Nothing is predictable. Not the weather, not other people, not traffic, not even our own bodies. We are like seaweed, whipped around in the current of an erratic ocean.
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The one reason why I got into cooking was because I wasn't good at anything else - not that I was good at it, but it was considered honest work.
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Repeatedly opening the oven - or worse, taking out the turkey to baste it - slows down the momentum of cooking.
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I didn't open a restaurant, but I did go to a few cooking schools. It was too much like hard work!
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I love food and I love everything involved with food. I love the fun of it. I love restaurants. I love cooking, although I don't cook very much. I love kitchens.
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I'm not advocating we should all be back in the kitchen and cooking all the time, because life's too short and we've got more interesting things to do. But to rediscover the intense pleasure of making a cake and putting it down on the table is ridiculously satisfying, out of all proportion to the work.
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Whether or not you agree that trimming and cooking are likely to lead on to downright forgery, there is little to support the argument that trimming and cooking are less reprehensible and more forgivable. Whatever the rationalization is, in the last analysis one can no more than be a bit dishonest than one can be a little bit pregnant. Commit any of these three sins and your scientific career is in jeopardy and deserves to be.
