Cooking Quotes
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We've been so disconnected agriculturally and culturally from food. We spend more time on dieting than on cooking.
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Do whatever rejuvenates you. It might be a cooking class, cocktails with the girls, or just private time with the hubby. We all have our moments where we run out of steam because we've given everything we've got to everyone else. Whoever decided that was a good thing? It's not. Everyone needs to refuel.
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The introduction of cooking may well have been the decisive factor in leading man from a primarily animal existence into one that was more fully human.
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Cooking is like snow skiing: If you don't fall at least 10 times, then you're not skiing hard enough.
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I started cooking from watching my mom. My mother was a really, really great cook.
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An excellent wine, someone's best attempt at cooking, and the candles and flowers on the table can turn the simplest dinner into an unforgettably romantic event.
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The avocado is native to the Mexican state of Puebla, which helps explain why it's so popular in Mexican cooking.
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Never use an aluminum pot, pan, or utensil when cooking tomatoes - or any other soft metal items for that matter. The acidity in the tomato doesn't do well with them; they create a chemical reaction that can turn cooked tomatoes bitter and fade the color, and the food will absorb some of the aluminum!
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In cooking, as in all the arts, simplicity is the sign of perfection.
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Cut the things out of your life that keep you from reaching your dream. It doesn't matter if it's cooking or belly dancing.
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Great cooking favors the prepared hands.
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I'm a five-seasons griller! Did you know I added a new season? Living in Cali, I'm cooking in the yard all the time. I don't care what the weather is like. My hair is impervious to any kind of dampness, so I don't have too much to worry about.
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I think cookery shows have become so sophisticated, and everyone's so marvellous at it, but there are people like me who aren't into the cooking malarkey, who still don't know how to boil an egg for three minutes.
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My mother is a southern lady with short dark hair and a wary, blue-eyed smile. She is also an experimental chemist and teaches a college course entitled The Chemistry of Cooking.
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I think in the end there are only 20 or 30 tenets of basic cooking. It's going at perhaps the same issue from different angles, from different points of view, from different presentation styles, that really makes things sink in and become embedded.
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If you are killing a chicken and cooking a chicken, it has to taste like chicken. Veal has to taste like veal. You have to be able to identify what you're eating. One of my worst experiences is when I can't tell what I'm eating. It is a waste.
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Everyone seems to ask me the same 10 questions, and high on the list is, 'What pans should I be cooking with and why?'
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Cooking gives you the ability to grow as a person and to give yourself confidence. You can invite people around, you can sit down and eat together and it makes you feel about ten feet tall because you've done it with your own hands.
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Tis an ill cook that cannot lick his own fingers.
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I did enjoy cooking, I still do really enjoy cooking - I make a nice salmon dish, and I'm a huge meat freak, so I love to bang a few steaks on the grill or pasta. Anything Italian, really.
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Be subtle, various, ornamental, clever, And do not listen to those critics ever Whose crude provincial gullets crave in books Plain cooking made still plainer by plain cooks.
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If you're not the one cooking, stay out of the way and compliment the chef.
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I do a lot of cooking. I've always cooked for my family and my father and I cooked together. It's just one of the things I like to do. If you came around my house for dinner, you'd watch me cook as we sat around the kitchen and cooked and talked. For me, that's centralised... friendship and family around food and cooking.
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I always liked the stress, the real high-stakes, get-the-orders-out line-cook job, as well as the ordering of the produce and everything - it's really similar to making music for a show like 'Hannibal.' It's like cooking; it's just like owning a restaurant.
