Cooking Quotes
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Puerto Rican culture is very lively; very lively people; very warm people; and the food is really great. We're all about cooking a lot of food and having family around, we're kind of loud. It's that sort of vibe and it's great.
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There is a tradition in Southern cooking of recipes handed down for generations. And when I make my grandmother's strawberry pie I feel her right with me.
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I've been a model for 15 years, and I've been on 'Top Chef' for eight seasons, and before that I had other cooking shows, so I've learned a thing or two about how to camouflage certain areas and how to draw the eye to a preferable area of the body.
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When new cooks come to work for me, they obviously make mistakes at the beginning or there's some messiness to the presentation. What I always say to them is: 'If you were cooking this for your mother or your girlfriend, would you make those mistakes?'
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I can't resist South Indian cuisine, particularly what is prepared at home. My mom is my favourite cook. She can cook a variety of cuisines. I savour her cooking at home, and she's undoubtedly the best.
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Something I learned when I was very young: with cooking, it doesn't matter where you are; you can always cook. You can end up in small village in Peru where somebody's cooking, take a spoon and taste it, and you might not be too sure what you're eating, but you can taste the soul in the food. That's what is beautiful with food.
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The most I like about cooking is eating what someone else has cooked.
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My grandmother's house was just a place of comfort. I mean, I remember going in there, and the kitchen always had pots cooking with the lids were always bump, bump, bump, bump, bubbling, you know?
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I was aiming for the cooks that I've talked to by teaching an online course and by traveling, listening to people who are really busy and harried but want to be cooking.
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Cooking a piece of fish and cooking it right. Knowing the fish, knowing the properties of the fish. That's a hard thing to do rather than covering it with a lot of sauces and foams or other cooking methods that might be high wire acts and look good on the outside.
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One of my favorite traditions is that my sisters and I, we all wear the same pajamas. I've even still got some from when I was 6. Also, I'll always remember cooking together in the kitchen and that no matter how busy our schedules are, we are all together for Christmas.
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Rule a kingdom as though you were cooking a small fish - don't overdo it.
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After all these years of cooking and writing recipes, I am still amazed every time I notice how even the minutest of variation in technique can make a spectacular difference.
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What I have found is that the best way to unwind is cooking. You only have two hands. If you are chopping veggies, you are forcing yourself to put the phone down or step away from the computer. It's extremely relaxing.
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I think my cooking these days is a lot more relaxed from when I was working in professional kitchens. Spending time in people's kitchens made me realize that people want to eat healthy meals that are easy to prepare, with minimal ingredients that can be made on a budget.
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I think that women like to use different parts of their brain and their hands. And I think that cooking allows you to do that.
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My late wife Olympia was Goan and I've been to India many times. I love the food there. We used to do our shopping in Southall, where you can find cheap but wonderful fruit like mangoes, vegetables and spices. I didn't do much of the cooking, as Olympia did a lot - I was the under-chef and did some of the chopping.
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I'm a huge fan of Asian cooking in general. I love shabu shabu, and I love hibachi. It's kind of like an experience as opposed to just having something in front of you and you eating it.
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There are so many things that come into writing a recipe, and it's really important if you're writing for home cooks to be cooking like you are at home.
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This June, I'll travel once again to the Food and Wine Magazine Classic in Aspen, Colorado. For many years, my dear friend Julia Child and I have teamed up to teach classes together at the event; for the past seven years, my daughter, Claudine, has been my cooking partner on stage.
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In rowing, you're always striving for that perfect stroke, that repetition, each one being as good as the last. Same thing with cooking. You can't say, 'Oh, I don't feel well, so I'm going to put out a crappy plate.'
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I always tell people a clean cooking area is a clean mind which is available for the creativity.
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Start with a clean grill. Keep it clean by brushing with a wire brush after preheating, and again after cooking. Make sure to oil your grates and your food before putting it on the grill to keep it from sticking.
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Players have an in-season playing weight, and we have to be careful not to stray too far from it when we're not under the watchful eye of the nutritionist. This can be a problem when the food isn't being prepared and regulated by our cooking staff.
