Cooking Quotes
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I get quite lazy about cooking because when I come back from work it is the last thing I want to do, really is spend loads of time cooking.
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'Cooking Lucky' is a show for guys - or girls - or really for anyone who is all thumbs in the kitchen and needs some help cooking meals that are so incredibly impressive they make it look like you've been slaving in the kitchen all day when in reality, they are so effortless to put together that even a moron can do 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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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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There is enough going on in Olympic year without having to do my own cooking and washing.
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Most fish require a short cooking time, but cephalopods are the exception to this fishy rule. As with some cuts of larger land beasts, the longer they're cooked, the more tender they get.
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Once a week, I spend a day luxuriating in bed. I like staying in my house, pottering around, and maybe cooking or just laying around reading. I love doing yoga and transcendental meditation.
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Rule a kingdom as though you were cooking a small fish - don't overdo it.
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With wok cooking, you chop things up into little pieces for maximum surface area, so they can cook in minutes, if not seconds. Sauteing is energy efficient; baking is not.
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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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In order to have good fried chicken, you should wash and season the bird the morning you're preparing it for dinner. Don't wait and do it right before you start cooking. Throw it in the refrigerator, seasoned, that morning, and give it a chance to soak up all the salt and pepper and goodness.
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Turn the preparing of food into a communal affair by enlisting others to help with the chopping, grating, stirring, simmering, tasting and seasoning. When the cooking is finished, eat together round the table with the electronic gadgets switched off so you can savor the food and let the conversation flow.
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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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The table is a meeting place, a gathering ground, the source of sustenance and nourishment, festivity, safety, and satisfaction. A person cooking is a person giving: Even the simplest food is a gift.
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When chefs like Wolfgang Puck became household names, that became a compelling reason for an intelligent young person to go into the cooking profession. There have been no waiters who have turned into household names. The service and hospitality aspects have clearly lagged behind the kitchen.
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It's really quite a situation. It's ridiculous. I make $200,000, $300,000 a night. For years I was working little dives, and if I got $700 a week, I'd say, "Wow, I'm really cooking.
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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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The only really good vegetable is Tabasco sauce. Put Tabasco sauce in everything. Tabasco sauce is to bachelor cooking what forgiveness is to sin.
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Good cooking is good cooking, regardless of the price.
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The way to entice people into cooking is to cook delicious things.
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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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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'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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I am not quite Martha Stewart, but I do like cooking and gardening.
