Cooking Quotes
Most Famous Cooking Quotes of All Time!
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I would say, probably 7 or 8 years into my cooking career, it stopped being about just food for me. Food's really fun, but I've always been about people, and I realized that food is just a really convenient tool for me to connect people and bring them together.
I think that my love of cooking grew out of my love of reading about cooking. When I was a kid, we had a bookcase in the kitchen filled with cookbooks. I would eat all my meals reading about meals I could have been having.
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.
The restaurant chefs in Spain are breaking ground, but in terms of the everyday cooking in Spain I still hear people coming back and saying they were disappointed. I think it's because they're expecting the chef stuff.
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.
Whatever I'm doing, I'm in that moment and I'm doing it. The rest of the world's lost. If I'm cooking some food or making soup, I want it to be lovely. If not, what's the point of doing it?
We in the media have been guilty about not doing a better job of making people understand how really simple cooking is. We've made everyone feel like they have to be a chef.
The hardest part of cooking is shopping, and if you organize yourself and shop once a week, you're halfway there.
Does a bona fide chimichurri have cilantro in it? Who cares? Cooking for your family, unless your family includes Joel Rubouchon, is liberating in that regard.
See, I'm a believer that people are born with a sense of cooking. It's something within them that really gives them the ability to create and to understand flavors.
You know what, I don't really watch a lot of cooking shows, but what's great about them is that it inspires a lot of the younger generation so, you know, with cooking shows and reality shows and the social media, I think it really makes our industry a hotter industry.
Food trucks are an essential part of people's days. They are important to the fabric of feeding people, like hotel chefs cooking breakfasts or for weddings.
Chefs have always been leaders, but now, because of social media and the evolution of the chef identity, we have a voice that expands beyond cooking.
I don't have many hobbies or talents other than cooking, but I've always been good at figuring out a city.
Cooking is not a craft to get into for money. The money may come, or it may not. But you must get into it for the craft and the culture.
My parents worked and sold and hustled; they were gone from the morning, and I pretty much took care of myself. But in a Korean household, you're always eating with your family no matter what, and you're always cooking. And our food is not one you can just open a package and eat right away; a lot of our food takes time to develop.
My first pet at home in Edinburgh was a dog my dad had called Glen. He was a small sheepdog and went with my dad every day to work as manager of a cooking centre, which made the children's lunches for schools.
Pastry is different from cooking because you have to consider the chemistry, beauty and flavor. It's not just sugar and eggs thrown together. I tell my pastry chefs to be in tune for all of this. You have to be challenged by using secret or unusual ingredients.
I grew up in France, my first language was French, and I tend to gravitate towards French cooking.
The Food Network and the Cooking Channel have so many viewers. And, because there's no violence, some of that audience is children. So, I think we have a responsibility to educate parents how to produce healthy meals for their families.
Writing a novel - unlike operating a piece of heavy machinery, say, or cooking a chicken - is not a skill that can be taught. There is no standard way of doing it, just as there is no means of telling, while you're doing it, whether you're doing it well or badly. And merely because you've done it well once doesn't mean you can do it well again.
I remember the Food Network when it was first starting out: Emeril Lagasse and all those people who helped make it when it was on a shoestring budget. It actually encouraged me to start cooking.
I watch the Food Network with my kids. We - yeah, I - I - I generally don't admit that, but I love cooking.
Our citizens are tired of big government raising their taxes and cooking up new ways to micromanage their lives, our citizens are tired of big government killing jobs with their do-gooder policies. In short the people are Fed Up!
I did a show a long, long time ago called 'Cooking Mexican'. It was a studio show as opposed to on-location like the one I do now. Before my first show, I was a cooking instructor, and I did a whole lot of classes for home cooks about Mexican food.
There's no media training. In cooking school, there's not even manager training. You learn the fundamentals of cooking. Everything else is learning by doing.
Fifteen years ago, France was the promised land of cooking. So I looked at a map, found five restaurants and faxed them to ask for a job. Within five minutes, I got a reply from the then three- star Le Jardin des Sens in Montpellier.
I started my cooking 'career' aged 15, almost 20 years ago. At the time it was quite a shock suddenly working 75 to 80 hours a week, without time to play football or other sports.
I still cook at home. A lot of chefs I think don't cook at home. But I still do, I love cooking at home, I love having friends.
I don't barbeque myself because that would involve me cooking. And whereas I can, I'm not a very good cook.
I'm a new mum who spends her days making baby food and cooking for her man. And I couldn't be happier.
I quite enjoy cooking but I'm not consistent. I can't follow the recipe book. If something goes well, I'll never make it again, which is completely stupid. It's a one-shot kind of deal.
I am a better cook than I am an actor. If I have any ego, it's about cooking. I'm one of the best cooks... and I cook in any language.
Apparently, in the olden days, nawabs would get bored with their cooks very quickly and throw them out. All of them set up shop in a place called Bawarchi Tola. That's how royal food came to the streets. I started hanging around there. That's when I realised food is a lot more than just cooking on Sundays.
I've never chased a dream. I believe in living in the present, so I see myself happy and cooking. That's all.
You have to respect the culture you are cooking in, yes, but you have to respect the palate you are cooking for, too, and you have to adjust to that palate.
Like a musician expresses himself through music and a writer's expression is in his writings, cooking is my mode of expression.
Someday, I plan to buy a house in Goa, do only one movie a year, and spend the rest of time painting, learning how to cook, cooking for friends, and doing yoga.
Cooking with a cast iron skillet is great because it can also be used for presentation! Simply prepare a delicious meal within it and display it on the table for all to enjoy.
On the weekends, it's much more relaxed. I enjoy cooking, so on Saturdays I make a big breakfast of eggs or pancakes, and sausage. Sean makes a mean cup of coffee. We read or put on music and watch the kids dance. We really enjoy hanging out together as a family.
I'm fantastic at cooking up stories. In the kitchen, I can, at best, make tea and a badly shaped dosa.
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.
I love cooking. People seem to enjoy my food, but I absolutely love it. I'm one of those people who will buy a cookery book and take it to bed and read it.
My interest in food really began with a month's cookery course in Frome, Somerset, after my A-levels. I left the course not an incredible cook, alas, but a real enthusiast. Food and cooking is at the core of entertaining, and my passion grew and grew.
My cooking is so bad my kids thought Thanksgiving was to commemorate Pearl Harbor.
Cooking, to me, it's kind of therapeutic. It's completely different from music as well. I'm not amazing at it, but I can cook myself a good meal. And I'm not just saying this, but anytime I'm on the bus or at home, I'm watching Food Network or cooking on TV just 'cause it's interesting to me.
I was certainly a kid who believed he could make a difference in the world. I was, as a young person, cooking up plans. My hero is Billie Jean King, and the thing that I find so impressive about Billie Jean is that she took something as banal as playing tennis and used it to change the world. She really did.
I wake up every morning happy for where I am in life. It's not all about the cooking, but the fact that I can contribute by using my influence to help people all over the country. In the last two years, my partners and I have fed more than 10 million hungry people by bringing meat to food banks.
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.
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!
I've got my foot in 'Saturday Night Live,' and my heart is there in a lot of ways, but I'm really pushing myself to do these new projects. It's scary as hell, but it's fun to have other things to keep my creative brain cooking.
I can make things, but I don't cook them, exactly. Like salmon, I can stick that in a pan. Or the other day I made noodles, but they were hard. It never occurred to me to check them; I just stopped cooking them when I felt they were ready. Really, I'm too absentminded.
In '71 or '72 I returned to New Orleans and stayed there. I started cooking Louisiana food. Of all the things I had cooked, it was the best-and it was my heritage.
So, if I'm cooking, I'll be steaming vegetables, making some nice salad, that kind of stuff.
I think baking's far easier than cooking, and because of that, it's more approachable.
I did take some cooking classes in high school. Boys weren't really supposed to take them. I had to risk being made fun of.
I do all the cooking in our family. I'm a utilitarian cook, rather than an adventurous one - I only have about 15 recipes in my repertoire that I rotate - but I love being able to go down to the river and catch a 30 lb. salmon, then grill it on the barbecue.
Cooking and eating at home is made even better by the fact that you don't have to worry about driving after a couple of bottles of very nice wine. For me that's the ideal combination: working hard and enjoying the fruits of your labour.
Tim on the show does a lot of that posturing, of course, and feels sort of threatened by women. But even at that, you do see him cooking, and ultimately he's a good father because he spends a lot of time with the boys.
I've always done 20 things at once. It's my way of staying alive, not to keep one dish cooking, but several dishes going. And I'm pretty organized.
If Harvard officials ban the microfridge, it will leave undergraduates without any cooking appliances at all allowed in their rooms.
Cooking is the best occupational therapy for me. And when I cook, everybody comes to eat. It's the greatest thing.
Speaking of trust, ever since I wrote this book, 'Liespotting,' no one wants to meet me in person anymore - no, no, no, no, no. They say, 'It's okay. We'll email you.' I can't even get a coffee date at Starbucks. My husband's like, 'Honey, deception? Maybe you could have focused on cooking. How about French cooking?'
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.
I love to cook. My dad's a really excellent cook and his style is: Look in the fridge and make whatever there is with whatever ingredients you have and I like cooking like that, too.
My mother was a good recreational cook, but what she basically believed about cooking was that if you worked hard and prospered, someone else would do it for you.
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you.
I love big shrimp, like Japanese botan shrimp and the meaty ones from Santa Barbara, Calif. In classic Japanese cooking, shrimp like these would be dropped into a broth or boiled as served with sushi. But I think boiling dilutes their great flavor, and they are better when stir-fried.
I love cooking, and I can make real good rajma chawal. It is a time consuming process and only for the consumption of a select few very special people. Also, I can make delicious mutton biryani, but I must confess I have stolen the recipe from my mother.
I will pursue my passion of cooking every day until my hands fall off and I lose all sense of smell and taste.
I have a Kenwood charcoal grill. In our house, if anybody is cooking, it's me. I love making burgers. I love making pork tenderloin. Lamb chops I do on the grill a lot. But you just can't beat brats.
From 1967 to '70, Nigeria fought a war - the Nigeria-Biafra war. And in the middle of that war, I was 14 years old. We spent much of our time with my mother cooking. For the army - my father joined the army as a brigadier - the Biafran army. We were on the Biafran side.
My father passed away when I was very young, so I was head of household for a very long time. Whether it came to cooking food or having to braid hair to get kids out of the door for school, I've been one that has - with the help of my mother - has been a father figure for a lot of young ladies.
I love theater, going to the movies, and cooking new vegan dishes at home. I also love dancing salsa and traveling, and doing outdoor sports such as biking, hiking, and swimming.
I raised my sister. I was six when she was born. My mother had to make a living for herself and it was very hard, so I was looking after my sister, cooking and cleaning, and she had four jobs.
The secret is to cook the aubergines the day before and let them dry of all the oil they drank in cooking. When you cook aubergine, they eat a lot of oil. It can be very heavy.
Cooking is like doing yoga. There is a lot of satisfaction in cooking food for others.
You don't just turn on a camera and do a cooking show. If you want to go somewhere with something, you've got to make it look like what it's supposed to look like five years from now.
North America was ready for something other than a vanilla cooking show and we were providing the double dark chocolate fudge.
Cooking is a weird thing. In homes, I'd wager it's still women who do more of the cooking.
I remember the excitement of finding a great pancake recipe in 'Gourmet.' It felt as if it were mine. And it was Berkeley, of course - everybody cooked together. Cooking is what one did.
My mom is a really good cook. I didn't get the cooking gene, but she cooks this really amazing dinner every Christmas, and that's always really fun.
There's just so much love that goes into home cooking, and I think it will really help the American family overall. I'm hoping to maybe get a cookbook out one day because I've got some great family recipes.
I'm a homebody, I'd rather be in the kitchen cooking than hanging out in a bar.
Whether one eats a cat or not is a personal choice, and I don't want to sway anyone one way or another. But if you do, there is one obvious cooking tip: Always remember to remove the bell from the cat's collar before cooking.
If you salt a chicken the day before cooking, it starts to break down the cell structure of the meat and allows it to take on more flavor and actually helps it to stay more moist. Same goes for a steak, a pork chop. A lot of people brine; we preseason.
When it comes to cooking and eating, I always try to preach that life is about moderation. Even if I'm having beef for dinner, it's probably going to be a 3-4 ounce portion with heaps and heaps of vegetables.
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