Cooking Quotes
Most Famous Cooking Quotes of All Time!
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Cooking with kids is not just about ingredients, recipes, and cooking. It's about harnessing imagination, empowerment, and creativity.
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.
Cooking is like snow skiing: If you don't fall at least 10 times, then you're not skiing hard enough.
If you're cooking and not making mistakes, you're not playing outside your safety zone. I don't expect it all to be good. I have fat dogs because I scrap that stuff out the back door.
Preparing food is one of life's great joys, but a lot of times, parents ask their kids if they want to cook with them and then tell them to go peel a bag of potatoes. That's not cooking - that's working!
I was a good Indian girl, but naughty in that I would often sneak out of the back door and into the garden and go off with my friends when I should have been at home cooking or cleaning.
I lived my whole life in the kitchen. Not only that, but it's the passion, it's the love for cooking and food. It's dictated my entire life - every aspect of it.
It's not really the life of cooking that's hard - it's what you make of it and what level you push yourself to.
I wish that food trucks could exist here in Chicago like they do in Brooklyn and in New York, where you're actually cooking off the truck.
If I had one piece of advice for people - if they are cooking from the Alinea cookbook, the Betty Crocker cookbook or the back of the box - read through the entire recipe first before reaching for any ingredients, and then read again and execute the directions.
I do the cooking at home. Where we eat no more than 100 grams of meat a day and have 'tons' of fresh vegetables. I prepare the vegetables with a wide range of herbs, spices and such. We also keep on hand lots of fruit, yogurt and great breads.
Kids see cooking as a creative outlet now, like soccer and ballet. It gives me hope that things like fast food, childhood obesity and the horrible state of school lunches can be addressed by kids and their parents.
Living on the road can make you feel quite displaced. Cooking a meal on the tour bus for everyone makes it home.
The pressure on young chefs today is far greater than ever before in terms of social skills, marketing skills, cooking skills, personality and, more importantly, delivering on the plate. So you need to be strong. Physically fit. So my chefs get weighed every time they come into the kitchen.
I still love football, though, and I think cooking is like football. It's not a job, it's a passion. When you become good at it, it's a dream job and financially you need never to worry. Ever.
Cooking today is a young man's game, I don't give a bollocks what anyone says.
Cooking is about passion, so it may look slightly temperamental in a way that it's too assertive to the naked eye.
Cooking has always sort of been my way to soothe the soul, if you will. I grew up around my great-great-grandmother cooking, and that's eventually where I learned a lot of things. So food has always been used to ease and comfort.
Talking to other people while you're cooking, it doesn't come naturally.
Cooking is not difficult. Everyone has taste, even if they don't realize it. Even if you're not a great chef, there's nothing to stop you understanding the difference between what tastes good and what doesn't.
Several hundred years ago, the only thing that slave families had was cooking and their family meals.
Everyone could use instructions on every aspect of cooking: pantry, storage, refrigeration, cooking, what to buy. Everyone that I come into contact with could use help.
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.
I love hospitality, and I love cooking. The kitchen is where I feel most at ease and where I feel most like myself.
Confit is not something that comes to mind for summer. Usually it means duck confit, made by cooking the legs and thighs in duck fat to preserve them for winter.
There's a point of no return when you're cooking tomatoes. A little too much heat, a little too long in the pot, and you lose that sense of fresh ripeness that makes tomatoes so great.
I was given a lot of homework: I had to practise ironing as a synth, practise washing up as a synth, cooking a meal as a synth. It's definitely the most prep I've had to do for a role.
Unlike the stereotypical author, I've never had a job as a short-order cook, but I love cooking hot breakfasts for lots of people, juggling the eggs and the bacon and the tomatoes and the fried potatoes and so on.
I enjoy cooking, but I don't know... I just don't think I have enough skills to teach other people.
When men reach their sixties and retire, they go to pieces. Women go right on cooking.
When I'm cooking for myself, I find that I eat almost completely vegetarian, although I'm not vegetarian.
Balance is key in cooking - you want a little acid, a little sweet, a little savory - the flavors should be harmonious.
Patience was not something that came naturally to me, but in cooking it is the quintessential skill.
I reveled in the most basic rules and techniques that are the foundation of professional cooking. For example, it is essential to use a sharp knife: the sharper the knife, the more fluid and precise your work and the less likely you are to get hurt. Dull knives are a danger - they slip far more often.
The fun of cooking is the fun of communicating with people, even if it's just two people. As you're cooking, you're talking, you're having a glass of wine. It's wonderful; it's an experience. Once you get into cooking, it becomes something that you really look forward to doing.
Kitchens are for conversation. They're not just for cooking; they're for conversations.
Back in the day, cooking definitely was the thing where you could make a lot of money. Also, it was something that I liked to do.
If a child plays sport early in childhood, and doesn't give it up, he will play sport for the rest of his life. And if children have a connection with, and are involved in the preparation of, the food they eat, then it will be normal for them to cook these kind of meals, and they will go on cooking them for the rest of their lives.
Housework is a breeze. Cooking is a pleasant diversion. Putting up a retaining wall is a lark. But teaching is like climbing a mountain.
Musical harmony is based on physical principles, while in cooking, ingredients must be weighed out with precision. At the same time, you have to be able to invent because if one follows the same recipe all the time, you never create anything new.
Look at something like cooking. Now, you would hear a lot about smart kitchens and augmented kitchens. And what do those smart kitchens actually do? They police what's happening inside the kitchen. They have cameras that distinguish ingredients one from each other and that tell you that shouldn't mix this ingredient with another ingredient.
I am so longing to be domestic,, cooking stew, gardening, hopefully having some children, painting, sitting still in one place.
I'm a terrific Mexican cook, and I just love Mexican food. And I love cooking Mexican food.
It's not a party unless I'm cooking. Some people find entertaining stressful, but it is therapeutic for me; I find it relaxing.
I'm not a cooking person, so there's not much in the fridge. On the rare occasion that I do cook, I make myself breakfast. Eggs are my go-to in the morning for some protein. Orange juice as well. You have to start your day off with that.
The majority of small-holder farmers in Africa are women and, in urban areas, you're primarily looking at women-led households. So we can't solve hunger if we don't have gender-sensitive programming that addresses access to opportunities for women, whether it's through education or tools for cooking, like solar-powered stoves.
In a professional kitchen, the idea is to have your cooks not moving much while they're cooking. You want them to stay in the same spot.
Having sharp, great knives will enable you to cook very precisely. Knife skills are essential in cooking.
It's a very naive idea to think that the chef is cooking everything, and, on top of it, is irreplaceable. That would mean that basically he is the only genius, and there are idiots all around him, which doesn't make sense.
You have to be very careful how you insert new stuff, 'cause people want to hear the old stuff. It's like cooking, you know? You can't put too many peppers into the eggs... otherwise it's going to be distasteful.
By nature, I'm very care-taking. There's something really beautiful about cooking for someone and feeding them.
I'm always cooking and can be found in the kitchen rustling up something for myself and the boys.
To the old saying that man built the house but woman made of it a 'home' might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation.
I'm a complete foodie, but I'm a terrible cook. If a guy can get me in the kitchen and we actually have fun cooking, that's amazing.
I'm the joke of the family with cooking because I've never done it - primarily because I've been surrounded by people who are so good at it. Mum's brilliant. Boyfriends have always been good at it. I'm waiting for my inner chef to be released.
I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school.
I started cooking when I was about 10. I have memories like when I was 6 or 7 with my mom, and when I was 12 I started getting real serious about cooking.
The cool thing is that now that people have made this evolution where cooking is cool, people are doing it on weekends, they're doing their own challenges. It's back to cooking. And it's real cooking.
Radishes grow just about anywhere. People think, 'Oh it's just a radish.' But radishes are delicious, and people don't think of cooking them.
I've always been known for bold flavors and rustic cooking, but there is another side to me. As you evolve as a cook, you understand life and how serious it is. There comes a point where there's got to be a better balance.
My inspiration was my mom. She's a great cook, and she still cooks, and we still banter back and forth about cooking. Growing up in a mostly Portuguese community, food was important and the family table was extremely important. At a very young age I understood that.
You cannot make women contented with cooking and cleaning and you need not try.
When I was younger, my dad taught me how to cook. He's a genius in the kitchen. I went to Vietnam with my parents, and I went on a cooking course with him.
I know that for me, whenever I'm in a situation where there's death or sickness, my personality is to come in and do whatever I can to ease anything I can, in terms of offering to take care of things. Cooking, organizing, things like that.
'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.
I don't want to get burned when I'm cooking. To avoid getting hit when pan-frying, I stand far away and use chopsticks that are almost two feet long. I learned it from my mom, who does the same thing.
It really started cooking when I moved to Houston. I bought a house and got my own barbeque pit.
How is the government going to run without people like us? We make 35 percent of the bread in this country, and that much of the margarine, and cooking oil, and all the other things.
My life just got taken over by my cooking. If you don't have any discipline, which I don't, you can make 10 gallons of chocolate mousse, take a spoonful and another and another, and you won't realize you've eaten like five servings of it. It's just what you do.
I think in the same way when I'm cooking, when I'm gardening, when I'm choosing fabrics. It's a way of living.
My hobbies are mountain biking, horseback riding and packing, canoeing and kayaking, hiking, camping, cooking, and skiing.
A fellowship to Oxford acquainted me with the depths of English cooking. By the twenty-first century, London's best restaurants are as good as Paris's, but not in the 1950s.
I have a cooking show that's coming on that I did in Albany. It will be on The Cooking Channel.
One thing that improved my cooking skills was being a poor student in California... If you don't have much money, you have to learn to cook.
I wanted to master the art of cooking. Maybe, when I slow down and do one or two films a year, I will learn how to cook and pursue it as my hobby.
I wouldn't exactly call it 'cooking' but I can make noodles. That means I can boil water, put the pasta in and wait until it's done.
There are people who claim to be instinctive cooks, who never follow recipes or weigh anything at all. All I can say is they're not very fussy about what they eat. For me, cooking is an exact art and not some casual game.
A measuring jug is also vital when cooking rice, as this is always measured by volume rather than by weight.
There are three reasons why this book came into being. First, throughout the 33 years I've been writing recipes - although I'm not vegetarian myself - I have greatly enjoyed creating vegetarian recipes, and cooking and serving them at home.
I sometimes think the chef end of cooking is not the real end of cooking. Cooking is all about homes and gardens, it doesn't happen in restaurants.
There is a strong side to me, that is of a homemaker. I look forward to spending time at home in the evenings, cooking a meal, chatting with my parents and inviting friends over.
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.
I married a Florentine. We bought a house, had a family, and after a decade in our little Hollywood nest, we said, 'Let's go to Tuscany.' Tell God you can't make him laugh, but the next thing I know, my cooking show has become a hit, and they're asking for more seasons, and they want it to be in the States.
I wanted to come up with a hybrid show of sorts that wasn't your traditional 'dump and stir' type of cooking show.
Performing is very much like cooking: putting it all together, raising the temperature.
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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