Best 1420 quotes in «cooking quotes» category

I think the biggest thing is clean as you go. Wash all your knives, cutting boards, dishes, when you are done cooking, not look at a sink full of dishes after you are done. Cleaning as you go helps keep away cross contamination and you avoid having food borne bacteria.

I think the biggest mistake you can make in creator owned work is having info-dumps like, "Here's how this world works!" it's just like someone playing dungeon master and boring me with the backstory of their fucking world. Just bring me into you story and get it cooking.

I think we all live in a world that is so fast-paced, it's threatening and absolutely saturated with change and novelty and insecurity. Therefore, the ritual of cooking and feeding my family and friends, whoever drops in, is what makes me feel that I'm in a universe that is contained.

It is a fundamental fact that no cook, however creative and capable, can produce a dish of a quality any higher than that of its raw ingredients.

It is an oldish question, but not perhaps a very interesting one, whether cooking is an art or not.

It is agreed by most men, that the Eele is a most daintie fish; the Romans have esteemed her the Helena of their feasts, and some The Queen of pleasure.

It is contrary to the will of God to eat delicate food hastily.

It is a very great mistake to suppose, as a few English cooks still do, that spaghetti and macaroni should be soaked in water before cooking.

It is critical to have a sound understanding of traditional culinary principles before attempting to push boundaries in cuisine. Larousse Gastronomique helps me execute the progressive cooking we do at Alinea.

It is a true saying that a man must eat a peck of salt with his friend before he knows him.

It isn't so much what's on the table that matters, as what's on the chairs.

It is not 'only' food, I said heatedly. There's meaning hidden underneath each dish.

It is possible to offer fervent prayer even while walking in public or strolling alone or seated in your shop ... while buying or selling ... or even while cooking.

It is possible to ruin a chicken in the cooking of it, but not easily. Short of burning it or letting it get dried out, you can hardly go wrong.

It is precisely because no one needs soup, fish, meat, salad, cheese, and dessert at one meal that we so badly need to sit down to them from time to time. It was largesse that made us all; we were not created to fast forever... Enter here, therefore, as a sovereign remedy for the narrowness of our minds and the stinginess of our souls.

It is part of the novelist's convention not to mention soup and salmon and ducklings, as if soup and salmon and ducklings were of no importance.

It is the destiny of mint to be crushed.

It may not be possible to get rare roast beef but if you're willing to settle for well done, ask them to hold the sweetened library paste that passes for gravy.

It must be hard to cook if you anthropomorphisize your vegetables.

It may be my rather puritanical upbringing at odds with my inborn laziness that makes me feel guilty at the end of the day, unless I am able to point at some achievement. But this need be no more impressive than cooking a meal or going for a long walk.

It might seem that an egg which has succeeded in being fresh has done all that can reasonably be expected of it.

It really started cooking when I moved to Houston. I bought a house and got my own barbeque pit.

I toured for about 2 1/2 years on twentythree and then I took about a year off. I really just spent some good quality time by myself at my house, cooking, watching movies, hanging with my friends, and family. I just really needed a chance to get away from the music for a minute and decompress.

I train my chefs with a blindfold. I'll get my sous chef and myself to cook a dish. The young chef would have to sit down and eat it with a blindfold. If they can't identify the flavor, they shouldn't be cooking the dish.

I tried all my life to be a normal person. Stars are in the sky. I like cooking and gardening.

It scored right away with me by being the smooth, fine-grained sort, not the coarse flaky, dry-on-the-outside rubbish full of chunds of gut and gristle to testify to its authenticity.

It's about children cooking themselves, growing themselves. When kids grow it and cook it they eat it.

It's food too fine for angels, yet come, take and eat thy fill!

It's just us trying to start a movement where everybody passes on a bit of cooking knowledge. We estimate that one person can potentially affect 180 others very quickly so we're just trying to spread the word.

It's important to watch what you eat. Otherwise, how are you going to get it into your mouth ?

It's just human. We all have the jungle inside of us. We all have wants and needs and desires, strange as they may seem. If you stop to think about it, we're all pretty creative, cooking up all these fantasies. it's like a kind of poetry.

It's just starting. I think it's going to take another year and a half to get up to critical mass, but everybody loves Chinese food, Thai food, Japanese food, and it's all been exploited. The Filipinos combined the best of all of that with Spanish technique. The Spanish were a colonial power there for 500 years, and they left behind adobo and cooking in vinegar - techniques that, applied to those tropical Asian ingredients, are miraculous.

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.

It's not a party unless I'm cooking. Some people find entertaining stressful, but it is therapeutic for me; I find it relaxing.

It's quite weird knocking that out of them and telling them to forget cooking for chefs; forget what chefs say about your food.

It's really important for your health, because you will never use as much salt and fat and sugar as a corporation will use cooking for you.

It's so beautifully arranged on the plate - you know someone's fingers have been all over it.

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.

It takes a little time, but the pleasures of cooking begin before the pleasures of the palate, and preparing means anticipating.

It's the company, not the cooking, that makes a meal.

I use a lot of fresh citrus, garlic, and fresh herbs when cooking to cut down on fat and sodium but punch up flavor. Our cupboards and fridge are full of condiments - mustards, vinegars, etc. that also add tons of flavor but are low in fat, calories, or other processed additives.

It was for bringing the cook tulip-roots instead of onions.

I understand the big food companies are developing a tearless onion. I think they can do it - after all, they've already given us tasteless bread.

I've always been one of those people who romanticized cooking, but the few attempts I'd made in my life resulted in friends' contorted faces as they desperately tried to say something nice about the "dish" they were eating.

I use the kitchen as a pathway to achieve this happiness.

I've always been a foodie. My grandmother got me hooked on cooking.

I used to work in kitchens, doing 12 or more hours a day of physical labor, so today, eight to 12 hours of cooking, chatting or filming feels like a vacation. When I have a scheduled 'day off,' I spend several hours writing, then I clean until I crash from fatigue. I don't relax well.

I've liked lots of people 'til I went on a picnic jaunt with them.

I've got to be able to get my time off whether it's just enjoying my house or the peace and quiet of my family and being there and cooking for them. I love doing that. I also love doing leisure things. I ride horses. I love to shop. I love to drive!

I've never considered myself a celebrity or even part of the entertainment business. I'm a cooking teacher.