A Quote by Gordon Ramsay
The issue I have is that the cooking techniques are up for questioning, today more than ever before. If you waterbath beef at 22-degrees for 12 hours, it may taste fantastic, but if you don't cook food at a high enough temperature, you risk not killing the bacteria. Things like that make me nervous of venturing into it.
Related Quotes
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.
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.
When I was at the Cordon Bleu things took hours and hours and hours to make. And they were beautiful dishes - and I know how to cook that way - but I was like, 'no one is cooking like this.'
I always cook meats on low and things like eggs or cakes on high, because things with eggs in them you want to cook through and through; and you don't want to put food in there that cooks so slowly that bacteria develops.
I'm a terrific Mexican cook, and I just love Mexican food. And I love cooking Mexican food. That's pretty much my weakness...and barbecue beef...and Texas beef...and brisket. Any red meat I can get my hands on.
One of the worst things you can do if you're worried about breast cancer is to cook beef, pork, fish or poultry at a high temperature - which includes frying, grilling and roasting.
The process of making music is more interesting to me than the end result. If I was a cook, I'd be more interested in cooking food than eating food.
How is AIDS research to progress when the premise of science is questioning but the premise of questioning HIV is considered so dangerous that even venturing into the facts is too great a risk?
The new revolution in cooking can be viewed in two ways. One is that you can take any traditional food and apply modern techniques. The other approach is to create food that is quite different than anything that has existed before.
Before I cook, I always have to put on music that parents listened to while cooking. I remember waking up in the morning and seeing my dad making breakfast with music and cutting up the tomato and singing to it and just handling food with such care. So when I cook, I put on salsa, vallenato, cumbia, or anything that reminds me of Colombia.
I want to bring things up to room temperature, especially poultry, before I cook it because I want it to cook faster so that there's less moisture loss.
Food is a big bargain in America, and you can go to these places, we all like them, and you get big portions, and they taste good. But they're higher in fat than ever before. And same thing has happened, by the way, though, to school menus. A lot of school lunch menus have more fat and more sugar than ever before.
If you are working with high quality products, you can elevate the flavors more by cooking it at a low temperature than you can by searing it.
I was never nervous directing. Not once. I'm more nervous acting. I'm far more nervous on set, before I say my lines, than I ever have been, as a director.
For me, thats one of the important things about cooking. What was good enough yesterday may not be good enough today.
You can cook when you're hungry or cook to make a living or to feel creative or even just as a distraction, but cooking for the people whom you wake up with and go to sleep with is the best thing ever
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