A Quote by J. Kenji Lopez-Alt

Cooking for a family, and specifically cooking to stimulate exploration of new flavors and textures, has led to mealtimes that are both healthier and more exciting.
Vegetables to me are - I don't want to say the most exciting part of cooking, but certainly a very exciting part of cooking, because they continue to change. They come into season and they go through different phases.
There are as many attitudes to cooking as there are people cooking, of course, but I do think that cooking guys tend - I am a guilty party here - to take, or get, undue credit for domestic virtue, when in truth cooking is the most painless and, in its ways, ostentatious of the domestic chores.
I'm a big lover of fish. Cooking fish is so much more difficult than cooking protein meats, because there are no temperatures in the medium, rare, well done cooking a stunning sea bass or a scallop.
Even cooking at home, the difference between my wife cooking and me cooking is major. When my wife cooks, the kitchen looks like a disaster. When I cook it's completely clean and organized and it doesn't look like anyone has been cooking in there.
I love anything to do with cooking, from watching the Food Network to reading recipe books by Gordon Ramsay, Jamie Oliver and Levi Roots. My favourite types of cuisine are Asian and Caribbean, and I love cooking new recipes for my family.
I started cooking for the love of cooking, and I am going to keep cooking whether there's a celebrity aspect to it or not.
Let me start with a confession: I don't enjoy cooking. The reason I usually do it at home is not because I'm a New Man or Jamie Oliver disciple, but because my wife's cooking is so bad. In fact, to me, cooking is less a pleasurable pastime than a defense against poisoning.
I really like getting the person who is terrified of cooking into the kitchen and showing them that cooking can be both indulgent and fun.
If you're cooking at home, you'll eat healthier, and when you add family and friends into the mix, it enriches your social life, too.
I love cooking for myself and cooking for my family.
Cooking is about presenting flavors and other aspects of food in a way that makes best use of them and makes an engaging, satisfying meal. Taste necessarily comes into it along with technique. Some ingredients require cooking, cleaning or otherwise denaturing them, some are fine as they are.
I quite enjoy cooking. I love cooking for my friends. It's communal, it reminds me of being with family, and it's also a form of therapy; it heals you from the inside out.
I think that there's some brainwashing going on with this idea that we don't have time to cook anymore. We have made cooking seem much more complicated than it is, and part of that comes from watching cooking shows on television-we've turned cooking into a spectator sport. ...My wife and I both work, and we can get a very nice dinner on the table in a half hour. It would not take any less time for us to drive to a fast-food outlet and order, sit down, and bus our table.
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 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
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.
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