Top 1200 Cooking Quotes & Sayings - Page 19
Explore popular Cooking quotes.
Last updated on December 4, 2024.
Balance is key in cooking - you want a little acid, a little sweet, a little savory - the flavors should be harmonious.
I chop a lot of onions because I love cooking, and the times where I've never cried chopping onions is when I'm not thinking about it, when I'm talking to someone or I'm listening to music.
The most casual examination will reveal the fact that all the jokes about the horrible results of masculine cooking and sewing are written by men. It is all part of a great scheme of sex propaganda.
I enjoy domestic life. Cooking gives me great pleasure, especially if I can chop vegetables slowly and think about what I'm doing and dream a little about this and that.
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.
When you acknowledge, as you must, that there is no such thing as perfect food, only the idea of it, then the real purpose of striving toward perfection becomes clear: to make people happy, that is what cooking is all about.
DIY skills are hot. The ability to put up a shelf and hang a picture is always good and being able to cook. Cooking's really hot.
Demetrie came to wait on my grandmother in 1955 and stayed for 32 years. It was common, in Mississippi, to have a black domestic cleaning the kitchen, cooking the meals, looking after the white children.
I always wondered why the makers leave housekeeping and cooking out of their tales. Isn't it what all the great wars and battles are fought for -- so that at day's end a family may eat together in a peaceful house?
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.
It's okay if you finish cooking something easy after your guests arrive - some dishes must be prepared a la minute, as chefs say. Just remember to keep talking.
The hardest obstacle I've ever had to overcome is probably my first steps into adulthood: paying rent, groceries, cooking, taxes. I was so anxious to grow up, and now I'm wishing I was still a kid.
Sanaz Minaei [business woman] shows a visitor a cooking class at one of her several companies and says the opportunities for Iran are huge if only the country can rejoin the global economy as promised.
I was 25 years old when I arrived in D.C. It was just myself and two people who worked and helped me in the kitchen. I was only cooking for three people most of the time.
I am the MacGyver of cooking. If you bring me a piece of bread, cabbage, coconut, mustard greens, pigs feet, pine cones...and a woodpecker, I'll make you a good chicken pot pie.
Real food meas big-flavoured, unpretentious cooking. Good ingredients made into something worth eating. Just nice, uncomplicated food.
I adore cooking and baking and holiday feasts and dining with friends and spending too much money on mind-blowing meals in wonderful restaurants, but mostly, and quite simply, I love food.
A good kitchen should be sufficiently remote from the principal apartments of the house, that the members, visitors, or guests of the family, may not perceive the odour incident to cooking, or hear the noise of culinary operations.
As with lemon juice, the more sorrel you use, the more it has to be balanced with something sweet, starchy or creamy - it's a yin-yang approach to cooking that I find rather calming.
Here's the thing, I've been cooking more and more and I'm pretty good, the problem is I can only go out to restaurants that cook better than I do, therefore, it's expensive.
An agrarian mind begins with the love of fields and ramifies in good farming, good cooking & good eating
I love eating shabu-shabu in Japan - a kind of beef hotpot. But if you're talking about authentic, traditional food, then Italian cooking is one of the best in the world.
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.
What I have found is that the best way to unwind is cooking. You only have two hands. If you are chopping veggies, you are forcing yourself to put the phone down or step away from the computer. It's extremely relaxing.
My kind of cooking is not a single style - French, Asian, Australasian or British - it's not modern, old-fashioned or classic; it's a mix of all these things. And at its core is a boy who loved to cook with his Nanna.
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.
Women do kids. Women do cooking. Women doing everything. And yet, their position in society is totally unacceptable.
If I'm working on a poem, it's at the forefront of my mind; I'm working on it when I'm cooking dinner or stretched out on the sofa. But if I don't really have it by the 10th draft, I know it just isn't going to jell.
I like cooking the biggest steaks. It cooks nice and evenly when it's that thick, and you're not eating the whole thing yourself, which is nice. You get to share that with a companion.
I do have some leftover chicken and pasta. (Grace) And wine?...That’s acceptable (Julian) Look, buster, I’m not your cooking wench. Mess with me and I’ll feed you Alpo. (Grace)
Cooking a fantastic meal is therapeutic. I like the entire process-the chopping, the stirring. At the end, hopefully you get to enjoy a great meal with a friend or loved one.
I love spending time with my friends and family. The simplest things in life give me the most pleasure: cooking a good meal, enjoying my friends.
And I'm autistic, which means I can be hyperfocused but also all over the place at the same time. I think I'm very lucky to have found cooking because it's the one area where a brain like mine really thrives.
You'll move from big brother to the adult world faster by cooking food for your younger siblings while your peers are playing video games.
Here's the thing, I've been cooking more and more and I'm pretty good; the problem is I can only go out to restaurants that cook better than I do, therefore, it's expensive.
I will not go a day without coconut oil. I personally take four tablespoons per day, either on my salads, in my cooking or in my cups of green tea.
I am a nice guy. I love having a good time. I love cooking. I love hanging out with my friends.
When I'm home, I spend Sunday with my husband. If we're not cooking, we travel around in our camper, stop at fast-food restaurants, and picnic. We love that stuff that will harden your arteries in a hurry.
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.
My best travelling experience lasted several years: between 1971 and 1974 when I bummed around the East. All I had with me was a cooking pot, a stove, a map and blankets and a couple of dhotis.
All those who run away to ashrams, thinking they are doing something great are just performing daily chores there - cooking, gardening etc. After all, the place has to be run.
When I moved to Los Angeles, I was cooking with two guys who became celebrity chefs, if you will. I became their sous chef for awhile. We'd go to all the big names in Hollywood.
I'm as surprised as anybody. I never would have thought I'd be here talking about having a cooking show on the Food Network. It wasn't on my list of things, but it's fun, and I'm having a good time.
Most fish require a short cooking time, but cephalopods are the exception to this fishy rule. As with some cuts of larger land beasts, the longer they're cooked, the more tender they get.
Cooking at home has made my pantry work harder than ever, and I'm constantly turning to ingredients that I know will add maximum taste-bud payoff with minimal fuss.
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.
Classical cooking and molecular gastronomy should remain separate...you can mix two styles and get fusion; any more and you just get confusion.
Don't be so hard on yourself. Make something simple a few times until you 'master' it and move on to the next thing. Take a cooking class! Buy a cookbook that specializes in foods or a cuisine you enjoy.
By the time you're in your 30s, unless somebody makes the god-awful decision to gift you with a cooking class or salsa lessons, it may have been a while since you learnt something new.
I'm very open about the fact that I'm a big fan of day drinking. I also love cooking. I cook all day, and I have to have something in my hand while I'm doing that.
Baking is how you start kids at cooking in the kitchen. It's fun whether it's baking bread or cookies. With baking, you have to be exact when it comes to ingredients.
India's obsession with food and its cultural importance in nourishing not just the body, but community and spirituality too, goes some way to explaining why Indian home cooking is hard to beat.
I don't want to sound too mystical or weird but it's important to know what garlic smells like when it's cooking, or what eggs look like when they're cracked out of a shell.
Cooking is one of those things that is universal to people. And any time you can teach somebody a way to connect with all people, there's so much joy in it. And it is always going to be exciting.
A hot dog cut up with ketchup is, like, lunch for me, so I just think it's funny to Instagram it. I just don't want to put that much effort into cooking.
All our science is just a cookery book, with an orthodox theory of cooking that nobody's allowed to question, and a list of recipes that mustn't be added to except by special permission from the head cook.
When I used to have a show on French TV, people would ask me how my jacket stayed spotless while cooking. Your whole area has to be clean - and you have to keep it that way.
Once you start cooking, one thing leads to another. A new recipe is as exciting as a blind date. A new ingredient, heaven help me, is an intoxicating affair.
Classical cooking and molecular gastronomy should remain separate. You can mix two styles and get fusion; any more, and you just get confusion.
Whatever a scientist is doing - reading, cooking, talking, playing - science thoughts are always there at the edge of the mind. They are the way the world is taken in; all that is seen is filtered through an everpresent scientific musing.
