- Love
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- Nov 07, 2020
Cooking Quotes
On family kitchens, music, and the craft of cooking.
These quotes cover cooking as both chore and craft—lessons learned young at home, music that makes the task lighter, and the dream of running a restaurant serving a specific regional cuisine. See our family quotes for more.
- Last Updated on May 30, 2021
- Day
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- Nov 07, 2020
Christmas Day itself hasn't always been great. My parents went abroad when I was very young, and I went to boarding school. We had a few Christmases before that - I remember a big sack of presents and Mummy cooking goose.
- Go
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- Nov 07, 2020
Taste as you go. When you taste the food throughout the cooking process you can make adjustments as you go.
- Got
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- Nov 07, 2020
I got rid of all of my non-stick pots and pans, anything that had a kind of toxic surface in terms of cooking.
- Plastic
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- Nov 07, 2020
I stopped using plastic cooking spoons years ago and love my bamboo spoons and spatulas by Bambuhome.
- Enough Time
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- Nov 07, 2020
I don't like food that's too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I'd buy a painting.
- Home
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- Nov 07, 2020
I love cooking Japanese food at home. It's so easy to make an easy fry, a saute, or a quick braise and serve it over a bowl of rice with pickles and a side salad.
- Most
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- Nov 07, 2020
Wok cooking is intimidating, but it's the most versatile and handy tool in your kitchen.
- Food
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- Nov 07, 2020
For wok cooking, use oils with a high smoke point and low polyunsaturated-fat content: grapeseed oil, peanut oil, etc. Sesame oil and olive oil will burn and taste bitter. Oils with high polyunsaturated-fat contents like soybean oil will also make your food texturally unpleasant.
- Matter
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- Nov 07, 2020
Never use an aluminum pot, pan, or utensil when cooking tomatoes - or any other soft metal items for that matter. The acidity in the tomato doesn't do well with them; they create a chemical reaction that can turn cooked tomatoes bitter and fade the color, and the food will absorb some of the aluminum!
- Me
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- Nov 07, 2020
Everyone seems to ask me the same 10 questions, and high on the list is, 'What pans should I be cooking with and why?'
- Control
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- Nov 07, 2020
Copper is a superb cooking metal, conducting heat so evenly it has unparalleled control, especially at low temperatures.
- Island
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- Nov 07, 2020
As a teenager, I spent my days at the beach and nights cooking in Long Island restaurants.
- City
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- Nov 07, 2020
After attending The Dalton School and then Vassar College, I began cooking in New York City restaurants helmed by Anne Rosenzweig, Joachim Splichal and Thomas Keller.
- Dark Hair
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- Nov 07, 2020
My mother is a southern lady with short dark hair and a wary, blue-eyed smile. She is also an experimental chemist and teaches a college course entitled The Chemistry of Cooking.
- Food
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- Nov 07, 2020