Cooking Quotes - Page 32

Three things about water affect almost all of cooking. First are the hydrogen bonds, which is why it has an incredibly high boiling point. Another is that it's a polar molecule, so that it dissolves a lot of things, and there are things that won't mix with it. And then there's how much energy it takes to heat water.

Only when a chef changed the way you saw the world, through cooking, did food truly become art, and that was rare indeed.

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.

Having examined three thousand haiku poems - two persimmons.

I enjoy cooking and baking. Alicia Silverstone's vegan cookbook is awesome.

If pale beans bubble for you in a red earthenware pot, you can often decline the dinners of sumptuous hosts.

Yes, as a people we are spoiled. We look for dinners that take two minutes to cook in our microwave instead of five, and we audibly sigh if the directions on the box require us to stir at the halfway point. Aw, I gotta stir? See what else is in the freezer.

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.

Larousse Gastronomique is a veritable dictionary of cooking terms for the French kitchen. If a chef were allowed only one book, this would have to be it.

Men are like microwave ovens; they heat up immediately, but things start to boil over after about three minutes. Women are like conventional ovens; they take twenty minutes to heat up, but can go on cooking for hours.

[On cooking:] What you keep out is as significant as what you put in.

Do not be afraid to talk about food. Food which is worth eating is worth discussing. And there is the occult power of words which somehow will develop its qualities.

I have known many meat eaters to be far more nonviolent than vegetarians.

At its best, [Japanese cooking] is inextricably meshed with aesthetics, with religion, with tradition and history. It is evocative of seasonal changes, or of one's childhood, or of a storm at sea.

If any one element of French cooking can be called important, basic and essential, that element is soup.

I love cooking but I still always go and sneak a little bit of sides from Boston Market, and it's so good. They're so good.

When I'm in the country with all of the kids around and cooking, that's when I'm most relaxed. When I'm in the country I like to cook.

I still feel that French cooking is the most important in the world, one of the few that has rules. If you follow the rules, you can do pretty well.

Cooking may be a creative art, but it's also a wonderful full-time hobby.

I would far prefer to have things happen as they naturally do, such as the mousse refusing to leave the mold, the potatoes sticking to the skillet, the apple charlotte slowly collapsing. One of the secrets of cooking is to learn to correct something if you can, and bear with it if you cannot.

Fake food -- I mean those patented substances chemically flavored and mechanically bulked out to kill the appetite and deceive the gut -- is unnatural, almost immoral, a bane to good eating and good cooking.

Velveeta: you can eat it - or wax your car with it!

I'm a mum. Cooking is something I have to do. It's something I like to do.

I like to play fast. I get excited, and I have to sort of control myself, restrain myself. But when the rhythm section gets cooking, I want to explode.

I'm Puerto Rican! You can never take my rice, pork, and beans away. Plus, I love to cook. I'm one of those people who stay in the kitchen standing while everything is cooking, checking on everything.