Tamra Davis Quotes

I always think if you have to cook once, it should feed you twice. If you're going to make a big chicken and vegetable soup for lunch on Monday, you stick it in the refrigerator and it's also for Wednesday's dinner.

I always feel like the editing room is like coming into the kitchen. What kind of a meal do you make from there? It can be anything.

One of the smartest things you can do on 'Chopped' is to take one of those ingredients and make a pickle out of it, because almost every dish benefits from that. I'm feeling like those intuitions are becoming more natural.

Organizing ahead of time makes the work more enjoyable. Chefs cut up the onions and have the ingredients lined up ahead of time and have them ready to go. When everything is organized you can clean as you go and it makes everything so much easier and fun.

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 love to cook. My dad's a really excellent cook and his style is: Look in the fridge and make whatever there is with whatever ingredients you have and I like cooking like that, too.

So when I do Chinese cooking, I mix everything together, then the kids have to eat their vegetables. They won't have the patience to pick them out.

I make a big pot of pasta with vegetables, and I stretch it out for the week.

I never cook from cookbooks.

I'll read a recipe but then decide, 'Well, it's sort of like this, then.' Or I'll go to the fridge and think, 'I'll see what I can put together,' and I'll combine beetroot and sausage and prawns with goat's cheese sprinkled on top and think, 'I like that they're all slightly pink. It looks fine and... actually, it is fine.'

I find cooking very therapeutic. As a creative person, I relish cooking because it's such a creative process. You can cook anything out of anything.

I do most of the cooking in my head.

I take everything out of the fridge and see what we can make. We talk about what we could possibly create, and if there is something on the turn that we could save, we chop it up and put it in the freezer.

I like to make everything and I can really cook.

A cookery book should be there for inspiration. Recipes should be a guideline, and they shouldn't be cast in stone.

I am actually a very good cook (if I may say so myself). I just don't know that many recipes.

Cooking is not effortless. To get a recipe that feels effortless is really hard.

For me, meal prep is about doing the work when you have the time, which is usually on the weekend.

Don't use a different dish for every single ingredient. If you've got three ingredients that go in at the same time, put them all in the same plate. That way you have just one plate to dump in.

There are two activities in life in which we can lovingly and carefully put something inside of someone we love. Cooking is the one we can do three times a day for the rest of our lives, without pills. In both activities, practice makes perfect.

I got into cooking out of self-defense.

I'll starve to death before I'll cook for myself. I think I could survive a week without eating.

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.

A whole new thing. A forging of the humble parts of bread and cheese into a greater whole. I call it...a cheese-trap.

I always plan dinner first thing in the morning. That's the only way I can get through the day, having a specific meal to look forward to at night.