Cooking Basics Quotes

Good vinegars come in all shapes, sizes, strengths, and viscosities and are probably my most often used seasoning agent in the kitchen after the other major acids we use in solid form: sugar and salt.

Learn to cook brown rice with a little salt and butter or olive oil. Learn to boil noodles properly or saute onions right. Once you get those basics down, you'll be all good and feel more confident.

I think you owe it to your kids to teach them how to cook - you know, self-survival.

As parents are usually working, they haven't time to teach children about cooking, and it's a wilderness. They should be given healthy recipes - some standbys so that when they leave home, they don't live on junk.

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.

The country is making a big mistake not teaching kids to cook and raise a garden and build fires.

The best advice for building up confidence in the kitchen - start small. Don't go after the super intense Julia Child coq au vin recipe. Pick something simple and tackle it.

Don't get fancy. Have you cooked an apple pie? You don't know what you did wrong? Do this: Take two or three apples. Put them on a table. Study them.

I believe that anyone can cook a great meal. Basically all you need to do is get your hands on some fresh ingredients and not be afraid to make a mess in the kitchen.

The most followed chef is Delia Smith. She is my age and doesn't try to be entertaining, she encourages people to learn the basics.

In France cooking is a serious art form and a national sport. I think the French enjoy the complication of the art form and the cooking for cooking's sake. You can talk with a concierge or police officer about food in France as a general rule. It is not the general rule here. Classical cuisine, which I hope we are going back to, means certain ways of doing things and certain ways of not doing things. If you know classical French cooking you can do anything. If you don't know the basics, you turn out slop.

If kids can learn how to make a simple Bolognese sauce, they will never go hungry. It's pretty easy to cook pasta, but a good sauce is way more useful.

As a matter of fact, I've been to Italy many times before I met my husband, which he can't even imagine that I could possibly know anything about Italian food. But, you know, Italian food's really basic, and there's so many different variations on it that what my husband did is he broke it down for me.

I think in the end there are only 20 or 30 tenets of basic cooking. It's going at perhaps the same issue from different angles, from different points of view, from different presentation styles, that really makes things sink in and become embedded.

If I've gone to the market on Saturday, and I go another time on Tuesday, then I'm really prepared. I can cook a little piece of fish; I can wilt some greens with garlic; I can slice tomatoes and put a little olive oil on. It's effortless.

My cooking is very simple, so I don't really use machines at all. A knife, cutting board, frying pan and strainer are my essentials.

At home in Devon, my wife Jessica does a huge proportion of the cooking - I do the basics. My timing is extremely good, particularly when it comes to vegetables, perhaps because in my work, timing is everything. I know exactly what fits into a minute when broadcasting, and I apply the same to carrots.

Every kid in every school no matter their background, deserves to learn the basics about food - where it comes from, how to cook it and how it affects their bodies. These life skills are as important as reading and writing, but they've been lost over the past few generations. We need to bring them back and bring up our kids to be streetwise about food.

My parents both worked full time. I remember a lot of simple meals. Everything I know about cooking is self-schooled.

When I was alone, I lived on eggplant, the stove top cook's strongest ally.

I'd like to see kids learning to cook and families sitting down to dinner together.

No stuffing is complete without chopped onion and celery - they're the building blocks. If you want to deepen the flavor, consider adding leeks, sage, and/or hardy greens.

I think the first thing you should learn is how to roast a chicken. Once you can roast a chicken, you can pretty much figure out anything else. And who doesn't like roasted chicken? It's a classic.

The reason I started officially learning to cook was because when I first got pregnant, I had to face the sad fact that I didn't even know how to boil an egg.

There are only three questions that matter in the kitchen if you're cooking and not baking. The first is how good are your ingredients; the second is how much salt to add; and the third is how long to cook whatever it is you're cooking - the question of doneness.