Cooking Instructions Quotes

Yip cabbage on three!

"Next," said Mrs Wilfer with a wave of her gloves, expressive of abdication under protest from the culinary throne, "I would recommend examination of the bacon in the saucepan on the fire, and also of the potatoes by the application of a fork. Preparation of the greens will further become necessary if you persist in this unseemly demeanour."

It is ludicrous to read the microwave direction on the boxes of food you buy, as each one will have a disclaimer: THIS WILL VARY WITH YOUR MICROWAVE. Loosely translated, this means, You're on your own, Bernice.

The great American food writer M. F. K. Fisher once wrote an essay called 'The Anatomy of a Recipe.' To have a good anatomy, in her view, a recipe should have a sense of logical progression. She despaired of recipes with 'anatomical faults,' where the reader is told to make a cake batter and only then to grease the loaf pans.

Take two turkeys, one goose, four cabbages, but no duck, and mix them together. After one taste, you'll duck soup for the rest of your life

I've been doing the 'Mexican Made Easy' show, and it's very heavy on instructions. It's me talking to the camera.

Lean Pockets, I don't even wanna know what's in those. I wonder what the directions are on a box of Lean Pockets: 'Remove from box, place directly in toilet.' Flush Pocket!

A recipe is not an exact formula, but it does need a certain structure. When the bones are right, you can dress it in many ways.

You do better in the gym with a trainer; you don't figure out how to cook without reading a recipe. Therapy is not something to be embarrassed about.

I can't stand recipes that don't have background.

If I had one piece of advice for people - if they are cooking from the Alinea cookbook, the Betty Crocker cookbook or the back of the box - read through the entire recipe first before reaching for any ingredients, and then read again and execute the directions.

I know how to bring recipes down to the level where people with no experience can feel comfortable making them.

I had these recipes that say do this, do that. Who MAKES these rules?

I just Google whatever the hell I want to cook, and I try to cook it by what they tell me to do. If it's not good, I don't eat it.

Classic Recipe for Roast Beef: 1 large Roast of beef 1 small Roast of beef Take the two roasts and put them in the oven. When the little one burns, the big one is done.

I have changed my mind. You can help cook by standing in a corner and not touching anything. Do it carefully. -Nick to Jamie

I found that the recipes in most - in all - the books I had were really not adequate. They didn't tell you enough... I won't do anything unless I'm told why I'm doing it. So I felt that we needed fuller explanations so that if you followed one of those recipes, it should turn out exactly right.

Cucumber should be well sliced, dressed with pepper and vinegar, and then thrown out.

As the yeere is, your pot must seeth.

I appreciate recipes that tell you what can be changed and what must remain fixed. 'The Zuni Cafe Cookbook' by the late Judy Rodgers is superb at this.

I did toy with the idea of doing a cook-book. . . . I think a lot of people who hate literature but love fried eggs would buy it if the price was right.