Cooking Method Quotes

I like baked potatoes. I don't have a microwave oven, and it takes forever to bake a potato in a conventional oven. Sometimes I'll just throw one in there, even if I don't want one, because by the time it's done, who knows?

I know most Americans don't have this luxury, but we are in Los Angeles and are lucky enough to be able to grill outside almost all year long. It's my favorite way of preparation because it's so clean and it gives it such a great flavor. You need very little oil and the protein can be really cleanly prepared and perfectly cooked.

Eating is the secret to good cooking.

I like barbecuing because it's easy.

The key to great fried squid is 'flash-frying' in hot oil for only a few minutes, which keeps it tender.

I'm brilliant at cooking my stepmother's scrambled egg recipe. The secret is to put eggs, butter, milk, and seasoning together in the saucepan, and to keep stirring with a wooden spoon under a low heat until the preferred consistency is reached.

The Ritz Hotel has never yet provided game of such wondrous flavor as the bird plucked and half-cooked over the small boys' camp fire.

I put the hamburger on the assembly line.

Beef. Yes. Roast beef. It's the Swedish term for beef that is roasted.

If you've got cockles, those nickel-size, heart-shaped mollusks, and you want to get fancy, steam them, then toss the meat in finely ground cornmeal.

The shape of the meat and the taste of it starting from the top down is a part of me. All of my feelings are coming from inside of the meat down to when I put the salt onto the meat.

Molecular gastronomy is not bad... but without sound, basic culinary technique, it is useless.

I prefer my oysters fried; that way I know my oysters died.

Always bake in the center of the oven. A pan placed too close to the bottom of the oven will receive more heat radiating from the oven floor, baking it faster from the bottom. The reverse is true of something baked on the top rack. Always bake in the center for the most even baking and browning all around.

My love for artichokes comes from when I was very young. My mother and father would slice the hearts and fry them, and they would be crispy around the leaves and tender at the base.

A grill is just a source of heat. Just like a stove, it is very user-friendly.

My favorite way to cook trout is whole, bone-in, on the grill. The fish are stuffed with sliced lemons and herb sprigs, brushed with oil, and cooked over fairly hot coals until the skin is crisp and the flesh is moist and flaky. Go ahead and gild the lily by adding a sauce.

As far away as you can get from the process of mechanisms and machinery, the more likely your food's going to taste good. And that - that is probably the largest thing I can hand to anybody is let your hands touch it. Let them make it.

I spent several years cooking on a line.

If you throw a lamb chop in the oven, what's to keep it from getting done?

I can make a mean Kachchi Biryani, and sometimes I bake it, too.

As everyone knows, there is only one way to fry chicken correctly. Unfortunately, most people think their method is best, but most people are wrong. Mine is the only right way, and on this subject I feel almost evangelical.

An egg boiled very soft is not unwholesome.

I'm not wild about those twenty-four hour marinades

I've been learning how to soft-scramble eggs. And once you've had an amazing soft-scrambled egg, you cannot go back. It takes a little bit more work, but they're really great.