Cooking Mistakes Quotes

If you're trying to make a recipe that you're not even going to bother tasting, you're doing something wrong.

Do not taste food while you're cooking. You may lose your nerve to serve it.

I have a terrible tendency to lick my fingers when I cook. So much so that I got a telling off from my pastry teacher years ago, who said it would hinder my prospects.

When you are at home, even if the chicken is a little burnt, what's the big deal? Relax.

Broccoli, when overboiled, produces a sulfuric stench that causes children to gag the instant they enter the house.

Ivy's COOK THE STEAK, DON'T STAKE THE COOK apron.

if you make waffles, throw out the first one.

If you're cooking for someone important - whether it's your boss or a date - never try a new recipe and a new ingredient at the same time.

Cooking? Oh we were great, you'd take anything and melt cheese on it, and the one who could guess what it was didn't have to wash up!

Heaven sends us good meat, but the Devil sends cooks.

When I do a 30-minute meal, for instance, on Food Network, that's my food you see at the end of the show and it's not perfect. And if sometimes things break or drop or the pasta hits the wall when I'm draining it, they never stop tape. They just kind of let me go with it.

I don't believe in twisting yourself into knots of excuses and explanations over the food you make.... Usually one's cooking is better than one thinks it is. And if the food is truly vile...then the cook must simply grit her teeth and bear it with a smile.

There is an old story that says that Julia Child dropped a chicken on the floor when she was filming 'The French Chef.' And then - that, in fact, is not true. She just, you know, dropped some potatoes she was trying to flip in a pan.

It's never about the screwup - it's always about the recovery. That's the thing about it... if it comes out a little rare you call it carpaccio. It comes out a little overcooked, you shred it up and put in on a sandwich.

If you don't treat an ingredient and its flavors with respect - if you drown it in oil, for instance - you'll spoil it.

One year, we tried to deep-fry a turkey. It must have been really humid outside, because the temperature of the oil got thrown off. It ended up being slow-cooked in oil - black on the outside and raw on the inside.

I know it sounds funny, but every time I have a disaster in the kitchen, it knocks my confidence level a little bit more, and I feel annoyed with myself that I can't do better.

No one likes rubbery chicken.

Lumps are caused by one thing and one thing alone - the improper addition of a starch.

I love cooking fajitas. I'm from Texas, and it's not a difficult thing to do, but a lot of people burn the chicken.

I might use milk if I was using a touch of milk to make like a lasagna or a baked pasta. But cream? That is totally not the way they do it in Italy, and it's not a very good thing. It's kind of a blanket for flavor.

Never be tempted by water. The water tap should be sealed at lunchtime. If, for example, a sauce goes wrong, adding water doesn't help at all; one only achieves a taste of dishwater.

To be honest, I was the world's worst vegetarian. You see - I didn't really like vegetables very much. I'd spent most of my childhood terrified of them - horrid bland mushy things. It's only as an adult I realise that part of the problem is my mother's cooking - she hates using salt and has a tendency to overboil things. Thanks, Mum.

Getting into the habit of switching a timer on will, I promise, save you from any number of kitchen disasters.

As is always the way with pancakes, the first hotcake to come out of the pan will probably be a bit misshapen. Just scoff it, and carry on with the rest.