Cooking Process Quotes

If you wish to make an apple pie from scratch, you must first invent the universe.

I do endless chopping and preparing things. I really find that relaxing. I do a lot of thinking as I am chopping and cooking.

If you have acid in food, you need to sugar it. At a high temperature, the acids are changed to sugar.

I'll get home from work on Friday night and take out some beans and soak them. The next morning, I'll put them in a pot for soup, then just keep chopping, chopping, chopping - carrots and celery and cabbage - and in two or three hours, you have this wonderful, mellow soup that fills up the whole house with its aroma.

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.

The hardest part of cooking is shopping, and if you organize yourself and shop once a week, you're halfway there.

I cook a very exotic Hyderabadi rice dish called Hyderabadi biryani, which takes an entire day to cook, and the last time I cooked it was multiple years ago, but someday I'll cook it again.

We don't yet call it 'Thxgvng,' because any holiday whose centerpiece sits in an oven for four to six hours, after having sat out for as long to reach room temperature, must be spelled all the way out. Cook a turkey. You'll see. This is to say that you're not just roasting a turkey, obviously.

Manage the heat, let the meat cook, and you'll get fantastic results.

Cooking with your kids is a remarkable exercise to let them in on the purchasing part of the process - kids love to shop, and its great to take them to these ethnic places where people don't always speak the language.

I cook every chance in my pot. And only when it is cooked through do I welcome it as my food.

Cooking is not about convenience and it's not about shortcuts. Our hunger for the twenty-minute gourmet meal, for one-pot ease and prewashed, precut ingredients has severed our lifeline to the satisfactions of cooking. Take your time. Take a long time. Move slowly and deliberately and with great attention.

Taste as you go. When you taste the food throughout the cooking process you can make adjustments as you go.

A week before Thanksgiving, my mother bought the turkey, frozen. Then she froze it some more. Then she let it thaw and cleaned it - and I mean really cleaned it, because nobody wanted a 'dirty bird.' She salt-and-peppered the turkey, buttered, paprika-ed, and nominally stuffed it.

What exactly is a french before it's fried?

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.

There is definitely a sense of pride to it - it's more precious when you cook something up from the beginning and you see it all the way to the end, and you get a little bit more of a say.

Incubated. And then raised. And then beheaded. And then plucked. And then cut up. And then put on a grill. And then put on a bun. Damn, it's gonna take a while. I don't have time. Scrambled!

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.

If you cook chopped tomatoes with all of their juices, it takes a long time for the sauce to reach the right consistency. By then, the freshness is gone.

People think it's so easy to make hamburgers. That consistent quality in so many restaurants, in that many parts of the world, is not an easy thing to do.

I like refried beans. That's why I wanna try fried beans, because maybe they're just as good and we're just wasting time. You don't have to fry them again after all.

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

I approach cooking from a science angle because I need to understand how things work. If I understand the egg, I can scramble it better. It's a simple as that.

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