Cooking Time Quotes

EVOO is extra-virgin olive oil. I first coined 'EVOO' on my cooking show because saying 'extra virgin olive oil' over and over was wordy, and I'm an impatient girl - that's why I make 30-minute meals!

Pot barley takes longer to cook than pearl, but an overnight soak in water will speed things along. It's a robust grain that, if overcooked, won't collapse but will become more tender.

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?

It's kind of crazy what I can do and what I can't do. It's simple things like rice and quinoa or salads, honestly, that I'm not great at. But I can make an osso buco that takes six hours.

When I was at the Cordon Bleu things took hours and hours and hours to make. And they were beautiful dishes - and I know how to cook that way - but I was like, 'no one is cooking like this.'

Basting is evil. Basting does nothing for the meat. Why? Skin. Skin is designed to keep stuff out of the bird, so basting just lets heat out of the oven. That means the turkey will take longer to cook... so don't touch that door!

Most turkeys taste better the day after, my mother's tasted better the day before.

I'm a little suspicious of using microwaves.

Depending on when vegetables are picked, they might take different lengths of time to cook.

A hot dog cut up with ketchup is, like, lunch for me, so I just think it's funny to Instagram it. I just don't want to put that much effort into cooking.

A box of spaghetti can take seven minutes to cook, and you can make a sauce at that time with perhaps garlic, olive oil, and zucchini. Then you've got yourself a complete meal. The whole thing shouldn't take more than half an hour.

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.

Every child should be taught to cook in school, not just talk about nutrition all day. Good food can be made in 15 minutes. This could be the first generation where the kids teach the parents.

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

It's always a good idea to chill your crab cake mixture for a few hours, or even overnight, before frying because they'll hold together better.

I always buy the smaller turkeys. On the pre-baste put pats of butter on the meat under the skin, put the skin back on, put a bunch of seasoning on the top, call it a day, put it in the oven. With a 10 - 12 pound turkey you are done in a couple of hours.

I spend more time in the kitchen than I have in the dining room, for obvious reasons, however, I just want to sit and indulge.

I went to Naples to work with one of the best pizza-makers in the world, and guess how long he bakes his pizzas for? He bakes them for 45 seconds. In and out. And they're incredible. Any more than that, and it's no longer considered a pizza. I've been spouting off to people for years - six minutes in an oven.

Stone-ground grits are wonderful, but because they take so long to cook, I usually go with quick cooking grits - which I also love. But I never make the instant kind - some things a Southerner just won't do!

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

I don't exactly know what it means to be ready. A cake when the oven timer goes off? Am I fully baked, or only half-baked?

Mexican food is my absolute, #1 favorite food. But all the cutting and dicing is very time-consuming. I do like to cook a few times a week, but it's not always that intricate with the shells and the cheese, etcetera.

Everything my mother made had to cook for 80 hours, and when she made matzoh balls she didn't know fluffy. Everything sank.

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.

For a two-job working family, a pressure cooker gets a meal on the table in seven to 15 minutes, start to finish.