Culinary Mistakes Quotes

Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime...Please, treat your garlic with respect...Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic.

One of the biggest mistakes people make when they cook for other people is to think that it has to be fancy and elaborate. This results in enormous expense and nine days of labor, plus you end up trying to assemble a croquembouche in front of your guests and everyone's experiencing flop sweat.

It was my first day working at Tour d'Argent, a famous restaurant in Paris, in 1982, and they were celebrating their 400th anniversary. I am in the fish station and after many mistakes, including cutting myself after 30 seconds in that kitchen, the chef said, "Make a Hollandaise sauce with 32 yolks." It takes me forever to separate the yolks from the whites, and I put them in a bowl and try to go close to the stove, but the stove is way too hot for me.

It is a very great mistake to suppose, as a few English cooks still do, that spaghetti and macaroni should be soaked in water before cooking.

I would far prefer to have things happen as they naturally do, such as the mousse refusing to leave the mold, the potatoes sticking to the skillet, the apple charlotte slowly collapsing. One of the secrets of cooking is to learn to correct something if you can, and bear with it if you cannot.

What you create doesn’t have to be perfect. So what if the eggs are greasy or the toast is burned? Don’t let fear of failure discourage you.

My mother was really young when she had me, so she was a horrible cook, but we lived with my grandmother, who was fantastic. We eventually got our own place, and my mother started learning to cook. But it was also the '70s, so she was very experimental, and, well - thank God we had a dog.

Fried vegetables, often overbattered and undercooked, tend to disappoint me with their tough or soggy crusts.

No matter what happens in the kitchen, never apologize.

The trouble with some cooking is that the real flavours get cancelled out by the wine, cream, and butter sauces.

I am usually cooking at least four times a week if I am home. The easiest thing that I do a lot is gazpacho. It's simple and it tastes best if you let it sit over night in the refrigerator... I don't want anybody near me when I am cooking. If I am going to make a mistake, it has to be my fault.

I know electric knives are excellent for carving turkeys that have had their bones removed and been forced into a mold to shape them. Please note that those turkeys are called hams.

The first time I baked, I failed a couple of times, and I made some mistakes and perhaps ended up with something inedible. Then I was a little bit more careful, and I learned how to do it right.

I don't know anyone who hasn't overcooked at least one turkey, myself included. It's easy to do.

If I have committed any culinary atrocities, please forgive me.

Find what's hot, find what's just opened and then look for the worst review of the week. There is so much to learn from watching a restaurant getting absolutely panned and having a bad experience. Go and see it for yourself.

All I ever wanted to do was to make food accessible to everyone; to show that you can make mistakes - I do all the time - but it doesn't matter.