Pressure Cooking Quotes

One thing I've told people with the holidays, cooking in particular - don't make something that stresses you out. If there's something you're intimidated to make, maybe just don't make it.

When you cook under pressure you trade perfection.

There's no better way to learn something than to learn it in front of an audience. Your terror drives you.

I started taking all these cooking classes. I learned a lot in them, but you think you're going to retain it, and you don't. Under the pressure, it's hard to retain everything.

After making the finals of 'Celebrity MasterChef' I know how tough cooking under pressure can be.

We've rewritten entire scenes and had them animated twelve hours before the show goes on the air. It's not fun.

The hardest thing about being a full time chef is leaving my work behind when I go home at night. I'll toss and turn about a menu item or forget to order produce and wake up at 4 A.M. in a cold sweat over some artichokes.

I'm a beet freak. I put them in the pressure cooker.

Harvard takes perfectly good plums as students, and turns them into prunes.

By the time we woke up on Sundays, my dad would have left home to get mutton. It was a kind of stew with thick gravy that my mother used to make in a pressure cooker. Even after the mutton was over, the cooker would still have some masala left. I used to polish it off with some rice.

I don't know what it is, exactly, but there's a negative drag on film sets after the second week or so, a mutinous vibe because the infinite capacities of the directors and everybody else become quite finite and everybody's under the gun and it becomes work.

My grandfather learned to swim in the Navy by getting thrown off a boat into the ocean. He had to learn fast. And I think I learn pretty well under pressure.

Television is fast and loose. You have two or three takes to get your part right, and if you have a problem, well, by the time you figure it out, everyone's moved on to the next scene. It's good training, keeps you on your toes.

Pressure cookers are relatively inexpensive, they're in every kitchen store, your grandma probably had one, but a lot of people don't. A pressure cooker is interesting because by pressurizing the vessel, you're able to cook much hotter than the boiling point of water, and still have water be present.

Just because you love to cook and you are good at in your home environment doesn't necessarily mean that you are cut out for competition. It is a different animal and requires you to approach cooking in a very different way.

A pressure cooker will destroy all lectin except gluten.

There's way more pressure cooking for cooks than rowing at the Olympics.

Sometimes, to be honest with you, our lyrics were written a day before the vocal had to be done.

The way we like to make music is we'll announce a project when there are zero songs, and then we take that pressure and try to make an album really fast.

Cooking a dish is fine; cooking it under pressure is a completely different ballgame.