Stewing Quotes

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.

There is a charm in making a stew, to the unaccustomed cook, from the excitement of wondering what the result will be, and whether any flavour save that of onions will survive the competition in the mixture.

My go-to winter recipe is beef and butternut squash stew, cooked in the slow oven all day.

I didn't have to audition. That's common, but it had never happened to me before. Normally, I hate auditioning. I need to stew and think... let the character develop and grow inside me.

I make a lot of soups and stews at home, and I always have fresh bread with it.

Go and do, don't sit and stew.

Simmering vegetables in a covered pot over low heat so that they steam in their own liquid - a French technique called a l'etouffee - is the ticket to achieving a soup with pronounced depth.

I like to get where the cabbage is cooking and catch the scents.

All-in-one dishes are among my favourites. I'm very much in favour of using the oven as much as possible - for casseroles, roasts and other one-pot meals - rather than the hob, where dishes need much more attention.

In football, if you have a big break after a disappointment you can stew on things, and that hurts you.

I'll get mad, but then I'll let it go. It's not worth stewing over for the rest of your life. You've got to move on and let it go.

Stop stewing and start doing!

I want Books and Babies and Beef stews.

I think tripe is maligned. It's wonderful stuff, but everyone goes 'urgh.' You have to wash and then cook it, very gently braise it, for eight hours. It uplifts you but steadies you at the same time.

My mom, ever the Italian, made braised chicken with tomato.

I sometimes compare making a film to cooking. Some dishes need to be stewed, while others need to be fried.

I love lamb shank. It's my favorite thing. You don't have it in America. It's a younger meat - it just falls off the bone - it's kind of like a roast. I really like blackened cod too.

I adore recipes that make use of one cut of meat or a whole animal to create a complex dish, loaded with flavour.

I like making adobo, because it's easy and it keeps in the fridge for a while. Or I'll make pasta with bolognese - something I can make a big batch of and can keep eating for the rest of the week.

As for cooking, I like making lasagne and spaghetti Bolognese, I have perfected my porridge, and I like making Sunday roasts.

I like to cook chicken adobo and do my own laundry.

I like to cook things very slowly.

That's the joke about confinement pigs: they taste like whatever sauce you cook them with.