Nobody has tried to swallow us since I've been here. I think they are afraid how we would taste.
If you're trying to make a recipe that you're not even going to bother tasting, you're doing something wrong.
Do not taste food while you're cooking. You may lose your nerve to serve it.
When you make a record, I always imagine people dancing to it. If the chef thinks it tastes good, then there will be someone who ultimately believes the same thing.
As a chef, if I can taste something, I can basically figure out what's in it.
In food, it's really, like, either you're right, or you're wrong. You know, people's taste buds kind of vary, but there's a technique. Either you do it right, or you don't.
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.
There is no right way to go on an edible journey. You can never tell what is going to be great, so you have to try everything. If you become doctrinaire about sticking to lowbrow foods or epicurean delights, your just being an extremist, and it won't do you any good.
Me and Ma have a deal, we're going to try everything one time so we know what we like.
While I'm not very talented at cooking, I am very talented at eating.
Enjoying the bouquet while resisting the wine." -Edward
The night before Tilbury, the Cordon Bleu gourmet dinner turned out Cordon Brown. Six out of ten to the chef for trying and ten out of ten to us for eating it.
That's what we do on "MasterChef," on "Junior." No school teachers, no parents, let it go. You're going to go on a challenge. We're going to go to hell and back, and we're going to have some bumps.
I love dessert. I can't be guilty about it because I have to taste everything. I experiment.
When anybody is just starting the process of cooking, I always say it takes practice, and nobody got to be a great cook on their first try.
Recently I've been doing risottos. Some of them have been amazing. Some of them, not all of them.
My way of discovering of what I like was to create a restaurant list and eat my way through it, and I call it my 'inner fat girl bucket list.'
Because I am a chef, I have to try new things all the time, so it's been really good to have my family to be able to be there and test everything out.
I'm an absolute connoisseur of cheeseburgers and like to think that I can detect even mere percentages of shift in fat content in ground meat in a burger and can actually name the temperature to which it was actually cooked to the degree if I'm, you know, really on my game.
The best way to learn to cook is to do some serious eating.
You have to taste the sour urine before you break the jug.
Taste as you go. When you taste the food throughout the cooking process you can make adjustments as you go.
One way I get my kids to try new things is by cooking with them.
Everything is tested in my little kitchen. The recipes are mine and that's really important to me. When I do a cookery show I know these recipes really well, because every recipe I've ever published has been tested by my kids.
Never in my wildest dreams did I think I would look people in the face and be like, 'Your snake cake's not good.'
