Vegetable Preparation Quotes

Listen to your broccoli and it will tell you how to eat it.

Even today, well-brought-up English girls are taught by their mothers to boil all veggies for at least a month and a half, just in case one of the dinner guests turns up without his teeth.

The addition of vinaigrette to freshly roasted vegetables gives them a freshness and juiciness they don't normally have; the acidity brings out new shades of flavour, too.

When I diced vegetables, it was painstaking work to make sure that every single piece looked the same: 1/4-inch cubed for small, 3/4-inch cubed for large. It's a matter of practice and precision.

The only good things I've seen emerge from a steamer are tamales, couscous, and dumplings - maybe the occasional artichoke or delicate fish fillet. But baby turnips with their tender greens still attached should be boiled in water as salty as the sea until their flesh is silky and soft.

I am a very simple cook, I just do the minimum amount. I'm mostly a vegetarian, so I just steam a lot of vegetables.

When I am brushing my teeth, I'm bending my leg behind me, or I'm lifting my leg up and holding it in that position so I'm squeezing my butt in. I can do that while I'm washing or slicing vegetables, too. Or I go up and down on my toes, working my calves a little bit.

No vegetable exists which is not better slightly undercooked.

I like food, I like stripping vegetables of their skins, I like to have a slim young parsnip under my knife.

I've always liked root vegetables because most of them have a natural sweetness. They have a high fructose content, especially when you cook them and caramelize them in a saute pan. Or you can take a turnip and cook it slowly in the oven until it's browned, and it takes on a kind of sweetness. These vegetables are pretty easy to like.

In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' and use it for vegetables.

I love to roast vegetables - carrots, fennel, and so on. I also love to mash or puree pretty much any vegetable!

The classic French blanch-and-cool technique I learned at Chez Panisse yields the kind of brilliant, picturesque vegetables we all want to see on restaurant plates. Long-cooked foods, on the other hand, fall firmly into the 'ugly but good' camp of the Tuscan cucina povera, where flavor far outshines looks.

I learned so much more prepping vegetables than I ever did in cooking school.

I attempted to beat a Michelin-starred master chopper at prepping vegetables and making stuffing. He was doing it by hand, I was using a blender. It was bloody close too, he just beat me.

In the morning, we sliced all the vegetables and layered everything up in a pot with a glass of Riesling. On the way to church, we dropped it off with the baker, who sealed the lid with a strip of dough and put it in his oven for a couple of hours. We picked it up at 12 o'clock and took it home to eat with mustard and salad.

When ramps are in season, we pickle a bunch of ramps and fold that into soup. Pickled pearl onions are great chopped up or pureed.

Are you casting asparagus on my cooking?

I find that vegetables like butternut squash, which I feel unexcited about as a side dish, I'm thrilled to eat in a soup.

I need to have better knife skills... for vegetables.

Please understand the reason why Chinese vegetables taste so good. It is simple. The Chinese do not cook them, they just threaten them!

Don't forget: cruciferous vegetables must be chopped, crushed, or chewed well for maximum benefit!

I do the cooking at home. Where we eat no more than 100 grams of meat a day and have 'tons' of fresh vegetables. I prepare the vegetables with a wide range of herbs, spices and such. We also keep on hand lots of fruit, yogurt and great breads.

He toss my salad like his name Romaine

If you can't think like an onion or a carrot or a tomato, you may be a technician, but you won't understand what you're doing, and your dish will be flat.