I think the basic thing that home cooks can learn how to do is just season properly… If the home cook realized how little salt they use compared to what’s needed, it would make their food taste better.
I’m a professional cook. I’ve worked with other cooks from all over the world, but my family is not that way – they’re always lived within 25 miles of my hometown!
Her secret to happiness was simple and unpretentious. She had a beautiful house, would pick fruit and make jams, run the dogs in the fields, have a whiskey at five o’clock and cook a great plate of pasta. It wasn’t complicated.
My daughters think I am a terrible cook, but I try really hard. I would really like to be a better cook.
I love to cook a meal for the so-called holidays. You always need the turkey. I like making a good BBQ brisket as well.
I’m good at anything that’s country – biscuits, gravy, chicken-fried steak. Look at me, for God’s sake. I cook what I like to eat.
I have to go out for lunch and dinner because I can’t cook. I need a woman to come and save me from my cooking.
I love the simplicity, the ingredients, the culture, the history and the seasonality of Italian cuisine. In Italy people do not travel. They cook the way grandma did, using fresh ingredients and what is available in season.
Fine dining teaches you how to cook many different things, and it gives you the basic fundamentals, but these specialty restaurants, they’re not teaching you the broad foundation you need to become a well-rounded cook.
I was a bar-back, which is the person who cleans the bathrooms at the end of the night in the bar, and a cook. I had kind of given up. I was into backing other people up. Music was something I just did on the side and I don’t think I had the energy to pimp myself out, like call people up and ask them to book me to play.
I do like to cook. But I only cook a few things, but those few things I do really well.
A big thing that gets people in trouble in the kitchen is not reading the recipe from start to finish before you cook it. Before you start anything, read through the entire recipe once.
One of my favorite things to cook is fondue. I’m Swiss. It’s a great social meal.
People come up to me all the time and say, ‘Oh, I love to watch Food Network,’ and I ask them what they cook, and they say, ‘I don’t really cook.’ They’re afraid, they’re intimidated, they know all about food from eating out and watching TV, but they don’t know where to start in their own kitchen.
When you cook a sausage, the skin sometimes breaks and the ground meat comes apart.
We all need to know how to cook. I can buy a chicken and have many meals come from it. Is it affordable? Yes. Cheap? No. I want to pay the farmers the right price for food. They deserve it. They are the most important people in the country besides our teachers.
Baking is too precise for me. I cook with a pinch of this or that.
You don’t have to stick with these recipes. They’re guides. As I say, they’re a way in. Have fun with them. It’s an easier way to cook in a busy life, once you get the hang of it.
I mean, I love to try and cook. I’m pretty good, but I’m not saying I’m great.
I think children learning to cook can be such a wonderful thing. It can help build confidence, make them feel good about themselves. It helped me build my ego and even start to get acceptance at school. I’d bring things to class that I’d cooked at home.
I can’t believe how many people don’t have time to cook but have time to watch football and ‘The Voice.’ They’re certainly making a choice.
Oh, my wife is a wonderful cook. She comes from a food-loving Italian family – her father owned a pizzeria!
The magazine, the daytime show, we’ve always tried to write affordable, accessible. Those are key words for us, and I do mean us, a huge staff of people at the magazine who love to cook affordable, friendly food that helps families eat better for less.
I love to cook. My mom taught me to cook at a very, very young age.
I think cooking is really key because it’s the only way you’re going to take back control of your diet from the corporations who want to cook for us. The fact is, so far, corporations don’t cook that well. They tend to use too much salt, fat, and sugar – much more than you would ever use at home.
I cook every day for six hours. It’s my therapy. My love.
They say that gardens look better when they are created by loving gardeners rather than by landscapers, because the garden is more tended to and cared for. The same thing goes for cooking. I only cook for people I love.
What worries me is that, because of the amount of media coverage of food, Britain seems to have become a foodie nation – but I’m not sure it actually has. I’m not sure there’s been a huge change in the pantry at home or what we cook for supper.
When I cook, my brain stops completely.
People ask me in Europe, when they do interviews… they ask me, ‘Well, how does it feel to be a cook in a country that doesn’t know how to eat?’ It always touches a nerve, because Europe and the world think that America is no more than bad hot dogs and bad burgers.
My wife is a terrific Southern cook. My favorite of all the great things she cooks is ‘trash potatoes.’ That’s mashed potatoes with sour cream, bacon, cheddar cheese, and horseradish. It’s a total gut bomb.
I used to have a monthly cookery column, and am a big cook, so that whole sense of connecting what one does with food to one’s cultural identity has always been fascinating to me.
I think it bespeaks a generous nature, a man who can cook.
A plancha is just a hot flat surface. So if you think about it, anything is a plancha, like a saute pan or a griddle. A la plancha is the perfect way to cook for a crowd.
I love to cook and really enjoy cleaning my house. People always tease me about getting a maid. My girlfriend tells me that they are only $40 and will do everything. But that is my time to unwind, put my hair in a ponytail, throw on sweats, and be myself.
The thing that people have said over and over again, especially people who don’t cook, is, ‘I watch your show, the food makes me hungry, and I think I can make that.’ That’s exciting because we’ve heard that a lot of people watch cooking shows but don’t make the food.
I definitely live to eat. I love food in every way imaginable, and it does not have to be fancy. Whether we stay in or go out, I like a hardy meal. My grandmother taught me how to cook, and it was all about no fuss and lots of it.
My feeling is that if you can cook, I can teach you how to do television.
The way to entice people into cooking is to cook delicious things.
With wok cooking, you chop things up into little pieces for maximum surface area, so they can cook in minutes, if not seconds. Sauteing is energy efficient; baking is not.
There’s only one cook in the kitchen, only one chef. I let the soloists do their thing – you’ve gotta let a man do a solo the way he wants – but as far as picking the tunes and working on the arrangements, I take full responsibility for it.
I love to cook, my husband and I collect wine, and in my head, I am always on Sullivan’s Island, walking the beach listening to the song of the ocean.
As a child, I’d help my mum cook, and it was ridiculous – she had the correct gadget or utensil for everything. ‘Stop! Don’t use that, I have exactly the right utensil.’ After I left home, I survived on cup-a-meals and never saw myself as being like her. Now I’ve become her.
My mother was making $135 a week, but she had resilience and imagination. She might take frozen vegetables, cook them with garlic, onion and Spam, and it would taste like a four-star dinner.
I was a short order cook in a pool hall in college. So, I am the fastest cook in the world.
My flat in Ladbroke Grove, west London, is in the best building in the world. It’s like a commune – everyone gets on – and on Friday evenings I often cook us all dinner.
My grandmother was the greatest cook in the world. She could just go in there, the whole kitchen would look like a tornado hit it and then she’d come out with the best food. Then she’d sit at the table and she wouldn’t eat!
That’s the joke about confinement pigs: they taste like whatever sauce you cook them with.
Breakfast is my specialty. I admit it’s the easiest meal to cook, but I make everything with a twist, like lemon ricotta pancakes or bacon that’s baked instead of fried.
I cook. I did the Escoffier course in Paris when I was 21 in one of those periods when it was like a pause. I can cook anything Italian, Chinese.
I’m a really good cook. I left home to start my career at 15 – so my choices were to either learn to cook or eat Ramen noodles for the rest of my life.
There will never be a right or wrong way to cook something, but there will always be a more informed way.
It is very important that when you put something on the grill, you leave it in place to cook. If you move it around too quickly, chances are it is going to stick.
What good am I? I can’t have kids. I can’t cook. I’ve been divorced three times. Who would want me?
I cook everything. I love Mediterranean cooking, I love Asian cooking. I do lots of Japanese noodles.
I don’t really like going out for dinner. It’s way better to not have to wait for food… It’s quite boring. I don’t cook anything, though; I just transfer it from the fridge into bowls. I’m more of a transferer than a cook.
