Cooking Quotes
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The process and organization leading up to cooking the egg can tell you a lot about the cook.
Quote by -David Chang
I lived across the street from Noodle Bar. I could barely stand it, because you're there all the time; you can't get away.
Quote by -David Chang
When I first started to cook, I would cook these elaborate meals, but I rarely cook at home now.
Quote by -David Chang
Momofuku is not me. It's everyone. I'm just the facade. We have to exceed expectations and be our harshest critics.
Quote by -David Chang
I've never bribed my way into a restaurant. I've never slipped a C-note or greased a palm. In truth, I've never even considered it. I've assumed, of course, that people do such things.
Quote by -David Chang
For everyday diners in Manhattan, cracking the waiting list at Nobu is said to be harder than getting courtside tickets for the Knicks.
Quote by -David Chang
Waiting tables has never paid my bills, a fact which I prefer to hide from my colleagues with deep sighs about the price of just about everything.
Quote by -David Chang
Be careful what you wish for - getting to be a successful business and maintaining it is so hard. Anyone can be good one night; being good over several years is incredibly difficult.
Quote by -David Chang
My dad was in the restaurant business, but I didn't really think about following him. Had I done better at school, I don't know if I would have been a chef.
Quote by -David Chang
Say a child raises this beautiful beet. It's going to give her a sense of ownership, and that changes everything. You stop taking things for granted; you become less wasteful.
Quote by -David Chang
In New York, we're always confined with spaces. Our restaurants are difficult to navigate as cooks and to operate. We fight against the buildings we run in New York.
Quote by -David Chang
I love to cook. I love having friends over and family. I am definitely a feeder - I feed everybody. I am jumping around the kitchen like a crazy woman.
Quote by -Imelda May
My mom, she's a great cook. You know, pirogue, borscht. I love borscht, and I love Pilemeni, meat dumplings.
Quote by -Irina Shayk
Every since my wife, Adri, got pregnant with our now-eight-month-old daughter, Alicia, I regularly get asked what my plans are for feeding her. How can someone who writes about food and tests recipes for a living meet the picky and precise needs of an infant without losing his mind?
Quote by -J. Kenji Lopez-Alt
A tempura batter has a lifespan of only moments before the flour becomes too saturated with water and a fresh batter must be made.
Quote by -J. Kenji Lopez-Alt
There was a lightbulb moment as soon as I walked in the kitchen and started working. I love the physical action. I love the whole idea of feeding people and bringing people together over food. I love the craft involved.
Quote by -J. Kenji Lopez-Alt
Brussels sprouts are unique creatures. When cooked poorly, they can give off a strongly sulfurous aroma that many find unpleasant. But if you can crack through that aroma and release the natural sweetness hiding underneath, then you're rewarded with one of the most delicious vegetables around.
Quote by -J. Kenji Lopez-Alt
For creamy sea urchin pasta recipes, the typical process is to saute garlic, shallots, and chilies in olive oil, then add the pasta and pour in a sauce made from raw sea urchin roe blended with softened butter or heavy cream.
Quote by -J. Kenji Lopez-Alt
Pancakes are simple. They're diner food. They're what you make on a Sunday morning with the kids. Crepes are fancy. They're French-bistro food. They're what you make once a week after your Parisian vacation because you want to relive some pleasant memories.
Quote by -J. Kenji Lopez-Alt
There's no question that resting meat helps it to retain juices, though the exact degree to which it does so is up for debate. I've tested dozens of steaks over the years, and I've found significant variation.
Quote by -J. Kenji Lopez-Alt
I first became aware of Lao Gan Ma chile crisp at a potluck baby shower in 2016, where a friend brought a bowl of chilled hand-pulled noodles that he tossed with black vinegar, soy sauce, sesame seeds, scallions and a ladleful of the sauce.
Quote by -J. Kenji Lopez-Alt
Organizing your fridge for maximum efficiency - in terms of food shelf life, food safety, and easy access to the things you reach for most - should be a top priority.
Quote by -J. Kenji Lopez-Alt
No matter how many great things you say about Jacques Pepin, there's always more. Through his books and videos, he taught me the importance of technique in the kitchen, but, more significantly, he showed me what it means to be a great teacher and educator.
Quote by -J. Kenji Lopez-Alt
Most ceramic plates, bowls, and cups have an unglazed rim around the very bottom, where the piece was in contact with the floor of the kiln. This unglazed ceramic is harder than metal and can be used just like a sharpening stone.
Quote by -J. Kenji Lopez-Alt
Over the years, I've discovered that lessons in cooking come in two forms. There are the lessons that you never fully learn; skills that you get better and better at, but never quite perfect. Then there are the lessons that you only need to learn once because the results of not following them will literally scar you for life.
Quote by -J. Kenji Lopez-Alt
A fridge is basically just a big, cold box with a few shelves in it, right? Well, that's true, but where you store food in the fridge can have quite an impact on its shelf life.
Quote by -J. Kenji Lopez-Alt
Tri-ply pans try to split this difference by sandwiching a layer of aluminum in between two layers of steel. They heat evenly and store plenty of energy. Tri-ply pans are also more sturdily constructed than disk-bottom pans, which have aluminum disks attached only to their bottoms.
Quote by -J. Kenji Lopez-Alt
Like broccoli, their closely related cousins, Brussels sprouts benefit from extremely high heat and browning, to the point of a near-char, in order to intensify their sweetness and bring out their unique nutty flavor without turning them overwhelmingly sulfurous.
Quote by -J. Kenji Lopez-Alt
Evaporated milk is a highly concentrated source of milk protein micelles - bundles of proteins that can act as powerful emulsifying agents - which help to keep the sauce creamy and smooth.
Quote by -J. Kenji Lopez-Alt
In its pure crystalline form, MSG can be added to soups, stews, sauces, and stocks to add a rounded, savory flavor.
Quote by -J. Kenji Lopez-Alt
Walk into any Japanese fish market, and you'll see neat rows of sea urchin roe sold in little wooden trays.
Quote by -J. Kenji Lopez-Alt
You can cook a limited number of sous vide recipes in a beer cooler, but if the person you're buying for wants to start cooking like the pros, they'll need a dedicated circulator that's designed to maintain the temperature of a water bath to within one degree.
Quote by -J. Kenji Lopez-Alt
I came from a family of scientists. My father is a microbiologist and my grandfather is an organic chemist. I had a very science- and math-heavy childhood.
Quote by -J. Kenji Lopez-Alt
After your knife and your cutting board, quality pots and pans are the most important tools in your kitchen, and a good set can run hundreds, even thousands, of dollars.
Quote by -J. Kenji Lopez-Alt
Frying is essentially a drying process. Batters and breadings are formulated to dry out in a particularly graceful way.
Quote by -J. Kenji Lopez-Alt
Panko crumbs have tons of surface area, leading to exceptionally crisp coatings.
Quote by -J. Kenji Lopez-Alt
Different hot sauces fulfill different needs, and I wouldn't want anyone to live in a world in which each fridge held only one bottle.
Quote by -J. Kenji Lopez-Alt
No matter how your breading or batter is constructed, it serves the same function: Adding a layer of 'stuff' around the item being fried means the oil has a tough time coming in direct contact with it, and thus has a hard time transferring energy to it.
Quote by -J. Kenji Lopez-Alt
One of the handiest features of crepes is that you can cook the pancakes all the way through and refrigerate them, to be reheated and stuffed later.
Quote by -J. Kenji Lopez-Alt
I like to cook my crepes in a little butter, which gives them a nice, golden-brown color and lacy-looking surface. I rub a thin layer into a preheated skillet, then wipe out all the excess with a paper towel.
Quote by -J. Kenji Lopez-Alt
Like regular table salt, MSG can also help boost our perception of other existing flavors. Tomato soup with a pinch of MSG tastes a little more tomato-y. Add a dash to beef stew to make it taste beefier.
Quote by -J. Kenji Lopez-Alt