Cooking Quotes
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I love roasted pecans. I'll make a sort of granola with the roasted pecans, turn that into a super nutty pie crust, and top that with apple-syrup pudding and top that with cooked custard and maple syrup.
Quote by -Christina Tosi
My first season of 'MasterChef' was tricky. I took a risk going into TV. I was confident it was the right risk and confident I'd break down barriers as the first female judge - and one that was previously only known for the sweeter side of the kitchen.
Quote by -Christina Tosi
When you open any kind of food service establishment, you do all this planning, but it's not until you've opened the door and people are inside that you learn what people want you to be to them.
Quote by -Christina Tosi
The hardest thing to do is dig deep and be patient about the things you're going to learn month to month and quarter to quarter.
Quote by -Christina Tosi
I love checking out aspiring bakers' offerings at local farmers' markets when the weather is nice.
Quote by -Christina Tosi
Most of my memories are of softball games in Falls Church with my sister, yard sales across town on the weekends with my grandma, grocery-shopping and errand-running with my mom, learning to drive an old Volkswagen bug down Old Keene Mill Road with my dad.
Quote by -Christina Tosi
I was raised by a gaggle of women who all loved to bake. Dessert always existed after any savory meal. I was raised with cookies on the plate, brownies in a Tupperware container, and so on.
Quote by -Christina Tosi
I think sharing recipes is such an important part of baking and the baking world.
Quote by -Christina Tosi
I could never really decide what I wanted to be when I grew up, and for a while, I thought that maybe I wanted to be a writer... I've always loved to write, that form of expression.
Quote by -Christina Tosi
I feel like a million bucks when I get to work and I've already exercised.
Quote by -Christina Tosi
Running shouldn't feel like a punishment or an obligation. It should be a treat.
Quote by -Christina Tosi
I went to college, and I didn't want to be in a sorority, so I started working in restaurants. In my mind, that was my social outlet.
Quote by -Christina Tosi
I never saw the light of day at Bouley. I remember I would bring home a roll of toilet paper a week because we got paid so little, if at all.
Quote by -Christina Tosi
I took a Chinatown bus to New York to enroll in the International Culinary Center's pastry program.
Quote by -Christina Tosi
I live and die by my SodaStream. I love sparkling water. When you're eating all the time, the bubbles are nice to help settle your stomach.
Quote by -Christina Tosi
I was raised by my Depression-era grandma who taught me to use what you've got: Waste not, want not!
Quote by -Christina Tosi
Whenever I get in a car and I'm going to or from the airport or the train station, I put on a TED Talk using the TED app. It makes the trip go by super fast, and it fills my sails.
Quote by -Christina Tosi
When I first opened Milk Bar, I was also making desserts for the Momofuku restaurants. I will say that by day three or day four, I realized that operating a bakery was so different from operating a restaurant.
Quote by -Christina Tosi
A well-crafted cocktail isn't complete without the right garnish. This final flourish - often citrus or fresh herbs - enhances the drink's taste, smell, and look.
Quote by -Claire Saffitz
If anything betrays my Ashkenazi Jewish heritage - besides the Casper-the-friendly-ghost-like skin tone - it's my love of fishy fish.
Quote by -Claire Saffitz
Cooking is not effortless. To get a recipe that feels effortless is really hard.
Quote by -Claire Saffitz
Plating your salad with groupings of ingredients may seem fussy but in fact it's the opposite. All the prepped ingredients go directly onto the platter, so no need to dirty a separate mixing bowl for tossing. Another reason we like this plating strategy? It allows the picky eaters out there to choose only the parts they like best.
Quote by -Claire Saffitz
Canned chickpeas are my tried-and-true pantry fallback for those days where I get home late with no game plan and no energy to cook. More than just about any other canned bean, they retain their shape and texture really well.
Quote by -Claire Saffitz
My beauty routine has changed a lot since I turned 30. But also, being on camera more has made me dial in on my skincare and makeup routine. I have acne-prone skin, and washing my face with cleanser in the morning, using witch hazel to tone, and washing twice at night to take off all of my makeup has really made a difference.
Quote by -Claire Saffitz
The holy grail of recipe developing is the recipe that turns out so much more impressive than you would expect from the effort it took to produce.
Quote by -Claire Saffitz
All cold brew coffee is more or less made the same way - by long-steeping coarse coffee grounds in unheated water - but it's not all created equal.
Quote by -Claire Saffitz
I don't like a too-perfect cake. You want people to know it came from your kitchen and not the cake case in the bakery aisle.
Quote by -Claire Saffitz
Even as a little kid I knew that spinning a dreidel on the floor for literal pennies was a sad consolation for the joys of trimming a Christmas tree.
Quote by -Claire Saffitz
Home cooks are finding inspiration in the past, digging up centuries-old recipes more familiar to the likes of Thomas Jefferson than Thomas Keller.
Quote by -Claire Saffitz
Generally, if you're a baker who's still learning the ropes, substitutions can be risky. It's always best to make a recipe the first time as written, and only after that initial success should you make substitutions.
Quote by -Claire Saffitz
If you think about it, composed salads are like nachos (I'll explain). When you're eating a plate of nachos, it's always a bummer when you get to those naked, topping-less chips on the bottom of the pile. It's the same with salads. No one wants to find a naked leaf on the end of their fork.
Quote by -Claire Saffitz
The first time I ever deep-fried something, I was terrified. I was making yeasted jelly donuts, and I was so nervous that I fried them, unblinking, with a pounding heart and sweaty palms.
Quote by -Claire Saffitz
No stuffing is complete without chopped onion and celery - they're the building blocks. If you want to deepen the flavor, consider adding leeks, sage, and/or hardy greens.
Quote by -Claire Saffitz
You must pre-bake the bottom crust of a custard pie, but this is a tricky step in the pie-making process. Without the presence of filling the crust can slump down into the plate as it bakes, necessitating pie weights to help keep its shape. Then, once you remove the weights to blind bake the crust, the bottom puffs.
Quote by -Claire Saffitz
Always bake in the center of the oven. A pan placed too close to the bottom of the oven will receive more heat radiating from the oven floor, baking it faster from the bottom. The reverse is true of something baked on the top rack. Always bake in the center for the most even baking and browning all around.
Quote by -Claire Saffitz
I always keep some variety of dumpling in my freezer for convenience, but frozen homemade pierogi are a special treat.
Quote by -Claire Saffitz