Gracie Allen Quotes

When you make burgers, it's good to let them rest for a bit.

If you salt a chicken the day before cooking, it starts to break down the cell structure of the meat and allows it to take on more flavor and actually helps it to stay more moist. Same goes for a steak, a pork chop. A lot of people brine; we preseason.

It doesn't matter how precisely the onion is cut as long as the person chewing it is happy.

Standing behind a kitchen counter telling people about what ingredients to put in a pot didn't feel right.

I never cook from cookbooks.

I can make things, but I don't cook them, exactly. Like salmon, I can stick that in a pan. Or the other day I made noodles, but they were hard. It never occurred to me to check them; I just stopped cooking them when I felt they were ready. Really, I'm too absentminded.

I love cooking. My Italian mother is a genius cook, and I picked that up from her. I make my own sauce, which takes four hours, from a recipe that's been refined over many years. I won't tell anybody what it is.

My whole life, I have been trying to cook an egg in the right way.

Of the people who cook on television, I have admired people like Jacques Pepin, Julia Child, Mario Batali, Jamie Oliver and a few others because they are free of drama, display good taste and masterful technique, and use clear exposition to bring you up to speed.

Manage the heat, let the meat cook, and you'll get fantastic results.

I love watching a single pork chop seasoned with garlic and shallots cook and see the fat bubble around it.

I found that preparation is everything when you cook.

I just Google whatever the hell I want to cook, and I try to cook it by what they tell me to do. If it's not good, I don't eat it.

Julia Child came to my house and wanted a lesson in making risotto.

If you think well, you cook well.

I approach cooking from a science angle because I need to understand how things work. If I understand the egg, I can scramble it better. It's a simple as that.

The way you make an omelet reveals your character.

The meat. I'd barbecue it before I put it on

Perhaps the comparison is closer to the Chinese cook who leaves hardly any part of a duck unserved.

Eating is the secret to good cooking.

Nobody pours stuffing like you do, my friend.

The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken.

It will be seen in the frying of the eggs.

Cooking? Oh we were great, you'd take anything and melt cheese on it, and the one who could guess what it was didn't have to wash up!

She did not so much cook as assassinate food.