Eric Dane Quotes

As far away as you can get from the process of mechanisms and machinery, the more likely your food's going to taste good. And that - that is probably the largest thing I can hand to anybody is let your hands touch it. Let them make it.

I make really good pasta sauce. The secret to getting it right is just patience and love.

I'm not a particularly good cook. Part of it is that it is the kind of cooking anybody could do if they bothered. It's improvisational. I cook with whatever I have laying around.

Cooking a piece of fish and cooking it right. Knowing the fish, knowing the properties of the fish. That's a hard thing to do rather than covering it with a lot of sauces and foams or other cooking methods that might be high wire acts and look good on the outside.

Taste as you go. When you taste the food throughout the cooking process you can make adjustments as you go.

I love the whole process of making, serving, and eating hearty soups like lentil, potato leek and carrot, to name a few.

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

'Iron Chef America' is so real. Imagine putting on television the whole process of making that food, the technique. It's all about technique. It doesn't even matter if you show the faces sometimes.

Any opportunity I get to melt butter, I continue on to the 'noisette' stage.

Cooking is about the ingredients and responding, but risotto, specifically, is about the technique.

I'll get home from work on Friday night and take out some beans and soak them. The next morning, I'll put them in a pot for soup, then just keep chopping, chopping, chopping - carrots and celery and cabbage - and in two or three hours, you have this wonderful, mellow soup that fills up the whole house with its aroma.

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.

Of all the items on the menu, soup is that which exacts the most delicate perfection and the strictest attention.

I'm not on chef level, but I'd make a good line cook. That's not too shabby.

It's always a good idea to chill your crab cake mixture for a few hours, or even overnight, before frying because they'll hold together better.

Let us take our children seriously! Everything else follows from this... only the best is good enough for a child.

I've been told I make a very good brew.

I cook some damn good eggs!

I take really good care of myself, and I make sure that my body's in tip-top condition, and I stay on top of everything - eat right and do everything else to make sure that I can play for a long time.

I never try to marry more than three flavors in one dish.

Repeatedly opening the oven - or worse, taking out the turkey to baste it - slows down the momentum of cooking.

When making any pureed soup, don't blend all the liquids and solids together at once. Hold back some liquid at first and use it to thin the soup as needed. You can always add more liquid, but there's not much you can do to fix a too-thin soup.

Lowbrow ingredients don't equal inexpensive or not tasty food. In fact, it requires even more skill to make something simple into something spectacular.

My grandma's chicken soup is amazing: so simple, so full of flavour, and so yummy.

Good cooking is good cooking, regardless of the price.