Jennifer Lee Quotes

Almost any decent cook will make food by eye and taste. Virtually all of my family cooked that way.

That being said, I often write into recipes techniques I learned in the restaurant kitchen. There are ways of organizing your prep and so on that are immensely useful. Those are woven into all the recipes I do.

I've learned how to make a nice souffle, a little mac and cheese.

A lot of people who want to cook with less fat are surprised by that. You can cook vegetables in a little water in a covered pan and then throw the fat into the residual liquid to coat them.

Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.

I like to abide by the seasons and let the natural flavor in food speak for itself. I use quick cooking techniques of high heat with very little fat, such as quick saute or wok stir-frying.

Typically, you learn how to cook, but you don't know why. We were looking for a deeper understanding of what was happening to our food as we roasted it, boiled it, grilled it, chopped it, etc. And it turned out, as we began to really say what is cooking, what does it mean to cook, there's a lot of science involved.

You wouldn't know it but I'm no good at... cooking. My chef does that.

Because I've done a lot of television, I'm sort of a generalist. I'm not a pastry cook, but I've had to learn a certain amount about it. I'm not a baker, though I've had to learn how to do it. I'm sort of a general cook.

Recipes tell you nothing. Learning techniques is the key.

I don't know how to cook lettuce.

No one's born a good cook. You have to learn and practice.

To transfer food into a bowl from a pan that you've just cooked in, it's a loss of energy; it's wasteful. People think it's very sophisticated, I don't think it's so smart.

I'm not a good cook, unfortunately. I've tried a few times, but I don't like it too much.

Steaming offers no opportunity for either seasoning or developing the brown, crisp textures that sauteing and roasting afford.

I cannot teach anybody how to cook. All I can do is show them, share methods with them.

If everyone could just cook properly I wouldn't have a problem.

A good cook is a certain slow poisoner, if you are not temperate.

Nobody pours stuffing like you do, my friend.

I love cooking and spending time in mine.

Corporations cook very differently from how people do.

Ultimately, I realized that in order to write about food you need to understand everything about cooking, so I moved to New York and enrolled in the Institute of Culinary Education.

I can't cook, but I can make a turkey and cheese sandwich like nobody else.

Cooking may be a creative art, but it's also a wonderful full-time hobby.

Thirty-five years ago, being a cook was the same as being a used-car salesman.