Convenience Cooking Quotes

I like baked potatoes. I don't have a microwave oven, and it takes forever to bake a potato in a conventional oven. Sometimes I'll just throw one in there, even if I don't want one, because by the time it's done, who knows?

For a two-job working family, a pressure cooker gets a meal on the table in seven to 15 minutes, start to finish.

And I don't cook, either. Not as long as they still deliver pizza.

I think that there's some brainwashing going on with this idea that we don't have time to cook anymore. We have made cooking seem much more complicated than it is, and part of that comes from watching cooking shows on television-we've turned cooking into a spectator sport. ...My wife and I both work, and we can get a very nice dinner on the table in a half hour. It would not take any less time for us to drive to a fast-food outlet and order, sit down, and bus our table.

When it comes to cooking, five years ago I felt guilty "just adding water." Now I want to bang the tube against the countertop and have a five-course meal pop out. If it comes with plastic silverware and a plate that self-destructs, all the better.

I very briefly had a microwave oven that I quickly gave away, because I could never work out what they do better than a regular oven.

All-in-one dishes are among my favourites. I'm very much in favour of using the oven as much as possible - for casseroles, roasts and other one-pot meals - rather than the hob, where dishes need much more attention.

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.

Sometimes when I'm making a potato salad I don't boil my own potatoes, I take them straight out of a can.

When I'm training at home, I have five meals for the day that I just heat up. It's all planned, and that's what I eat.

There's nothing wrong with using frozen and canned food. There's nothing in this series I'm ashamed of. It's the way I cook.

Seventy percent store-bought, ready-made plus 30 percent fresh allows you to take 100 percent of the credit.

Since I don't have much time to cook, I tend to cook in bulk and eat leftovers.

One-pot meals make a lot of sense... because so much of what people hate about cooking is really the cleanup, the mess, the grease.

Just because I am a chef doesn't mean I don't rely on fast recipes. Indeed, we all have moments when, pressed for time, we'll use a can of tuna and a tomato for a first course. It's a question of choosing the right recipes for the rest of the menu.

I think the thing about cooking from tins for me that I really enjoyed was... the convenience of it, the slight entertainment side of it. Just the surprise of being able to crack open a couple of tins, pour them into a pan, and 15 minutes later you've got a fantastic dinner on the table.