Cooking Tools Quotes

I have a cheese-shredder at home, which is its positive name. They don't call it by its negative name, which is sponge-ruiner. Because I wanted to clean it, but now I have little bits of sponge that would melt easily over tortilla chips.

The secret of a successful restaurant is sharp knives.

The cheapest gadget - and you don't even have to spend a dime - is chopsticks from a Chinese restaurant. I use them for everything: to toss salads, to turn a piece of meat in the pan, to flip croquettes in the Fryolator, to whisk eggs for omelets, to stir eggs into fried rice when I make that for my daughters.

To shuck oysters, you'll need an oyster knife, a handy tool with a sturdy handle and a short, rigid blade which you can pick up for about ten bucks in a kitchenware shop or fish market. A quick trip online will yield any number of videos and slide shows with step-by-step instructions on how to shuck an oyster.

I have a lot of cooking tools. In fact I have a whole drawer full of knives. Cooking tools, especially cutlery, are my toys.

I'll use the knives for spreading jam, and the gas to warm my greying love.

Good kitchen equipment is expensive, but most items last a lifetime and will pay for themselves over and over again.

Computers are to design as microwaves are to cooking.

One of the most practical utensils I can't live without is my 'Joyce Chen' Scissors. They cut with precision.

I love my fish spatula so much. I don't have many specialty tools, but that's a favorite of mine.

The most overrated tool: a pasta maker. Why make it when you can buy it? It's a lot of work!

I definitely recommend a quality chef's knife.

There is nothing nicer than a kitchen really made for a cook. Things that are designed to be used always have an innate beauty.

A mighty good sausage stuffer was spoiled when the man became a poet.

The best value for money in cooking equipment, in my mind, is first a digital scale and digital thermometer. They're both about $20. They help you cook so much more accurately that they're both enormously valuable.

I like the Japanese knives, I like French knives. Whatever's sharp.

Since my kitchen is the most important part of my home, I want to be creative and innovative, not only in its aesthetic, but also in the tools that I'm using to cook.

A blowtorch is a wonderful thing. You can get one of those for about 25 bucks at Home Depot. And there's a ton of things that you can use a blowtorch for, in browning a steak or touching up the browning of a chicken or making creme brulee.

Okay, a lot of people think that I'm someone known for a love of eggs and egg cookery. Being asked to endorse an egg yolk separator, I mean, I understood where it came from, but it didn't seem necessarily like something that was ultimately worth pursuing.

I love my cooking tools because I enjoy cooking - a Vitamix for smoothies and a rice cooker for steel-cut oats. I travel with a small rice cooker. I soak oats overnight, and when I get up, I just turn the rice cooker on, and it cooks the oats perfectly every time.

A measuring jug is also vital when cooking rice, as this is always measured by volume rather than by weight.