Culinary Mistake Quotes

It's not color, it's like pouring 40 tablespoons of sugar water over a roast.

Can you imagine the headlines if I gave someone food poisoning? They'd hang me off Tower Bridge by my ballbag!

Very early in my culinary career, while helping another cook prepare the staff meal, I stirred some chopped raw garlic and herbs into a bowl of leftover lentils. The atonement for this sin was so extreme that I've never repeated it: After being chastised, I spent the next 20 minutes fishing out the minuscule pieces of garlic.

Yes, the first time I made flapjacks it was like granola, I forgot to put the sugar in, so I went through hours of mixing it and making it then I went to cut into it, and it fell apart.

You don't put milk in chamomile tea - that's disgusting behavior! That's not right.

Cold soup is a very tricky thing and it is a rare hostess who can carry it off. More often than not the dinner guest is left with the impression that had he only come a little earlier he could have gotten it while it was still hot.

There's a point of no return when you're cooking tomatoes. A little too much heat, a little too long in the pot, and you lose that sense of fresh ripeness that makes tomatoes so great.

Undercook swordfish, and you get rubber. Overcook it, and you lose the fat and succulence.

I had eel at a sushi bar once; it's disgusting. I thought it was chicken. It looked like chicken. It was brown and looked delicious, and I was like, 'That looks safe.' It wasn't.

Sometimes I look up a recipe for chicken and tomatoes and end up cooking pork. The inspiration gets lost in translation.