Vegetable Cooking Quotes

Radishes grow just about anywhere. People think, 'Oh it's just a radish.' But radishes are delicious, and people don't think of cooking them.

Depending on when vegetables are picked, they might take different lengths of time to cook.

At home in Devon, my wife Jessica does a huge proportion of the cooking - I do the basics. My timing is extremely good, particularly when it comes to vegetables, perhaps because in my work, timing is everything. I know exactly what fits into a minute when broadcasting, and I apply the same to carrots.

I don't know how to cook lettuce.

Vegetables to me are - I don't want to say the most exciting part of cooking, but certainly a very exciting part of cooking, because they continue to change. They come into season and they go through different phases.

No vegetable exists which is not better slightly undercooked.

The beet is the most intense of vegetables

I love to roast vegetables - carrots, fennel, and so on. I also love to mash or puree pretty much any vegetable!

I have kind of a weird technique with zucchini. I cut it into small cubes; sweat it in olive oil, adding just a little oil at time so it crisps. Then I cover it with boiling water, not stock, which really brings out the flavor of the zucchini, add lemon, thyme, and serve it with burrata and a fried zucchini flower.

Fried vegetables, often overbattered and undercooked, tend to disappoint me with their tough or soggy crusts.

When I was a child we were sufficiently well off for me to be a picky eater and I still cannot eat vegetables cooked in the traditional British manner.

In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' and use it for vegetables.

I just don't tend to cook eggplant at home.

I make a big pot of pasta with vegetables, and I stretch it out for the week.

The secret is to cook the aubergines the day before and let them dry of all the oil they drank in cooking. When you cook aubergine, they eat a lot of oil. It can be very heavy.

I can only cook brown rice and vegetables, so I don't get too many people coming over for dinner parties or anything.

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.

There is nothing worse than grilled vegetables.

Brussels sprouts are misunderstood - probably because most people don't know how to cook them properly.

You can make great meals without meat that are, of course, much more healthy for the same price, but it takes a process of reeducation, just because Americans aren't familiar with how to cook vegetables anymore.

Wrap fish fillets, sliced veggies, and other quick-cooking items inside foil packets with bundles of fresh herbs and throw them directly on the grill; the steam will release the herb's perfume and flavor anything contained inside the pouch.

Steaming maintains some of the aubergine flesh's texture, which doesn't happen if you cook it in any other way.

I always pan-fry sprouts - it retains texture and enhances flavour.