Cooking Quotes (12 quotes)
Of Cooking. This is an art of various forms, the object of which is to give ordinary observations the appearance and character of those of the highest degree of accuracy. One of its numerous processes is to make multitudes of observations, and out of these to select only those which agree, or very nearly agree. If a hundred observations are made, the cook must be very unhappy if he cannot pick out fifteen or twenty which will do for serving up.
Question: Explain why, in order to cook food by boiling, at the top of a high mountain, you must employ a different method from that used at the sea level.
Answer: It is easy to cook food at the sea level by boiling it, but once you get above the sea level the only plan is to fry it in its own fat. It is, in fact, impossible to boil water above the sea level by any amount of heat. A different method, therefore, would have to be employed to boil food at the top of a high mountain, but what that method is has not yet been discovered. The future may reveal it to a daring experimentalist.
Answer: It is easy to cook food at the sea level by boiling it, but once you get above the sea level the only plan is to fry it in its own fat. It is, in fact, impossible to boil water above the sea level by any amount of heat. A different method, therefore, would have to be employed to boil food at the top of a high mountain, but what that method is has not yet been discovered. The future may reveal it to a daring experimentalist.
A human being should be able to change a diaper, plan an invasion, butcher a hog, conn a ship, design a building, write a sonnet, balance accounts, build a wall, set a bone, comfort the dying, take orders, give orders, cooperate, act alone, solve equations, analyze a new problem, pitch manure, program a computer, cook a tasty meal, fight efficiently, die gallantly. Specialization is for insects.
All that would be required to prevent the disease [cholera] would be such a close attention to cleanliness in cooking and eating, and to drainage and water supply, as is desirable at all times.
Although the cooking of food presents some unsolved problems, the quick warming of cooked food and the thawing of frozen food both open up some attractive uses. ... There is no important reason why the the housewife of the future should not purchase completely frozen meals at the grocery store just as she buys quick frozen vegetables. With a quick heating, high-frequency unit in her kitchen, food preparation from a pre-cooked, frozen meal becomes a simple matter.
[Predicting home kitchen appliances could be developed from the radionic tube employed to jam enemy radar in World War II.]
[Predicting home kitchen appliances could be developed from the radionic tube employed to jam enemy radar in World War II.]
Each volcano is an independent machine—nay, each vent and monticule is for the time being engaged in its own peculiar business, cooking as it were its special dish, which in due time is to be separately served. We have instances of vents within hailing distance of each other pouring out totally different kinds of lava, neither sympathizing with the other in any discernible manner nor influencing other in any appreciable degree.
I tell my students, with a feeling of pride that I hope they will share, that the carbon, nitrogen, and oxygen that make up ninety-nine per cent of our living substance were cooked in the deep interiors of earlier generations of dying stars. Gathered up from the ends of the universe, over billions of years, eventually they came to form, in part, the substance of our sun, its planets, and ourselves. Three billion years ago, life arose upon the earth. It is the only life in the solar system.
I think it is a sad reflection on our civilization that while we can and do measure the temperature in the atmosphere of Venus we do not know what goes on inside our soufflés.
[Remark made while demonstrating the progress of cooking a Soufflé à la Chartreuse, demonstrating its progress with thermocouples and chart recorders.]
[Remark made while demonstrating the progress of cooking a Soufflé à la Chartreuse, demonstrating its progress with thermocouples and chart recorders.]
Iron and coal dominated everywhere, from grey to black: the black boots, the black stove-pipe hat, the black coach or carriage, the black iron frame of the hearth, the black cooking pots and pans and stoves. Was it a mourning? Was it protective coloration? Was it mere depression of the senses? No matter what the original color of the paleotechnic milieu might be it was soon reduced by reason of the soot and cinders that accompanied its activities, to its characteristic tones, grey, dirty-brown, black.
On the morning of 1 November 1956 the US physicist John Bardeen dropped the frying-pan of eggs that he was cooking for breakfast, scattering its contents on the kitchen floor. He had just heard that he had won the Nobel Prize for Physics along with William Shockley and Walter Brattain for their invention of the transistor. That evening Bardeen was startled again, this time by a parade of his colleagues from the University of Illinois marching to the door of his home bearing champagne and singing “For He’s a Jolly Good Fellow”.
There is a higher average of good cooking at Oxford and Cambridge than elsewhere. The cooking is better than the curriculum. But there is no Chair of Cookery, it is taught by apprenticeship in the kitchens.
Whether or not you agree that trimming and cooking are likely to lead on to downright forgery, there is little to support the argument that trimming and cooking are less reprehensible and more forgivable. Whatever the rationalization is, in the last analysis one can no more than be a bit dishonest than one can be a little bit pregnant. Commit any of these three sins and your scientific career is in jeopardy and deserves to be.