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There are divisions between a culinary chef and a dessert chef, also called a pastry chef. There are specializations within the pastry chef field. Some pastry chefs specialize in baking breads, while others are master cake designers. Each field requires an exceptional level of creativity and attention to detail.
I think baking cookies is equal to Queen Victoria running an empire. There's no difference in how seriously you take the job, how seriously you approach your whole life.
Baking cookies is comforting, and cookies are the sweetest little bit of comfort food. They are very bite-sized and personal.
If baking is any labor at all, it's a labor of love. A love that gets passed from generation to generation.
A bad review is like baking a cake with all the best ingredients and having someone sit on it.
Baking makes me focus. On weighing the sugar. On sieving the flour. I find it calming and rewarding because, in fairness, it is sort of magic - you start off with all this disparate stuff, such as butter and eggs, and what you end up with is so totally different. And also delicious.
Baking is how you start kids at cooking in the kitchen. It's fun whether it's baking bread or cookies. With baking, you have to be exact when it comes to ingredients.
If you don't have the confidence in baking, commit to making the recipe three times. The first two, do it exactly the way I've told you to make it. Twice. The first time you'll screw it up. The second time it will come out pretty good, and then the third time, make your adjustments.
Baking is my business, and it will always come first.
When I got to France I realized I didn't know very much about food at all. I'd never had a real cake. I'd had those cakes from cake mixes or the ones that have a lot of baking powder in them. A really good French cake doesn't have anything like that in it - it's all egg power.
If you're trying to create a company, it's like baking a cake. You have to have all the ingredients in the right proportion.
It used to be the one or the other, right? You were the 'bad girl' or the 'good girl' or the 'bad mother' or 'the good mother,' 'the horrible businesswoman who eschewed her children' or 'the earth mother who was happy to be at home baking pies,' all of that stuff that we sort of knew was a lie.
The biggest challenge of being a pastry chef is that, unlike other types of chefs, you can't throw things together at a farmer's market. When you're working with baking powder and a formula, you have to be exact. If not, things can go wrong.
Baking is too precise for me. I cook with a pinch of this or that.
I'm bad at baking. I'm bad at letting go of things. I'm probably bad at reading.
I love cookies baking. During the winter, they have these candles that smell like cookies, and I always buy like a hundred of them.
Cooking involves a deadline and hungry people and ingredients that expire in a week. It's stressful. Cooking happens on the stove and on the clock. Baking happens with ingredients that last for months and come to life inside a warm oven. Baking is slow and leisurely.
The future... seems to me no unified dream but a mince pie, long in the baking, never quite done.
I love being at home and cooking and baking.
I love making down-home Southern cooking, and just chilling out and having cakes and pies and baking stuff, you know. I'm a pretty simple girl.
I have a giant baking book, so I close my eyes and pick a random page. Whatever it is, I try to bake it!
I love baking.
Most recently, I learned another hobby: baking. It's so much fun to mix all the ingredients and to see the cake come out nice. It's so rewarding when the cake comes out great and tastes great.
Sure, you can mix the flour, baking soda, salt, shortening, and the whole nine yards, but why wouldn't you just pull out a box of Bisquick?
The profession I have keeps dragging me into drama and taking me away from baking, flowering and gardening.
A. P. J. Abdul Kalam
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