A Quote by Ina Garten

You don't have to do everything from scratch. Nobody wants to make puff pastry! — © Ina Garten
You don't have to do everything from scratch. Nobody wants to make puff pastry!
Everything I do, I want to take it to the farthest possible degree. I can't just do something the plain way. I don't cook a bowl of pasta; it has to be puff pastry swans.
You can’t hurry love, and you can’t rush puff pastry, either. You can knead too much, and you can be too needy. Always, warmth is what brings pastry to rise. Chemistry creates something amazing; coupled with care and heat, it works some kind of magic to create this satisfying, welcoming, and nourishing thing that is the base of life.
One of my favorite dishes is this alfredo I make, and I make the sauce from scratch. I love making everything from scratch.
It's true that writing and pastry-making are similar, but when you work as a pastry chef, you can get a kind of mania that everything you see is related to pastries.
This thing where Daniel Cormier wants to fight Brock Lesnar; I know he wants to make money, but it doesn't make any sense. The only one who wants to see that fight or make that fight is him. Nobody else wants to see that.
Nobody wants to make great albums now because nobody wants to buy them and there's no place to sell them.
When you're younger, everyone wants to be a point guard. Everyone wants to shoot fadeaway jump shots all day. Nobody wants to be a big man. Nobody wants to go stand on the block and just set picks.
To be an individual is the hardest thing in the world, because nobody likes you to be an individual. Everybody wants to kill your individuality and to make a sheep out of you. Nobody wants you to be on your own.
To make a full-blooded puff pastry, you need time, you need patience, and you need precision. It's all about the lamination: it's all about building up the layers of butter, dough, butter, dough; as the butter melts, it creates steam, and that brings up the layers of the two doughs apart from each other, and that's what gives it the rise.
Everybody wants to make a difference, but nobody wants to be different. And you simply cannot have one without the other.
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.
What I like about cooking is that, so long as you follow the recipe exactly, everything always turns out perfect. It’s too bad there’s no recipe for happiness. Happiness is more like pastry—which is to say that you can take pains to keep cool and not overwork the dough, but if you don’t have that certain light touch, your best efforts still fall flat. The work-around is to buy what you need. I’m talking about pastry, not happiness, although money does make things easier all around.
I was a rapper. The reason I stopped rapping was because I realized that people wanted guys like Puff Daddy. That's not what I do. I quit. That was it. I had to sacrifice for my choice. I said, 'Forget it. I'll be a producer.' Nobody was going to make me do anything.
Nobody wants to get old, but nobody wants to die young either.
A great story poorly told doesn't do anybody any good at all, and nobody wants to hear it, and nobody wants to read it. The craft of it is really more important than the subject matter.
I want to promote pastry. Pastry has always been in the background - it's always cooking, cooking, cooking on programs, and pastry has just been this thing at the end. I want to show people what we do.
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