A Quote by Rick Stein
In my eyes, baking and pastry-making is like a science - all the measuring of quantities and temperatures.
Related Quotes
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've always believed that pastry chefs are born, not made. They're patient, methodical, tidy, and organized. It's why I stick to the savory side of the kitchen - I'm far too messy and impulsive to do all the measuring, timing, and rule-following that pastry demands.
In a dream world, I would love to be a master pastry chef, because it combines something I love doing baking with something I'm not good at doing baking. BUT! Practically, if I weren't writing and doing comedy things, I'd like to teach kids to read. I would be good at that in real life.
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.
I absolutely adore baking with my nieces and nephews. It's super fun, and I love baking by myself, so what I like to do is have a cabinet for my baking essentials.
I like the exactness of baking. I'm not someone who's like, 'I'll just throw a bunch of stuff together. This is gonna taste delicious.' I am a rule follower: I really like the measuring. It's completely tedious, but I love that. It's calming. And I am a total sweetaholic.
I know pastry chefs who are overwhelmed by the idea of tasting, rather than measuring, their way to a balanced vinaigrette.
Baking may be regarded as a science, but it's the chemistry between the ingredients and the cook that gives desserts life. Baking is done out of love, to share with family and friends, to see them smile.
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.
I have dreams of becoming a professional pastry chef and having a little bakery - that's how much I love baking. I love to cook in general, but my heart lies in desserts.
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.
Where most of the country is, well, hot - from the bone-baking dry heat of the desert to the flesh-melting humidity of Kerala in the south - Kashmir is cool: so cool, in fact, that in the winter, the temperatures can sink to sub-zero.
It is clear that Economics, if it is to be a science at all, must be a mathematical science ... simply because it deals with quantities... As the complete theory of almost every other science involves the use of calculus, so we cannot have a true theory of Economics without its aid.
Science is not a sacred cow-but there are a large number of would-be sacred cowherds busily devoting quantities of time, energy and effort to the task of making it one, so they can be sacred cowherds.
It is generally believed that our science is empirical and that we draw our concepts and our mathematical constructs from the empirical data. If this were the whole truth, we should, when entering into a new field, introduce only such quantities as can directly be observed, and formulate natural laws only by means of these quantities.
Yet things are knowable! They are knowable, because, being from one, things correspond. There is a scale: and the correspondence of heaven to earth, of matter to mind, of the part to the whole, is our guide. As there is a science of stars, called astronomy; and science of quantities, called mathematics; a science of qualities, called chemistry; so there is a science of sciences,--I call it Dialectic,--which is the Intellect discriminating the false and the true.
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