Katy Tur Quotes

Baking is my favourite.

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.

Every cook I knows loves to make pizza.

I love to bake. Cakes are my specialty - they have to be moist and sugary.

I bake a chocolate cake from scratch every week.

I love to make pies - pot pies, quiches, savory tarts, fruit pies. I use an old-fashioned pastry blender with wires and a wooden handle. I never use a recipe.

I make no bones about it. I have no understanding of pastry.

I always loved cake. I loved the chemistry of it.

You want to have a good cake? Get two engineers to build it.

My bread and croissants wouldn't win a prize! I'm not an expert in yeast cookery.

We light the oven so that everyone may bake bread in it.

It seems kind of silly, but it's really nice to chill in the kitchen with a friend and bake. It relaxes me, and mixing is probably my favorite part.

I love making cakes, and I'm good at it.

I'm obsessed with muffins.

It's always nice to have more than just two hands if you're making cakes.

Making pizza is a great job. All that kneading the dough - everything to do with cooking is wonderful, sensual.

My secret skill is baking bread. My mother was a farmer's daughter and still made bread every day when I was a child. She would have me knead the dough when I got home from school.

We spend our lives in front of screens, and cooking is one of the best antidotes.

When I studied at the Parisian cookery school Le Cordon Bleu, making shortcrust pastry was one of the first techniques I learned.

I have been a baker for more than 30 years now, and in terms of equipment, all I really need is flour. It still amazes me what a versatile commodity it is, as you can do so many different things with it, and I never tire of trying new blends and recipes.

You can't hurry a loaf of bread. You have to wait for it to prove and rise.

I make unbelievable pizza.

A sponge is quite simple. You weigh ingredients, mix, and put it in the oven. With pastry, you manhandle it, shape it, fold it. You have to be involved with it; there is more jeopardy, more risk. But it's like making a casserole. There's a flurry of activity to begin with; then it's about leaving it to rest.

Meringue allows me to cut out flour in a lot of desserts and make them lighter. It's just about my favorite thing to work with.

I'm pretty proud of my pie crust. I think I've finally learned how to manhandle it just enough.