Ina Garten Quotes

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.

A pie dough comes together exactly like a biscuit only there is very, very little liquid and no leavening involved. Other than that, the same rules apply. My best advice: handle the dough as little as possible.

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

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

I am an indifferent cook, but I can make pie.

I'm bad at baking.

Although a food processor is not an absolutely essential piece of equipment, because you can certainly chop, grate, slice, knead and mix everything by hand, it does do all these things very quickly and efficiently and saves you time and energy.

I like to make pies. That's kind of my new obsession - peach, blueberry, apple, strawberry. I make a really good pumpkin pie with real pumpkin.

Few people know this about me, but I love baking pies.

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?

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.

Don't get fancy. Have you cooked an apple pie? You don't know what you did wrong? Do this: Take two or three apples. Put them on a table. Study them.

But for the time being, I've only learned one cake recipe and how to make scrambled eggs.

I tried the Crisco, and I hated it. Hated it! I couldn't roll it out. I'm a butter girl for my pie crusts.

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

Because I've done a lot of television, I'm sort of a generalist. I'm not a pastry cook, but I've had to learn a certain amount about it. I'm not a baker, though I've had to learn how to do it. I'm sort of a general cook.

The most used piece of kit in my kitchen is my saucepan. I use it every morning to cook my porridge in. The least used piece of equipment? I'd say a food mixer. I've never used it, I don't really know what they're for.

My goal in 'Live to Cook' is to make great food more approachable for home cooks.

I'm a very bad baker.

My idea of baking is buying a ready-make cake mix and throwing in an egg.

I'm a sweet eater. I love lemon pie and sweet potato pie.

I work on most weekends, so my husband is the executive chef. He is an amazing cook. I love the way he does salmon, and his apple pie for dessert is delicious.

Like turning potatoes or making a bearnaise sauce by hand, forming a cornet - essentially a DIY pastry bag - from parchment paper feels like one of those things culinary students do once or twice and then never again.

Desserts are my life - making them, eating them, and teaching others how to prepare them perfectly.

There are two proper ways to use garlic: pounding and blooming. Neither involves a press, which is little more than a torture device for a beloved ingredient, smushing it up into watery squiggles of inconsistent size that will never cook evenly or vanish into a vinaigrette. If you have one, throw it away!