Dorie Greenspan Quotes

#1. Do the work you are most proud of

Dorie Greenspan

#2. I often say that eggs and sugar should be beaten until they thicken and pale and sometimes, when there are lots of yolks, that's lemon colored.

Dorie Greenspan

#3. Real French people don't bake! At least they don't bake anything complicated, finicky, tricky or unreliable.

Dorie Greenspan

#4. Cooking and baking are pleasures and I want everyone to be able to experience and share them.

Dorie Greenspan

#5. You can use melted butter instead of oil, but your cake may be a little denser.

Dorie Greenspan

#6. When I'm developing a recipe with brown butter - I know how much butter I want in the end and I so I start with more butter than I'll need.

Dorie Greenspan

#7. Sometimes I think there are devils at work in the kitchen - recipes that are always perfect sometimes come out less than perfect and I can't figure out why.

Dorie Greenspan

#8. The cookie-verse is infinite

Dorie Greenspan

#9. The food world is more crowded these days, but I think that there are more opportunities.

Dorie Greenspan

#10. Anything you make in a 'normal' sized loaf pan can be made in the longer pan - you just have to increase the recipe proportionately.

Dorie Greenspan

#11. Whenever you brown butter, some of it is lost - water evaporates, milk solids fall to the bottom of the pan, that kind of thing. It's possible that in browning the butter you ended up making the dough with too little butter.

Dorie Greenspan

#12. I use color as my chief guide. But I always squeeze an avocado - you want the fruit to feel close to the skin. If you can feel a separation, the avocado is past its prime. The avocado should have a little give, but not much.

Dorie Greenspan

#13. I don't know if there's a method that I'd like to see younger people bring back, I just want to see everyone of every age in the kitchen.

Dorie Greenspan