English - Chef | March 1, 1966 -
Get digital scales because, for baking, balance scales just aren't accurate enough: it's all in the weighing up.
Paul Hollywood
BalanceBakingEnoughDigitalUp
I can judge a restaurant by its bread: it winds me up that a lot of places buy pre-packed ones in and don't bother putting them in the oven to crisp them up again. And you shouldn't put bread on a side-plate: it needs to be pushed back into the centre of the table.
MeRestaurantJudgeYouBackTable
I've never been on a diet and never will.
DietWillNeverBeen
I'm quite shy, really. The figure you see on TV, that's just a persona. I like getting home, putting my feet up, getting into my slippers and dressing gown.
HomeFeetYouShySeeDressing
I want to pass on my secrets to people who are going to say, 'I have realised that I love baking, and now I'm going to make my bread and sell it at the local farmers' market,' or who might say, 'I am going to use the local Post Office in our village to sell my cakes.' I want to give them that little bit of fire.
LoveFireI AmPeopleBakingWant
I have always said I would love to go to America, and with a name like Hollywood, it's perfect isn't it?
LoveNameAmericaPerfectGoSaid
The real Paul Hollywood is shy.
HollywoodShyRealPaul
I've been on and off motorbikes most of my life.
LifeMy LifeOffBeenMost
I love France. It's got the sun down at the bottom, the Alps for skiing, and all that wine and food.
LoveFoodSunSkiingWineDown
I am fascinated by Tudor times.
I AmFascinatedAmTimes
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.
SimpleRestYouLeavingRiskMore
I lived in Cyprus for six years where I learnt all about flatbreads.
YearsLivedWhereSixAboutCyprus
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