Quotes by Claire Saffitz - Page 2

Only bake one type of thing at a time. Even when it seems like you're killing two birds with one stone, baking multiple recipes at the same time in one oven presents a tricky balancing act.
Claire Saffitz /
Multiple
Tricky
Bake
Balancing
Oven
Presents
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Because deep-frying requires a high volume of oil, it's okay to reuse the oil a couple of times for economy's sake. When the color or smell of the oil starts to change, it's time to discard.
Claire Saffitz /
Sake
Smell
Volume
Discard
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Simmering vegetables in a covered pot over low heat so that they steam in their own liquid - a French technique called a l'etouffee - is the ticket to achieving a soup with pronounced depth.
Claire Saffitz /
Covered
Depth
Heat
Liquid
Soup
Steam
Technique
Vegetables
Achieving
Ticket
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Lemon curd is a basic custard, meaning it's thickened by eggs. Although many curd recipes call for just yolks, I prefer to use a combination of whole eggs and yolks to add a bit of lightness.
Claire Saffitz /
Combination
Custard
Eggs
Lightness
Recipes
Lemon
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Can you braid three strands? Then you can make babkallah. The very idea of babkallah came about because the recipe avoids the complicating twisting technique that gives babka its signature swirl.
Claire Saffitz /
Technique
Recipe
Signature
Twisting
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As a kid, I was overly studious, overly serious, very academically driven. It was important to me on a cellular level to do well. And then I went to college at Harvard, and I relaxed a little bit.
Claire Saffitz /
Cellular
Driven
Harvard
Relaxed
Studious
Academically
Overly
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Generally I don't find that basting does a lot of anything! I think what makes the most difference is treating the turkey ahead of time with a dry brine. It really does provide a very moist result.
Claire Saffitz /
Dry
Treating
Turkey
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Why crown your own rack of pork when a butcher could do it for you? To start, it's way easier to brine two individual racks than a giant round crown (and yes, you definitely want to brine the meat).
Claire Saffitz /
Meat
Pork
Butcher
Crown
Round
Giant
Rack
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When making tartare, keep everything chilled as you go, including the mixing bowl and plates. Presentation matters, too: The meat should be fridge-cold when served and cut as precisely and neatly as possible.
Claire Saffitz /
Chilled
Meat
Mixing
Plates
Presentation
Bowl
Neatly
Precisely
Served
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People are always asking me baking questions - from strangers DMing me on Instagram, to friends I don't otherwise talk to anymore texting me, to my own mother and sister calling me on the phone demanding answers.
Claire Saffitz /
Sister
Answers
Baking
Instagram
Texting
Mother Always Me
Anymore
Demanding
Phone
Otherwise
Strangers
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Quince may resemble pears and apples, but unlike their fruit brethren, raw quince are inedibly tannic and sour. This means you do have to cook them, but the transformation is dramatic, and well worth your efforts.
Claire Saffitz /
Apples
Brethren
Dramatic
Fruit
Pears
Sour
Transformation
Cook
Efforts
Unlike
Raw
Resemble
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Generally, if you're a baker who's still learning the ropes, substitutions can be risky. It's always best to make a recipe the first time as written, and only after that initial success should you make substitutions.
Claire Saffitz /
Success Time Best
Baker
Success Best Time
Initial
Recipe
Risky
Ropes
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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.
Claire Saffitz /
Culinary
Potatoes
Sauce
Bag
Turning
Essentially
Forming
Pastry
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Whipped ganache is a great gateway icing if you're working your way slowly into the vast world of egg-based buttercreams. It's just a few ingredients and far superior in flavor to the basic butter/sugar/milk frosting.
Claire Saffitz /
Flavor
Icing
Ingredients
Great World Your
Great World Way
Gateway
Slowly
Superior
Whipped
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Canned chickpeas are my tried-and-true pantry fallback for those days where I get home late with no game plan and no energy to cook. More than just about any other canned bean, they retain their shape and texture really well.
Claire Saffitz /
Game Plan
Pantry
Texture
Bean
Canned
Retain
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Always use liquid measuring cups to measure liquid and dry measuring cups to measure dry. Especially when measuring flour, accuracy is important, so using only dry measuring cups - or better yet, weighing on a scale - is key.
Claire Saffitz /
Accuracy
Cups
Dry
Flour
Important
Liquid
Use
Weighing
Scale
Measure
Using
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I have makeup that I can do in 15 minutes, 10 minutes, or five minutes, depending on what I'm doing that day. On a day when I'm shooting, it's 15 minutes. Five minutes is when I'm running around that day, and it's no big deal.
Claire Saffitz /
Big Deal
Makeup
Minutes
Shooting
Depending
No Big Deal
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When the urge to bake strikes, it strikes hard and fast. You want to get in the kitchen and start breaking eggs right away, so it can be real buzzkill to find out that the recipe you're using calls for room-temperature butter.
Claire Saffitz /
Eggs
Strikes
Bake
Be Real
Breaking
Butter
Calls
Fast
Recipe
Right Away
Urge
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Pate a choux is a mixture of simple ingredients - flour, water, milk, eggs - but the proper technique is essential. Unlike other doughs, the pastry is pre-cooked on the stovetop before being enriched with eggs, piped, and baked.
Claire Saffitz /
Eggs
Flour
Ingredients
Milk
Technique
Baked
Enriched
Unlike
Pastry
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My maternal grandmother, a.k.a. Nanny, wasn't much of a cook. As a kid I remember her making only a handful of things, mostly dishes with Ashkenazi Jewish origins like kasha and bowties (which, for the record, only my dad liked).
Claire Saffitz /
Dishes
Grandmother
Handful
Maternal
Nanny
Only A Handful
Origins
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When making any pureed soup, don't blend all the liquids and solids together at once. Hold back some liquid at first and use it to thin the soup as needed. You can always add more liquid, but there's not much you can do to fix a too-thin soup.
Claire Saffitz /
Liquid
Soup
Blend
Thin
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Canned chickpeas have terrific range, which is why I make sure I always have at least a can or two lying around at home. They puree easily into a smooth and creamy hummus or crisp into crunchy little nuggets as a component of a sheet tray dinner.
Claire Saffitz /
Lying
Range
Terrific
Canned
Component
Crisp
Sheet
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Only advanced bakers should endeavor to adapt non-vegan recipes to be vegan, or gluten-full recipes to be gluten-free. There are all sorts of tips and tricks when it comes to subbing vegan ingredients for eggs and dairy, but it's tricky to say the least.
Claire Saffitz /
Dairy
Eggs
Endeavor
Ingredients
Recipes
Tricks
Tips
Adapt
Advanced
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Hearty soups with relatively long cook times like minestrone, for example, are chock-full of aromatics and flavor-lending ingredients like bacon, onions, and garlic. These infuse the water with their flavor and produce a clean-tasting broth all on their own.
Claire Saffitz /
Flavor
Garlic
Hearty
Onions
Bacon
For Example
Infuse
Soups
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I don't discriminate when it comes to dumplings. Give me a generous plate of pretty much anything wrapped in a starchy, doughy casing and I will dive in with pleasure. But one star in the dumpling universe shines brighter than the others: the humble pierogi.
Claire Saffitz /
Brighter
Generous
Humble
Discriminate
Dive
Plate
Pretty Much Anything
Shines
Wrapped
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The last time I ordered soup in a restaurant was - well, let me see - possibly never. That's because in my mind, soup is something to be made and eaten at home, ideally with a cuddly animal at your feet in front of a blazing fireplace while the wind whips outside.
Claire Saffitz /
Blazing
Last Time
Soup
Wind
Cuddly
Eaten
Fireplace
Ideally
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The mild creaminess of cottage cheese makes it a perfect blank canvas for almost any flavor combination, savory or sweet. Since it's so soft, I usually try to give it some textural contrast in the form of something crunchy. Brightening it up with acid is also a must.
Claire Saffitz /
Acid
Blank
Blank Canvas
Canvas
Cheese
Combination
Contrast
Flavor
Cottage
Mild
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Deep-frying properly requires you to keep the oil at a precise temperature range depending on the food. If you're frying in more than an inch of oil you really should invest in a deep-fat thermometer so you can monitor the temperature and know when to adjust the heat.
Claire Saffitz /
Frying
Heat
Precise
Range
Temperature
Adjust
Invest
Depending
Inch
Monitor
Properly
Thermometer
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I brought babkallah to a party and people freaked. They hovered over like it was a newborn baby, oo-ing and ah-ing. Its beauty didn't prevent them, however, from devouring the entire thing within minutes. It makes a lovely hostess gift, as it's both novel and delicious.
Claire Saffitz /
Delicious
Lovely
Minutes
Newborn
Novel
Party
Within
Brought
Entire
Freaked
Hostess
However
Prevent
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Even though they have long shelf lives, chemical leaveners will lose potency over time. If the only box of baking soda you have around is the one that's been absorbing odors in your fridge for the last few years, it's probably a good idea to get a new box just for baking.
Claire Saffitz /
Baking
Potency
Soda
Time Good Your
Absorb
Chemical
Fridge
Good Idea
Last Few Years
Shelf
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For a while I thought I would work in museums, so my first job after college was an internship at the 9/11 Museum. I quickly found out that I did not want to do that. So I signed up for culinary school, and directly following culinary school, I went to graduate school at McGill.
Claire Saffitz /
College
Culinary
Culinary School
Following
Graduate School
Directly
First Job
Graduate
Mcgill
Museum
Quickly
Signed
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The problem with traditional pie weights is you never have enough and they're expensive. Common substitutes like dried beans just aren't heavy enough to do the job. Our genius solution? Small steel balls that fit inside ball bearings and that can be purchased at any hardware store.
Claire Saffitz /
Beans
Expensive
Hardware
Heavy
Pie
Steel
Substitutes
Traditional
Ball
Dried
Hardware Store
Weights
Purchased
Solution
The Problem With
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You don't need a specialty lame (French for 'blade') to make professional-level bread at home, but it certainly helps in creating those telltale slash marks. You need a truly razor-sharp edge to make a clean cut; even a sharp paring knife will drag as it moves through the wet dough.
Claire Saffitz /
Bread
Dough
Lame
Specialty
Wet
Blade
Edge
Marks
Sharp
Slash
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For reasons that aren't quite clear I derive a weird and almost inappropriate pleasure from making a cake that looks like a decomposing log. Essentially, that's what a Buche de Noel is supposed to look like, complete with meringue 'mushrooms' poking out of the chocolate buttercream 'bark.'
Claire Saffitz /
Bark
Cake
Chocolate
Clear
Inappropriate
Looks
Mushrooms
Pleasure
Weird
Quite
Complete
Derive
Essentially
Log
Reasons
Supposed
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If you think about it, composed salads are like nachos (I'll explain). When you're eating a plate of nachos, it's always a bummer when you get to those naked, topping-less chips on the bottom of the pile. It's the same with salads. No one wants to find a naked leaf on the end of their fork.
Claire Saffitz /
Bummer
Chips
Naked
Composed
Fork
Leaf
Pile
Plate
Salads
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I made my first Yule Log as a culinary student in Paris, complete with the traditional chestnut filling, silky chocolate buttercream, and almost-too-adorable mushrooms. Since then, I've tweaked and updated both the recipe and the process - and I've definitely learned tips and tricks to make it easier.
Claire Saffitz /
Chocolate
Culinary
Filling
Mushrooms
Tricks
Tips
Log
Recipe
Updated
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Ever crack an egg into simmering water only to watch the white spread out and form wispy tentacles? It happened to me until I came across this game-changing fix: Break the egg into a sieve set over a bowl. The watery outer edge of the white will drain through, leaving the thicker white and yolk intact.
Claire Saffitz /
Break
Form
Leaving
Spread
Across
Bowl
Fix
Crack
Drain
Watch
Edge
Egg
Intact
Outer
Sieve
Thicker
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Always bake in the center of the oven. A pan placed too close to the bottom of the oven will receive more heat radiating from the oven floor, baking it faster from the bottom. The reverse is true of something baked on the top rack. Always bake in the center for the most even baking and browning all around.
Claire Saffitz /
Bottom
Faster
Heat
Reverse
Bake
Center
Floor
Oven
Pan
Placed
Rack
Receive
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Lame blades can dull relatively quickly, so after slashing several loaves the blade won't slice through the dough with tremendous ease. (When this happens, don't throw it away - it's still sharp enough to score duck or pork skin, or shave paper-thin slices of garlic and chives, like a hot knife through butter).
Claire Saffitz /
Dough
Ease
Garlic
Lame
Pork
Score
Skin
Blade
Butter
Tremendous
Duck
Relatively
Quickly
Several
Sharp
Slashing
Slice
Throw
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Usually, turkey burger recipes result in something so lifeless and tasteless that drowning one in ketchup (that most perfect and delicious of condiments) doesn't help much. Part of the problem is calling this food a 'burger' at all, because it's never going to satisfy the way juicy, salty, medium-rare beef will.
Claire Saffitz /
Beef
Delicious
Drowning
Juicy
Lifeless
Salty
Burger
Satisfy
Turkey
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Lemon curd is one of the first things I remember cooking when I was old enough to use the stove without supervision. I looked up a recipe in my one of my mom's Martha Stewart cookbooks and went to work, stirring anxiously and monitoring closely for signs that the mixture was thickening so as not to curdle the eggs.
Claire Saffitz /
Eggs
Monitoring
Stirring
Supervision
Closely
Cookbooks
First Things
Martha
Lemon
Looked
Martha Stewart
Mixture
Old Enough
Recipe
Signs
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You must pre-bake the bottom crust of a custard pie, but this is a tricky step in the pie-making process. Without the presence of filling the crust can slump down into the plate as it bakes, necessitating pie weights to help keep its shape. Then, once you remove the weights to blind bake the crust, the bottom puffs.
Claire Saffitz /
Blind
Custard
Filling
Pie
Remove
Tricky
Bake
Crust
Weights
Plate
Presence
Slump
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For rave-worthy soups, skip the store-bought stock. You can extract a cleaner, stronger broth from a combination of water and several pantry ingredients. It's all about layering powerful flavor-enhancers that you probably already have on hand - bacon, tomato paste, herbs, peppercorns, a Parm rind, and, of course, kosher salt.
Claire Saffitz /
Combination
Herbs
Ingredients
Pantry
Salt
Skip
Bacon
Cleaner
Extract
Paste
Soups
Stock
Tomato
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My beauty routine has changed a lot since I turned 30. But also, being on camera more has made me dial in on my skincare and makeup routine. I have acne-prone skin, and washing my face with cleanser in the morning, using witch hazel to tone, and washing twice at night to take off all of my makeup has really made a difference.
Claire Saffitz /
Beauty
Changed
Makeup
Night
Routine
Tone
Washing
Witch
Twice
Since
Face
Skin
Camera
Dial
Difference
Turned
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If you are the kind of person who makes homemade chicken stock on the regular and keeps it frozen in various sized containers for all your cooking needs, I truly commend you. Quality homemade stock will invariably add great depth of flavor and body to a recipe. But it's a luxury, not a necessity - it gilds the lily, as they say.
Claire Saffitz /
Depth
Flavor
Frozen
Homemade
Luxury
Chicken
Commend
Invariably
Lily
Recipe
Sized
Stock
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Plating your salad with groupings of ingredients may seem fussy but in fact it's the opposite. All the prepped ingredients go directly onto the platter, so no need to dirty a separate mixing bowl for tossing. Another reason we like this plating strategy? It allows the picky eaters out there to choose only the parts they like best.
Claire Saffitz /
Fussy
Ingredients
Mixing
Picky
Salad
Strategy
Best Your May
Bowl
Best May Your
Directly
Onto
Platter
Tossing
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Holiday eating is a study in paradox. You're surrounded by food, but you're so busy shopping and cooking that you don't have time to eat. Then, when your blood sugar dips to the point of derangement, you make a desperate lunge for the closest foodstuff - and the next thing you know, you've eaten an entire box of regifted peppermint bark.
Claire Saffitz /
Bark
Closest
Desperate
Holiday
Paradox
Shopping
Sugar
Time Food Cooking
Dips
Eaten
Next Thing
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