Claire Saffitz Quotes

Claire Saffitz
American Editor
Born: Sep 16, 1986
Always Cooking Me Time Will You
Even as a little kid I knew that spinning a dreidel on the floor for literal pennies was a sad consolation for the joys of trimming a Christmas tree. Claire Saffitz
Sad Christmas Christmas Tree Tree Kid Consolation Pennies Spinning Knew Joys Literal Little Little Kid Even Floor
If anything betrays my Ashkenazi Jewish heritage - besides the Casper-the-friendly-ghost-like skin tone - it's my love of fishy fish. Claire Saffitz
Love Skin Heritage Besides Betrays Fish Fishy Anything Tone Jewish
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
You Own Way Easier Definitely Giant Crown Could Individual Yes Than Want Rack Your Meat Pork Round Why Butcher Start Two
Poached quince are so tender, aromatic, and rosy that you'd hardly believe the raw fruit is white, fibrous, and hard as a rock. Claire Saffitz
You Fruit White Believe Tender Raw Rock Hard Rosy Hardly
Press-in crusts are a supposedly easy alternative to the rolled kind, but achieving an even, compacted layer all over isn't a no-brainer. Claire Saffitz
Kind Easy Layer No-Brainer Over Supposedly Alternative Achieving Even
One thing I hear a lot is that people feel less stressed out after they watch 'Gourmet Makes.' There's a transference of their stress onto me. Claire Saffitz
Me People Stress Out One Thing Onto Feel Gourmet Hear Lot After Less Thing Watch Stressed
If soggy, baked choux can be re-crisped in a hot oven for several minutes. Claire Saffitz
Several Minutes Hot Oven Baked
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
You Matters Too Everything Possible Bowl Making Go Mixing Precisely Chilled Cut Should Meat Plates Including Keep Served Neatly Presentation
Having those people that you trust implicitly is so important. Claire Saffitz
You Trust People Important Those Having Implicitly
Turmeric or cinnamon? Nuts or raisins? The players may change, but the fundamentals of fluffy, fragrant pilaf are always the same. Claire Saffitz
Change Fragrant Fluffy Nuts Always Same May Fundamentals Players
True marshmallow - and I'm not talking about those ones from a bag - is nothing more than an Italian meringue set with gelatin. Claire Saffitz
Not Talking Nothing Those Marshmallow About More True Bag Talking Italian Than Set
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
Food Problem Result Will Burger Recipes Way Something Delicious Perfect Lifeless Never Part Drowning Most Calling Because Beef Juicy Salty Going Turkey Much Help Satisfy Ketchup
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
You Water Stronger Salt Extract Pantry Several Bacon About Cleaner Powerful Combination Course Kosher Soups Hand Stock Paste Ingredients Skip Tomato Herbs
Turkey burgers receive a fair amount of disparagement, and it's not unfounded. Claire Saffitz
Fair Fair Amount Turkey Amount Receive
Depending on when vegetables are picked, they might take different lengths of time to cook. Claire Saffitz
Time Vegetables Take Picked Depending Different Might Cook
Replacing white flour with whole wheat generally makes baked goods denser, drier, and more crumbly because the germ and bran in whole wheat absorbs more water. Claire Saffitz
Water White More Generally Absorb Goods Baked Because Makes Germ Replacing Wheat Whole Flour
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
Food You Range Adjust Temperature Properly More Invest Know Than Heat Precise Depending Oil Frying Really Should Requires Inch Thermometer Keep Monitor
I ate cottage cheese all the time growing up, but it wasn't until I was in college that I became aware of the stigma surrounding it. Claire Saffitz
Time Cheese College Ate Cottage Until Became Stigma Up Surrounding Growing Growing Up Aware
All cold brew coffee is more or less made the same way - by long-steeping coarse coffee grounds in unheated water - but it's not all created equal. Claire Saffitz
Water Coffee Made Cold Way More More Or Less Equal Same Created Brew Coarse Less Grounds
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
You Remove Down Once Must Tricky Slump Shape Bottom Step Weights Crust Bake Pie Blind Without Process Custard Then Help Plate Filling Keep Presence
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
You Recipe Strikes Out Find Be Real Kitchen Bake Calls Real Get Eggs Want Breaking Urge Hard Using Away Fast Butter Right Right Away Start
If you bake all the time, just leave your butter on the counter so it's always ready. Claire Saffitz
Time You Counter Bake Ready Always Leave Just Your Butter
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
Time You Birds Recipes Type Tricky Seems Only Oven Like Bake Baking Balancing Same Stone Same Time Act Multiple Even Thing Two Presents
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
You Naked Think Those Find Composed Eating About No-One Bottom Leaf Like Pile Always Salads Bummer End Get Same Fork Wants Explain Chips Plate
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
Work Mom Cooking Remember Old Stove Signs First Recipe Enough I Remember Martha Martha Stewart Supervision Looked First Things Without Mixture Stirring Up Closely Eggs Lemon Old Enough Use Cookbooks Things Monitoring
Of all the quirky, inexplicable, reindeer-embellished holiday traditions out there, making your own Yule log might take the cake. Claire Saffitz
Cake Own Out Log Take Making Inexplicable Traditions Quirky Holiday Might Your
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