100 Incredible Selected Quotes By - Claire Saffitz | Status Free Download
100 Incredible Selected Quotes By - Claire Saffitz |
100 Incredible Selected Quotes By - Claire Saffitz | WhatsApp Status Free Download
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
Cooking is not effortless. To get a recipe that feels effortless is really hard.
— Claire Saffitz
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
I love the Grub Street Diet. I am particularly fascinated by what people eat; I think it says a lot about people.
— Claire Saffitz
Running - it keeps me balanced, energetic, and primed for pasta intake.
— Claire Saffitz
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
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
I'm so bad at self-care.
— Claire Saffitz
There's a lot you can learn about something by taking it apart.
— Claire Saffitz
Don't get attached to any one idea. Nothing is too precious.
— Claire Saffitz
When I was a kid, my idea of heaven on a hot summer day was fresh cut-up watermelon, Breakstone's cottage cheese, and a sprinkle of salt.
— Claire Saffitz
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
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
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
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
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
I know very little about my great grandparents, who came through Ellis Island in the early twentieth century, settled in Baltimore, and spoke only Yiddish.
— Claire Saffitz
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
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
Cooking for a crowd during the holidays takes a lot of time and effort, so we understand the desire to outsource as much of the work as possible.
— Claire Saffitz
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
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
I always keep some variety of dumpling in my freezer for convenience, but frozen homemade pierogi are a special treat.
— Claire Saffitz
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
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
The holy grail of recipe developing is the recipe that turns out so much more impressive than you would expect from the effort it took to produce.
— Claire Saffitz
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
Cooking has always been work.
— Claire Saffitz
Having those people that you trust implicitly is so important.
— Claire Saffitz
Home cooks are finding inspiration in the past, digging up centuries-old recipes more familiar to the likes of Thomas Jefferson than Thomas Keller.
— Claire Saffitz
As an adult, I use whole-milk cottage cheese anywhere you might use plain Greek yogurt or ricotta cheese.
— Claire Saffitz
In the height of summer, a ripe cantaloupe is one of the most intoxicating pieces of produce under the sun.
— Claire Saffitz
Every year since culinary school I have made a Buche de Noel, or Yule Log.
— Claire Saffitz
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
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
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
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
Turmeric or cinnamon? Nuts or raisins? The players may change, but the fundamentals of fluffy, fragrant pilaf are always the same.
— Claire Saffitz
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
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
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
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
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
It's the ingredients you choose (Chorizo? Sure! Rye bread? Why not?) that will make your stuffing stand out.
— Claire Saffitz
Never met an egg I didn't like.
— Claire Saffitz
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
I've always just operated with the attitude that if I work just as hard as I can, everything will be fine.
— Claire Saffitz
Criticism of a dish is not a criticism of the cook.
— Claire Saffitz
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
I don't like a too-perfect cake. You want people to know it came from your kitchen and not the cake case in the bakery aisle.
— Claire Saffitz
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
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
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
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
Serve as a sweet brunch treat or with tea in the afternoon. No one would turn it down as dessert after a big holiday meal, either. You'll find there's no bad time for babkallah.
— Claire Saffitz
A well-crafted cocktail isn't complete without the right garnish. This final flourish - often citrus or fresh herbs - enhances the drink's taste, smell, and look.
— Claire Saffitz
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
Of all the quirky, inexplicable, reindeer-embellished holiday traditions out there, making your own Yule log might take the cake.
— Claire Saffitz
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
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
Caramelized white chocolate is a mind-blowingly simple and delicious technique that will silence all the alleged white-chocolate haters out there.
— Claire Saffitz
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
Depending on when vegetables are picked, they might take different lengths of time to cook.
— Claire Saffitz
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
Turkey burgers receive a fair amount of disparagement, and it's not unfounded.
— Claire Saffitz
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
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
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
If you bake all the time, just leave your butter on the counter so it's always ready.
— Claire Saffitz
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
The first time I ever deep-fried something, I was terrified. I was making yeasted jelly donuts, and I was so nervous that I fried them, unblinking, with a pounding heart and sweaty palms.
— Claire Saffitz
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
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
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
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
If soggy, baked choux can be re-crisped in a hot oven for several minutes.
— Claire Saffitz
I have made cassoulet more times than is advisable - first in culinary school, once with a friend for a dinner party, and at least half a dozen times in the BA Test Kitchen.
— Claire Saffitz
The main problems with cooked ground turkey are, one, it doesn't taste like much, and, two, it's dry.
— Claire Saffitz
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
Gluten - the elastic strands that give bread its chewy texture - forms when certain proteins in flour interact with water, which is desirable in bread, but not tender cake.
— Claire Saffitz
For baked goods where lightness is a prized attribute - almost all cakes, some cookies - it's important to start with room-temperature butter.
— Claire Saffitz
Butter that is too warm won't aerate properly when beaten with sugar, leading to a decidedly un-fluffy result.
— Claire Saffitz
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
Always deep fry in a nonreactive, heavy pot with high sides, like an enameled Dutch oven. A heavy pot ensures even heating which means more even cooking.
— Claire Saffitz
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
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
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
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
No stuffing is complete without chopped onion and celery - they're the building blocks. If you want to deepen the flavor, consider adding leeks, sage, and/or hardy greens.
— Claire Saffitz
When I'm desperate for spring produce but nothing has hit the farmstand yet, frozen green peas are a godsend.
— Claire Saffitz
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
Cassoulet requires a few ingredients you won't find in the typical supermarket.
— Claire Saffitz
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
Sometimes there is dogma in baking and sometimes there is not - you just have to know when to break the rules and when to follow them.
— Claire Saffitz
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
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
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
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
Pierogies are textbook comfort food.
— Claire Saffitz
Heaven is a bowl of creamed herring and onions. Ditto whitefish salad. But the real object of my desire for all things gilled is gefilte fish.
— Claire Saffitz
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