Claire Saffitz Quotes

Claire Saffitz

Profession : Editor

Birth : September 16, 1986

I love the Grub Street Diet. I am particularly fascinated by what people eat; I think it says a lot about people.

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

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

Don't get attached to any one idea. Nothing is too precious.

Claire Saffitz

Cooking has always been work.

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

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

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

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

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

It's the ingredients you choose (Chorizo? Sure! Rye bread? Why not?) that will make your stuffing stand out.

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

Caramelized white chocolate is a mind-blowingly simple and delicious technique that will silence all the alleged white-chocolate haters out there.

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

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

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

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

There's a lot you can learn about something by taking it apart.

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

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