Claire Saffitz Quotes

Claire Saffitz

Profession : Editor

Birth : September 16, 1986

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

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

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

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

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

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

Criticism of a dish is not a criticism of the cook.

Claire Saffitz

I'm so bad at self-care.

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

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

Never met an egg I didn't like.

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

Turkey burgers receive a fair amount of disparagement, and it's not unfounded.

Claire Saffitz

If soggy, baked choux can be re-crisped in a hot oven for several minutes.

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

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

Of all the quirky, inexplicable, reindeer-embellished holiday traditions out there, making your own Yule log might take the cake.

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

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

I always keep some variety of dumpling in my freezer for convenience, but frozen homemade pierogi are a special treat.

Claire Saffitz