- Heaven
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- Nov 07, 2020
Claire Saffitz Quotes
Most Famous Claire Saffitz Quotes of All Time!
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- Last Updated on May 30, 2021
- Cheese
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- Nov 07, 2020
As an adult, I use whole-milk cottage cheese anywhere you might use plain Greek yogurt or ricotta cheese.
- Must
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- Nov 07, 2020
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.
- Most
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- Nov 07, 2020
In the height of summer, a ripe cantaloupe is one of the most intoxicating pieces of produce under the sun.
- Kitchen
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- Nov 07, 2020
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.
- Little
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- Nov 07, 2020
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.
- First
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- Nov 07, 2020
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.
- Derive
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- Nov 07, 2020
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.'
- Enough
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- Nov 07, 2020
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.
- Just
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- Nov 07, 2020
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.
- Not Talking
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- Nov 07, 2020
True marshmallow - and I'm not talking about those ones from a bag - is nothing more than an Italian meringue set with gelatin.
- Home
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- Nov 07, 2020
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.
- Own
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- Nov 07, 2020
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.
- More
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- Nov 07, 2020
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.
- Like
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- Nov 07, 2020
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).
- Great
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- Nov 07, 2020