- Nov 07, 2020
Claire Saffitz Quotes
Most Famous Claire Saffitz Quotes of All Time!
We have created a collection of some of the best claire-saffitz quotes so you can read and share anytime with your friends and family. Share our Top 10 Claire Saffitz Quotes on Facebook, Twitter, and Pinterest.
- Last Updated on May 30, 2021
- Nov 07, 2020
It's the ingredients you choose (Chorizo? Sure! Rye bread? Why not?) that will make your stuffing stand out.
- Everything
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- Nov 07, 2020
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.
- Cocktail
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- Nov 07, 2020
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.
- Change
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- Nov 07, 2020
Turmeric or cinnamon? Nuts or raisins? The players may change, but the fundamentals of fluffy, fragrant pilaf are always the same.
- Egg
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- Nov 07, 2020
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.
- Bread
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- Nov 07, 2020
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.
- Enough
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- Nov 07, 2020
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).
- Holiday
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- Nov 07, 2020
Of all the quirky, inexplicable, reindeer-embellished holiday traditions out there, making your own Yule log might take the cake.
- Effort
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- Nov 07, 2020
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.
- Like
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- Nov 07, 2020
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.
- Coffee
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- Nov 07, 2020
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.
- Food
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- Nov 07, 2020
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.
- Easy
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- Nov 07, 2020
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.
- Fruit
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- Nov 07, 2020