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 Copy Share Image
Replacing white flour with whole wheat generally makes baked goods denser, drier, and more crumbly because the germ and bran in whole wheat absorbs… — Claire Saffitz Copy Share
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… — Claire Saffitz Copy Share
Always bake in the center of the oven. A pan placed too close to the bottom of the oven will receive more heat radiating… — Claire Saffitz Copy Share
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,… — Claire Saffitz Copy Share
Always use liquid measuring cups to measure liquid and dry measuring cups to measure dry. Especially when measuring flour, accuracy is important, so using… — Claire Saffitz Copy Share
I've always just operated with the attitude that if I work just as hard as I can, everything will be fine. — Claire Saffitz Copy Share
Depending on when vegetables are picked, they might take different lengths of time to cook. — Claire Saffitz Copy Share
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 Copy Share
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 Copy Share
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,… — Claire Saffitz Copy Share
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… — Claire Saffitz Copy Share
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… — Claire Saffitz Copy Share
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.… — Claire Saffitz Copy Share
Simmering vegetables in a covered pot over low heat so that they steam in their own liquid - a French technique called a l'etouffee… — Claire Saffitz Copy Share
