Eggs Quote by 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…

— 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…

— Claire Saffitz

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

Cooking has always been work.

— 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,…

— Claire Saffitz

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

I've always just operated with the attitude that if I work just as hard as I can, everything will be fine.

— Claire Saffitz

Depending on when vegetables are picked, they might take different lengths of time to cook.

— Claire Saffitz

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

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

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

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