Claire Saffitz Quotes

Repeatedly opening the oven - or worse, taking out the turkey to baste it - slows down the momentum of cooking.

Let it them be put into any clean oven vessel of china or stoneware which should be wider at the top than at the bottom. so that there may be the largest surface above to favor the evaporation.

I'm kind of a big kettle. It takes time to get boiled, but then I'm always hot.

Preparing and cooking squid is easier than most fish. The only thing to remember is not to cook it for too long.

The simplest fix for better grilling is to line the inside of your barbecue with tin foil. It dramatically affects how evenly the heat is distributed. That crusty black hibachi or Weber grill is doing your food no favors.

Short waves will be generally used in the kitchen for roasting and baking, almost instantaneously.

Stuffed vine leaves tend to burn and/or stick when you cook them. To avoid this, use a heavy based pan lined with a few layers of second-rate leaves.

Basting is evil. Basting does nothing for the meat. Why? Skin. Skin is designed to keep stuff out of the bird, so basting just lets heat out of the oven. That means the turkey will take longer to cook... so don't touch that door!

There's a point of no return when you're cooking tomatoes. A little too much heat, a little too long in the pot, and you lose that sense of fresh ripeness that makes tomatoes so great.

I don't overcook, because you lose what's good in the food.

A well-seasoned and properly cleaned wok will always have micro-pores in the metal that hold some oil or food particulate, etc. - that's a good thing.

I want to bring things up to room temperature, especially poultry, before I cook it because I want it to cook faster so that there's less moisture loss.

If you want to keep your side dishes warmer than room temperature, consider buying a small steam table for the home, with the Sterno cans underneath.

At first, I was able to use a Bunsen burner attached to my mother's gas stove, but the use of the kitchen as a laboratory came to an abrupt end when a minor explosion involving hydrogen sulphide spattered the newly painted decor and changed the colour from blue to dirty green!

I lived with a German family. I learned about schnitzel from Ritta Seiffer. When she cooked she'd get the oil really hot so that it sealed everything and in the middle was very juicy. That's the secret to a great schnitzel.

If you are working with high quality products, you can elevate the flavors more by cooking it at a low temperature than you can by searing it.

One year, we tried to deep-fry a turkey. It must have been really humid outside, because the temperature of the oil got thrown off. It ended up being slow-cooked in oil - black on the outside and raw on the inside.

Your cocktail shaker can be smooth chrome or hammered aluminum. It must both conduct cold and look sophisticated at the same time.

As soon as you wanna take away the flavor of anything, just fry it.

Manage the heat, let the meat cook, and you'll get fantastic results.

A great trick for frying is to put a popcorn kernel in the oil, and when it pops, you're ready to fry.

It's all about technique. Rotisserie sounds simple, but to really do it the right way is important so you can get really great products and let them stand on their own.

Copper is a superb cooking metal, conducting heat so evenly it has unparalleled control, especially at low temperatures.

Be aware of what you cook tomatoes with. The high acid content of the tomato slows down the cooking process of some other foods. Dried beans cooked with tomatoes added to the pot can take up to 20 percent more cooking time than beans without tomatoes added.

A box of spaghetti can take seven minutes to cook, and you can make a sauce at that time with perhaps garlic, olive oil, and zucchini. Then you've got yourself a complete meal. The whole thing shouldn't take more than half an hour.