Claire Saffitz Quotes

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

Deep-frying properly requires you to keep the oil at a precise temperature range depending on the food. If you're frying in more than an inch of oil you really should invest in a deep-fat thermometer so you can monitor the temperature and know when to adjust the heat.

Remember for stir-frying not to use a wok bigger than 16 inches. Once it has food in it, you won't be able to work very efficiently.

Hot oil! We need hot oil!... Forget the water balloons!

I'll cook a batch of brown rice or quinoa and keep it in the fridge, so when I get hungry, I can easily dress it up with olive oil, lemon, and salt and pepper, and then add veggies.

Whether one eats a cat or not is a personal choice, and I don't want to sway anyone one way or another. But if you do, there is one obvious cooking tip: Always remember to remove the bell from the cat's collar before cooking.

The cheapest gadget - and you don't even have to spend a dime - is chopsticks from a Chinese restaurant. I use them for everything: to toss salads, to turn a piece of meat in the pan, to flip croquettes in the Fryolator, to whisk eggs for omelets, to stir eggs into fried rice when I make that for my daughters.

I believe in the magic of preparation. You can make just about any foods taste wonderful by adding herbs and spices. Experiment with garlic, cilantro, basil and other fresh herbs on vegetables to make them taste great.

Know how to garnish food so that it is more appealing to the eye and even more flavorful than before.

The only thing you can do to make catfish edible is fry them.

Good asparagus needs minimal treatment and is best eaten with few other ingredients.

I always have a good quality extra virgin olive oil. A cheap quality oil will end up cheapening your dishes. And I love sweetening my dishes with maple syrup. It has a bit of a bitter kick at the end that works wonderfully in savory dishes.

I can fry hollandaise, I can fry ketchup, I can fry mustard.

There's nobody you can call and say, 'So, can you maybe send me your formula for frying Hollandaise?' because to the best of my knowledge, it didn't exist before we did it.

Lime juice makes things taste fresher. I use it for drinks, salsas, relishes, soups, and sauces. You want some give to your limes - firmness means the inside is dry - and they'll stay softer longer if you don't refrigerate them.

You gotta have good olive oil. You should have a cooking olive oil and you should have a finishing olive oil, like an extra-virgin olive oil.

For the most part this is a place to find down-to-earth advice on everyday cooking, eating, food shopping, cooking equipment, and nice things to put on your table.

This sounds like a brag, but I know how to make good fried rice. I learned in college. There are two secrets - take the rice after you cook it and let it get cold in the fridge. Then cook the egg like you're making a fried egg and just before it's done, dump the rice and veg on it and swirl it around.

My goal in 'Live to Cook' is to make great food more approachable for home cooks.

The secret is to cook the aubergines the day before and let them dry of all the oil they drank in cooking. When you cook aubergine, they eat a lot of oil. It can be very heavy.

I think that people want to know how to do practical and everyday things like how to get the pomegranate seeds out of a pomegranate.

You don't have to do everything from scratch. Nobody wants to make puff pastry!

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.

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

Use spices for flavor in food rather than adding a bunch of oils, fats, or sauces.