Claire Saffitz Quotes

The key to great fried squid is 'flash-frying' in hot oil for only a few minutes, which keeps it tender.

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

Because deep-frying requires a high volume of oil, it's okay to reuse the oil a couple of times for economy's sake. When the color or smell of the oil starts to change, it's time to discard.

If deep-frying catfish, try a dredge of seasoned flour and cornmeal and add some bacon fat to the oil.

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

I love using gas grills because they are easier to heat and it's much easier to control the flames with a gas grill than with a charcoal fire. Grilling is not just about lighting a fire.

As everyone knows, there is only one way to fry chicken correctly. Unfortunately, most people think their method is best, but most people are wrong. Mine is the only right way, and on this subject I feel almost evangelical.

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.

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

Always deep fry in a nonreactive, heavy pot with high sides, like an enameled Dutch oven. A heavy pot ensures even heating which means more even cooking.

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

FRYING-PAN, n. One part of the penal apparatus employed in that punitive institution, a woman's kitchen. The frying-pan was invented by Calvin, and by him used in cooking span-long infants that had died without baptism; and observing one day the horrible torment of a tramp who had incautiously pulled a fried babe from the waste-dump and devoured it, it occurred to the great divine to rob death of its terrors by introducing the frying-pan into every household in Geneva. Thence it spread to all corners of the world, and has been of invaluable assistance in the propagation of his sombre faith.

The issue I have is that the cooking techniques are up for questioning, today more than ever before. If you waterbath beef at 22-degrees for 12 hours, it may taste fantastic, but if you don't cook food at a high enough temperature, you risk not killing the bacteria. Things like that make me nervous of venturing into it.

The ocean governs the climate and the weather, it is taking care of the temperature and it is shaping the chemistry of our planet.

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.

I'm not a cook and I always stick everything in the freezer and then I leave things out, saying 'if it's good today it will be good tomorrow.'

If you have never tasted a braised vegetable, you'll find it is a revelation.

When a couch potato is sliced up and then deep fried that is couch french fries.

[Even the mechanism can be endowed with an image. Thus] the thermostat has an image of the outside world in the shape of information regarding its temperature. It has also a value system in the sense of the ideal temperature at which it is set. Its behavior is directed towards the receipt of information which will bring its image and its value systems together.

When you talk about world record times, you have to understand that everything must be perfect the weather, the course, the temperature. It is not always enough to be in good shape.

Eating is the secret to good cooking.

The ingredients of a hamburger seldom vary. It's a percentage of fat to lean meat, add salt and prepare and that's it. It shouldn't need a recipe.

I prefer my oysters fried; that way I know my oysters died.