Cooking Quotes
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I brought babkallah to a party and people freaked. They hovered over like it was a newborn baby, oo-ing and ah-ing. Its beauty didn't prevent them, however, from devouring the entire thing within minutes. It makes a lovely hostess gift, as it's both novel and delicious.
Quote by -Claire Saffitz
The last time I ordered soup in a restaurant was - well, let me see - possibly never. That's because in my mind, soup is something to be made and eaten at home, ideally with a cuddly animal at your feet in front of a blazing fireplace while the wind whips outside.
Quote by -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, don't throw it away - it's still sharp enough to score duck or pork skin, or shave paper-thin slices of garlic and chives, like a hot knife through butter).
Quote by -Claire Saffitz
Generally I don't find that basting does a lot of anything! I think what makes the most difference is treating the turkey ahead of time with a dry brine. It really does provide a very moist result.
Quote by -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 onto me.
Quote by -Claire Saffitz
I love the Grub Street Diet. I am particularly fascinated by what people eat; I think it says a lot about people.
Quote by -Claire Saffitz
As a kid, I was overly studious, overly serious, very academically driven. It was important to me on a cellular level to do well. And then I went to college at Harvard, and I relaxed a little bit.
Quote by -Claire Saffitz
For a while I thought I would work in museums, so my first job after college was an internship at the 9/11 Museum. I quickly found out that I did not want to do that. So I signed up for culinary school, and directly following culinary school, I went to graduate school at McGill.
Quote by -Claire Saffitz
I have makeup that I can do in 15 minutes, 10 minutes, or five minutes, depending on what I'm doing that day. On a day when I'm shooting, it's 15 minutes. Five minutes is when I'm running around that day, and it's no big deal.
Quote by -Claire Saffitz
I've always just operated with the attitude that if I work just as hard as I can, everything will be fine.
Quote by -Claire Saffitz
I ate cottage cheese all the time growing up, but it wasn't until I was in college that I became aware of the stigma surrounding it.
Quote by -Claire Saffitz
When I was a kid, my idea of heaven on a hot summer day was fresh cut-up watermelon, Breakstone's cottage cheese, and a sprinkle of salt.
Quote by -Claire Saffitz
As an adult, I use whole-milk cottage cheese anywhere you might use plain Greek yogurt or ricotta cheese.
Quote by -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, I usually try to give it some textural contrast in the form of something crunchy. Brightening it up with acid is also a must.
Quote by -Claire Saffitz
In the height of summer, a ripe cantaloupe is one of the most intoxicating pieces of produce under the sun.
Quote by -Claire Saffitz
Every year since culinary school I have made a Buche de Noel, or Yule Log.
Quote by -Claire Saffitz
I made my first Yule Log as a culinary student in Paris, complete with the traditional chestnut filling, silky chocolate buttercream, and almost-too-adorable mushrooms. Since then, I've tweaked and updated both the recipe and the process - and I've definitely learned tips and tricks to make it easier.
Quote by -Claire Saffitz
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. Essentially, that's what a Buche de Noel is supposed to look like, complete with meringue 'mushrooms' poking out of the chocolate buttercream 'bark.'
Quote by -Claire Saffitz
Lemon curd is one of the first things I remember cooking when I was old enough to use the stove without supervision. I looked up a recipe in my one of my mom's Martha Stewart cookbooks and went to work, stirring anxiously and monitoring closely for signs that the mixture was thickening so as not to curdle the eggs.
Quote by -Claire Saffitz
Lemon curd is a basic custard, meaning it's thickened by eggs. Although many curd recipes call for just yolks, I prefer to use a combination of whole eggs and yolks to add a bit of lightness.
Quote by -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.
Quote by -Claire Saffitz
For rave-worthy soups, skip the store-bought stock. You can extract a cleaner, stronger broth from a combination of water and several pantry ingredients. It's all about layering powerful flavor-enhancers that you probably already have on hand - bacon, tomato paste, herbs, peppercorns, a Parm rind, and, of course, kosher salt.
Quote by -Claire Saffitz
Simmering vegetables in a covered pot over low heat so that they steam in their own liquid - a French technique called a l'etouffee - is the ticket to achieving a soup with pronounced depth.
Quote by -Claire Saffitz
When making any pureed soup, don't blend all the liquids and solids together at once. Hold back some liquid at first and use it to thin the soup as needed. You can always add more liquid, but there's not much you can do to fix a too-thin soup.
Quote by -Claire Saffitz
My maternal grandmother, a.k.a. Nanny, wasn't much of a cook. As a kid I remember her making only a handful of things, mostly dishes with Ashkenazi Jewish origins like kasha and bowties (which, for the record, only my dad liked).
Quote by -Claire Saffitz
I know very little about my great grandparents, who came through Ellis Island in the early twentieth century, settled in Baltimore, and spoke only Yiddish.
Quote by -Claire Saffitz
Serve as a sweet brunch treat or with tea in the afternoon. No one would turn it down as dessert after a big holiday meal, either. You'll find there's no bad time for babkallah.
Quote by -Claire Saffitz
Can you braid three strands? Then you can make babkallah. The very idea of babkallah came about because the recipe avoids the complicating twisting technique that gives babka its signature swirl.
Quote by -Claire Saffitz
It's the ingredients you choose (Chorizo? Sure! Rye bread? Why not?) that will make your stuffing stand out.
Quote by -Claire Saffitz
When making tartare, keep everything chilled as you go, including the mixing bowl and plates. Presentation matters, too: The meat should be fridge-cold when served and cut as precisely and neatly as possible.
Quote by -Claire Saffitz
Turmeric or cinnamon? Nuts or raisins? The players may change, but the fundamentals of fluffy, fragrant pilaf are always the same.
Quote by -Claire Saffitz
Ever crack an egg into simmering water only to watch the white spread out and form wispy tentacles? It happened to me until I came across this game-changing fix: Break the egg into a sieve set over a bowl. The watery outer edge of the white will drain through, leaving the thicker white and yolk intact.
Quote by -Claire Saffitz
You don't need a specialty lame (French for 'blade') to make professional-level bread at home, but it certainly helps in creating those telltale slash marks. You need a truly razor-sharp edge to make a clean cut; even a sharp paring knife will drag as it moves through the wet dough.
Quote by -Claire Saffitz
Of all the quirky, inexplicable, reindeer-embellished holiday traditions out there, making your own Yule log might take the cake.
Quote by -Claire Saffitz
Cooking for a crowd during the holidays takes a lot of time and effort, so we understand the desire to outsource as much of the work as possible.
Quote by -Claire Saffitz
Why crown your own rack of pork when a butcher could do it for you? To start, it's way easier to brine two individual racks than a giant round crown (and yes, you definitely want to brine the meat).
Quote by -Claire Saffitz
Like turning potatoes or making a bearnaise sauce by hand, forming a cornet - essentially a DIY pastry bag - from parchment paper feels like one of those things culinary students do once or twice and then never again.
Quote by -Claire Saffitz
Holiday eating is a study in paradox. You're surrounded by food, but you're so busy shopping and cooking that you don't have time to eat. Then, when your blood sugar dips to the point of derangement, you make a desperate lunge for the closest foodstuff - and the next thing you know, you've eaten an entire box of regifted peppermint bark.
Quote by -Claire Saffitz
Caramelized white chocolate is a mind-blowingly simple and delicious technique that will silence all the alleged white-chocolate haters out there.
Quote by -Claire Saffitz
Press-in crusts are a supposedly easy alternative to the rolled kind, but achieving an even, compacted layer all over isn't a no-brainer.
Quote by -Claire Saffitz