Claire Saffitz Quotes

Soup is really easy to make: you can take basil, celery, acorn squash and boil them and then put them in the blender with sea salt. It's delicious and only takes about 15 minutes. You can make it the night before. It's kind of like making baby puree, and there are a ton of super easy recipes.

I make really good chicken soup, sort of from scratch. I don't make my own stock. I just use a base like a chicken stock, but everything else, all the ingredients, I do on my own.

There's a form of selling out. It's necessary. You have to become edible for people in Texas. You have to become edible for the Christian right, for mass audiences.

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

The powder is mixed with water and tastes exactly like powder mixed with water.

You don't have to stick with these recipes. They're guides. As I say, they're a way in. Have fun with them. It's an easier way to cook in a busy life, once you get the hang of it.

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.

I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend.

The new material fits very comfortably with the older stuff.

The game doesn't change.

Once the season starts for me, there isn't a change in my focus, just a change in my tactics and strategies.

I think it cannot be shown that when I have once taken a position, I have ever retreated from it.

True consistency, that of the prudent and wise, is to act in conformity with circumstances, and not to act always the same way under a change of circumstances.

I don't want to do something that's watered down. I don't want to take what I'm known for and dilute it.

I think over-seasoning it is something I tend to do. If it's a good steak, salt, pepper, and butter are the three key ingredients. But just try not to overcook it, and you'll be happy.

I love the whole process of making, serving, and eating hearty soups like lentil, potato leek and carrot, to name a few.

Everyone loves fried chicken, Don't ever make it. Ever. Buy it from a place that makes good fried chicken.

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

In terms of work, I'm doing exactly the same as I've always done. It's what's around me that's changed.

The game plan might be different based on the opponent, but the approach is the same.

Continuity is a great thing; staying the course and being patient, those are important virtues. But also there is virtue in being realistic enough to know you have to make serious changes sometimes.

I have always been a hard worker. I had to make some adjustments to find a way to make my delivery crisper and more repeatable.

You should brine your turkey. Don't even think about not brining your turkey. Ever.

It shouldn't be two separate styles between the first and second unit as much.

Everyone seems to ask me the same 10 questions, and high on the list is, 'What pans should I be cooking with and why?'