I feel like a lot of people aren't going to get the tongue-in cheek-ness of the "#8 will SHOCK you" clickbait, being that it is something we've seen her do for a bunch of recipes already but it did make me LOL. Really do love these extra episodes and appreciate you always uploading so consistently
"I'm out of them right now" feels like Claire's way of saying about the quart containers "they're all hidden deep in the fridge and I may never get them back", and honestly I'm here for it.
Honestly Claire is so patient and detailed. I've seen her explain that same process of making caramel atleast four times and each time it was equally informative, detailed and extremely clear. You can really tell how much she loves what she does and how much appreciation and respect she has for the art of cooking
Even though she overshot the whipped cream a little I do really appreciate her including the troubleshoot to correct it, I've actually never seen how to do that before. Great video as always!
If she wouldn’t have overwhipped it, we wouldn’t know how to correct it. Awesome, how making mistakes as a teacher can be so beneficial for the students
Would really love if Claire had a podcast. She has the perfect voice, temperament and disposition for one....also that giggle would translate so well over the air waves !! ❤ 🇮🇪
No, she doesn't have her own pod, but she's been in quite a few! Go to Spotify or which ever place you go to listen to pods and type in Claire Saffitz, there's also a playlist with all the pods she's been in, and I truly love them
Watching you (and others) cook in smaller space kitchens has helped me rethink my own kitchen and how I use it. I don't need a show room kitchen to turn out amazing food And because I am a smaller person I am not struggling with normal sized tools anymore. Utility knife instead of chef's knife. Rolling or kneading dough on a lower table instead of at countertop height.
I bought my friend your cookbook for a birthday gift, her Mom wants to make the recipes too. Now they’re in love with all things Claire. Best gift I’ve ever given. Being addicted to Claire an addiction that’s cure is just more Claire!!
I have the book and I love it....one thing. I experienced it myself and it's been discussed amongst fans who tried the recipes that the cakes are pretty dry. I haven't retried any recipes but people posting on Reddit have given some advice to fix that (mostly just add more liquid), but just a friendly heads up.
Great idea to collate these techniques into one video so they're easier to find and revisit instead of having to searching through other videos! Another video idea that might be fun is to have a fan q&a about recipes/the channel in general/anything, and also have Claire react to people's recipe attempts and recreations. That was by far the best and most heartwarming part of the pop tart remakes video on that other channel we do not name.
Way to get my anxiety going Clair! The whole time I was so worried you’d be late to your event. I kept saying to myself “yeah, great! That was the last one right? Another one?! Ok for sure that’s the last one?!!” And then Brown butter! Great tips! But don’t be late!!
I’ve been making whipped cream for years and never realized I could add more heavy cream to my sugar butter. I always ate it regardless of whatever happened, lol. Clair is now my #SugarButterBae-ker :)
I never knew crimping had a practical purpose of anchoring the dough to the pie dish. I thought it was just decoration. You learn something new everyday! 👌video as always
I honestly don’t know how your videos started coming across my feed, but I’m so glad they did. I’ve enjoyed each one so far and am actively looking for your books! Thank you for ‘explaining why’ we do this or do that or what to watch for at this stage or the next stage looks like this..etc. very informative and educational. And I can’t wait to try so many of your recipes!!
Maillard reaction and caramelization are different processes, for what it's worth. Maillard is responsible for stuff like browning bread, while caramelization happens at higher temperatures and specifically to sugars. But as the wiki says, "caramelization is a complex, poorly understood process that produces hundreds of chemical products." Which is why it is so tasty.
True, I am sorry but Claire is wrong here, because for Maillard you do not only need (reducing) sugar(s) but proteins as well. For caramelization, which is (as you state correctly) a totally different chemical reaction, you only need sugar
For the parchment trick, I always flip the pan over that way I don't have to eyeball it. I just lay my parchment triangle on the bottom of the pan with the point at the center and make my mark where the parchment hits the edge of the pan
Just a note on caramel, unlike with browning meat and bread, making caramel actually does not involve the Maillard reaction, it's simply pyrolysis of the sugar that causes browning. The Maillard reaction requires both a sugar and an amino acid (from a protein) to occur, and table sugar is essentially pure sucrose so there are no proteins present and thus no amino acids.
Thanks, my inner McGee was squawking at that. Interestingly when she later says browned butter is caramelized, nope, that one actually IS a maillard reaction
@@wingedcoyote ghee, btw is just browned butter that you've filtered the solid maillard compounds out of, leaving only the fat soluble flavor compounds behind.
I love your videos because they inspire and they really get down to technical detail. Thank you for distilling your knowledge down to a level that I can understand and incorporate into my own skills. It’s a huge help in improving my culinary results.
Love that they're all genuinely useful and widely applicable tips!! So many of these list-type videos are padded with fluff, and these are just solid techniques to know. Thank you!
Speaking of Passover (only a couple months late), do you have any favorite kosher for Passover baking recipes? I can't stand to hear my mom tell me that cream cheese and jelly on matzoh is "basically strawberry cheesecake" one more time...
Speaking of cheesecake, you can make actual kosher for Passover cheesecake super easily! All you have to do is replace the cookies/graham crackers in the cheesecake crust with macaroons or other kosher for passover cookies.
Hi, Claire - I love your work. I'm an experienced baker, but I learn a lot from you. I made your Paris Brest a couple weeks ago, and not only was it delicious, but I loved the way all these techniques I already know build on each other to make a truly stupendous dessert. I do have a teensy suggestion, which is that I hate trimming parchment paper - esp when it's too thick or curled too tightly. If you go to Amazon and search baking parchment you'll find sheets that are cut to size for a half-sheet baking pan, or cake circles in most of the sizes round pans come in for baking. They're a great saver of both time and annoyance.
@@Fred_P They film the episodes in batches that they call "seasons". I'm guessing this is going to be this "season's" finale so probably a few weeks away still. but I'm loving the build up
I’ve been binge watching your videos. I swear your laugh is the best. And the fact that you have to find space in your fridge or make a mistake is perfect.
Thank you Claire. Your techniques are absolutely doable and you explain each beautifully! As you know, baking can be intimidating and you are great at breaking it down. Home bakers love ❤️ you!!!!!
I love these videos so much more than the beginning to finish type of recipe videos. This seriously takes on the nuance things i can actually use in a restaurant accurately and be able to train others to ensure good food. LOVE IT! Regret that i can only like it once.
Adding a little cornstarch to whipped cream definitely helps stabilize it. There's a recipe for stabilized whipped cream in Rose Levy Beranbuam's Cake Bible. It's great for making whipped cream that won't water out. It'll hold for days. Her recipe calls for cooking a little cream and cornstarch together. Then adding it to the rest of the whipped cream. But you can just sprinkle a little cornstarch into the cream you're whipping instead. Easier, and it still works. If you make really thick stabilized whipped cream, you can use it to ice a butter cake and add fruit for a great summer cake. So very useful.
Claire, I have to say, I learned A LOT from your videos on Test Kitchen and recently discovered Dessert Person. Going from "I can barely cook an omlette" to being to make the best cookies multiple people ever had on my first time of making cookies - that's thanks to you. And not only that, I actually understand what I'm doing, can adapt and improvise and not just follow like a robot. Thanks a lot for the useful knowledge. :)
Claire, I introduced my chef mother to you before BA went bust. She adored you, so I bought her your cookbook. So many have disappointed her (*cough* magnolia table), but she LOVES yours. I mean she LOVES it. Thank you for sharing your skill, your passion and your personality with the world. It means a lot to us. Love, Cass and Lynne
#8 actually did shock me... mostly because it made me realize that I've been accidentally browning my butter when I make stovetop popcorn. no wonder it turns out so tasty.
A tip I've learned for whipped cream: Adding a teaspoon of skim milk powder to the whipped cream helps stabile it and helps it hold its whip for longer
Thank you for your recent comments about alternatives to single-use plastics. I've investigated, then invested in a couple reusable silicone products to reduce my own plastic consumption in the kitchen. Woo!
Claire! I just ordered Dessert Person for my grandmother, my favorite baker! ☺️ I called her up so I could hear her reaction to opening the box, she screamed with such joy and excitement! She absolutely loves you and your vids and I can’t wait for her to bake one of your recipes for me to eat lol 😉😋❤️
Some techniques that I suck at, and would love some video guidance on is: - Candying fruit and berries - making custard (it always separates for me, and I don't know what I'm doing wrong to make the fat and wet hate each other so much) - I live in a country without cornstarch, what can I use as a stabiliser instead? - How do I attach a tip to those piping bags? - and finally, how can I coat stuff in chocolate without having it stick to the rack and look good and smooth at the same time?
The tip goes into the piping bag first, let it fall to the bottom with some space. Then you fill the bag. Cut off enough of the bag tip to let the bag tip to stick out without falling out. Now you can let the tip fall into the hole and press the filling out. I'm assuming you are using a disposable bag.
Fun tidbit : I’ve started milking my goat daily this year for the first time and it’s INCREDIBLY similar to using a piping bag! Same muscles. You don’t “pull” on the teat, you pinch off the top and squeeze the trapped milk out of the hole. It’s so similar when I was milking the first week my hands were sore from doing it 3 times a day (baby wasn’t keeping up with the amount mama came in with and I didn’t want her to get mastitis so I was milking frequently to keep udder pressure down) - I also went to bake something and almost cried when I used the piping bag cuz my hands hurt so bad! Hahaha it caught me so off guard. Like normal thing and Bam these are the exactly same very sore muscles. Haha.
Yeah but those titles don't usually have a Claire video thumbnail attached to them, so I think you're good! The title could literally be "asldfk;jasdkl;gasdl;kfjasldkfjas" on a Claire video and I would click on it. Great content and great delivery? No need to feel bad about enjoying that, haha.
Hi Claire ! I have your book and have tested quite a lot of your recepies, which has raised a question : what type of oven do you use ? My oven uses a ventilator which pulses the heat inside, and as a result I have had to sistematicly reduce the cooking time by halve in your recepies. Thank you in advance for your tips, and greetings from Switzerland 🇨🇭🙂
Not sure if you have seen it but she goes a bit into detail about what oven types to use and how to determine the cook time at the start of her cook book (somewhere around page 10). I found it very helpful.
Caramelization is a transformation reaction of sugar when heated. Maillard reaction is a reaction of _sugars with amino acids_ which also happens when heated.
22:27 That’s me also. That brown butter smells so delicious and makes everything taste so much better. I always do cookies with browned butter, always (I got my first recipe for chocolate chip cookies where you have to brown half of the amount of butter) and I never looked back! 🍪😋
Making caramel triggers my organic chemistry memories of not recrystallizing my synthesis product properly. And then I go to bake to destress, make caramel and all I do is recrystallize the sugar. 😒 Fucking table flip every time.
Who was shocked at #8 ?!? Gearing up for our next batch of episodes, What baking questions do you have?
Sorry Claire, not shocked at all. We all know your love for brown butter.
Literally no one 😂
When can we see you and sohla again??? Love your show ❤️❤️❤️❤️
I was shocked that i didn’t realize that’s what it was going to be 😂
How to temper chocolate?😈
Thanks for the episode! Been into the brown butter thing for the last few months myself!
Alternative Title: Claire Saffitz Teaches You At Least 5, Possibly Up To 9, Totally Awesome Techniques Before she Gots to Go.
😂😂😂
Awesome is the right word xD
😂😂😂😂😂❤❤❤❤
I learned nothing, but I've been cooking/baking for 53 years 😮
I feel like a lot of people aren't going to get the tongue-in cheek-ness of the "#8 will SHOCK you" clickbait, being that it is something we've seen her do for a bunch of recipes already but it did make me LOL. Really do love these extra episodes and appreciate you always uploading so consistently
Even knowing it's obviously satirical, my mind just has a visceral reaction that wants to avoid clicking.
Omg I didn’t get the joke until now!!! :) lol
@@vigilantcosmicpenguin8721 I was just about to comment basically exactly this lol, it triggered tf out of me
"I'm out of them right now" feels like Claire's way of saying about the quart containers "they're all hidden deep in the fridge and I may never get them back", and honestly I'm here for it.
Honestly Claire is so patient and detailed. I've seen her explain that same process of making caramel atleast four times and each time it was equally informative, detailed and extremely clear. You can really tell how much she loves what she does and how much appreciation and respect she has for the art of cooking
Right?! That's why I love her so much I have so much appreciation for her patience and general joy in showing us her baking/cooking vids. 💕
baking.... not cooking.
Go to BA and watch episodes of Gourmet Makes with chocolate recipes. Tell me about tempered chocolate.
Even though she overshot the whipped cream a little I do really appreciate her including the troubleshoot to correct it, I've actually never seen how to do that before. Great video as always!
Same here!
14:47
Really love her showing us how cooking isn't always perfect, it feels so much more genuine, like watching your older sister teach you how to cook. 💕
If she wouldn’t have overwhipped it, we wouldn’t know how to correct it. Awesome, how making mistakes as a teacher can be so beneficial for the students
Officially referring to browning butter as #8 now. “This recipe could really be elevated with some #8”
Wow, #8 did shock us!
Need a little extra flavor in a sauce? Use some #8
Need a little extra flavor in a sauce? Use some #8
Like Chemical X for the Powerpuff Girls 😂
Hi Claire! Could you do a video on best recipe ingredient substitutions (like best to worst case scenario)?
oh this is a great idea!
I'd love this, especially for vegan options. It'd have to be like an hour long!
Would really love if Claire had a podcast. She has the perfect voice, temperament and disposition for one....also that giggle would translate so well over the air waves !! ❤ 🇮🇪
Dia dhuit a chara ❤️
No, she doesn't have her own pod, but she's been in quite a few! Go to Spotify or which ever place you go to listen to pods and type in Claire Saffitz, there's also a playlist with all the pods she's been in, and I truly love them
Or just have her read books/tell stories for bedtime sleeps. Or just enjoyable listening
i love that each technique has it's own subcategories of further techniques and tips. it's like a baking technique inception
Watching you (and others) cook in smaller space kitchens has helped me rethink my own kitchen and how I use it. I don't need a show room kitchen to turn out amazing food And because I am a smaller person I am not struggling with normal sized tools anymore. Utility knife instead of chef's knife. Rolling or kneading dough on a lower table instead of at countertop height.
I bought my friend your cookbook for a birthday gift, her Mom wants to make the recipes too. Now they’re in love with all things Claire. Best gift I’ve ever given. Being addicted to Claire an addiction that’s cure is just more Claire!!
I have the book and I love it....one thing. I experienced it myself and it's been discussed amongst fans who tried the recipes that the cakes are pretty dry. I haven't retried any recipes but people posting on Reddit have given some advice to fix that (mostly just add more liquid), but just a friendly heads up.
I've given it as 3 gifts so far and everyone loves it
Claire, lissen: this video will save so many recipes around the world. No one stopped to teach us this little intricacies before. Thank you very much!
your weekly uploads are literally the only thing i look forward to. thank you for making quarantine more bearable claire 🥺🤍
Time is limited but Claire still finds time to show us how to whip cream by hand. That is dedication to the craft.
Great idea to collate these techniques into one video so they're easier to find and revisit instead of having to searching through other videos! Another video idea that might be fun is to have a fan q&a about recipes/the channel in general/anything, and also have Claire react to people's recipe attempts and recreations. That was by far the best and most heartwarming part of the pop tart remakes video on that other channel we do not name.
The whisking! I'm getting flashbacks to the BATK Variety Show last year.
Omg Chris Morroco with the speedy whisking was ming boggling
Way to get my anxiety going Clair! The whole time I was so worried you’d be late to your event. I kept saying to myself “yeah, great! That was the last one right? Another one?! Ok for sure that’s the last one?!!” And then Brown butter! Great tips! But don’t be late!!
Honestly, same lol
I’ve been making whipped cream for years and never realized I could add more heavy cream to my sugar butter. I always ate it regardless of whatever happened, lol.
Clair is now my #SugarButterBae-ker :)
Claire's hacks are so helpful! Especially "dough smells fear" :D
I never knew crimping had a practical purpose of anchoring the dough to the pie dish. I thought it was just decoration. You learn something new everyday! 👌video as always
I honestly don’t know how your videos started coming across my feed, but I’m so glad they did. I’ve enjoyed each one so far and am actively looking for your books! Thank you for ‘explaining why’ we do this or do that or what to watch for at this stage or the next stage looks like this..etc. very informative and educational. And I can’t wait to try so many of your recipes!!
Maillard reaction and caramelization are different processes, for what it's worth. Maillard is responsible for stuff like browning bread, while caramelization happens at higher temperatures and specifically to sugars. But as the wiki says, "caramelization is a complex, poorly understood process that produces hundreds of chemical products." Which is why it is so tasty.
True, I am sorry but Claire is wrong here, because for Maillard you do not only need (reducing) sugar(s) but proteins as well. For caramelization, which is (as you state correctly) a totally different chemical reaction, you only need sugar
You are so good at demonstrating /explaining your demonstrations! Thank you!
For the parchment trick, I always flip the pan over that way I don't have to eyeball it. I just lay my parchment triangle on the bottom of the pan with the point at the center and make my mark where the parchment hits the edge of the pan
Claire: *overwhisks and almost gets butter instead of cream*
Me: As Patron Saint Julia Child would say, with enough butter, anything is good.
When in doubt just add more butter
Love the editing in these video's, they're simple but add a nice touch. Her videos always feel so peaceful.
Claire, you are a TH-cam treasure! Thank you so much for sharing your expert know-how!
Just a note on caramel, unlike with browning meat and bread, making caramel actually does not involve the Maillard reaction, it's simply pyrolysis of the sugar that causes browning. The Maillard reaction requires both a sugar and an amino acid (from a protein) to occur, and table sugar is essentially pure sucrose so there are no proteins present and thus no amino acids.
the initial caramel does not involve a maillard reaction but once you add butter and cream it's pretty much it.
Cane syrup on the other hand can undergo the Maillard reaction, as it has some plant proteins from the sugarcane. Same with jaggery or mollasses.
Thanks, my inner McGee was squawking at that. Interestingly when she later says browned butter is caramelized, nope, that one actually IS a maillard reaction
@@wingedcoyote ghee, btw is just browned butter that you've filtered the solid maillard compounds out of, leaving only the fat soluble flavor compounds behind.
I love your videos because they inspire and they really get down to technical detail. Thank you for distilling your knowledge down to a level that I can understand and incorporate into my own skills. It’s a huge help in improving my culinary results.
Thank you for showing me how to fill a piping bag. I’m getting ready to make macarons for the first time. Wish me luck 😉
Good luck!
By far one of the best most instructional techniques videos I've seen you have a new subscriber have a wonderful day
I already knew how to do several of these already but #8 is truly life changing.
I love how real you are in all of your videos
I just heard number 8 and I was really shocked!!!!
I just got Dessert Person for my birthday and am so excited to start making recipes from it!
Love that they're all genuinely useful and widely applicable tips!! So many of these list-type videos are padded with fluff, and these are just solid techniques to know. Thank you!
I came to see the #8 and boy is it amazing!!!
Speaking of Passover (only a couple months late), do you have any favorite kosher for Passover baking recipes? I can't stand to hear my mom tell me that cream cheese and jelly on matzoh is "basically strawberry cheesecake" one more time...
Speaking of cheesecake, you can make actual kosher for Passover cheesecake super easily! All you have to do is replace the cookies/graham crackers in the cheesecake crust with macaroons or other kosher for passover cookies.
There is a Kosher for Passover chocolate cake in the book, I think.
My daughter introduced you to me and gifted me the cookbook! She gave me the gift of Claire.... BEST GIFT EVER! Thank you Claire!
Hi, Claire - I love your work. I'm an experienced baker, but I learn a lot from you. I made your Paris Brest a couple weeks ago, and not only was it delicious, but I loved the way all these techniques I already know build on each other to make a truly stupendous dessert. I do have a teensy suggestion, which is that I hate trimming parchment paper - esp when it's too thick or curled too tightly. If you go to Amazon and search baking parchment you'll find sheets that are cut to size for a half-sheet baking pan, or cake circles in most of the sizes round pans come in for baking. They're a great saver of both time and annoyance.
This Claire in the wilderness or with chickens tease every week is like a recurring joke that gets funnier/more absurd as the weeks keep flying.
Yeah, it's been "coming soon" for a while. Soon as in within the current decade?
Soon™, as defined by Blizzard.
@@Fred_P They film the episodes in batches that they call "seasons". I'm guessing this is going to be this "season's" finale so probably a few weeks away still. but I'm loving the build up
Now with drone!
Claire: this...too small whisk
Babish: Cries
"Today we're showing you an indeterminate number of techniques..." underpromise and overdeliver!
Honestly better clickbait than the title. You have to watch all the way through to find out just how many... 👍
I’ve been binge watching your videos. I swear your laugh is the best. And the fact that you have to find space in your fridge or make a mistake is perfect.
Thank you Claire. Your techniques are absolutely doable and you explain each beautifully! As you know, baking can be intimidating and you are great at breaking it down. Home bakers love ❤️ you!!!!!
I love your demeanor! You come off very friendly and personable, I enjoyed this. 😊
I love these videos so much more than the beginning to finish type of recipe videos. This seriously takes on the nuance things i can actually use in a restaurant accurately and be able to train others to ensure good food. LOVE IT! Regret that i can only like it once.
.
i love how mathematical her thinking process is. it's lovely to watch
The editing on this is wonderful!
Adding a little cornstarch to whipped cream definitely helps stabilize it.
There's a recipe for stabilized whipped cream in Rose Levy Beranbuam's Cake Bible.
It's great for making whipped cream that won't water out. It'll hold for days.
Her recipe calls for cooking a little cream and cornstarch together. Then adding it to the rest of the whipped cream.
But you can just sprinkle a little cornstarch into the cream you're whipping instead. Easier, and it still works.
If you make really thick stabilized whipped cream, you can use it to ice a butter cake and add fruit for a great summer cake.
So very useful.
That’s a great tip. Thank you!
Claire’s new vids are the best part of my Thursdays!
Claire, I have to say, I learned A LOT from your videos on Test Kitchen and recently discovered Dessert Person.
Going from "I can barely cook an omlette" to being to make the best cookies multiple people ever had on my first time of making cookies - that's thanks to you.
And not only that, I actually understand what I'm doing, can adapt and improvise and not just follow like a robot.
Thanks a lot for the useful knowledge. :)
Hello Claire, love the brown butter as it makes everything taste delicious. I enjoyed this episode so much. Thank you.
Perfect timing - making whipped cream today to go with fresh strawberries! Happy Thursday 😊
My momma taught me thst over 45 years ago. She did it prrfectly.thank uou momma
Thank you Claire for sharing these great baking techniques. #8 I can sense your passion for brown butter. Keep up the great work!
The editing on this video is FANTASTIC
Thanks Claire, now I need to make something with yeast and caramel. You're the reason I keep baking.
this TH-cam team really knows what’s what ok 👌🏽😩
I'm suprised Claire can still say the word "extrude" without war-like flashbacks.
_time for my favourite part_
Is this a reference to something? Or am I just dumb?
@@ElloLoJo a certain show that on a certain channel...
Claire, I introduced my chef mother to you before BA went bust. She adored you, so I bought her your cookbook. So many have disappointed her (*cough* magnolia table), but she LOVES yours. I mean she LOVES it.
Thank you for sharing your skill, your passion and your personality with the world. It means a lot to us.
Love, Cass and Lynne
#8 actually did shock me... mostly because it made me realize that I've been accidentally browning my butter when I make stovetop popcorn. no wonder it turns out so tasty.
A tip I've learned for whipped cream: Adding a teaspoon of skim milk powder to the whipped cream helps stabile it and helps it hold its whip for longer
I learned that from Anna Olson lol perfect whipped cream everytime.
Thank you for educating us. You done good, Claire, I wish you all the best.👍🏻
Absolutely delightful.
Thank you for your recent comments about alternatives to single-use plastics. I've investigated, then invested in a couple reusable silicone products to reduce my own plastic consumption in the kitchen. Woo!
I too was super happy to see this over the past few videos!
So ready for new episodes of this series!👍😏🎂
Claire! I just ordered Dessert Person for my grandmother, my favorite baker! ☺️ I called her up so I could hear her reaction to opening the box, she screamed with such joy and excitement! She absolutely loves you and your vids and I can’t wait for her to bake one of your recipes for me to eat lol 😉😋❤️
Who else is waiting every Thursday for claires upload?😅✨✨😊😆
Okay I just discovered this channel and I missed Claire so much from the Bon Appetit channel! I'm gonna binge these videos for sure
I just made your carrot cake with brown butter icing for our family Thanksgiving and it was a HIT! UGH BROWN BUTTER IS AMAZING!!
Some techniques that I suck at, and would love some video guidance on is:
- Candying fruit and berries
- making custard (it always separates for me, and I don't know what I'm doing wrong to make the fat and wet hate each other so much)
- I live in a country without cornstarch, what can I use as a stabiliser instead?
- How do I attach a tip to those piping bags?
- and finally, how can I coat stuff in chocolate without having it stick to the rack and look good and smooth at the same time?
The tip goes into the piping bag first, let it fall to the bottom with some space.
Then you fill the bag. Cut off enough of the bag tip to let the bag tip to stick out without falling out.
Now you can let the tip fall into the hole and press the filling out.
I'm assuming you are using a disposable bag.
I think corn starch is usually called corn flour outsude the US.
Arrowroot is a sub for it too.
The intro is why we stan this women! Hey Claire!
Hi!
I loved baking until grad school when I fell out of the habit/had no time. Thanks for helping me get back into it.
I love your NYT videos, but your personality comes through so much more clearly here.
Best part of my Thursdays!
watching claire start the video by laughing and breaking the intro for 'absolutely no reason' is the best way to start my morning
this is the video that I never knew I needed. Thanks, Claire!
You are amazing, thank you for sharing these tips with us!!
Fun tidbit : I’ve started milking my goat daily this year for the first time and it’s INCREDIBLY similar to using a piping bag! Same muscles. You don’t “pull” on the teat, you pinch off the top and squeeze the trapped milk out of the hole. It’s so similar when I was milking the first week my hands were sore from doing it 3 times a day (baby wasn’t keeping up with the amount mama came in with and I didn’t want her to get mastitis so I was milking frequently to keep udder pressure down) - I also went to bake something and almost cried when I used the piping bag cuz my hands hurt so bad! Hahaha it caught me so off guard. Like normal thing and Bam these are the exactly same very sore muscles. Haha.
I don't know about the piping bag thing but I loved hearing about your goats. I'm jealous😍
This was genuinely fascinating!
This is so genuinely helpful
This is sooo great! Thanks Claire!👩🍳
No one is better than Claire!!!!
The title is exactly like those clickbait ads..
Lol I've realised anything CS, I will click on...
seriously. "Claire Saffitz loads her dishwasher" *immediately clicks*
Yeah but those titles don't usually have a Claire video thumbnail attached to them, so I think you're good! The title could literally be "asldfk;jasdkl;gasdl;kfjasldkfjas" on a Claire video and I would click on it. Great content and great delivery? No need to feel bad about enjoying that, haha.
I mean, we all understand that that's the joke, right?
Same 🤣🤣 I was literally grinning from ear to ear within the first few seconds
@@jwoods483 lol if anyone didn't, that would be the joke...
This makes me feel happy
Learned so much.
I CANT WAIT FOR THIS COMING SOON EPISODE AAH
Hi Claire ! I have your book and have tested quite a lot of your recepies, which has raised a question : what type of oven do you use ? My oven uses a ventilator which pulses the heat inside, and as a result I have had to sistematicly reduce the cooking time by halve in your recepies. Thank you in advance for your tips, and greetings from Switzerland 🇨🇭🙂
Not sure if you have seen it but she goes a bit into detail about what oven types to use and how to determine the cook time at the start of her cook book (somewhere around page 10). I found it very helpful.
New Claire upload, gonna be a good day
Nice tips Ms. Claire. So helpful.👍
Caramelization is a transformation reaction of sugar when heated.
Maillard reaction is a reaction of _sugars with amino acids_ which also happens when heated.
Thank you for this video
First time seeing this intro. Im in love 😍
22:27 That’s me also. That brown butter smells so delicious and makes everything taste so much better. I always do cookies with browned butter, always (I got my first recipe for chocolate chip cookies where you have to brown half of the amount of butter) and I never looked back! 🍪😋
Thank you for sharing your tips 😊
Delightful, as always
I’m glad to know that I’m not the only person who would watch Claire make just about anything. “Claire Makes Toast”! Sign me up. I’m there!
Her gray streak has inspired me for when u get older, I’m begin to die my hair gray I love that ima look wicked. Thanks for the idea love 🤍
Making caramel triggers my organic chemistry memories of not recrystallizing my synthesis product properly. And then I go to bake to destress, make caramel and all I do is recrystallize the sugar. 😒 Fucking table flip every time.
Clearly you should have been trying to make caramel with your synthesis.
This is hilarious 🤣🤣