Happy Thanksgiving to those celebrating today. For the next Claire-ified Ask Me Anything in the comments below about Kitchen Organization/Tools/Tips. Have a great day!
Happy Thanksgiving! I don't know if you'd be willing to take up this challenge but I would really like to figure out how to make Fritos. They're always missing from food shortages and I use them in so much cooking from Frito pie to Frito burritos I make from scratch because taco bell didn't understand the assignment. Also, you are the best my wife and I watch your videos together all the time!
How do you store utensils like spoons and spatulas without driving yourself crazy? I always have a drawer that won’t open or a bucket on the counter with a tangle of tongs and whisks and scissors, and I’m sure you must know a better way. Or is madness the only outcome?
Hi Claire from the UK, love your recipes and your channel! A question about organising a kitchen, what's the best way to make a kitchen easy to clean other than keeping surfaces clear. Thank you!
Happy Thanksgiving! I was wondering how you stored your Tupperware because my family has heaps and heaps of different containers and lids that are chaotically shoved into cabinets. And it's not practical for us to put the lid onto the container because we have A LOT. Thanks! 🦃
Full disclosure, I learned who Claire was after watching the Novympia parody and thinking, “I HAVE to find out who Claire Saffitz is.” And now I’m big fan of you both.
VINNY THANK YOU FOR PUTTING MY DRUNK BAKING QUESTION IN THERE THIS IS THE PEAK MOMENT OF MY LIFE (and clearly she's ready to do it so let the woman drink asap)
My mum has breast cancer and every night we watch Claire together because she’s so calming and nice to watch. When mum finished her last round of chemo I got her Claire’s new cookbook, which we love!
I've never seen the Novympia parody, but boy did they nail it! Not only Claire herself, but also the look and feel of the editing and other parts. Obviously a parody made with love, humor, and respect.
Chocolate can be TEMPERamental. That’s probably the funniest pun I’ve heard all week, and it wasn’t even intentional, it seems. Also, kudos to Claire’s team for adding the trauma-inducing sound effects 😂
It’s incredible how Olympia was able to capture your mannerisms and cadence (as a caricature) . Since that parody I now notice characteristics about your inflection or pauses that I didn’t before. Love your videos Claire!
Claire should watch that video where Nova and Olympia tried to make a cake without a recipe. The amount of flour Nova used…I’ve never seen a horror film scarier than that moment.
It’s the fact that after leaving her previous place of employment, Claire has literally bought her following with her plus more!! Shout out to 1 mili! I’ll def be loooking out for that drunk baking video after 3 mili!
I just really appreciate how you go about explaining everything we need to know, and how approachable & beginner-friendly your videos often are, to say nothing about the entertainment value. Even the more technical stuff has everything explained step-by-step (with reasoning!) that really helps new bakers to build their confidence; I think that's more than half the battle most of the time! (Also, we all obviously see you have an excellent team and it's difficult to overstate their value ♥)
I've been following your videos for a while, and love how you approach baking. More importantly, I love how you incorporate cats and desserts into your videos. Two of my favourite things (not together).
I made your Caramelized Honey Brown Butter Pumpkin Pie again this year for Thanksgiving tonight! This time I used the pie crust recipe from What’s for Dessert and it was SO user friendly. It will definitely be my go to pie crust recipe from now on❤️
Happy Thanksgiving to all who celebrate!! I'm tickled pink my question made the episode and I really appreciate Claire's answer to my mini essay. I'm also really happy to know she is down for the drunk baking episode, even if our work is cut out for us (3M - come oooooooon, Vincent, that's unreasonable!). Also, Sauci guesting NEEDS to happen, as does Claire and Vinny switching places (come on, Vinny, it'll be fun!) What a fun episode, thanks to everyone who made it possible!
@Tati L. Ha ha ha "mini essay!" My favorite kind of question AND answer.😂 Vinny and Sauci really need to be on an upcoming episode! If they both were on the same episode I think they'd break TH-cam.🤣 Better measure out the goodness.😂
@@TheBereangirl agreed! Two separate episodes would be divine - I'd love to see Claire behind the scenes doing Vinny's job (with Cal's help, obvi) and Vinny making a recipe on camera. It's be the perfect April Fools' episode, js! Also, Sauci is welcome at any time to teach us a delicious recipe (and tell us cute/embarrassing Claire childhood stories).👀
If you're moving away from single use plastics in your kitchen, what replacement did you find for plastic film when wrapping your croissant dough when resting it an refrigerating it?
Tip: use doughnut oil to make doughnut muffins. Its a MUST. The muffins are super easy but i wont make them unless i have a batch of used doughnut oil to use. The increase in flavor is double fold
Happy Happy Thanksgiving to Claire and the team! I’m thankful that my baking and cooking skills are stronger and I’m more creative in the kitchen thanks to Claire and everyone who makes these episodes possible!
Question for the next Claire-ified: I really want to make some of your recipes but I can't have dairy and I'm pretty inexperienced so I hesitate to swap ingredients. Do you have any recommendations for how to make sure an alternative for milk, butter, cream, etc is going to function the same way?
I saw the title and was so excited to see her reaction to the focaccia rise joke. Honestly that reaction could have been its own video but I'm just happy that she found the parody.
Happy Thanksgiving!! I just got my first kitchenaid stand mixer through some early Black Friday deals, and I'm so excited to use it! Are there any must-have accessories for it? I think I got the basic mixing + dough hook attachments, but I know there are tons of others, too! Thanks :)
Get the paddle with the silicone edge. You will still need to stop & scrape the bowl occasionally to get the very bottom, but less often so you can keep going. I haven't tried any of the front attachments yet (meat grinder, pasta, etc) but maybe others will have recs. Congrats & happy baking!
Hey Claire, since you worked and studied both in Europe and the US I wanted to ask what you think are the biggest differences in Patisserie? One thing especially: in cakes the dough to cream ratio is very different. Do you know some history on that development? What do you prefer?
In your brown butter pumpkin pie recipe you wrote that letting the pie cool in the oven with the door open would help prevent cracking on the custard and it came out so beautifully 😌
What is most hardest thing for you while being in the kitchen? Do plan on taking a break from social one day? How was the progress of writing ur cookbooks? Xoxo 😘
Claire, do you ever use convection heat when baking? I love it for roasting chicken and reheating food quickly, but I think commercial bakers use convection and nobody talks about it for home baking.
Hi Claire! I love your kitchen tours! They’re very inspiring. What are the tools, spices, vinegars and oils you find essential to have next to the stove?
I've been told that used cooking oil and oil resulted from cooking, like bacon grease. That after it cools, you can soak rolled oats in them and either throw it away or feed them to birds, depending on the oil. That way you don't need to worry about a container leaking in the trash. Also that starchy water, once cooled, is good for plants.
I know flours/sugars need to be in airtight containers after opening. How do you recommend keeping all these containers organized/fit into a small kitchen? Love your work as always :)
I have a question for next time. Any suggestions for people that have to replace ingredients? I'm diabetic so sugar is a no-no, when I cook sweet treats I use it but almost eat none of what I cook...which, sucks. Which are the best replacement for each occasion? Honey, Stevia, what? 😰
I love the new background and the lack of apron. I also love this format. Have you considered when you are filming, having a end result like cooking desert, reads, or a main course for a get together? I honestly don’t cook desserts for myself, but for meals with others. Something that shows people enjoying your food that goes beyond your monologue (which I love). I would love to see more community around you.
Hey there, foodie! This Novympia parody is hilarious, and I love the Drunk Baking requests! Keep 'em coming! Thanks for taking the time to make and share these videos!
A question: I love using baloon whisker. one time I was too lazy to bring out my mixer so I decided to whip a whipped cream manually with baloon whisker and one by one the whisker fell off. what quality are you looking for in a good baloon whisker? thank you Claire!
So glad to her Claire's opinion on induction. We currently live in Texas and have a gas cooktop. We want to move to California in a few years to be closer to family, and will definitely be using induction at that time. I was concerned that induction would be difficult to work with. I'm relieved that it will be a transition that will be easy!
Is there a multipurpose cooking thermometer that can be used for checking meat temps (often) and candy (not often) and sugar syrup for meringue-based buttercream? Any recommendations? ...and what about temperature ranges for "simmer" or when "scalding" milk? Obviously, bubbling is boiling, but beyond that I'm always guessing.
I'm looking into getting better storage things and cookware for my new kitchen. After working in a restaurant for a few years, I wonder where I can purchase good equipment like they used (simple spatulas, cambros, sheet pans). Do you have any advice on where to purchase these things? Also I need advice on oven mitts! I just got into bread making with my dutch oven and its incredibly difficult to handle such a large and hot piece of equipment.
Pie question! My pie crust always shrinks, pulls away from the pan, during the blind bake, after I've removed weights or beans to weigh it down. I always make sure I reduce the temperature and sometimes I'll take it in and out of the oven if I see a lot of shrinkage happening. I usually am cooking in glass, should I try aluminum pie tins? Any other tips or tricks to reduce shrinkage?
Im with Claire on inductions. I'm doing a new kitchen and I'm making a 3/1 costume counter surface. One big induction in the back two small up front and a single gas in the center.
Hmmm, how to participate in the "ask anything" -- I'm subscribed and saw the notification within one minute . . . . love this happy professional repertoire and presentation.
there are japanese oil solidifying powders that basicslly turn the oil into a hard gel that can be picked up and tossed out. Good for those who don't know how to handle them
Happy Thanksgiving to those celebrating today. For the next Claire-ified Ask Me Anything in the comments below about Kitchen Organization/Tools/Tips. Have a great day!
Happy Thanksgiving! I don't know if you'd be willing to take up this challenge but I would really like to figure out how to make Fritos. They're always missing from food shortages and I use them in so much cooking from Frito pie to Frito burritos I make from scratch because taco bell didn't understand the assignment. Also, you are the best my wife and I watch your videos together all the time!
How do you store utensils like spoons and spatulas without driving yourself crazy? I always have a drawer that won’t open or a bucket on the counter with a tangle of tongs and whisks and scissors, and I’m sure you must know a better way. Or is madness the only outcome?
I love your humility, and bad a$$ recipes! Keep up the good work, sista!
Hi Claire from the UK, love your recipes and your channel! A question about organising a kitchen, what's the best way to make a kitchen easy to clean other than keeping surfaces clear. Thank you!
Happy Thanksgiving! I was wondering how you stored your Tupperware because my family has heaps and heaps of different containers and lids that are chaotically shoved into cabinets. And it's not practical for us to put the lid onto the container because we have A LOT. Thanks! 🦃
It was an honour 😏💕
Masterpiece, especially the list of ingredients bit!♥️
i wish she did a real seperate video dedicated to it. But this is still better then nothing.
Well done @Novympia!!
Novympia always kills it!! 🎉
Full disclosure, I learned who Claire was after watching the Novympia parody and thinking, “I HAVE to find out who Claire Saffitz is.” And now I’m big fan of you both.
Yasss same here, I got to know other youtubers because of novympia ❤️
@@semiprotita me too!! Novympia is criminally underrated.
Same
Me too❤😂
@@creepypapermultipack 💯 agree
VINNY THANK YOU FOR PUTTING MY DRUNK BAKING QUESTION IN THERE THIS IS THE PEAK MOMENT OF MY LIFE (and clearly she's ready to do it so let the woman drink asap)
"Chocolate can be a tricky ingredient to work with, but I like it." *Tempering chocolate flashbacks* Whatever you say Claire. 😂
That's why you hire a stunt double. Then you can kick back and sip wine or take a nap. It's not the cheapest way to do things but totally worth it.
Chocolate can be “temper-amental” 😂
😂😂😂😂
*piano notes over a greyed-out montage*
@@julieweisz1325 that was the moment I lost it
My mum has breast cancer and every night we watch Claire together because she’s so calming and nice to watch. When mum finished her last round of chemo I got her Claire’s new cookbook, which we love!
That’s so wonderful. I hope you and your mother have a happy New Years, good food and good health!
sending your mom healing energy and hugs!
That's very touching, thank you for sharing. We're rooting for your mom!
That is so sweet. I hope she’s doing well!
❤
Ugh I love Novympia so much! Olympia only ever parodies people she admires 😊
I've never seen the Novympia parody, but boy did they nail it! Not only Claire herself, but also the look and feel of the editing and other parts. Obviously a parody made with love, humor, and respect.
Claire Parody Cameraman: Bon Appetit
Claire parody: Don’t ever say that again.
Chocolate can be TEMPERamental. That’s probably the funniest pun I’ve heard all week, and it wasn’t even intentional, it seems. Also, kudos to Claire’s team for adding the trauma-inducing sound effects 😂
To quote Caitlin Doughty (AskAMortician) on her Novympia parody: _How dare you?! AND how does this look more like my channel than my own channel?!_
"My bangs and I."
@@SpiffierShindigs That was my favorite moment in that parody lol
It’s incredible how Olympia was able to capture your mannerisms and cadence (as a caricature) . Since that parody I now notice characteristics about your inflection or pauses that I didn’t before. Love your videos Claire!
I need Claire to be on try guys without a recipe as a judge
Would love to be a judge.
Eugene would lose it!
Omg yes!
@thetryguys let’s make this happen!
Omggggg YESSSSSS
The Claire parody was how I found Novympia, so happy I got to see Claire react to it. Highly recommend their channel.
At 01:33, I for sure thought we'd get a "Claire struggling with chocolate-tempering" montage
I think BA content is copy righted and we all collectively don’t want to remember Rapport. And his evil ways.
Claire should watch that video where Nova and Olympia tried to make a cake without a recipe. The amount of flour Nova used…I’ve never seen a horror film scarier than that moment.
Literally so thankful for Claire on this Thanksgiving Morning 🥹
It’s the fact that after leaving her previous place of employment, Claire has literally bought her following with her plus more!! Shout out to 1 mili! I’ll def be loooking out for that drunk baking video after 3 mili!
I would love to see you and your mom cook together!!!!
I would love to see Claire on British Bake off as a guest judge or something
You're the best Claire. Happy Thanksgiving Claire & the rest of the team.
I’m so glad novympia made it here lol. Happy holidays!!
I would pay to see a live tag team baking challenge with Olympia and Claire master chef style
I just really appreciate how you go about explaining everything we need to know, and how approachable & beginner-friendly your videos often are, to say nothing about the entertainment value. Even the more technical stuff has everything explained step-by-step (with reasoning!) that really helps new bakers to build their confidence; I think that's more than half the battle most of the time!
(Also, we all obviously see you have an excellent team and it's difficult to overstate their value ♥)
Happy Thanksgiving Y'all, Thankful for the Dessert Person Community.
Happy Thanksgiving! We appreciate you, Claire, and the whole team so much! (PS, bake with Claire, c'mooonnnn)
THE FORSHADOWING WHEN CLAIRE SAID SHE DOESN'T LIKE TO WORK WITH CHOCOLATE BECAUSE OF TEMPERING HAD ME ROLLING
I've been following your videos for a while, and love how you approach baking. More importantly, I love how you incorporate cats and desserts into your videos. Two of my favourite things (not together).
I find Claire so incredibly intelligent, beautiful and entertaining. It’s almost embarrassing.
3 Million! We're Ready.
Chocolate can be… TEMPERmental
So glad to see her react to Novympia!
I made your Caramelized Honey Brown Butter Pumpkin Pie again this year for Thanksgiving tonight! This time I used the pie crust recipe from What’s for Dessert and it was SO user friendly. It will definitely be my go to pie crust recipe from now on❤️
Happy Thanksgiving to all who celebrate!! I'm tickled pink my question made the episode and I really appreciate Claire's answer to my mini essay. I'm also really happy to know she is down for the drunk baking episode, even if our work is cut out for us (3M - come oooooooon, Vincent, that's unreasonable!). Also, Sauci guesting NEEDS to happen, as does Claire and Vinny switching places (come on, Vinny, it'll be fun!) What a fun episode, thanks to everyone who made it possible!
@Tati L. Ha ha ha "mini essay!" My favorite kind of question AND answer.😂 Vinny and Sauci really need to be on an upcoming episode! If they both were on the same episode I think they'd break TH-cam.🤣 Better measure out the goodness.😂
TICKLED PINK??? GIRL IM OVER HERE SHITTING BRICKS
@@TheBereangirl agreed! Two separate episodes would be divine - I'd love to see Claire behind the scenes doing Vinny's job (with Cal's help, obvi) and Vinny making a recipe on camera. It's be the perfect April Fools' episode, js! Also, Sauci is welcome at any time to teach us a delicious recipe (and tell us cute/embarrassing Claire childhood stories).👀
@@tati.l. Yes! Cute embarrassing child stories are a right of passage, and a MUST! Ha ha ha...Sorry, Claire...😂
If you're moving away from single use plastics in your kitchen, what replacement did you find for plastic film when wrapping your croissant dough when resting it an refrigerating it?
OMG YESSS FINALLY ANOTHE Q&A video
damn we need 3 mil subscribers asap
OMG! I’ve been wanting to see her reaction to the parody video for so long. 😂
Happy thanksgiving Claire!
Well now I wanna know what that last question was😂
Tip: use doughnut oil to make doughnut muffins. Its a MUST. The muffins are super easy but i wont make them unless i have a batch of used doughnut oil to use. The increase in flavor is double fold
Happy Happy Thanksgiving to Claire and the team! I’m thankful that my baking and cooking skills are stronger and I’m more creative in the kitchen thanks to Claire and everyone who makes these episodes possible!
Thanks for including my question! Best Thanksgiving ever!
Now I want Novympia reacting to the reaction!
I was gonna ask about the kitchen tour episode, so I’m glad that’s coming up next!
Question for the next Claire-ified: I really want to make some of your recipes but I can't have dairy and I'm pretty inexperienced so I hesitate to swap ingredients. Do you have any recommendations for how to make sure an alternative for milk, butter, cream, etc is going to function the same way?
hi claire! my question is: what are your favorite books for learning the science of baking?
I made the pomme boulangere for thanksgiving claire made for nyt cooling and it was delicious!
I saw the title and was so excited to see her reaction to the focaccia rise joke. Honestly that reaction could have been its own video but I'm just happy that she found the parody.
Best ever thanksgiving morning video to watch while I bake ❤
Happy Thanksgiving!! I just got my first kitchenaid stand mixer through some early Black Friday deals, and I'm so excited to use it! Are there any must-have accessories for it? I think I got the basic mixing + dough hook attachments, but I know there are tons of others, too! Thanks :)
Get the paddle with the silicone edge. You will still need to stop & scrape the bowl occasionally to get the very bottom, but less often so you can keep going. I haven't tried any of the front attachments yet (meat grinder, pasta, etc) but maybe others will have recs. Congrats & happy baking!
The ice cream attachment is fun
I'm so happy this happened. Been waiting for it since I saw the ask a mortician reaction.
Hey Claire, since you worked and studied both in Europe and the US I wanted to ask what you think are the biggest differences in Patisserie? One thing especially: in cakes the dough to cream ratio is very different. Do you know some history on that development? What do you prefer?
In your brown butter pumpkin pie recipe you wrote that letting the pie cool in the oven with the door open would help prevent cracking on the custard and it came out so beautifully 😌
"Chocolate can be temper-mental" Nice pun Claire 😅
The push-in & strings for the "I don't hate chocolate..." Lmao
I’m so glad you are making this fantastic tutorials. I started to bake because of you Greetings from Switzerland, chocolate country
Omg my question made it on here yay! Thanks Claire!
Ahhhh my question was included! But please let's see the full reaction video!
Your cats are just the cutest! 🥰
What is most hardest thing for you while being in the kitchen? Do plan on taking a break from social one day? How was the progress of writing ur cookbooks? Xoxo 😘
Dear Santa,
For Christmas this year I would like Claire Saffitz to talk about pizzelles.
Love,
Jenna
Loved this video! and every video! Thank you for all the content you and your team shares w us on YT!
At 1.30 you can see Claire remembering all the chocolate tempering nightmares from content in a past channel xD
I was so happy to see two of my fave drag queens mimic my fave baking queen
wish u had a video full reacting to the treasure that is novympia ❤️🔥❤️🔥
Claire, do you ever use convection heat when baking? I love it for roasting chicken and reheating food quickly, but I think commercial bakers use convection and nobody talks about it for home baking.
OMG finally she reacts to this total gem of an impression.
Big “I’m Ron Burgundy?” energy in the opening 😂
Hi Claire! I love your kitchen tours! They’re very inspiring. What are the tools, spices, vinegars and oils you find essential to have next to the stove?
I've been told that used cooking oil and oil resulted from cooking, like bacon grease. That after it cools, you can soak rolled oats in them and either throw it away or feed them to birds, depending on the oil. That way you don't need to worry about a container leaking in the trash.
Also that starchy water, once cooled, is good for plants.
Today I learned sourdough starter is basically a lil pet u feed and take care of!
Lots of people name theirs!
Where is the reaction?
I know flours/sugars need to be in airtight containers after opening. How do you recommend keeping all these containers organized/fit into a small kitchen? Love your work as always :)
Happy Thanksgiving Claire and all the team 🦃
The slow zoom on the chocolate tempering segment at the start! Bon Appetit flashback XD
YOUR THE BEST CLAIRE!! Thanks so much for everything you are such inspiration incredible person and baker ❤
Happy Thanksgiving Claire!🦃🦃
Hello Claire, could you attempt making the famous Bombe de Menthe from the catalogue of Novympia's recipes? Thank you.
do you mean the bômbée der męńthè
I have a question for next time. Any suggestions for people that have to replace ingredients? I'm diabetic so sugar is a no-no, when I cook sweet treats I use it but almost eat none of what I cook...which, sucks.
Which are the best replacement for each occasion? Honey, Stevia, what? 😰
It's very dependent on the recipe. I would suggest starting with diabetic friendly recipes vs trying out substitutions.
I love the new background and the lack of apron.
I also love this format.
Have you considered when you are filming, having a end result like cooking desert, reads, or a main course for a get together? I honestly don’t cook desserts for myself, but for meals with others. Something that shows people enjoying your food that goes beyond your monologue (which I love). I would love to see more community around you.
Hey there, foodie!
This Novympia parody is hilarious, and I love the Drunk Baking requests! Keep 'em coming!
Thanks for taking the time to make and share these videos!
I would love to see a drunk baking episode!! Also I really want to know what that last question was?!?! Haha
My guess is it asked about bringing back another stress-inducing show she did for a previous employer? 🤷♂
Bout time Claire! I didn’t know who you were till Novympia ❤
Almost spat my water out when the music kicked in with "learn the quirks and how it works" XD Editor deserves an award!
Novympia!!!! This is amazing, Claire is the coolest uncool person in cooking. We stan.
A question: I love using baloon whisker. one time I was too lazy to bring out my mixer so I decided to whip a whipped cream manually with baloon whisker and one by one the whisker fell off. what quality are you looking for in a good baloon whisker? thank you Claire!
So glad to her Claire's opinion on induction. We currently live in Texas and have a gas cooktop. We want to move to California in a few years to be closer to family, and will definitely be using induction at that time. I was concerned that induction would be difficult to work with. I'm relieved that it will be a transition that will be easy!
Loving this video! Thank you Claire! Watching you from Costa Rica 🎈🎈
I love your content! Where do you get your lovely aprons?
I made Claire's croquembouche for Thanksgiving. Turned out AMAZING
YOU'RE A LEGEND
Novympia is the best!
Is there a multipurpose cooking thermometer that can be used for checking meat temps (often) and candy (not often) and sugar syrup for meringue-based buttercream? Any recommendations? ...and what about temperature ranges for "simmer" or when "scalding" milk? Obviously, bubbling is boiling, but beyond that I'm always guessing.
Happy Thanksgiving Claire! ❤❤❤
Your leadin always reminds me to check myself before entering a room and shaking hands with me too on the way in. Thanks for being an epic example.
I'm looking into getting better storage things and cookware for my new kitchen. After working in a restaurant for a few years, I wonder where I can purchase good equipment like they used (simple spatulas, cambros, sheet pans). Do you have any advice on where to purchase these things?
Also I need advice on oven mitts! I just got into bread making with my dutch oven and its incredibly difficult to handle such a large and hot piece of equipment.
i wanna know what that last question was! lol
Pie question! My pie crust always shrinks, pulls away from the pan, during the blind bake, after I've removed weights or beans to weigh it down. I always make sure I reduce the temperature and sometimes I'll take it in and out of the oven if I see a lot of shrinkage happening. I usually am cooking in glass, should I try aluminum pie tins? Any other tips or tricks to reduce shrinkage?
Thanks for the video and Happy Thanksgiving
Im with Claire on inductions. I'm doing a new kitchen and I'm making a 3/1 costume counter surface. One big induction in the back two small up front and a single gas in the center.
Hmmm, how to participate in the "ask anything" -- I'm subscribed and saw the notification within one minute . . . . love this happy professional repertoire and presentation.
Is there anything you bring along or any tips you have for baking or cooking in someone else’s kitchen?
there are japanese oil solidifying powders that basicslly turn the oil into a hard gel that can be picked up and tossed out. Good for those who don't know how to handle them