Claire Saffitz Answers Subscribers' Baking Questions | Ask Me Anything | Claire-ified
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- čas přidán 30. 07. 2024
- Claire Saffitz Answers Subscribers' Baking Questions | Ask Me Anything | Claire-ified
In this engaging CZcams session, culinary expert Claire Saffitz takes on the challenge of answering her subscribers' most pressing baking questions. Join her as she shares valuable insights, expert tips, and practical advice, turning the video into an interactive and informative baking Q&A experience. Whether you're a seasoned baker or just starting out, Claire's expertise promises to unravel the mysteries behind your top baking queries, making this session a must-watch for anyone looking to enhance their baking skills.
#clairesaffitz #baking #interview
00:00 Intro
00:29 Regret / revise / republish
01:24 How To Bake From Frozen
02:25 Who keeps the leftovers?
03:03 Claire Saffitz Homemade Jam
03:44 Where To Start Baking
04:48 Recipe development defeat
05:49 A half-sized cake
07:13 Favorite recipes
07:56 Too scared to bake
08:33 Sliding Danishes
09:57 Cat cam
What's for Dessert by Claire Saffitz is out now: geni.us/WjcIbfp
Dessert Person Online: www.dessertperson.com/
Claire on Instagram: csaffitz?h...
Claire Merchandise: www.dessertperson.com/buystuff
Penguin Random House Books: www.penguinrandomhouse.com/
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor/Motion Graphics: Hal McFall
Animation Credits:
Character Designer/Animator/Backgrounds: Jack Sherry
Character Rigger: Johara Dutton - Jak na to + styl
Claire-fied is just such a good name for this show!
They called the first one something different and someone commented that they missed an opportunity and they changed it after that!
I was just thinking the same thing!!
whoever asked the 'can I take my pie back home' question, you are my new favorite person 😆
If I'm going to a dinner party I usually bring dessert and it is theirs...if I'm just going over a friend's for a lets get together and chat type of dinner I will take a little bit back and i usually get leftovers ...its not uncommon with my friends.
Yes please take it! I dont need extra sweets around the house!!
We all THINK ABOUT it for sure:=))))
Whenever it happens to me, i ask others if they want to take it home and I usually take it home. Mind you, they like what I cook, but they might not have the habit of eating dessert or something. Good for me 😂😂
Whenever this happens in my circles, I’ll leave half of what’s left for the host and take the rest home. But, if there is only one piece left/a little left I ask if they want to keep it. The reason being if there was a lot of food, I don’t want them to feel overwhelmed with the amount of food left and potential food waste, and I don’t like to leave my pans and food containers at other houses where we both have to worry about getting them back to their rightful owners
“if you like breakfast pie then make a second pie. sorry.” 😂😂
Thank you for saying clearly what we were all thinking was obvious.
This should be on a T shirt.
@@Vdukes907 no seriously!! 😂
Hi Claire! I'd love for you to do a series where you "Host" a dinner. Where you'd make appetizers mains and dessert. I feel like being an young adult is trying to get to host a dinner and would love to have some good recipes lol
I very much would love a video like that too!!
sameee
Yes! I would love a “Dinner Host” series too! I need this in my life and I didn’t even realize it until this comment.
Claire, you often explain when to use a metal vs. glass baking dish, but I'm wondering if the material makes a difference when it comes to mixing bowls. Also, in your NYT croissant video, you mentioned you would've liked a 4-hour explanation vs. a 30-minute tutorial. Just want to put on record that I'd watch that longer version on your channel - thanks for all your work!
I agree with "the pie you bring, belongs to the host". However! That pie is then the host's pie to manage as they like, and there's nothing wrong with them saying "I love this pie, but there's a lot here, do you want to take some back home with you?" And there's nothing wrong with accepting the offer, and you two working out how much. The host just has to initiate the situation.
yes i have a baker friend who brings the most immaculate bakes to my apartment (i usually host) and i always insist on giving most of the bake back at her because i'm only one guy; doesn't make sense to keep all that pie! but also i think i was taught from my parents to always make plates for people leaving the door, etc.
Amen!!
Any hosting situation I’ve been in has been close family or friends. I have found a lot of times the host doesn’t want to keep all the food brought, or deal with all the vessels. We all contribute, but then we all take back what’s left of what we brought, only after offering for everyone to take some home or for the host to keep some first.
in a lot of my family and friends gatherings hosts often *want* to send some food back to your home. sometimes because they can't finish it all themselves, and sometimes because they are just delighted to share 😄
I especially agree if each person brought something in their own dish and then the host has to wash and return all of these dishes. I just had friends over and we had way too much food and I was happy at the end of the night that they all took their stuff back home!
I just love the person(s) who make your theme songs. This new one is adorbs. They're just the sweetest, most relaxing way to ease into a video. The serenity adds to the beautiful landscape background and the beautiful Claire, of course. ❤
Hearing a person say "I have fruit trees" makes me happy :) Also, I agree that baking things for practice is key! 🌳🥧
Love Ringo making biscuits at the end!
he’s a professional baker
I love listening to people who are so passionate and knowledgeable about a subject and who are excited about sharing it with others, it’s a huge reason why I love Claire’s videos and books!
Hi Claire, love these episodes! I'm lactose intolerant and often just swap dairy milk for a nut milk / yoghurt for vegan yoghurt etc in baking (works perfectly in your banana bread recipe for example, which i've made at least ten times!), but I feel like it can be a bit hit and miss. I'm wondering if it's to do with matching the fat content or if it's something else? Do you have any tips/science-y insight about how to best go about replacing dairy with non-dairy products?
Waking up, logging to work and seeing that Claire put out a new video is the BEST feeling! 🍳
Do you still live part time in the city? How many cats do you have? Can we get a house and garden tour??
that pie question is hilarious.
Ive been a life long canner. My first great memory with Grandma was making plum and peach jam and canning it all. To me, its quite simple. The one fast rule from grandma, cleanliness. I sorta laugh when i hear people say a canned food has been on the shelf too long. Not really a thing. I just finished my last jar of tomato sauce from last summers tomatoes.😊
Canning high sugar or acidic items isn't too bad because they kind of take care of themselves. It's the stuff requiring pressure canning that gets complicated.
Absolutely picking a recipe for something you really want to eat is absolutely a great motivator to learn hahaha 😂 even if it doesn’t turn out how you expected, it’s still a step closer. More motivation for another attempt some day!
i literally rewatched the first one of these the other day. i was wishing i could ask some questions but i didn’t think you’d do it again. please feel free to do these again, they’re very helpful and entertaining!
never mind, i just watched the end of the video lol
really hope you could look into the possibility a recipe development series!!
Absolutely love listening to Claire answer questions.
So much knowledge and earnest passion about everything.
Couldn’t agree more!
Watching Ringo's little scapulas do a "march" = super satisfying. Just me?
Ringo is a baker too! Making biscuits! :D
Whenever I make a pie for someone I make two so I can keep one lol
Your recipes are SO well delivered. I have cooked your croissants recipe so many times. I then tried another recipe and if I’d not had your recipe and tips I would have wasted so many ingredients. The best books to start baking and to continue to level up.
thank you for answering my question, claire!!
As someone who just started baking 4 years ago (largely because of Claire) I can say it's ok to make mistakes early on, and don't be afraid! Even now, the first time I try a recipe I make a mistake. Every time! Maybe it looks like a mess, or the texture is off. But usually the flavor is still great and people enjoy it anyway, but I can go back and figure out what I did wrong and make it much better the next time. It's a matter of getting the temp/time right, or figuring out which ingredients or equipment are essential and can't be swapped out.
The improvement is so satisfying and rewarding and totally worth the early mistakes!
I think the scientific way of thinking a half batch is the surface area to volume ratio is higher which affects heat transfer.
Bingo!
Claire! - This was phenomenal! Thanks for sharing your insight! 🎉💚✨
Love you Claire!
For the person asking the preserving question: jam is so easy to start with. Sterilise the jars (hot water and a little soda) rinse hot, put jam in hot. And remember jam is 50/50 fruit and sugar by weight. I looove making jam because it’s so simple
I love these videos! Thanks guys!
As a scientist with AuDHD. PLEASE DONT APOLOGISE FOR RECIPES BEING TOO FUSSY. Every time I follow a recipe, I go “…but why” after each step. When I watch a Claire video I never have to and I feel SO SEEN.
Same here!! The amount of explaining in her recipes & videos really helped me learn how baking works and gave me confidence going forward
exactly!
Yes! This
Exactly! Learning one Claire recipe actually teaches me how to better cook other recipes 💜
For sure!!
Amazing as always. Thanks!
These were all such great questions!
Omg I’ve never been early enough to comment “I’m early” before!
Excited to watch this 🤩
Love you Claire 💗
i want like 3 hours of this
I would really love to see you tackle high altitude baking
The big question I really would love answered is if she would consider doing a cookbook for beginners, or more so just simple flavor profiles (basic cakes, breads, pastries, etc that we at home can use to build our skills out).
This will be a nice distraction for the evening😻
hI...greeting from Scotland, in the UK we use a scale for all measurements. I am curious why you yourself do not use a scale (especially since you now also give metric measurement, thankfully,🤗 and I am not alone there) . I have enjoyed making your recipes. Many Thanks.
She uses a scale, but most of the time her ingredients are pre-weighed and put in separate bowls/containers, for ease of shooting the video, probably.
She says in her book though, that she does not list/use weights if an ingredient is less than 10g, because scales are not usually accurate at less than 10g. So if an ingredient is less than 10g, she lists the measure by volume.
Love me some of that Ringo footage. ❤
I had the exact issue with the danishes and the fix for me is to make sure you prick them with a fork before proofing pretty firmly. She does say to do this in the recipe, but on the first go I was too gentle with the fork. Second time around, firmer poking, and they stayed stacked perfectly
This was fun, wish it was 20 mins longer lol do more Q&A
Ooo! I’m ready to learn. ✍🧑🏫
Thank you this personal talk.
Thanks for the video
Love you!! I have been watching since your bon appétit days. What is your favorite recipe (in Dessert Person or What’s for Dessert) that you would suggest someone (who is fairly decent at baking) to try out! Thank you!
I’ve been dabbling in sourdough baking and have so many questions. My two biggest challenges have been the dough collapsing when I cut into it to bake and the flavor being too mild. I’ve read that the collapsing dough is from over proofing but I’m having a hard time gauging when it’s fully proofed and when to bake, especially because I’m often baking early in the morning after the dough has been in the fridge overnight. Overall the bread has been a huge success thanks to your amazing videos!! Thank you!!
U know it's ready when it's doubled in size and jiggly.
Tough to say, addressing baking issues can be tough. Since you are already rising overnight you should be getting a pretty good rise but not over rising. The deflating issue could be from not enough gluten development (not enough kneading or not using bread flour) or not a well formed dough (not enough surface tension) or not enough oven spring (too low of temperature or too low hydration or not enough steam). Make sure you have at least 75 percent hydration, all bread flour, 20% starter weight, 2 hour bulk proof, overnight final rise, 450F bake temp and covered baking vessel. Good luck.
hey claire!! i wanted to know if you had any memorable stories from culinary school, and if so, could you tell us some? thanks a lot!!! both you, the crew, and the kitties :)
Whenever I make cakes for my friends, and I'm invited to a get together I have definitely taken a slice home for myself depending on how much is left. Usually a smaller piece because I can make more any time. If I'm just dropping off then I better hope I have scraps from leveling the layers or just make another.
I often bake for friends and my husband who is on washing up duty bemoans not getting any. fair! I have started putting a scoop of batter for a single cupcake in the oven or if it's a layer cake, leveling and making a little parfait with extra icing. not too hard to plan in advance, and no one will know if a scoop has gone missing from the layer cake batter!
I've always struggled with deciding if I should bake with convection or conventional setting, eg: should I bake cookies in conventional but breads in convection? and if someone only owns one of the 2, how might the setting affect the results of baked goods (if any). Thanks Claire and crew!
I love your videos and have been a fan from the very beginning. I'm in desperate need for advice regarding pastry making in warm/humid temps. It takes me hours to make/roll/top/crimp even a simple pie in the beautiful Austin Texas because I'm constantly having to put it back in the freezer after handling it for only a couple minutes! I also fine kerrygold melts faster? Or is that my imagination.
Hi Claire! Long time viewer and I've attempted many of your recipes and they always turn out great. I tell people I graduated from the Saffitz Pastry School. I was wondering about your thoughts on adding a pinch of sugar to everything to enhance flavor. We tend to add a pinch of salt to sweet dishes in the same way. Does sugar have the same effect? Thanks!
More of these plz
Hi Claire! I’ve been a baker for a while now and have been baking from your books for the last 6 months and have LOVED all the recipes. Before your books, I’ve never had my ingredients at room temp. Why do you do this in most of your recipes? And when should/shouldn’t I have ingredients at room temp?
Most well written recipes will tell you when to have non room temperature ingredients (cold butter or a cold egg).
Nice answers for the homemaker->pro-kitchen question and the party guest question
Question for the next episode of Claire-ified - I am pretty good at cake baking but not so much with pies… can you explain how to know if my dough is “shaggy “?
I'm not leaving my fancy ceramic pie plate at a friend's house. Eat it all or you snooze you lose.
You make a good point!
Re: the question about bringing a bake to someone's house haha what an amusing question
In my Mom's hometown (or maybe this is just our family haha), there's an adage that roughly translates to, if you eat what you bring to a gathering, you will get mange. It's extreme, of course, but it shows our specific cultural traditions and attitudes re: potlucks haha. Hosts usually insist on guests taking leftovers anyway, so if you really want to take home some (NEVER ALL) of the leftovers of your bake, you have to wait for the host to offer it to you.
5:45 hi claire🌸
don't know if it helps but raisins when cooked in water do suck the water so then they are kinda like grapes again...
Would you consider creating a Podcast? Chatting with different people in the baking/youtube/former BA universe?
❤
I would love to know how to start developing my own recipes, I can improvise with cooking well enough but when it comes to baking I'm not sure how to make/test changes with purpose. I struggle to understand the purpose of each individual ingredient in a recipe and how to adjust them, but your recipes have so much more insight than most I can find online. Do you have any tips for an aspiring recipe developer?
Do you use your sourdough starter for any non-boule applications? Making "discard" recipes is even more fun than boules in my opinion, and I'd love to know how/if you use your starter for anything else.
Hey Claire. I grow fresh herbs in my tiny apartment. What herbs would you say are great for baking?
Yeah, the bringing of food to someone else's house is an etiquette thing, it's theirs cos you're gifting it to them, and if you want some for later, just ask, or as mentioned, make a 2nd one to keep at home... :)
Question: I would love to develop my own baking recipes but the chemistry is beyond me, especially when it comes to raising agents. For example, when developing a standard sized cake what makes you call for baking powder versus baking soda( or both)? And then how do you decide the proportions? I.e. one teaspoon or one tablespoon? Is it all just trial and error?
I think if you bring a desert to a home, it depends on how much food is left over at the end of the event. If there is like one slice of pie, its the hosts, if there is a wide variety of leftovers, you can take yours home.
Hey Claire! I was wondering is there a difference in baking certain pastries within the realm of using a gas oven as opposed to an electric oven?
Hi Claire! I am a huge chocolate cake lover and I have made your chocolate cake recipe from Dessert Person a couple of times now. I have surprisingly nailed the frosting but every time I make the cake it comes out dry, do you have any advice?
Any recommendations on how to swap nuts in recipes with seeds or other ingredients for those with tree nut and peanut allergies ? I keep running into this issue where there don’t seem to be super easy swaps.
Love your recipes. They always turn out great with the exception of your white cake as per the confetti cake recipe. For some reason the cake always sinks a little when cooling with a dense centre as a result. Do you know what could be going wrong?
Sounds like it's not fully baked. If it's browning too much, lower the oven temp or cover With aluminum foil.
Please recreate Coffee Crisp! The Canadian chocolate bar
Claire!! I've seen you bake stuff and say "oh, I can smell it so it's close to being done/is done" but whenever I bake something, I try and go by smell but the cookie/pastry/cake is not even close to being done. How accurate is the smell test? How much more time would you say something has after you get that initial smell?
Question: Have you ever tried making any of the "no-knead" bread recipes that are all over the internet? The ones where you "stretch and fold" the dough 4 times at 30 minute intervals, then bake it. Jim Lahey has a recipe for it. During an interview with Mark Bittman, he suggested putting a little vinegar in the dough. Suggestion: Please start a segment where someone bakes (via zoom) what you are baking while you give them instructions and tips. You did it once with your brother-in-law and it was hilarious. Thanks so much (you and the crew), love your work, love your show.
I make Ken Forkish’s recipe for no knead bread all the time and have never added vinegar. I have a problem digesting grocery store bread and find his bread very approachable for a weekly loaf.
Claire has an amazing focaccia recipe that uses this method. It never fails me and I suck at bread making.
There is now a speedrunning category for baking 12 chocolate chip cookies, and I think that would be a great video. Current record is 4:46
Hi Claire! I just made your ricotta cake with strawberries from DP and it was very tasty but came out a little underbaked (though I did 50+ m and the top was very golden brown). I did misunderstand the directions about only using 4 egg whites and 5 yolks so I had an extra white in there - could that be why? I also used a blender instead of a food processor for that first part. Would love to hear your thoughts, and I'm also curious about hand mixing vs hand mixer vs stand mixer vs food processor vs blender - when does it truly matter, and what's the nuance behind choosing a method? P.S. I let my 2 year old help so honestly it's probably a miracle I made something edible ;)
Question: BYOB
If you're not providing alcohol then why should we leave what we brought? I definitely share, and usually leave with nothing, but just curious.
hey claire! I absolutely adore your recipes, but i have a LOT of friends who are gluten free. I'm not sure you'll answer this question on a video because i mention the brand, but i use general mills gluten free flour for MOST substitutes when you use flour and i guess I'm just wondering what are some of your own solutions to making a gluten free dessert, and also would you ever consider making a few gluten free desserts yourself? I've only tried the gf flour in your sweet tart dough, and it unfortunately crumbled a little and so id be interested in what you think sort of the chemistry of how it all works, especially because you are so wonderful at describing and explaining the chemistry of your own recopies.
Hopefully Claire will answer this in her thoughtful and thorough way, but in the meantime, The Loopy Whisk blog might be helpful. GF chemist who explains well the varying behaviors of GF flours.
Huge fan of yours, Claire! I really want to make your sour cherry pie but I can’t for the life of me seem to find sour cherries even in the dead of summer. If I use frozen half sour half sweet cherries from the store, what measurement of sugar should I use? Thank you!
It'll probably be trial and error but probably start with half of the amount. The sugar does play a structural role in pie filling as it makes the syrup without being gloopy from too much thickener.
So early ☺️
As a fellow left-handed person, I have been on the hunt for durable and functional cookie scoops! Most of them are right-handed, which makes using them.. difficult. Do you have any recommendations?
Do you have a recipe for marshmallow buttercream? I tried to make one and it became so sticky and solidified in my piping bag and made it impossible to use. Was trying to make a smoores cake with it
hi Claire your oat and pecan brittle cookies are my favorite cookies to make ive made them at least 10 times however recently ive been told I have to cut out gluten and dairy from my diet as it has started to make me sick and I was wondering if you have any tips for converting this recipe to make it gluten and dairy free.
Is that draft for coffee or beer? I NEED to know!
I’ve baked the molasses spice cookies from your first book numerous times and they have never once spread the way they did in your CZcams video. They come out puffy/domed (but still delicious). I really want to get the texture right. What am I doing wrong?
Is it important to use high quality eggs when baking? Aka would it be a noticeable improvement to use eggs from the farmers market vs grocery store eggs?
For most baking it wouldn't make a difference, the egg is not providing the flavor. However in custards it can make a difference.
Love the Claire-ified intro song!!!
It's so sweet!
Is there a difference between the amount that needs to be used in a recipe with vanilla extract and vanilla paste? I use the same amount of paste bc it’s what i have on hand but not sure if it’s comparable.
Hi Claire, what is the difference between bleached and unbleached flour? Does it matter which one I use if the recipe doesn’t specify?
Bleached flour is treated with chemicals to speed up the aging process, whereas unbleached flour is aged naturally.
Both types also differ in texture, appearance, and potential uses.
Opting for unbleached, whole-wheat flour may increase your intake of several nutrients and minimize your exposure to potentially harmful chemicals.
Still, both varieties can be used interchangeably in most recipes without significantly altering the final product.
I will always be an un-bleached baker!
I have fruit trees. One season I had Cherry Jam that the pectin didnt work on. probably my error. I still have Cherry Syrup for ice cream so there is that
Is that a seltzer tap behind you? I need that in my life.
How are subscribers notified via "community board" when Claire is taking questions? I always miss it!
Is there a way to add a yeast-testing step to recipes that do not already include it? I have had my yeast be dead (but not expired) SOOO many times, and it is so frustrating! Because of this, I currently limit myself to recipes that have the yeast-testing step already included, but can I do it with any recipe? It would require adding water/surar/milk/etc or changing the order things are added in, so I have not tried it
I recently was making a recipe from dessert person (Malted "Forever" brownies) and I did notice an error. "Bloom the cocoa: In a large heatproof bowl, whisk the cocoa powder and ¼ cup boiling water (4 oz / 113g)" - ¼ cup of water weighs 2oz / 57g - I wasn't sure which measurement was correct, but I was doubling it and making it in a 13x9 pan anyway, so I went with the full 113g. They turned out perfectly, so I'm assuming the ¼ cup was the correct measurement here.
Separately, and way more minor... "semisweet chocolate (preferably 64 to 68% cacao)" - I couldn't find a brand that considers 64-68% to be semisweet, but I mixed together some 60% and 70% (both bittersweet) and it worked very well. The brownies were the hit of the party, and people ate every last one.
If a crème brûlée didn’t set in the fridge overnight, is there a way to salvage or repurpose it?
claire is just so darling
Hello!
ooo, whats in the keg tap behind you?
my biggest struggle is understanding and working with uneven heating, I feel like my stovetop is always either too hot or not hot enough and my oven is a wild beast with its own nefarious agenda (I have a gas range). Do you have any tips for increasing control over heating, or do you just have to build that intuition and understanding with practice?
(I attempted your fruit tart recipe yesterday and the crust cracked so spectacularly and my pastry cream was definitely too lumpy..... shed a few tears but life is about the journey and I am determined to make my $11 tart pan worth the investment!!! Even if it takes three dozen eggs to finally make a smooth pastry cream, lol).
It's almost always best to start low, you can always cook longer but you can't go back once it's overcooked. A gas Range should have even heating, so it's really a matter of flame control. Start with medium low and match the pan to the burner size, the pan should cover all the flame even on high.
@@kjdude8765 thanks for the thoughtful advice :) I will remember this for my next attempt!