Who was shocked at #8 ?!? Gearing up for our next batch of episodes, What baking questions do you have?

Alternative Title: Claire Saffitz Teaches You At Least 5, Possibly Up To 9, Totally Awesome Techniques Before she Gots to Go.

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

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

Hi Claire! Could you do a video on best recipe ingredient substitutions (like best to worst case scenario)?

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!

Officially referring to browning butter as #8 now. “This recipe could really be elevated with some #8”

"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.

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 !! ❤ 🇮🇪

I'm suprised Claire can still say the word "extrude" without war-like flashbacks.

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 love that each technique has it's own subcategories of further techniques and tips. it's like a baking technique inception

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!!

Claire: this...too small whisk Babish: Cries

Time is limited but Claire still finds time to show us how to whip cream by hand. That is dedication to the craft.

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 🥺🤍

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.

"Today we're showing you an indeterminate number of techniques..." underpromise and overdeliver!

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

The whisking! I'm getting flashbacks to the BATK Variety Show last year.

I just heard number 8 and I was really shocked!!!!

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!!

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

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.

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!!

i love how mathematical her thinking process is. it's lovely to watch

#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.

Claire: *overwhisks and almost gets butter instead of cream* Me: As Patron Saint Julia Child would say, with enough butter, anything is good.

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!

Love the editing in these video's, they're simple but add a nice touch. Her videos always feel so peaceful.

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!!!!!

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.

You are so good at demonstrating /explaining your demonstrations! Thank you!

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 😉

My daughter introduced you to me and gifted me the cookbook! She gave me the gift of Claire.... BEST GIFT EVER! Thank you Claire!

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.

The title is exactly like those clickbait ads.. Lol I've realised anything CS, I will click on...

Claire, you are a KZfaq treasure! Thank you so much for sharing your expert know-how!

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. :)

watching claire start the video by laughing and breaking the intro for 'absolutely no reason' is the best way to start my morning

Thank you for educating us. You done good, Claire, I wish you all the best.👍🏻

I love how real you are in all of your videos

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 😉😋❤️

Claire’s new vids are the best part of my Thursdays!

this KZfaq team really knows what’s what ok 👌🏽😩

I came to see the #8 and boy is it amazing!!!

I already knew how to do several of these already but #8 is truly life changing.

By far one of the best most instructional techniques videos I've seen you have a new subscriber have a wonderful day

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.

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.

Thanks Claire, now I need to make something with yeast and caramel. You're the reason I keep baking.

Claire's stressed-out giggle is everything. 😂

I just got Dessert Person for my birthday and am so excited to start making recipes from it!

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 for sharing these great baking techniques. #8 I can sense your passion for brown butter. Keep up the great work!

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.

The editing on this video is FANTASTIC

this is the video that I never knew I needed. Thanks, Claire!

This is sooo great! Thanks Claire!👩‍🍳

I love your demeanor! You come off very friendly and personable, I enjoyed this. 😊

The editing on this is wonderful!

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 CANT WAIT FOR THIS COMING SOON EPISODE AAH

I just bought the book I love it. Claire you totally nerded out to make this book and I am living for it!!!! 😍❤️

Who else is waiting every Thursday for claires upload?😅✨✨😊😆

This is so genuinely helpful

Best part of my Thursdays!

Hello Claire, love the brown butter as it makes everything taste delicious. I enjoyed this episode so much. Thank you.

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!

You are amazing, thank you for sharing these tips with us!!

Learned so much.

This is great! I’d love to see more!

New Claire upload, gonna be a good day

Perfect timing - making whipped cream today to go with fresh strawberries! Happy Thursday 😊

Absolutely delightful.

No one is better than Claire!!!!

I've had... mixed results crimping my hair, hopefully a pie crust is easier.

Thank you for this video

I feel instantly happy whenever I hear that intro omg

This makes me feel happy

i got your book for my birthday a couple weeks ago and am so excited to try some recipes this summer!!!!!

yessssss these videos enhance the book ! get the book people, its so good!

So ready for new episodes of this series!👍😏🎂

First time seeing this intro. Im in love 😍

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...

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 🤍

Thank you Claire!

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

Delightful, as always

Thanks, Claire!❤️

Thank you for sharing your tips 😊

I love your NYT videos, but your personality comes through so much more clearly here.

First time i made whipped cream i used a stand mixer and it came out perfect. So happy.

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

Thanks for the video

The title. lol 😂

Nice tips Ms. Claire. So helpful.👍

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!