Let's settle this. If you're reading this.... Ketchup or Mustard? Vote below.

@vibekerivet7307

Жыл бұрын

Mustard, I really don’t like ketchup. But for pigs and a blanket I’m a no sauce type of girl

@haoyunchou1467

Жыл бұрын

I use both😜

@mimiby1able

Жыл бұрын

Ketchup.

@zoerosedepaz2235

Жыл бұрын

BOTH

@polarbear007

Жыл бұрын

Mustard

I love how this video is marketed so casually (“pigs in a blanket”), but in reality it is about Claire perfectly executing one of the most technical and nuanced doughs in the world

@candycandyfan1

Жыл бұрын

I didnt expect it to be as complicated as it is. But definitely looks delicious

The more I see of Claire on her own, the more I realize that she was being held back by the BA videos. They were entertaining, but she really shines when she’s able to be an expert and actually teach us. These look incredible and I’m so inspired to put in the work to make my own puff pastry.

@Hollis_has_questions

10 ай бұрын

I couldn't agree more! BA didn't want to be overshadowed by Claire, which would've been the case unless they made sure she was on a short leash. Claire, you are the GOAT when it comes to your detailed instructions. Teachers don't get any better! ❤😊

@arexandwa

9 ай бұрын

Agreed. I love Claire, I'm glad she's doing her own show now. I can't wait to own her books 📚❤

I made your croissants a half dozen of times now and I really invite anyone who wishes to challenge themselves to search your NYT Cooking video, loop it for about 20 times like I did and give it a go, if you have a free weekend and a Xanax prescription, there’s nothing more rewarding and fun to do (I promise you that with Claire as a teacher things will end at least acceptably no matter what)! Love from Italy, Claire!

@CheyanneStorm

Жыл бұрын

@@felonosrs it’s a facetious way of saying to not stress too much about the process, chill

@sarahpiane8172

Жыл бұрын

@@felonosrs /woosh

@mallorykane2843

Жыл бұрын

i tried making croissants once. never again. way too much work for a mediocre result, i'll happily pay a pro

@a.a.s.3799

Жыл бұрын

@@mallorykane2843 i literally sat down and watched her NYT Cooking video on a loop and sort of studied it. The temperature of the room makes or brakes the process as well as timing the steps during the day so you don’t end up having to leave the project when it shouldn’t be because it’s too late to make noise or you’re too tired. I’m definitely a beginner so I love the thrill of making them and have them turn out but I sort of agree, nothing beats postmating some good croissants while waiting in bed 😂

@amulyakaipa

Жыл бұрын

Yess omg I love that video. I used the same recipe a couple of times and everyone I served them to was so so impressed. Claire is an amazing teacher!

Can we see a montage of the crew enjoying the end product? I would love to see everyone’s happy faces eating Claire’s food! 😀

Claire looks so happy when Harris says they look nice; she's adorable!

The golden brown on those blankets are gorgeous. More savoury food please Claire!

As a brit, these are basically sausage rolls, as over here "Pigs in Blankets" are cocktail sausages (or just regular sausages) wrapped in streaky bacon & roasted in the oven, for a most delicious side to a big meal like a christmas dinner, or just as a nice snack at a party... :D

@Johannablaise

Жыл бұрын

Sausage rolls aren't made with hot dogs though? This is what pigs in a blanket are in Australia, but yeah using cocktail sausages or mini frankfurters, not hot dogs as you say.

@Francoberry

Жыл бұрын

also 'streaky bacon' is just what most people know as bacon in America. interesting culinary differences :P

@Johannablaise

Жыл бұрын

@@Francoberry streaky bacon is a different part of the pig and has much more fat content than say shortcut bacon :)

@toastiesin

Жыл бұрын

As an American, Claire's version is exactly what I think of whenever I hear "Pigs in Blankets." Growing up, I actually mostly saw it as a breakfast thing, using breakfast sausages. Interesting how we share a language, but each culture can use the same words to mean different things :D

@Johannablaise

Жыл бұрын

@@toastiesin that is interesting! Pigs in a blanket with any kind of blanket is only an hors d'oeuvre here really.

That technique to slash the dough to make it a square is genius.

I'm with Claire on this one. Mustard is a must, I mean, it's half the word-

@laurag2325

Жыл бұрын

🤣🤣

now that the episodes are all in claire's new kitchen, i can't help but feel like we need a new intro animation since it still shows the old kitchen

@jlin592

Жыл бұрын

Animations cost a fair bit, so I can understand if she doesn’t want to change it until much later

@CodeDeb

Жыл бұрын

@@jlin592 LMAO She makes over $1k a video plus brand deals. She can afford a new intro

@krithisubramanian5344

Жыл бұрын

i'm also hoping for a new kitchen tour!!

@gene9230

Жыл бұрын

She has the most amazing intro on youtube.

@BP-kg7ti

Жыл бұрын

Isn’t this just her summer home? Will go back to the apartment for the winter?

I can’t get enough of Claire’s Cabin Life. She could do anything around the cabin (laundry, putting away the groceries) and it would be a pleasure to watch! 💗

I just love the juxtaposition of the most complex/difficult pastry with a hot dog :)

Yeah! Thank you Claire for actually creating your dough by hand! I have a stand mixer, but find kneading by hand so relaxing

Love that we started with Claire's inquisition on Vinnie's hot dog preferences

@DuyNguyen-yx2vd

Жыл бұрын

Claire looking at Vinnie like he's a serial killer

Claire probably won't see this comment but I genuinely love watching her videos and how calming they are. 😇😊

I have literally never seen layers so beautiful. I love how precise your process is!

I live for Claire’s tasting verdict at the end of these videos. You can hear her salivating before she even takes a bite, and it makes the experiencing of watching that much more rewarding. Can’t wait to try this one!

CLAIRE I MAKE THEM THEY LOOK AMAZING I JUST TOOK THEM OUT OF THE OVEN AND THE LAYERS IM AMAZED THANK YOU FOR THE RECIPE IM SO EXCITED TO TRY EM WHEN THEY COOL DOWN A BIT

@blakelygull8520

Жыл бұрын

How much sugar did you use?!

Hello people of Claire, i would personally love a Claire apron as a merch instead of tshirt. Thank you very much! ❤ Sincerely, Claire x Dessert person lover

Having it unroll because your lamination is so successful is pretty good! Love the sound of the venison hotdog.

I love all the different salt receptacles Claire uses - especially the salt pig 🐷

I think the ones that unfurled are my favorite... they're pigs in a book, not a blanket, and as a book lover, that's a high compliment! Also venison is delish *mmm*

Absolutely obsessed with this apron!!! A total vibe!

Hot dogs are my all-time favorite food! I’ve eaten some incredible gourmet ones but you can’t beat good classic! These look amazing!!!

I am loving this new apron! I feel watching Claire dessert person and kneading dough to be the ultimate form of relaxation. Can’t wait to see what new recipes are in her new book!!!!

She did it again! They look so good! I have been afraid to make a laminated dough for a couple of years but she does make this puff pastry seem easy. I will give it a try. 😬

props to your husband for providing those hotdogs in the most sustainable way possible!

Homemade puff pastry, wow! Now you need to show us a spanakopita recipe with it! Please!

i like that apron!!!!

omg, Claire AND Star Wars - talk about a serotonin boost! (Good thing too, my reserves were depleted after last week's lack of video-)

Those look amazing and congrats on harvesting your own venison and finding a processor that make those delicious looking hotdogs. Top notch!

I do think if you're going to all this effort on the pastry, the British style Sausage Roll is a much superior version of this. Rather than a hotdog, you're using a nice spiced or herbed sausage mix with a more interesting texture. Just adds a lot

There's a perfect ratio of ketchup:mustard on a hot dog where the flavours all overlap and it's magic. So I'm in agreement with Claire on mustard on hotdogs, haha

@psal8715

Жыл бұрын

The perfect ratio of ketchup and mustard on a hotdog is no ketchup at all.

im a perfectionist with an immaculate attention to detail, and watching her form and work the dough and butter blocks was borderline orgasmic for me. her passion is palpable. xoxoxox

I still think pigs in Claire's brioche blanket are the best version of this snack!

Just like the greek λουκανικόπιττα s !! Thanks so much Claire 😍😍😍

I’ve made your croissants maybe… 15-20 times, sold many to the neighborhood…. It was difficult to learn but now it comes natural. Thanks Claire.

I live in NC now, but I’m from North Jersey (30 minutes from NYC) and LOVE Sabrett’s hotdogs with mustard and sauerkraut! I miss it so much!

I love Claire going from grey top with tie-dye apron on day 1 to tie-dye top with grey apron on day 2.

Thanks for the great explanation of how puff pastry is made! I’ve always wondered. This is an awesome video

Yes! More savory baking recipes please!

What a great teach! I will try this in the winter when my kitchen is under 80 degrees.😜

Ketchup, mustard and crunchy onions🎉

I loved the outfit switch for the next day. It just made this video extra cute. 🧡 Claire as always doing her thing exceptionally ✨ love from Puerto Rico 🇵🇷

Would love to see you make proper British sausage rolls. Be like a mini great American bake off!

@jase_allen

Жыл бұрын

We can't really call it a "bake off" in the US. It's a trademarked term.

editing in this is superb

I love your apron! I'll have to try DIYing it sometime for sure

Hey Claire! It would be cool if when you give tips like “seam side down on the baking sheet” to cook one of the pigs in a blanket seam side up so you can show the difference on why those details matter. Love the videos!

I’m so happy to see that you guys are back!

Those layers😍😍

Yum! Great episode as always! The editing always gets me 🤣

I love how her shirt and apron combos were inverses of one another on either day

@beanybabi22

Жыл бұрын

I just noticed that! Great observation. 👍

So they are bucks in a blanket.... I love it!

Great video! Those layers look amazing!

ahhh the story of the sausages is so cool too! love it

I just found this channel and I'm so glad I did.

Omg I wish I can’t just reach in a steal one. I love pig in a blanket. This is going to be my go to recipe for puff pastry

Art and perfection ❤

Hi. I am from Srilanka. I really enjoy watching your vedioes. Your way of presentation is lovely.

Wow those look absolutely amazing Claire 😍 I would love to give that pastry a go one day.

You are so amazing Claire thanks for another great video happy summer! Stay hydrated and cool and everything 💓💓💓

The outcome is so cute

I love Pigs in a blanket MY FAVORITE 😍

I'm amazed by how sharp you are able to keep the edges when rolling out the dough. I'm always dealing with an oval.

New before seen/heard verdict 🙌 They look so deliciously good!

I make that dipping sauce too! But I use whole grain mustard (I like the texture) and add a dash of soy sauce. The umami really blasts it into the next dimension.

Mustard all the way. So happy for your new book.😀

Claire is in her tie dye era and i love it

''Venison my husband... harvested.'' Shot, the word you're looking for is shot! Don't sugar coat it! 😂 🤣 😂 🤣

Thank u so much, love them

I’m from New Zealand and we have sausage rolls and it’s honestly my all time favourite savoury food. Now I live in Germany and the they are so precious with their sausages that I can’t find sausage rolls anywhere. Now I can make them

A few years ago, I was trying to impress my sister, nephews, and her mother by bringing them on a boat by making pigs in a blanket for an appetizer (among other eats). My pigs kept busting out of the dough before they were cooked, so someone *dramatically* showed me how to fold them. As labor intensive this dough seems (to me), I will try this recipe next time, if only to vanish those bad memories! Thank you, and I can't wait for your next cookbook!

Thanks, now I am starving! I 100% will try these.

She is just amazing. Puff is exacting…Florida heat not it’s friend….lots of refrigerator breaks! But beautiful and tasty when done. Thank you

I’m with Vinny on this one.

wow that cover made my mouth water!

Just what my thursday needed

I’m right there with you Vinny!

good to see you again... I followed you when you were part of another community of cooking shows... you've moved since I last saw you... epic place... thanks for this

Loving the new kitchen!

Mmmmmm! Deer in a blanket! 💗❤️🧡💛💚💙💜🖤🤍🤎 Would go great with Dijonaise or Gochujang Cupi.

And I just discovered that american "pigs in a blanket" are an entirely different thing to UK "pigs in blankets", not just slightly different ways of saying a name! UK - cocktail sausages (tiny sausages, NOT hot dogs) wrapped in streaky (american) bacon, no pastry in sight! But yum! That pastry looked so good!!!

Claire you are as beautiful as All the colors in the spectrum.

My absolute favorite hot dog toppings are sauerkraut and mustard! I grew up in Chicago where you were sort of shamed for using ketchup so it’s not something I’m against, but not something I’m used to

The R2-D2 mixer is everything lol. 🥰🥰

One might think this is a lot of work for a hot dog! I disagree! It’s genius!👍🏼👍🏼👍🏼Definitely mustard ❤️

I love the apron! Where is it from?

Hey Claire!! If you want something like hot dogs you should definitely try Guatemalan’s Shucos. A Guatemalan immigrant came into the U.S. and saw what hotdogs were for the first time. So he decided to renovate what hotdogs are by giving it a Guatemalan hand. It’s delicious 🤤

Claire for president.

The next day T-shirt resembles the apron from the day before, and the T-shirt from the day before matches the apron of the day after. Neat!

Claire's eyes when he tells her he doesn't put mustard on the hot dog... the disbelief... the shock!!!!!!!!! haha I am from Quebec, and I like my hot dog all dressed: Mustard, Relish, Sauerkraut, onions. Sometimes I put ketchup on there too if I'm feeling wild

@meme9272

Жыл бұрын

@@miesenplace lmao she did, she was appalled and taken aback

The correct answer is regular yellow mustard😎 I’m salivating watching this one! Pigs in a blanket…mannnn, looks so good, and relatively simple. I may be delusional enough to attempt this one. Also, Claire was made to do this too. So pleasant and fun, but man, super talented!

Claire’s adorable

so, so good

I love that her outfits on Day 1 and Day 2 seem inverted

So happy you made a dish that isn't dessert!

Ohh my god!!! Claire made sausage rolls!!!! From all of us in the UK- we salut you!!!! Also “pings in blankets” in the UK are cocktail sausages wrapped in bacon- you should defo try making that as well!!! 😘

@Francoberry

Жыл бұрын

these aren't quite sausage rolls though. sausage rolls use sausage meat, not actual sausages in their casing wrapped in pastry

@magsyc

Жыл бұрын

I meant…..it’s as close as an American will get to sausage roll…it’s not Greggs sausage roll- it’s Claire Saffitz’s sausage roll 😘

@Zveebo

Жыл бұрын

I do think hot dogs are not the best to use in this kind of quasi-sausage roll. A bit more heavily spiced rougher texture sausage would give a bit more of an interesting contrast in flavour and texture.

@tiacho2893

Жыл бұрын

@@Francoberry In most countries a hot dog is just a specific type of sausage (originally from Vienna). Only when I came to Canada did I learn that "sausage" could mean the meat itself or the meat in a casing. As a kid, I looked at a sausage patty and thought "But it's the wrong shape."

@tiacho2893

Жыл бұрын

@@magsyc Most of the sausage rolls I see in NA are cut to be hors d'oeuvres sized one bite. I think most North Americans would look at a Gregg's and think "That's huge." but still eat it.

Sausage rolls are dope

watching this as i eat my sad pigs in a blanket from lidl and even just watching her make these make my sad piggies taste better😌😌