More books by Samin Nosrat…
Chef, writer, and cookbook author Samin Nosrat's first book Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking not only foun...
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“Season food with the proper amount of salt at the proper moment; choose the optimal medium of fat to convey the flavor of your ingredients; balance and animate those ingredients with acid; apply the right type and quantity of heat for the proper amount of time—do all this and you will turn out vibrant and beautiful food, with or without a recipe.”
“Get used to the way the salt falls from your hands; experience the illicit thrill of using so much of something we’ve all been taught to fear.”
“As I traveled, I noticed that in every country, whether I was watching home cooks or professional chefs, and whether they were cooking over live fire or on a camp stove, the best cooks looked at the food, not the heat source. I saw how good cooks obeyed sensory cues, rather than timers and thermometers. They listened to the changing sounds of a sizzling sausage, watched the way a simmer becomes a boil, felt how a slow-cooked pork shoulder tightens and then relaxes as hours pass, and tasted a noodle plucked from boiling water to determine whether it’s al dente. In order to cook instinctually, I needed to learn to recognize these signals. I needed to learn how food responds to the fourth element of good cooking: Heat.”
Topics Mentioning This Author
|2020 Reading Chal...: September Group Read Nominations||26||166||Jul 29, 2019 04:39AM|
|2020 Reading Chal...: Salt, Fat, Acid, Heat||2||21||Sep 26, 2019 07:00PM|
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