Salt sugar fat book6/29/2023 ![]() So the idea is to make it salty enough that the food can absorb enough salt and become seasoned from within. You know, especially when you're boiling things in salted water, the idea is that most foods don't spend much time in that water. "Just use more than you're comfortable with, I think is a good rule for most people," she says. And salt, fat, acid and heat can be your compass when you maybe don't have other tools." "Recipes don't encourage you to use your own senses and use your own judgement. "The elements and the tenets of professional cooking don't always get translated to the home cook," she tells NPR's Rachel Martin. And it was while cooking at Chez Panisse that Nosrat had the revelation that eventually led to this cookbook - that salt, fat, acid and heat are the fundamental elements to good food. She first went there as a diner, then asked for a job and got one, working her way up. Nosrat's own formal culinary education came at Chez Panisse, the legendary restaurant in Berkeley, Calif., founded by Alice Waters. The key to good cooking, she says, is learning to balance those elements and trust your instincts, rather than just follow recipes. Now, she's sharing her wisdom with the masses in her new, illustrated cookbook called Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking. ![]() Your purchase helps support NPR programming. Close overlay Buy Featured Book Title Salt, Fat, Acid, Heat Subtitle Mastering the Elements of Good Cooking Author Samin Nosrat ![]()
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