Samin Nosrat

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

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  • Sanzhar Surshanovhas quoted6 years ago
    If only one lesson from this book stays with you, let it be this: Salt has a greater impact on flavour than any other ingredient. Learn to use it well, and your food will taste good.
  • Sanzhar Surshanovhas quoted2 years ago
    A few secret drops of lemon juice will produce creamier, more tender scrambled eggs.
  • Sanzhar Surshanovhas quoted2 years ago
    food can only ever be as delicious as the fat with which it’s cooked.
  • Sanzhar Surshanovhas quoted2 years ago
    My general ratios for measuring salt are simple: 1 percent salt by weight for meats, vegetables, and grains, and 2 percent salinity for water for blanching vegetables and pasta.
  • Sanzhar Surshanovhas quoted2 years ago
    Cooking is part artistry, part chemistry.
  • hasac39534has quoted2 years ago
    A Panzanella for Every Season
    Panzanella is the ultimate proof that Tuscan cooks excel at making something out of nothing. Traditionally made with little more than stale bread, tomatoes, onions, and basil, panzanella is as much about texture as it is about flavor. If the croutons aren’t soaked in vinaigrette long enough, they’ll scrape the roof of your mouth. Let the bread get too soggy, though, and the salad will bore you. Aim for a broad spectrum of crunchiness by staggering the addition of croutons. Your mouth will thank you
  • hasac39534has quoted2 years ago
    To make Greek Salad, toss 1/2 thinly sliced red onion in 3 tablespoons red wine vinegar in a small bowl and let sit for 15 minutes. Stripey peel 4 Persian cucumbers, cut into 1/2-inch slices, and place in a large bowl. Add cherry tomatoes, 1 pounded or finely grated garlic clove, 1 cup rinsed, pitted black olives, and 4 ounces rinsed and crumbled feta cheese to the cucumbers. Mix in the onions (but not their vinegar, yet). Season with salt and pepper and dress with . Taste the mixture and add some of the reserved vinegar if needed, then continue as above, mounding the mixture atop the sliced tomatoes. Skip the herb salad
  • hasac39534has quoted2 years ago
    In a small bowl, toss the sliced onion with the lemon juice and let it sit for 20 minutes to macerate
  • hasac39534has quoted2 years ago
    And remember, the richer the food you plan to serve with it, the more acidic the slaw should be
  • hasac39534has quoted2 years ago
    Halve 2 Eight-Minute Eggs () and sprinkle them with flaky salt and freshly ground black pepper. Drizzle with extra-virgin olive oil, and if you like, lay an anchovy filet over each half. Arrange atop the salad.
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