“Somehow my mom always knew exactly what would taste best when we emerged. Persian cucumbers topped with sheep’s milk feta cheese rolled together in lavash bread. We chased the sandwiches with handfuls of ice cold grapes or wedges of watermelon to quench our thirst. That snack, eaten while my curls dripped with seawater and salt crust formed on my skin, always tasted so good. Without a doubt, the pleasures of the beach added to the magic of the experience.”
Samin Nosrat grew up understanding how good food is all about balance, and that’s the gist of her new cookbook. It’s titled “Salt, Fat, Acid, Heat: Mastering The Elements Of Good Cooking.”
(SALT) Nosrat frees her readers to use their own senses instead of measuring cups. She says we should salt things until they taste like the sea, which is a beautiful thing, but it also sounds like just a lot of salt. NOSRAT: “Just use more than you’re comfortable with, I think, is a good rule for most people. Especially when you’re boiling things in salted water, most foods don’t spend that much time in that water…So the idea is to make the environment salty enough so that the food can absorb enough salt and become seasoned from within. A lot of times, you end up using less salt total if you get the salt right from within because then the thing isn’t over-seasoned on the outside and bland in the center.”
(FAT) “I think fat has this remarkable capability to offer us all these different and very interesting and delicious and sort of mouthwatering textures in our food. And it’s just about learning how to get those textures out of the fat that you’re already using.”
(ACID) “For me, it’s all about getting that nice tangy balance in a meal or in a bite or in a dish. And you can get that through a lot of things, citrus and vinegar and wine which are maybe the three most obvious and sort of well-known sources of acid…Almost every condiment we add to our food is acidic, which is why when you get – I don’t know – a bean and cheese burrito, you’re always like hungry for salsa and sour cream and guacamole to put on there because those things will just perk it up, you know, and add flavor.”
(HEAT) “And so the thing about heat I realized, it sort of boils down to when you’re cooking a food, your goal – no matter what the food is – is to get your desired result on the outside and on the inside. And so your dream is to get that perfect grilled cheese, where the outside is crisp and brown and buttery and delicious, and the inside is melty and perfect.”
~ Chef Calls ‘Salt, Fat, Acid, Heat’ The 4 Elements Of Good Cooking, excerpts from an interview with Samin Nosrat.
Find the bestseller on Amazon here: Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
