Samin Nosrat: How to Use Salt
Тәжірибелік нұсқаулар және стиль
Courtesy of our friends at Canongate Books, here's the wonderful Samin Nosrat sharing some wisdom from her new book Salt, Fat, Acid, Heat.
It's a corker of a cookbook, but it's also something a bit different: having learned early on in her career that her fellow chefs would rely not on recipes but on the four key elements of the book's title, Salt, Fat, Acid, Heat teaches you what each of these is, what effects they have, and how to use them to your culinary advantage. It's a bit of science, a bit of theory, and a lot empowering.
For more about the book and to buy, visit www.foyles.co.u...
To see more from Canongate Books, head over to their KZread channel: / canongatebooks
Пікірлер: 30
I really appreciated understanding the WHY or WHY NOT of salting or not salting veggies before cooking them. I really hope Samin Nosrat does many many more of these videos!
Awww i love that yucatecan top. She’s so amazing, I’ve never seen Yucatán represented in media like this. It feels amazing as a yucatecan.
Me before watching this: "She is actually going to teach me how to use SALT? What a lame idea. Who does not know how to use salt? Me after watching this: "Wow, I actually never thought of that and the difference salt makes to a dish is crazy. I like Samin now. :)
She's a great teacher!
Currently reading Salt Fat Acid Heat. The more I read, the more I learn about small mistakes that have a great impact in my cooking.
I just read her book and it's absolutely amazing! I really recommend to anyone who loves cooking and wants to learn to do it in a more thoughtful way 😊
Great explanation of technique. We need more useful videos like this one. Thanks, Samin.
Real talk: I just learned something major. I may be wrong on this, but this is probably why my freshly salted meat doesn't brown either. Lesson learned. Salt, wait, pat, cook. Thank you, you're an angel!
Love that top - dress!
Great lesson. But as a general rule: overcrowding in a slow heating heavy bottom, deep dish always gets you steamed food. The thin shallow sauce pan heats up way faster & acts as a grill, not trapping moisture. To avoid steaming: go thin wide shallow oiled & unsalted...
Thank you so much. You are an amazing teacher.
🤩. I’ll be more cognizant about when I’m salting and what I’m after. Thank you
Thank you thank you thank you! 😊🙏🏼 One small little detail that I somehow never thought about when sautéing zucchini, and now as I watched this I had that “duh🙄” moment when I “accidentally” got delicious, caramely, plump zucchini without realizing it was because of a presumed mistake - forgot to add salt in the beginning! 🤦🏻♀️😂😂
Thank you very much for the great cooking advice on when to use salt. I love you!
I adore her
She is so talented , saw her Netflix show !!! Fantastic and diferente!
I love her!!
Super educational! Love it.
So very helpful 👍
i like that she called them courgettes and aubergines.
It seems so obvious now. Thanks for not making us feel like dunces for not knowing this geniusly simple fact.
I'm happy I found this series! I do wish, though, that the pans were exactly the same and that there was an equal amount of veggies in each. In my experience, I find that having a pan with sloped sides vs one with straight sides allows moisture to evaporate quicker, and a pan that's crowded leads to more steaming than browning.
I was watching your video then out of nowhere I was sent to another video where you are in the Jimm Kimmel show. You're famous 😍
For those of you playing the drinking game at home.......Brown Seriously though, thanks for this. I couldn’t figure out why my veggies were always soggy and never got........toasted (ha! You thought I’d say brown!)
@madthumbs1564
5 жыл бұрын
pH also affects browning.
Book added to cart. It’s the simple things
is it just me or are the vegetables in the cast iron crowded? If you crowd the pan, then it's going to steam and not brown etc.
❤️
So does this work for eggplant and zucchini? 😂
The lesson is dont cook your vegetables in oil. Much healthier to grill or steam them.