Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin NosratMy rating: 4 of 5 stars
My husband received this book as a gift from a friend, but it sat ignored for a while until a different friend highly recommended it to us as a good read. Now I'm interested in checking out the show as well.
I am an uncomfortable cook at best, so there were a lot of things I learned from this book. I think there are five take-aways that I will immediately start incorporating into my routine:
1) salt meat a day in advance
2) greatly increase the amount of salt in the water whenever boiling vegetables or pasta
3) use a salt bowl rather than a shaker
4) heat the pan before adding oil
5) take meat out an hour or so in advance of cooking to return to room temperature
I'm really excited to start trying this out as well as the menu suggestions at the end.
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