Salt Fat Acid Heat

by Samis Nosrat

Very intersting takes… Could see how this would be great for aspiring chefs. I think this is a book where you need to put in a lot of time to get the most out of it.

Salt amplifies flavour, but it as to be used properly, a small amount used while cooking will often work better than a large amount applied at the table,.

If only one take away form book: Salt has a greater impact on flavour than any other ingredient.

Kirkland signature Organic Extra virgin olive oil is good.

Should get some peanut oil

Cook bacon at 350 in oven (or if using the stove add a litle water to cut the heat)

Try a few drops of lemon juice for creamer/more tender scrambled eggs

Gauge the temperature from the food not the fuel

Food is made from four basic types of molecues:

Steaming: steam replaces some of the air in vegetables with water. they change color and intensify in flavour

Take the edge of shallots and onions by tossing them in acid (eg: vinegar or citrus) before using them (This is called "Macerating" then)

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