Getting my bearings to cook with intuition. From good cook to great cook. The pursuit of flavor.
These are lessons I learned from reading Salt, Fat, Acid, Heat by Samin Nosrat.
Salt
- When a dish falls flat - often times the solution is in adjusting the salt.
- Nothing is more important than tasting for salt content.
- More prononounced flavors.
What is salt?
- salt is a mineral. one of the essential nutrients we need to survive.
- all salt comes from the ocean
- rock salt is mined
- sea salt comes from evaporated salt water
Dont just use more salt. Use salt better.
A small amount of salt while cooking is often better than salt added at the table.
Taste and adjust is the most critical part of making delicious food.
Seasoning to taste!
salt initiates osmosis
with time salt dissolves protein strands
allows them to absorb moisture
un seasoned proteined is heated it denatures and leaves meat dry and over cooked
by disrupting protein structure more water molecules remain bound.
TBD