Cooking isn't so different from jazz. [...] The three
basic decisions involving salt are: When? How much? In what form? Ask
yourself these three questions every time you set out to cook. The
answers will begin to form a road map
for improvisation. One day soon, you will surprise yourself. [...] It
might be after an unplanned shopping spree at the farmers' market with
friends. Returning home with an abundance of produce, you'll lay it all
out on the counter, pull the chicken you seasoned the night before out
from the fridge, and preheat the oven without skipping a beat. Pouring
your friends a glass of wine you'll offer them a snack of few sliced
cucumbers and radishes sprinkled with flaky salt. Without a second
thought, you'll add a palmful of salt to the boiling pot of water on the
stove, then taste and adjust before blanching the turnips and their
greens. As your friends take their first bites, they'll ask you to share
your culinary secrets. Tell them the truth: you've mastered using the
most important element of good cooking - salt.
- Salt Fat Acid Heat, Samin Nosrat
חג שמח חברים, ואל תתקמצנו על המלח.
כינוי:
בבלוג זה
בכל הבלוגים
