The Science of Good Cooking: Acid

Welcome back sous chefs, I’m back with another chapter from Samin Nosrat’s Salt Fat Acid Heat cookbook. So far, we’ve covered the first two chapters, Salt and Fat, so be sure to go check out those posts to get caught up. Now pucker up because we’re about to dive into the world of sour. An acid … Continue reading The Science of Good Cooking: Acid

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The Science of Good Cooking: Fat

Welcome back sous chefs, A few weeks ago we discussed the first chapter of Samin Nosrat's Salt Fat Acid Heat cookbook on salt. This week I’m coming to you with everything you need to know about fat. I hope you’re not afraid of heights because your cooking experience is about to get elevated. Let’s jump right back in … Continue reading The Science of Good Cooking: Fat