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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