Masterpost Salt Fat Acid Heat (Samin Nosrat):
don't use iodized salt (metallic taste)
salt veggies with high water content (e.g. eggplant, zucchini ...) approx. 15 mins before cooking
salt aids in strengthening gluten
roast potatoes that were simmered in salt water for a little while
salt eggs cooked in the shell or fried in a pan just before serving
in order to preserve the texture of mushrooms, wait to add salt until they've just begun to brown in the pan
flavor dried beans from within by salting the water you soak them in
fat carries flavour -> intensifies, prolongs flavour
add aromatics directly into fat
Italian, Spanish, Greek, Turkish, North African and Middle Eastern Cuisine: Olive Oil
US, UK, Canada, Ireland, Scotland, Scandinavia, Western Europe: Butter
Coconut oil: good in granola, as the cooking fat for roasted root vegetables or flaky pastries
preheat the pan and then add the fat, letting it heat up before adding any other ingredients. -> exception: butter and garlic! both will burn if the pan is too hot
Add foods that take time to cook through, such as aubergine slices, to hot fat, allowing a crust to form. Then, reduce the heat to prevent burning and allow them to cook all the way through.
how to make emulsion more stable? -> emulsifier = a mediator attracting and uniting two formerly hostile parties -> possible emulsifiers: mayonnaise, peanut butter and tahini, chocolate -> vinaigrette: mustard
add vinegar (or other acid) to soups
Acid dulls vibrant greens -> wait until last minute
Acid keeps reds and purples vivid
Raw fruits and vegetables retain color if coated with a little acid
Acid keeps vegetables and legumes tougher, longer -> longer cooking time