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Give acid the time it needs to do its silent work when macerating shallots and onions. Macerate, from Latin, "to soften", refers to the process whereby ingredients soak in some form of acid - usually vinegar or citrus juice - to soften their harshness. Simply coat the shallots or onion in acid - they don't need to be completely submerged.
Samin Nosrat: Salt, Fat, Acid, Heat - p. 118
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When acid is incorporated into doughs and batters, it will tenderise them, much as fat does. Whether it comes in the form of cultured dairy, natural (nonalkalised) cocoa powder, or vinegar, acid in a dough or a batter will disrupt the gluten network, resulting in a more tender product. If it's chewiness you're after, wait as long as possible into the process of dough-making to add acidic ingredients.
Samin Nosrat: Salt, Fat, Acid, Heat - p. 113
Acid also encourages bonds between pectin groups - the gelling agent in fruit - so that they can trap water to help set jam or jelly.
Samin Nosrat: Salt, Fat, Acid, Heat - p. 112
When cooking beans or any legumes, including the chickpeas for hummus, a pinch of bicarbonate of soda will gently nudge the bean water away from acidity and towards alkalinity, ensuring tenderness.
Samin Nosrat: Salt, Fat, Acid, Heat - p.112
Acid keeps vegetables and legumes tougher, longer. Anything containing cellulose or pectin, including legumes, fruits, and vegetables, will cook much more slowly in the presence of acid.
Samin Nosrat: Salt, Fat, Acid, Heat - p.112
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Acid dulls vibrant greens, so wait until the last possible moment to dress salads, mix vinegar into herb salsas, and squeeze lemon over cooked green vegetables such as spinach. On the other hand, acid keeps reds and purples vivid. Cabbage, red chard stems, or beetroots will best retain their colour when cooked with anything slighlty acidic, such as apples, lemon, or vinegar. Raw fruits and vegetables [...] will retain their natural colour if coated with a little acid or kept in water mixed with a few drops of lemon juice of vinegar [...]
Samin Nosrat: Salt, Fat, Acid, Heat - p.111
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.
Samin Nosrat: Salt, Fat, Acid, Heat - p.79
Put simply, fat carries flavour. [...] any fat can convey aromas - and enhance flavours - to our palate that would otherwise go unnoticed. Fat coats the tongue, allowing various aromatic compounds to stay in contact with our taste buds for longer periods of time, intensifiying and prolonging our experience of various flavors. [...] Take advantage of this capability to intensify and circulate flavour by adding aromatics directly into the cooking fat. When baking, add vanilla extract and other flavourings directly into the butter or egg yolks for the same result.
Masterpost Salt Fat Acid Heat (Samin Nosrat):
SALT:
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:
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
ACID:
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
Toss vegetables with salt and olive oil for roasting. Salt blanching water generously before adding vegetables. Add salt into the pan along with the vegetables for sautéeing. Season vegetables with large, watery cells - tomatoes, courgettes and aubergines, for example - in advance of grilling or roasting to allow salt the time to do its work. [...] pat the vegetables dry before cooking.
Samin Nosrat: Salt, Fat, Acid, Heat - p. 33.
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I don't recommend using iodised salt as it makes everything taste slightly metallic. [...] As long as your diet is diverse and full of iodine-rich foods such as seafood and dairy, there's no need to suffer through metallic-tasting food.
Salt, Fat, Acid, Heat - p. 22, Samin Nosrat