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At some point during every cooking class I teach, I do my signature move: dramatically add handful
At some point during every cooking class I teach, I do my signature move: dramatically add handful
At some point during every cooking class I teach, I do my signature move: dramatically add handful
At some point during every cooking class I teach, I do my signature move: dramatically add handful
At some point during every cooking class I teach, I do my signature move: dramatically add handful
At some point during every cooking class I teach, I do my signature move: dramatically add handful
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Samin Nosrat:
Steaming offers no opportunity for either seasoning or developing the brown, crisp textures that saSamin Nosrat:
The only good things I've seen emerge from a steamer are tamales, couscous, and dumplings - maybe tSamin Nosrat:
Long-stemmed broccoli should be tossed with olive oil and flaky salt and roasted in a hot oven untiSamin Nosrat:
Fried vegetables, often overbattered and undercooked, tend to disappoint me with their tough or sogSamin Nosrat:
Throughout my time working in restaurants, I developed an illogical dread of some basic kitchen tasSamin Nosrat:
I get an especially acute case of agita at the thought of a mortar and pestle.Samin Nosrat:
My favorite afternoon snack as a child in San Diego was a still-steaming flour tortilla purchased aSamin Nosrat:
The higher a flour's protein content, the more structure and elasticity it will lend a dough.Samin Nosrat:
I've never tasted a store-bought tortilla that compares in texture or flavor with one made by hand,Samin Nosrat:
Years of cooking have taught me that the harder a flour is, the 'thirstier' it is. In other words,