It's easy to discount water's importance in the kitchen. After all, it has no flavor, and more often than not, it's left off ingredient lists, making it seem like an afterthought. Yet water is an essential element of almost everything we cook and eat, and it affects the flavor and texture of all our food.
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Samin Nosrat:
The temperatures required for caramelization and browning almost always far exceed the boiling poinSamin Nosrat:
I could probably go on for a long time about the differences between Northern California and SoutheSamin Nosrat:
I grew up in San Diego with immigrant parents, before the food blogs, before this kind of celebritySamin Nosrat:
I always turn to Wendell Berry for inspiration on food, community, agriculture, and, well, just beiSamin Nosrat:
I've had an untraditional trajectory with food: I was in my mom's home, then I was a college kid maSamin Nosrat:
I grew up eating and loving Persian food, going to school, and everyone making fun of me.Samin Nosrat:
There are so many food shows, really beautiful ones, that exist to elevate professional cooking andSamin Nosrat:
I'm the child of immigrants, and there was always a garage filled with food, just in case, and youSamin Nosrat:
I would say, probably 7 or 8 years into my cooking career, it stopped being about just food for me.Samin Nosrat:
I think the goal of 'Chef's Table' is that you are so moved by the story that you want to go and ea