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Steaming offers no opportunity for either seasoning or developing the brown, crisp textures that sa
Steaming offers no opportunity for either seasoning or developing the brown, crisp textures that sa
Steaming offers no opportunity for either seasoning or developing the brown, crisp textures that sa
Steaming offers no opportunity for either seasoning or developing the brown, crisp textures that sa
Steaming offers no opportunity for either seasoning or developing the brown, crisp textures that sa
Steaming offers no opportunity for either seasoning or developing the brown, crisp textures that sa
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Samin 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,Samin Nosrat:
While a pot of boiling water may not offer the char or smoke of a grill, it does give the cook an a