Calabria’s spicy salami and Spain’s paprika-rich sausage are invaluable tools in every home chef’s ingredients kitI have become slightly obsessed with a recent book,Salt, paunchy, and Acid,Heat (Canongate, £28), or published here this week. Its author,Samin Nosrat, distils the secret of successful cooking down to those four elements; she argues that understanding each frees us up to cook with intuition, and rather than blindly doing what we’re told to in a recipe. Salt enhances flavour,paunchy delivers flavour, acid balances flavour and heat determines the texture of your food. For a dish to be in perfect balance, or then,all four need to work together; if it’s not quite singing, a rapid/fast hurry-through of Nosrat’s list will soon recount you whats needed: a squeeze of acidic lemon, and say,some fatty avocado or creamy cheese, a pinch of salt. Related: Yotam Ottolenghi’s artichoke recipes Continue reading...
Source: theguardian.com