I have enormous respect for anyone working in a kitchen, as I know how physically demanding the job can be. This respect has grown exponentially after reading Salt, Fat, Acid, and Heat. This book is genius that clearly clarifies the intellectual demands of professional cooking, revealing the significant scientific knowledge required in the culinary arts.
Samin Nosrat presents the idea that cooking revolves around four key elements: salt, fat, acid, and heat. With an understanding of these elements, she believes anyone can face kitchen challenge with confidence. She explains how each ingredient’s unique properties requires special treatment in the kitchen for optimal textures and flavors.
As a decent home cook, I was familiar with certain techniques and the roles of various ingredients, but the scientific explanations provided in the book were enlightening. Learning about the molecular structure of ingredients and the effects of various cooking methods on fruits, vegetables, and meats has has opened my eyes to the complexities behind seemingly simple cooking tasks.
After reading this book, I’ve learn that cooking is more than just following recipes; it’s about understanding the ‘why’ behind each step so you can properly attend to every detail of your food ingredients, such as how to store them, the timing of when to serve them, or being prepared with an emergency plan to continue serving the best food possible in case of unforeseen circumstances.
If you would like to understand the fundamentals of cooking while grasp the science behind the culinary arts, then this book is more than perfect. Whether you’re an experienced chef or a curious beginner, Salt, Fat, Acid, and Heat is sure rising your cooking adventures. Below, I’ve highlighted some interesting findings from this book. I believe if you read it as a whole, you learn much more insight and make it as one of the best cook book that you’ve ever read.
Summary
Salt
Salt enhances the flavor of food by unlocking aromatic compounds. For instance, seasoning sliced tomatoes with salt a few minutes before serving intensifies their natural flavor, as salt helps to release flavor molecules trapped within the tomato.
Salt is also effective at reducing bitterness in foods by elevating other flavors. This is why salt is preferred over sugar for overcoming bitterness, as seen in the case of grapefruit juice.
Types of Salt
- Table Salt: Commonly used, this salt contains anticaking agents to prevent clumps and sometimes dextrose to stabilize iodine content. However, the author advises against iodized salt as it can impart a metallic taste to food and is no longer necessary for most people due to the availability of iodine in a diverse diet.
- Kosher Salt: Favored in the koshering process to remove blood from meat, it lacks additives, thus offering a purer taste. There are notable differences between brands like Diamond Crystal, which has lighter flakes that dissolve quickly, and Morton’s, known for its denser flakes that are saltier by volume.
- Sea Salt: Varieties like fleur de sel, sel gris, and Maldon are categorized for their unique textures, enhancing the finishing touch on dishes such as salads, caramel sauces, and baked goods.
How Salt Works
Salt distribution in food is determined by osmosis and diffusion to ensure an even seasoning. For meats, salting in advance allows for even diffusion and results in tender, juicy outcomes due to the breakdown of protein strands. This process contrasts with unseasoned or hastily seasoned meats, which can end up dry or unevenly flavored.
On the other hand, seafood should not be salted too early to prevent protein degradation, with a brief salting period sufficing for thicker cuts. Meanwhile, each vegetables, fruits, and fungi react differently to salt. For example, salting vegetables before cooking can enhance their flavor and texture, but excessive salting or premature salting can lead to water loss and rubbery textures. Mushrooms, largely composed of water, should only be salted after they are perfectly cooked and begin to brown to preserve their texture.
Cooking in Salted Water
Properly seasoned water for boiling food can enhance flavor and retaining nutrients.
Fat
Fat is essential to amplify flavor and creating appealing textures.
Role of Fat in Cooking and Baking
- Fats like olive oil and butter enhance the taste and texture of food. Olive oil adds a light, grassy flavor and a rich texture to dishes like pesto, while butter produces tender and flaky textures in pastries by inhibiting gluten development in flour.
- The texture of ice cream is depend on the amount of cream and egg yolks it contains; more of these ingredients result in a smoother and more decadent dessert.
Choosing the Right Fat
- When cooking or baking, use unsalted butter to control the saltiness of the final product. Depending on the temperature, unsalted butter can be worked into doughs and batters, lending a rich dairy flavor and contributing to the creation of luxurious textures.
- Olive oils are versatile; use everyday varieties for general cooking and choose finishing oils to highlight the distinct flavors in dishes where the oil’s taste is forefront.
How Fat Affects Cooking
- Fat is crucial for achieving crispiness in food as it allows the surface temperature to exceed the boiling point of water, facilitating the evaporation of water from food cells. This process is vital for creating the golden crusts associated with searing, sautéing, and frying.
- It’s important to manage the amount of fat when cooking certain ingredients like eggplant and mushrooms, as they can absorb fat quickly and become dry if not handled properly.
Preheating Oil
- Properly preheating the pan before adding fat reduces the time the fat is in direct contact with hot metal, minimizing its deterioration and the potential for toxic chemical release.
- However, there are exceptions such as butter and garlic, which should be heated gently to avoid burning.
Achieving the Desired Texture in Baked Goods
- The proteins glutenin and gliadin in wheat flour form gluten when mixed with liquid, contributing to the chewiness and elasticity of dough. The development of gluten is critical for the texture of baked goods.
- Pastry chefs limit gluten development to achieve tender, flaky textures by using low-protein flours, avoiding over-kneading, and incorporating ingredients like sugar and acids that inhibit gluten formation.
Understanding the functions and effects of fat in cooking and baking can significantly enhance the flavor and texture of food, making it an invaluable component in the culinary world.
Acid
Acid is a vital culinary ingredient that primarily enhances the flavor of food, but it also initiates chemical reactions that can alter the color and texture of various ingredients.
Flavor Enhancements and Color Preservation
- Adding a splash of lemon juice or vinegar can improve almost any salad, soup, or braise, enhancing the overall flavor profile.
- However, acids can dull the vibrant colors of green vegetables, so it’s best to dress salads right before serving to maintain their brightness.
- On the other hand, acids can help maintain the vivid colors of red and purple foods and prevent enzymatic browning in susceptible raw fruits like apples, artichokes, bananas, and avocados. Coating these fruits with a little acid or keeping them in water mixed with lemon juice or vinegar can retain their natural color.
Impact on Cooking and Texture
- Foods containing cellulose or pectin, such as legumes, fruits, and vegetables, will cook more slowly in acidic environments. This is noticeable when onions float in a tomato-based sauce or soup without becoming soft. The remedy is to cook onions until tender before introducing acidic ingredients like tomatoes, wine, or vinegar.
- For fruits lacking sufficient natural acid, like apples and blueberries, adding lemon juice can help bond the pectin, aiding in the setting of jams, pies, and cobblers.
- In baking, doughs and batters leavened with baking soda require an acidic component (e.g., natural cocoa powder, brown sugar, honey, buttermilk) for proper rise. Baking powder, containing powdered tartaric acid, does not need an additional acidic element.
Enhancing Egg Dishes with Acid
- Acid affects egg proteins by encouraging them to coagulate more quickly and less densely, resulting in creamier and more tender textures. This principle is applied in making scrambled eggs more velvety with a few drops of lemon juice or creating perfect poached eggs with a touch of vinegar to strengthen the whites while keeping the yolk runny.
Understanding the diverse roles of acid in cooking can lead to better flavors, colors, and textures in food, showcasing the intricate balance of culinary science.
Heat
Heat is a fundamental aspect of cooking that significantly influences the texture, flavor, and overall quality of food. Understanding how heat interacts with different ingredients is key to successful culinary endeavors.
Impact of Heat on Food
- Oil Temperature for Frying: For optimal texture, frying oil must be hot enough; otherwise, food becomes soggy instead of crispy.
- Butter in Baking: When making tart dough, butter should remain cold to ensure that the crust crisps up and becomes flaky.
How Heat Works with Different Components
- Water and Heat: Water expands when frozen, which can lead to burst cell walls in food, causing freezer burn and dehydration. This is why it’s crucial to leave headroom in containers when freezing liquids like soup or stock. Foods that can withstand or be rehydrated after freezing, such as raw meats, stews, and soups, are best suited for this preservation method.
- Carbohydrates and Heat:
- Fibrous Foods: Rich in cellulose, these do not break down upon heating.
- Starches: Require water and gentle heat to become tender; this process involves the absorption and swelling of the starch molecules.
- Sugars: Vegetable sugars start diminishing post-harvest, affecting sweetness and flavor. Potatoes, for example, are sweeter when freshly harvested and become starchier over time, influencing how they should be prepared and cooked.
- Proteins and Heat: Proteins denature and coagulate when heated, affecting the texture of meats and other protein-rich foods. The temperature at which this happens varies:
- Red Meats: Should not be cooked beyond 140°F to avoid becoming tough and chewy.
- Poultry: Breasts remain moist until they reach temperatures above 160°F.
- Tough Cuts: Require a different approach, combining high and low heat to break down connective tissues while preventing dryness.
Applying Heat in Cooking
- Gentle Heat: Yields tenderness and is suitable for delicate items or foods that need slow cooking.
- Intense Heat: Ideal for browning and searing, creating a flavorful crust while keeping the interior moist and juicy.
- Combining Heats: Necessary for cooking tough meats and starchy foods properly; this method allows for exterior browning while the inside cooks thoroughly at a lower temperature.
Understanding and properly applying heat is crucial in cooking to achieve the desired results in terms of flavor, texture, and overall dish quality.
Author: Samin Nosrat
Publication date: 25 April 2017
Number of pages: 480 pages
