Salt Fat Acid Heat

[Mosca]

Salt Fat Acid Heat Is the cookbook that the acclaimed Netflix show is based on. I haven’t seen the show, but my loving sister sent me the book as a gift. I just started reading I am overcome with pleasure; it is not really a cookbook, not really a textbook; it is an explanation of how flavor works.

I’ve been able to taste something and know what is in it for quite a while now, but in the last couple years I just got to the point in my journey where I can look at the pantry and make something, or taste something and know what it needs. This book tells me why it needs it. I remember last month we were talking about beef short ribs, and lonnie mac said to add aged balsamic to gravy... that was in the recipe. And, I’ve been using aged balsamic in my Bolognese sauce for years. We find things that work, and use them. This is the key that unlocks the mind and the tongue. This is why tastes work.

[Attjack]

My sister recommended the show to me. I've seen the first episode. It was good. I need to watch the next one.

[Mosca]

I watched the first one just now. Great show, but the book is so much more detailed.

[Attjack]

I'll bet it is. They always are.

[MBMorgan]

We've got the Netflix show queued up for some binge watching over the next few weeks. I've heard here and elsewhere that it's pretty good ...

[RonB]

Thanx for posting.

[CaptainMike]

Whoops, by the title I was totally expecting some Woodstock or Summer of Love stories. Oh well, food is good too....

[allsid]

It is a great series. I highly recommend it.

[EdF]

Sounds great - ordered!

[Keiferr]

Thanks for the book recommendation! Just ordered it!

[FireMan]

Thanks Mosca, I new nothing of anything. Even avoided the thread cuz of the title. Glad I finally looked.

[Potkettleblack]

Enjoyed the series until the last episode. A lot of non factual nonsense at the butcher counter made me question everything from the previous three episodes.

[MBMorgan]

Agreed. "Acid" and "Fat" were good; "Salt" kinda put me to sleep. About the only dumb advice that "Heat" butcher DIDN’T give was to boil the brisket first.

[Potkettleblack]

Salt has sent me on a quest to find old school fermented soy sauce or tamari, tho, so there's that. And maybe try some miso.

[Keiferr]

I’ll be right here if you need anything...

[Nate]

Just told my wife to add it to my Christmas list.

[Mark V]

I was at a Barnes and Noble last week and of course was over at the cooking section, and had to wait while a couple was looking at a book. It was this one!

[Polarbear777]

Working through the book. They recommend leaving meat out to get to room temperature. Poultry and roasts for hours. Pretty much turns me off the whole book.

Anything larger than a thin steak will take longer to get to room temperature than it takes the bacteria to seriously multiply. Not sure why you would want to let things warm up if you know how to cook it properly anyway. Then also if you are smoking it , room temp is also disadvantageous.

[klflowers]

I just read the book and it has given me a new way to look at cooking. Great read.