Illustration: Wendy MacNaughton; Photo: Grant Delin. Samin Nosrat's Salt, Fat, Acid, Heat.
Laura Brehaut, Postmedia News
Originally published on August 9, 2017; National Post
Use your fingers to season food; say goodbye to the salt shaker. Use fat to create “crisp, creamy, tender, and light” textures. Use acid — “salt’s alter ego” — to balance flavour. Use your senses instead of timers when applying heat.
PUBLISHED IN PRINT:
National Post: August 12, 2017; page WP8
Vancouver Sun: August 23, 2017; page C4
Edmonton Journal: August 23, 2017; page C3
Regina Leader-Post: August 23, 2017; page C5
Windsor Star: August 23, 2017; page C3
Ottawa Citizen: August 23, 2017; page C3
Montreal Gazette: August 23, 2017; page C3
London Free Press: Aug. 30, 2017; page C5
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