- Salt Fat Mountain Heat
- Sammin Nosrad Wendi McNorton Picture by
- Hyo-Young Jeo Hangeul Calligraphy Hwang Eui-Jung
- Semicolon | P. 470 | 33,000 won
A moderate amount of'salt', which minimizes bitterness and balances sweetness,
and enhances the texture and enriches the texture.The medium of'fat'
that balances the taste and makes it mouth-watering
'Heat' causing deformation
Learning the principle does not solve all problems. But it can give you confidence to try any problem. The Salt Fat Acid Heat, written by American chef and lecturer and author Samin Nosrat, is a book that explains the principles of cooking very easily. If you follow the book you read, the food you've eaten and drunk looks different.
Just be careful. If possible, this book should be viewed only by those who are currently cooking or who are cooking in the future. A person who doesn't intend to cook has a chance to get this book, but it is likely to be widened. Even without cooking, the relationship may be disturbed while criticizing other people's food. However, it is highly likely that such worries are inclined. Because, after reading this book, you won't be able to cook even if you want to cook.
Nostrat originally studied English literature at the university. I loved eating, but I didn't intend to be a cook.
When I was looking for a'restaurant' with a friend who was a college student in 2000, I found that there is a famous restaurant nationwide near the school. After saving $240 for seven months, I made a hard reservation and finally sat at the table at the restaurant'Chez Panisse' in California, USA. The meal was satisfactory. It was not touching. Enough to change his life.
After visiting the restaurant, Nostrat wrote to Alice Waters, the owner and culinary legend of'She Panis'. The contents of the letter were like this. 'It was a really impressive dinner. I want to participate in even the smallest part in creating the magical time I felt. I want to work as a hole worker in a restaurant that cleans up all the dishes you've eaten.' Nostrat went to the restaurant and delivered a letter, which was immediately hired. It was the moment that Nosrad entered the chef's path.
After studying continually, Nostalt concluded that'there are four things' that are the basis of decision making in all cuisines. 'Salt that minimizes bitterness and balances sweetness','fat that enhances flavor and forms texture','acid that balances food', and'heat that causes a variety of flavors and texture variations'. Nosrad says in the book:
“Cooking is not so different from jazz. The best jazz musicians can improvise the song without much difficulty, either by refining the rules or deviating from the rules altogether. Louis Armstrong melted an elaborate melody into a tune flowing from a trumpet, and Ella Fitzgerald expressed infinite detail with a simple voice. Before playing improvised like this, they learned the notes, the basic language of music, and went through the steps to become familiar with the rules. The same goes for cooking. A good chef seems to spontaneously cook any dish, but there is a solid foundation for his skills. Salt, fat, acid and heat are the building blocks of that foundation.”
If you don't know which food contains'mountain', you can taste it. Anything that tastes sour by eating is acidic. Lemon juice, vinegar, wine, cheese, fermented food, coffee, chocolate, tomato, etc. are ingredients that give food a pleasant sour taste. Acids do not have much presence, but they play a big role in flavoring. Semicolon provided
Let's look at salt first. Salt is a kind of mineral called sodium chloride and is one of the dozens of essential nutrients necessary for human survival. The human body cannot store so much salt, so it is necessary to consume salt from time to time. The main function of salt in making food is amplification of taste. It affects the texture of food and changes other flavors than salty, but the effect of strengthening and deepening the taste almost every time you add salt. It is important to add salt well. The right amount of salt should be added in the right amount at the right time. Even a small amount of salt during cooking can make the taste a lot better than adding plenty of salt before eating at the table.
Fat, unlike salt, exists in a variety of forms and can be obtained from numerous sources. It mainly plays three roles in the kitchen. It serves as the main ingredient for food, as a medium for cooking, and as a spice. Using fat as a main ingredient has a big impact on the whole dish. It has a rich taste and an appealing texture. Fat is the most impressive and unique feature when used as a cooking medium. Cooking oils can be heated to very high temperatures, and cooking food with heated oils can dramatically increase the surface temperature. During this process, the
food becomes golden brown and gets a crispy texture that many people like. Certain types of fats are used as a seasoning to add food just before serving to control the taste and make the texture richer. If you add a few drops of sesame oil to the rice, the taste will deepen, and you can feel a softer and thicker taste by adding a lump of sour cream to the soup.
In cooking, acid is all that has a'sour taste'. It doesn't have much presence like salt or fat, but it plays a big role in flavoring.
Nostrat explains: “The expression 'mouth-watering' has been used for a long time to mean' delicious'. Food that feels really good makes your mouth drool. Of the five basic flavors, sour taste makes the most saliva. (…) The stronger the sour taste, the more saliva is collected. In this process, sourness is an important part of the satisfaction we feel most when we eat.”
Of course, the acidic material itself is not responsible for all of the satisfactory taste. The sour taste and the'other' taste must be contrasted to increase the satisfaction of the food. It is the role of balancing food. Even a little bit can do enough. Lemon juice, vinegar, wine, cheese, fermented food, coffee, chocolate, and tomatoes are ingredients that give food a pleasant sour taste.
The column has no description, but anyone can know its function. Heat makes a difference in food. When heat is applied, raw food becomes ripe food, and the ingredients that flow in a row are shaped. What is spread out is hard, what is flat is swelled, and the faint color is yellowish brown. Unlike salt, fat, and acid, heat is an intangible element of tasteless and odorless, but its influence is clear.
The book is divided into two parts. After learning the cooking principle in Part 1, practice using the recipe in Part 2. The recipe consists of a sequence of salts, fats, acids and heat, reflecting the principles and lessons learned. It does not end with simply listing recipes, but meticulously explains'why you should do this'.
The ultimate purpose of this book is to cook alone without a recipe. At the beginning of the article'How to use recipes', Northrat puts the words of chef Judy Rogers, "It is people who make food delicious, not recipes." And “Recipe can instill the wrong perception that cooking is a straightforward process. Indeed, good food is mostly finished in a circular shape, not in a straight line. "If you touch one side like a spider web, the whole is affected." One of the most important culinary secrets that Nostrat emphasizes is'intermediate, relentless taste and judgment'.
Once you have learned the principle, it's time to go to the kitchen with Nostrat's'Inspiration'. “Think of salt, fat, acid and heat whenever you cook. Think about which heat source best suits the food you're cooking, taste it as you cook, and control salt, fat, and acid. Judge carefully and use your senses. When you make food you have made hundreds of times, you can think of these four things, and the exotic food you make for the first time in life is based on these four things. This will never produce disappointing results.”
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