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Bookmark or Share- Salt — SALT FAT ACID HEATSalt enhances flavor, and it has a greater impact on flavor than any other ingredient. Learn to use it well, and your food will taste good. Though salt also affects texture and helps modify other flavors, nearly every decision you’ll make about salt will involve amplifying and deepening flavor.
- SALT FAT ACID HEATof the James Beard Award-winning New York Times Bestseller Salt, Fat, Acid, Heat. She is an Eat columnist at The New York Times Magazine and the host and an executive producer of the Netflix original documentary series based on her book. She lives, cooks, gardens, and laughs in Berkeley, California.
- Benedetta's Ragú - SALT FAT ACID HEATAdd the onions, carrots, and celery—the soffritto—to the same pot and cook over medium-high heat. The amount of fat should be sufficient to nearly cover the soffritto, so add more olive oil as needed, at least another 3⁄4 cup (150 grams).
- Buy the Book - SALT FAT ACID HEATnew york times bestseller • 2018 james beard general cookbook of the year • 2018 fortnum & mason debut cookbook • 2018 iacp cookbook of the year • 2018 iacp julia child first book award • sunday times food book of the year 2017
- Buttermilk-Marinated Roast Chicken — SALT FAT ACID HEATSeason the chicken generously with salt and let it sit for 30 minutes. Stir 2 tablespoons of kosher salt or 4 teaspoons fine sea salt into the buttermilk to dissolve. Place the chicken in a gallon-size resealable plastic bag and pour in the buttermilk.
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