Best quotes by Samin Nosrat on Water

Checkout quotes by Samin Nosrat on Water

• ‟ It's easy to discount water's importance in the kitchen. After all, it has no flavor, and more often than not, it's left off ingredient lists, making it seem like an afterthought. Yet water is an essential element of almost everything we cook and eat, and it affects the flavor and texture of all our food.

  - Samin Nosrat
  

• ‟ At some point during every cooking class I teach, I do my signature move: dramatically add handful upon handful of salt to a large pot of boiling water, then taste it and add even more.

  - Samin Nosrat
  

• ‟ The only good things I've seen emerge from a steamer are tamales, couscous, and dumplings - maybe the occasional artichoke or delicate fish fillet. But baby turnips with their tender greens still attached should be boiled in water as salty as the sea until their flesh is silky and soft.

  - Samin Nosrat
  

• ‟ Years of cooking have taught me that the harder a flour is, the 'thirstier' it is. In other words, harder flours tend to have a greater capacity to absorb water than their softer counterparts.

  - Samin Nosrat
  

• ‟ While a pot of boiling water may not offer the char or smoke of a grill, it does give the cook an advantage when it comes to seasoning food.

  - Samin Nosrat
  

• ‟ Browning butter affects more than just the color and the flavor of its milk solids; the water that butter contains also simmers away.

  - Samin Nosrat
  

• ‟ The temperatures required for caramelization and browning almost always far exceed the boiling point of water. So the presence of water on the surface of a food, or on the bottom of a pan, is a signal that browning can't yet occur.

  - Samin Nosrat