A Quote by Samin Nosrat
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.
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Hearty soups with relatively long cook times like minestrone, for example, are chock-full of aromatics and flavor-lending ingredients like bacon, onions, and garlic. These infuse the water with their flavor and produce a clean-tasting broth all on their own.
We (the Chinese) eat food for its texture, the elastic or crisp effect it has on our teeth, as well as for fragrance, flavor and color.
Browning butter affects more than just the color and the flavor of its milk solids; the water that butter contains also simmers away.
I should probably confess that ice cream is my favorite food, and I eat it every night. When I go grocery shopping, I try to buy a new flavor, rather than reverting back to a favorite flavor. I'm on a mission to taste every flavor of ice cream out there!
Open your refrigerator, your freezer, your kitchen cupboards, and look at the labels on your food. You'll find 'natural flavor' or 'artificial flavor' in just about every list of ingredients. The similarities between these two broad categories are far more significant than the differences.
Normally, making polenta means having a convenient excuse to use all the butter, milk, and Parmesan in my fridge. Using miso and water instead builds tons of flavor but keeps the texture light.
I love fresh-from-the-vine summer tomatoes almost more than any other food I can think of, and when I come home with a big haul from the farmers market, I'd like those tomatoes to be at peak flavor and texture for the whole week, until I can replenish them.
After a natural disaster, safe drinking water is a priority. Humans can live longer without food than water, so communication about clean water is essential to help avoid the risk of cholera, dysentery, malnutrition, famine, and death.
The stimulation I get from my phone does not feel like the opposite of boredom to me. It actually feels like a different flavor of boredom... a twitchier flavor. And sometimes, it's almost more irritation than stimulation. It's an itch.
Many spicy condiments blend into fiery sameness, and even the ones that don't hold back on heat often offer little flavor aside from burn. Yet occasionally, a condiment comes along that's like a black hole, compressing physics-defying amounts of flavor in a tiny package. Such is the case with Auria's Kitchen sambal sauces.
I hate the gym, so I try to diversify my workouts with swimming and basketball. Indoors, it's less boring than running. I do find that diet is key. I eat lots of lean protein, no soda, no fast food or fried foods, and a lot of water. But I love food and often cook.
Love is like water from the ocean." Damiana said. "You cannot empty it dry. Take bucket after bucket of water out of the Cormeon Sea, and there is still more water left than you could ever use up. That's what love's like.
Salt has a greater impact on flavor than any other ingredient. Learn to use it well, and food will taste good.
Man, the flavor of a pineapple is 100 times more powerful than the flavor of meat.
Unlike other essential goods, like clothing, shelter, or food, we take cheap or even free water for granted. It often takes a crisis, such as a major drought or flood, to spur investment and policy reforms in improving water security.
Water reflects everything it encounters. This is so commonplace that we think water is blue, when in fact it has no color.... But the water, the glorious water everywhere, has taught me that we are more than what we reflect or love. This is the work of compassion: to embrace everything clearly without imposing who we are and without losing who we are.
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