Hacker Newsnew | past | comments | ask | show | jobs | submitlogin

I think it's a lot simpler than that. A common pattern for sauces is fat + acid + salt

- (Mexican) avocado and lime/lemon + salt

- (Chinese-southwestern) chili oil and vinegar + salt/fermented bean paste

- (Italian) olive oil and tomato + salt

- (Turkish) olive oil and lemon + salt

- (Thai) coconut milk and lime + salt

...

 help



https://www.saltfatacidheat.com/

This book was an eye opener for me. Obvious in retrospect; I wondered how I did not notice it myself.

reply


I was gonna post the same, as a lifelong cook (and eater!) Samin Nosrat's book/show was essential for giving me the confidence to improvise in the kitchen while retaining authenticity to regional cuisines.

reply




Guidelines | FAQ | Lists | API | Security | Legal | Apply to YC | Contact

Search: