Salt Fat Acid Heat

July 25, 2020

Book Notes

salt fat acid heat book cover

When I read a book I have the habit of highlighting certain passages I find interesting or useful. After I finish the book I’ll type up those passages and put them into a note on my phone. I’ll keep them to comb through every so often so that I remember what that certain book was about. That’s what these are. So if I ever end up lending you a book, these are the sections that I’ve highlighted in that book. Enjoy!


All salt comes from the ocean

Sea Salt

Salt enhances sweetness while reducing bitterness



Mushrooms are about 80% water. In order to preserve the texture of mushrooms, wait to add salt until they’ve just begun to brown in the pan.

Leave salt out of Italian pasta dough altogether, allowing the salted water to do the work of seasoning as it cooks. Add it early to ramen and udon doughs to strengthen their gluten, as this will result in the desired thickness




Crack 4 eggs into a bowl and season them with salt and a few drops of lemon juice, whisking thoroughly to break them up. Gently melt a little butter in a saucepan over the lowest possible heat and pour in the eggs. Continue to stir with a whisk or a fork, while adding 4 or more tablespoons of butter in thumb-sized pieces, letting each be absorbed before you add the next. Never stop stirring, and be patient. It’ll take severral minutes for the eggs to start to come together. When they do, pull them from the stove in anticipation of the cooking that will continue due to residual heat. Serve with – what else? – buttered toast.

Recipes & Recommendations


When using parsley, pick the leaves from the stems, which can be tough. Save the stems in your freezer for the next time you make Chicken Stock. Cilantro stems, on the other hand, are the most flavorful part of the herb. They’re also a lot less fibrous, so work the tender stems into your sauce.

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