Top 20 Samin Nosrat Quotes (2024 Update)

Samin Nosrat Quote: “Play to each element’s strengths: use Salt to enhance, Fat to carry, and Acid to balance flavor.”

1. “Play to each element’s strengths: use Salt to enhance, Fat to carry, and Acid to balance flavor.”

— Samin Nosrat

Samin Nosrat Quote: “Brown butter is a classic flavor in French and northern Italian cooking – particularly apt for pairing with hazelnuts, winter squash and sage, as I like to do in Autumn Panzanella, which is dressed with a Brown Butter Vinaigrette.”

2. “Brown butter is a classic flavor in French and northern Italian cooking – particularly apt for pairing with hazelnuts, winter squash and sage, as I like to do in Autumn Panzanella, which is dressed with a Brown Butter Vinaigrette.”

— Samin Nosrat

Samin Nosrat Quote: “Though we typically turn to sugar to balance out bitter flavors in a sauce or soup, it turns out that salt masks bitterness much more effectively than sugar. See for yourself with a little tonic water, Campari, or grapefruit juice, all of which are both bitter and sweet. Taste a spoonful, then add a pinch of salt and taste again. You’ll be surprised by how much bitterness subsides.”

3. “Though we typically turn to sugar to balance out bitter flavors in a sauce or soup, it turns out that salt masks bitterness much more effectively than sugar. See for yourself with a little tonic water, Campari, or grapefruit juice, all of which are both bitter and sweet. Taste a spoonful, then add a pinch of salt and taste again. You’ll be surprised by how much bitterness subsides.”

— Samin Nosrat

Samin Nosrat Quote: “In order to preserve the texture of mushrooms, wait to add salt until they’ve just begun to brown in the pan.”

4. “In order to preserve the texture of mushrooms, wait to add salt until they’ve just begun to brown in the pan.”

— Samin Nosrat

Samin Nosrat Quote: “My general ratios for measuring salt are simple: 1 percent salt by weight for meats, vegetables, and grains, and 2 percent salinity for water for blanching vegetables and pasta.”

5. “My general ratios for measuring salt are simple: 1 percent salt by weight for meats, vegetables, and grains, and 2 percent salinity for water for blanching vegetables and pasta.”

— Samin Nosrat

Samin Nosrat Quote: “Roasted carrots, cauliflower, and broccoli – or anything that’s developed sweetness from browning – will always appreciate a squeeze of lemon or touch of vinegar. A little will go a long way.”

6. “Roasted carrots, cauliflower, and broccoli – or anything that’s developed sweetness from browning – will always appreciate a squeeze of lemon or touch of vinegar. A little will go a long way.”

— Samin Nosrat

Samin Nosrat Quote: “Season food with the proper amount of salt at the proper moment; choose the optimal medium of fat to convey the flavor of your ingredients; balance and animate those ingredients with acid; apply the right type and quantity of heat for the proper amount of time – do all this and you will turn out vibrant and beautiful food, with or without a recipe.”

7. “Season food with the proper amount of salt at the proper moment; choose the optimal medium of fat to convey the flavor of your ingredients; balance and animate those ingredients with acid; apply the right type and quantity of heat for the proper amount of time – do all this and you will turn out vibrant and beautiful food, with or without a recipe.”

— Samin Nosrat

Samin Nosrat Quote: “Color has little to do with the quality of olive oil, and it offers no clues to whether an olive oil is rancid. Instead, use your nose and palate: does the olive oil smell like a box of crayons, candle wax, or the oil floating on top of an old jar of peanut butter? If so, it’s rancid. The sad truth is that most Americans, accustomed to the taste of rancid olive oil, actually prefer it.”

8. “Color has little to do with the quality of olive oil, and it offers no clues to whether an olive oil is rancid. Instead, use your nose and palate: does the olive oil smell like a box of crayons, candle wax, or the oil floating on top of an old jar of peanut butter? If so, it’s rancid. The sad truth is that most Americans, accustomed to the taste of rancid olive oil, actually prefer it.”

— Samin Nosrat

Samin Nosrat Quote: “Spreading a rumor of tropical flavor to any dish where it’s used, coconut oil tastes particularly good in granola, or as the cooking fat for roasted root vegetables.”

9. “Spreading a rumor of tropical flavor to any dish where it’s used, coconut oil tastes particularly good in granola, or as the cooking fat for roasted root vegetables.”

— Samin Nosrat

Samin Nosrat Quote: “The three basic decisions involving salt are: When? How much? In what form?”

10. “The three basic decisions involving salt are: When? How much? In what form?”

— Samin Nosrat

Samin Nosrat Quote: “Keep two kinds of salt on hand: an inexpensive one such as bulk-bin sea salt or kosher salt for everyday cooking, and a special salt with a pleasant texture, such as Maldon salt or fleur de sel, for garnishing food at the last moment.”

11. “Keep two kinds of salt on hand: an inexpensive one such as bulk-bin sea salt or kosher salt for everyday cooking, and a special salt with a pleasant texture, such as Maldon salt or fleur de sel, for garnishing food at the last moment.”

— Samin Nosrat

Samin Nosrat Quote: “When solid, it’s called pork fat. Liquid, it’s called lard.”

12. “When solid, it’s called pork fat. Liquid, it’s called lard.”

— Samin Nosrat

Samin Nosrat Quote: “As oil is heated, it breaks down, leading to flavor degradation and the release of toxic chemicals. Food is also more likely to stick to a cold pan – another reason to preheat. But exceptions to the preheating rule exist: butter and garlic. Both will burn if the pan is too hot, so you must heat them gently. In all other cooking, preheat the pan and then add the fat, letting it too heat up before adding any other ingredients.”

13. “As oil is heated, it breaks down, leading to flavor degradation and the release of toxic chemicals. Food is also more likely to stick to a cold pan – another reason to preheat. But exceptions to the preheating rule exist: butter and garlic. Both will burn if the pan is too hot, so you must heat them gently. In all other cooking, preheat the pan and then add the fat, letting it too heat up before adding any other ingredients.”

— Samin Nosrat

$Samin Nosrat Quote: “When aspiring chefs ask me for career advice, I offer a few tips: Cook every single day. Taste everything thoughtfully. Go to the farmers’ market and familiarize yourself with each season’s produce. Read everything Paula Wolfert, James Beard, Marcella Hazan, and Jane Grigson have written about food. Write a letter to your favorite restaurant professing your love and beg for an apprenticeship. Skip culinary school; spend a fraction of the cost of tuition traveling the world instead.”$

14. “When aspiring chefs ask me for career advice, I offer a few tips: Cook every single day. Taste everything thoughtfully. Go to the farmers’ market and familiarize yourself with each season’s produce. Read everything Paula Wolfert, James Beard, Marcella Hazan, and Jane Grigson have written about food. Write a letter to your favorite restaurant professing your love and beg for an apprenticeship. Skip culinary school; spend a fraction of the cost of tuition traveling the world instead.”

— Samin Nosrat

Samin Nosrat Quote: “When you can, use the same kind of acid for cooking and garnishing –.”

15. “When you can, use the same kind of acid for cooking and garnishing –.”

— Samin Nosrat

Samin Nosrat Quote: “Over the years, I’ve found that vegetables with higher water content, like asparagus and perfect little haricots verts, carry over more than denser, less watery ones, so pull them from the pot just before they’re done. Root vegetables, such as carrots and beets, won’t carry over even if you beg them to so always boil them until they are tender throughout.”

16. “Over the years, I’ve found that vegetables with higher water content, like asparagus and perfect little haricots verts, carry over more than denser, less watery ones, so pull them from the pot just before they’re done. Root vegetables, such as carrots and beets, won’t carry over even if you beg them to so always boil them until they are tender throughout.”

— Samin Nosrat

Samin Nosrat Quote: “Add a pinch of salt to eggs destined for scrambling, omelettes, custards, or frittatas before cooking. Lightly season water for poaching eggs. Season eggs cooked in the shell or fried in a pan just before serving.”

17. “Add a pinch of salt to eggs destined for scrambling, omelettes, custards, or frittatas before cooking. Lightly season water for poaching eggs. Season eggs cooked in the shell or fried in a pan just before serving.”

— Samin Nosrat

Samin Nosrat Quote: “Get used to the way the salt falls from your hands; experience the illicit thrill of using so much of something we’ve all been taught to fear.”

18. “Get used to the way the salt falls from your hands; experience the illicit thrill of using so much of something we’ve all been taught to fear.”

— Samin Nosrat

Samin Nosrat Quote: “In order to flavor dried beans from within, add salt when you soak them or when you begin to cook them, whichever comes first.”

19. “In order to flavor dried beans from within, add salt when you soak them or when you begin to cook them, whichever comes first.”

— Samin Nosrat

Samin Nosrat Quote: “Fry leftover rice in toasted sesame oil with an egg and kimchee for a Korean-inspired snack.”

20. “Fry leftover rice in toasted sesame oil with an egg and kimchee for a Korean-inspired snack.”

— Samin Nosrat

Samin Nosrat Quote: “Acid dulls vibrant greens, so wait until the last possible moment to dress salads, mix vinegar into herb salsas, and squeeze lemon over cooked green vegetables such as spinach. On the other hand, acid keeps reds and purples vivid.”

21. “Acid dulls vibrant greens, so wait until the last possible moment to dress salads, mix vinegar into herb salsas, and squeeze lemon over cooked green vegetables such as spinach. On the other hand, acid keeps reds and purples vivid.”

— Samin Nosrat

Samin Nosrat Quote: “To fry the perfect egg, heat a small pan over high heat, further than you normally might, add enough fat to coat the pan, and crack in the egg. Add a small amount of butter and, tipping the pan with one hand, spoon the melting butter onto the egg white with the other hand. This bastes the egg so the top and the bottom of the white cook at the same rate, and the yolk just barely sets.”

22. “To fry the perfect egg, heat a small pan over high heat, further than you normally might, add enough fat to coat the pan, and crack in the egg. Add a small amount of butter and, tipping the pan with one hand, spoon the melting butter onto the egg white with the other hand. This bastes the egg so the top and the bottom of the white cook at the same rate, and the yolk just barely sets.”

— Samin Nosrat

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