vaishu’s Reviews > Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking > Status Update

in all my salsa making years i never thought about dicing up lemon to make lemon salsa, this is truly revolutionary. like of course there's mango salsa and pineapple salsa, but lemon??? i have to try this asap

in the fat chapter and the sciencey bits are so interesting, learning about how chemical leavening doesn't fix improperly aerated fat in a batter because it only expands existing air bubbles, and doesnt add introduce new ones. fascinating stuff

in the salt chapter and I'm loving the storytelling, essentially boiling down to the message of salt makes things taste more like themselves