If you were to ask what my idea of heaven is, I’d be happy to set the scene for you.
I’ve arrived home from work and changed into my home clothes. The speaker serenades the room with the Chilled Jazz playlist on Spotify (one of my favourites), a glass of red wine has just been poured and my fiancé and I are just about to start cooking dinner.
Our daily ritual where we debrief on the day, catch up on what needs to be done and sometimes dance around the kitchen whilst preparing a delicious dinner to enjoy together.
I think over the last five years we’ve been a couple, cooking has become our special “us” time without the TV blaring or social media tapping our shoulder begging for our attention.
Last year I scored the job as an editor for three of the top food brands in the country and although I’ve always loved cooking, this role inspired me to learn more about the why when it came to the kitchen.
The effect of different ingredients and temperatures and the part they play in taking a dish to a new level. How bringing out the flavour in something as simple dish can be achieved with a teaspoon of acid or a pinch of salt.
I began looking to top chefs around the world to get a better understanding of cooking and I came across Samin Nosrat’s Salt, Fat, Acid, Heat and my goodness am I glad I did!
Samin Nosrat is an American chef, TV host and food writer. With an infectious smile and passion for cooking will inspire you to no end.
The four-part mini-series takes you on a journey as Samin’s travel buddy to four destinations across the globe to explain the influence Salt, Fat, Acid and Heat can have on a dish.
From the kitchens of Italian Nonnas to the southern regions of Japan, bringing the heat to the Yucatán and finally to Chez Panisse—where she started her culinary career, Samin explores the central principles of what makes food, well, delicious!
During this crazy period of home isolation, why not use all your spare time to learn a thing- or four- about the elements needed to elevate any home cook’s meal.
Still not convinced?
Here’s the trailer to whet your appetite