50 Samin Nosrat Quotes for You to Enjoy

Samin Nosrat

American Chef

Born: Nov 7, 1979

Cooking Every Food Home Me You

Related authors: Bobby Flay Christina Tosi David Chang Emeril Lagasse Giada De Laurentiis Julia Child Paul Prudhomme Thomas Keller

The beach has always been a constant in my life. Samin Nosrat

Life My Life Constant Beach Always Been

I'm the child of immigrants, and there was always a garage filled with food, just in case, and you kept money under the mattress. You were always prepared, because you couldn't trust that you were being taken care of. So that translated into my life into a lot of opportunity hoarding. Samin Nosrat

Life Food You Trust Money Opportunity Care My Life Immigrants Case Taken Because Always Were Lot Mattress Child Hoarding Just Being Translated Prepared Garage Filled Kept

I can only be me! Samin Nosrat

Me Only

A burger is a black dress; a kebab is a Met Gala gown. Samin Nosrat

Black Met Burger Dress Gown

I've always believed that pastry chefs are born, not made. They're patient, methodical, tidy, and organized. It's why I stick to the savory side of the kitchen - I'm far too messy and impulsive to do all the measuring, timing, and rule-following that pastry demands. Samin Nosrat

No one's born a good cook. You have to learn and practice. Samin Nosrat

Good You Practice Born Learn Cook Good Cook

I get an especially acute case of agita at the thought of a mortar and pestle. Samin Nosrat

Thought Case Mortar Get Acute

Growing up, I was aware of the kids-don't-like-vegetables trope, but it didn't make much sense to me. I never had any choice; all the traditional Iranian dishes my mom cooked teemed with herbs and vegetables. Samin Nosrat

Mom Me Vegetables Sense Never Had Make Traditional Iranian Up Any Dishes Much Choice Cooked Growing Growing Up Aware Herbs

No Persian meal is complete without an abundance of herbs. Samin Nosrat

Meal Complete Abundance Without Persian Herbs

Growing up, I thought salt belonged in a shaker at the table and nowhere else. Samin Nosrat

Thought Salt Else Table Up Growing Growing Up Nowhere Belonged

Inexpensive and forgiving, kosher salt is fantastic for everyday cooking and tastes pure. Samin Nosrat

Cooking Pure Salt Everyday Kosher Inexpensive Tastes Forgiving Fantastic

At some point during every cooking class I teach, I do my signature move: dramatically add handful upon handful of salt to a large pot of boiling water, then taste it and add even more. Samin Nosrat

Steaming offers no opportunity for either seasoning or developing the brown, crisp textures that sauteing and roasting afford. Samin Nosrat

Opportunity Crisp Brown Developing Textures Offers Afford Either Seasoning

The only good things I've seen emerge from a steamer are tamales, couscous, and dumplings - maybe the occasional artichoke or delicate fish fillet. But baby turnips with their tender greens still attached should be boiled in water as salty as the sea until their flesh is silky and soft. Samin Nosrat

Throughout my time working in restaurants, I developed an illogical dread of some basic kitchen tasks. None of them - picking and chopping parsley, peeling and mincing garlic, browning pans of ground meat - were particularly difficult. But at the scale required in a professional kitchen, they felt Sisyphean. Samin Nosrat

Time Difficult Peeling Scale Dread Restaurants Some My Time Kitchen Throughout Developed Picking Particularly Felt None Were Tasks Them Required Working Ground Meat Chopping Professional Illogical Garlic Basic

The higher a flour's protein content, the more structure and elasticity it will lend a dough. Samin Nosrat

Will Structure More Higher Protein Content Lend Elasticity Dough Flour

A successful shrimp boil requires layering ingredients into the pot so that everything is done cooking at once. A carefully timed choreography dictates the order in which ingredients are added to ensure no one has to eat raw potatoes or chewy shrimp. Samin Nosrat

After coating pasta with tomato-rich meat sauce, my mom would drizzle the bottom of a nonstick pot with oil and put it all back in to form a dark crust of tangled noodles. Once she unmolded it at the table like a cake, my brothers and I would excitedly cut into it, verbally laying claim to our preferred pieces. Samin Nosrat

Mom Dark Cake Back Our Once Claim Would Table Brothers Pot Laying Bottom Put Crust Like Pieces She Verbally Tangled Noodles Pasta Oil Form After Preferred Cut Meat Sauce

Unlike leftover pasta, leftover risotto is viewed by Italians as a gift. Cooks shape it into balls or stuff it with a pinch of stewed meat or cheese. Then they bread and deep-fry the fritters until golden brown, yielding arancini, the indulgent 'little oranges' I can never resist. Samin Nosrat

Apricots are the most private fruit, loath to reveal their secrets. Samin Nosrat

Fruit Loath Secrets Most Reveal Private

Tart and sweet, tinged with the faint scent of almonds and flowers, the Blenheim is the ideal apricot for both eating and preserving. Samin Nosrat

Scent Sweet Preserving Eating Both Ideal Faint Tart Flowers

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