51
" Brothy: Stracciatella Roman Egg Drop Soup Makes 10 cups (serves 4 to 6) 9 cups Chicken Stock Salt 6 large eggs Freshly ground black pepper 3/4-ounce chunk of Parmesan, finely grated (about 3/4 cup), plus more for serving 1 tablespoon finely chopped parsley Bring the stock to a simmer in a medium pot and season with salt. In a measuring cup with a spout (you can also use a medium bowl), whisk together the eggs, a generous pinch of salt, pepper, Parmesan, and parsley. "
― Samin Nosrat , Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
52
" Pour the egg mixture into the simmering stock in a thin stream while gently stirring the soup with a fork. Avoid overmixing, which will cause the eggs to break up into tiny, unappetizing bits, instead of the stracci, or rags, for which the soup is named. Let the egg mixture cook for about 30 seconds, then ladle the soup into bowls. Garnish with more Parmesan, and serve immediately. Cover and refrigerate leftovers for up to 3 days. To reheat, gently return soup to a simmer. "
― Samin Nosrat , Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
54
" When soaking beans, keep in mind that 1 cup of dried beans will triple in size when cooked, yielding about 6 servings. Add a palmful of salt, and a generous pinch of baking soda, which will tip the pH of the pot toward alkalinity and help coax even more tenderness from the beans. Soak beans in the same vessel in which you plan to cook them, to save yourself a dish, and either refrigerate or keep in a cool spot on the counter overnight (or over 2 nights, for chickpeas or big, creamy beans such as gigantes). "
― Samin Nosrat , Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
55
" Refer to the following chart for liquid-to-grain ratios and remember the rule of thumb, 1 cup of uncooked rice will serve 2 to 3 people. Simply bring your chosen liquid—water, stock, and coconut milk all work well—to a boil, season it generously with salt, and add the rice (or quinoa, which I like to cook the same way). Reduce to a very gentle simmer, cover, and cook until the liquid has all been absorbed and the grains are tender. Let it rest covered for 10 minutes after you turn off the heat. And, apart from risotto—which is an entirely different story—never, ever stir rice while it’s cooking. Just fluff it with a fork before serving. "
― Samin Nosrat , Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
57
" For Pasta Alfredo, simmer 4 cups heavy cream until reduced to 2 cups, about 30 minutes. Set a large skillet over medium heat and add 3 tablespoons of butter. Once the butter has melted, add 3 minced garlic cloves. Cook gently until the garlic starts to give off an aroma, about 20 seconds. Before the garlic begins to take on any color, add the reduced cream and bring to a simmer. Cook 1 pound fettuccine until al dente and drain, reserving 1 cup pasta water. Add hot noodles into pan and toss with 4 ounces finely grated Parmesan, and abundant freshly ground black pepper. Add more pasta water as needed to achieve creamy consistency. Taste and adjust for salt. Serve immediately. "
― Samin Nosrat , Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
59
" In a small bowl, toss the sliced onion with the lemon juice and let it sit for 20 minutes to macerate (see page 118). Set aside. After 20 minutes, drain any water the cabbage may have given off (it’s fine if there’s nothing to drain—sometimes cabbage isn’t very watery). Place the cabbage in the bowl and add the parsley and the macerated onions (but not their lemony juices, yet). Dress the slaw with the vinegar and olive oil. Toss very well to combine. Taste and adjust, adding the remaining macerating lemon juice and salt as needed. When your palate zings with pleasure, it’s ready. Serve chilled or at room temperature. Store leftover slaw covered, in the fridge, for up to two days. "
― Samin Nosrat , Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
60
" 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 , Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking