Samin Nosrat: How to Use Salt

[@eduardomanrique400]

Awww i love that yucatecan top. She’s so amazing, I’ve never seen Yucatán represented in media like this. It feels amazing as a yucatecan.

[@tubermind]

I really appreciated understanding the WHY or WHY NOT of salting or not salting veggies before cooking them. I really hope Samin Nosrat does many many more of these videos!

[@hectormedina7269]

Currently reading Salt Fat Acid Heat. The more I read, the more I learn about small mistakes that have a great impact in my cooking.

[@akemim.7854]

I just read her book and it's absolutely amazing! I really recommend to anyone who loves cooking and wants to learn to do it in a more thoughtful way 😊

[@bernadettebailey5370]

She's a great teacher!

[@gumzy3000]

Me before watching this: "She is actually going to teach me how to use SALT? What a lame idea. Who does not know how to use salt? Me after watching this: "Wow, I actually never thought of that and the difference salt makes to a dish is crazy. I like Samin now. :)

[@doralisapilarte7752]

Great explanation of technique. We need more useful videos like this one. Thanks, Samin.

[@chelseynegron]

Real talk: I just learned something major. I may be wrong on this, but this is probably why my freshly salted meat doesn't brown either. Lesson learned. Salt, wait, pat, cook. Thank you, you're an angel!

[@Kindlyone777]

🤩. I’ll be more cognizant about when I’m salting and what I’m after. Thank you

[@leftydiablo]

Thank you so much. You are an amazing teacher.

[@plantaction567]

Thank you thank you thank you! 😊🙏🏼 One small little detail that I somehow never thought about when sautéing zucchini, and now as I watched this I had that “duh🙄” moment when I “accidentally” got delicious, caramely, plump zucchini without realizing it was because of a presumed mistake - forgot to add salt in the beginning! 🤦🏻‍♀️😂😂

[@kayecurren3342]

Love that top - dress!

[@Dustpattyanya]

Thank you very much for the great cooking advice on when to use salt. I love you!

[@xeropunt5749]

Great lesson. But as a general rule: overcrowding in a slow heating heavy bottom, deep dish always gets you steamed food. The thin shallow sauce pan heats up way faster & acts as a grill, not trapping moisture. To avoid steaming: go thin wide shallow oiled & unsalted...

[@lolitamorris2943]

She is so talented , saw her Netflix show !!! Fantastic and diferente!

[@thexyouthxattack]

i like that she called them courgettes and aubergines.

[@drziman]

I adore her

[@usualweirdo8654]

Super educational! Love it.

[@tinkertailorgardenermagpie]

I'm happy I found this series! I do wish, though, that the pans were exactly the same and that there was an equal amount of veggies in each. In my experience, I find that having a pan with sloped sides vs one with straight sides allows moisture to evaporate quicker, and a pan that's crowded leads to more steaming than browning.

[@jeangray5407]

So very helpful 👍

[@love4075]

I was watching your video then out of nowhere I was sent to another video where you are in the Jimm Kimmel show. You're famous 😍

[@BetterMe981]

I love her!!

[@patrickgatons]

It seems so obvious now. Thanks for not making us feel like dunces for not knowing this geniusly simple fact.

[@suzannetaylor6285]

Book added to cart. It’s the simple things

[@phoenixfirephoenixfire7436]

For those of you playing the drinking game at home.......Brown Seriously though, thanks for this. I couldn’t figure out why my veggies were always soggy and never got........toasted (ha! You thought I’d say brown!)

[@madthumbs1564]

pH also affects browning.

[@SRPC21]

❤️

[@eugene5088]

is it just me or are the vegetables in the cast iron crowded? If you crowd the pan, then it's going to steam and not brown etc.

[@mjdailamy4550]

So does this work for eggplant and zucchini? 😂

[@ovh992]

The lesson is dont cook your vegetables in oil. Much healthier to grill or steam them.