Samin Nosrat, chef and author of the beloved cookbook 'Salt Fat Acid Heat,' shares her insights on the essential elements of cooking. She discusses the nuances of kosher salt and the concept of 'too-mami' umami. Flynn McGarry, chef-owner of Gem Wine, reflects on his unique journey starting at age 13, navigating the high-stakes culinary world of NYC. They delve into modern cooking trends, the role of youth in restaurants, and the creative evolution of ingredients like beets, all while emphasizing culinary joy and personal connection in their craft.
Samin Nosrat emphasizes the importance of mastering salt, fat, acid, and heat to elevate cooking from mere recipe following to creative expression.
The conversation highlights the unique value of storytelling in cookbooks, encouraging readers to engage with recipes as sources of inspiration and knowledge.
Flynn McGarry's journey illustrates the intense resilience and collaboration needed in the restaurant industry while maintaining joy and commitment to quality.
Deep dives
The Essential Elements of Cooking
Salt, fat, acid, and heat are fundamental concepts in cooking that chefs emphasize regularly. These four elements play a crucial role in achieving flavor and balance in dishes. An example highlighted is the importance of properly salting meat, which can dramatically affect the cooking outcome. Understanding how to utilize these components effectively can elevate cooking from mere recipe following to a more intuitive and creative process.
The Impact of Kosher Salt
The episode delves into the nuances of kosher salt, revealing that not all kosher salt brands are created equal, with different concentrations affecting recipe outcomes. A notable anecdote recounts how an assumed standard of kosher salt in a famous chocolate chip cookie recipe resulted in discontent among readers due to a lack of specification regarding the brand used. This discrepancy underscores the importance of precise ingredients in achieving consistent culinary results. Such discussions highlight how even small details can have significant consequences in cooking.
The Narrative of Cooking
The conversation touches on the unique approach of creating a cookbook that combines recipes with engaging storytelling rather than traditional formats. This fresh narrative invites readers to treat the book not just as a recipe collection but as a source of inspiration and knowledge. Techniques such as kitchen experiments are emphasized, encouraging readers to learn through experience and observation rather than strict adherence to written directions. By fostering a deeper understanding of cooking processes, the book aims to enhance culinary confidence and creativity.
Adapting and Exploring Flavors
Exploration of flavors and ingredients forms a core theme, encouraging cooks to be curious and to experiment with cuisines from various cultures. The speaker emphasizes the joy of cooking and the importance of understanding what you desire to achieve in the kitchen, likening it to a creative endeavor. This mindset allows cooks to make informed adjustments based on what they wish to replicate in their dishes. By building a mental library of flavor experiences, cooks can better navigate recipes and enhance their cooking skills.
The Pressure and Joy of Restaurant Work
The young chef Flynn McGarry shares his experiences of working under pressure in high-stakes restaurant environments. His journey from starting at age 13 to opening his own restaurant demonstrates the intense training and resilience required in the culinary field. The discussion also highlights the significance of cultivating a fun and collaborative work atmosphere, where teamwork supports creativity and successful service. McGarry's philosophy emphasizes that enjoyment in the kitchen is essential, but that it must be balanced with a commitment to quality and excellence.
As we approach our 500th episode, we are bringing back two memorable episodes from 2018, our first year of the podcast. Samin Nosrat is a chef and the author of the legendary cookbook Salt Fat Acid Heat. This episode was our very first, and it was recorded at Books Are Magic in Brooklyn on July 12, 2018. We talked to Samin about “too-mami” (cooking with too much umami), angry letters, and the differences between brands of kosher salt—that is, not all kosher salt is the same.
Also on the show is a great conversation with Flynn McGarry. He’s the chef-owner of Gem Wine and Gem Home in New York City. In this episode, we discuss his time working at Los Angeles restaurant Alma at age 13, while being homeschooled, and his famous pop-ups even earlier in his career. The journey is all documented in the great film Chef Flynn, and we get into Flynn’s many travels and eventual business opening in NYC—the most competitive and cutthroat restaurant city in America.
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