The heat of salt, fat and acid is an exploration of the elements of flavor

by Netflix Heat Acid Fatty Salt, hosted by chef and writer Samin Nosrat, is a documentary series that explores the fundamentals of flavor. Nosrat did something few other cooking shows have achieved by making cooking more accessible and less intimidating. She’s also taken on a different format — part trip, part stand and stir — to deliver a delicious and mouth-watering series about food.

Heat Acid Fatty Salt is based on the concept that if cooks only master four elements, then everything they make will be delicious. Salt enhances flavor, fat creates texture and imparts flavor, acid balances flavor, and heat determines the texture of food. Samin Nosrat is the creator of this philosophy and has distilled years of professional experience into a book. The book was so successful that Netflix picked it up and created a four-part documentary series with the same title as the book. Unlike most cooking shows, this series features women of color and moves away from the professional image of cooking to make it accessible to everyone.

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What sets the series apart is that it not only features a Persian-American woman at its helm, but also interviews women of color, young and old, who are food professionals. These women run artisan businesses, are at the forefront of innovation, or are grandmothers who have been creating home-cooked meals for decades. Most cooking shows will feature white men as they embark on a journey of self-discovery or white women who exude a sense of domestic bliss and simplicity. It’s a refreshing breath of fresh air to have a series that includes a variety of women as experts instead of pushing them into the background, making it as important and groundbreaking as Chef Roy’s. Choi. broken bread.

The travel aspect of the series grounds each of these food items with rich history and understanding. Nosrat explores salt in Japan by learning how traditional soy sauce is made and in doing so collects seaweed and makes miso eggs. Fat takes her to Italy, where she learns how to make cheese and harvests olives to make olive oil. Then there’s Acid, where she flies off to Mexico, leading him to harvest honey and eat an incredibly spicy salsa. Finally, she returns to Berkeley, where she learned to cook, to speak of warmth over an open wood fire. Each dish is beautifully prepared and presented so that it looks like it belongs in any food wars episode.

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Nosrat is the beating heart of the series. She’s a great host because she’s incredibly friendly and approachable, but is by no means a perfect person. When she makes a mistake in her cooking, she admits it and every time she tastes a dish, her face explodes with joy. She never puts on a facade, and it’s thanks to this that she can reach out and connect with the public. She takes big bites of food and life, which is why the series is incredibly charming. This approach makes it the opposite of competitive cooking shows, such as Chef Where Excellent chefwho are strict about presenting and applying the right way of cooking.

Moving away from the standard cooking show format allowed the show to achieve something different and unique. Throughout the series, Nosrat welcomes viewers into the world of cooking in an easy-to-understand and easy-to-execute way. She says that “cooking is within everyone’s reach” and that Heat Acid Fatty Salt fully embodies this saying by showing that the fundamental elements of food can be found across cultures and countries.

Salt Fat Acid Heat is available to stream on Netflix.

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