Balance acid with fat and salt from "summary" of Salt, Fat, Acid, Heat by Samin Nosrat
The key to creating well-balanced flavors in your cooking lies in understanding the roles of acid, fat, and salt. Each of these components plays a crucial part in enhancing the taste of a dish, but it is the delicate interplay between them that truly elevates a meal. Acid brightens and lightens a dish, adding a refreshing contrast to rich or heavy flavors. Whether it comes from citrus fruits, vinegar, or fermented foods, acid has the power to cut through richness and balance out sweetness. When used in the right proportion, acid can bring a sense of vibrancy and freshness to a dish, making it more enjoyable and satisfying. On the other hand, fat adds richness, depth, and mouthfeel to a dish. It can help to round out sharp or harsh flavors, creating a smooth and luxurious texture. Whether it comes from oils, butter, or animal fats, the right amount of fat can make a dish feel more satisfying and indulgent. However, too much fa...
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