Samin Nosrat Talks Perfecting Focaccia Bread with Guy Raz | How I Built This | NPR

Transcript

hello everyone and welcome to how I built this video edition how are you all doing today week six I think for a lot of us who have been shut in and locked down so I hope you are staying safe and at home we are here to talk about building resilience and we're taking your questions right now on Facebook on Twitter on YouTube force I mean no stress th... Read More

Summary

In this video edition of How I Built This, Samin Nosrat, the author of "Salt, Fat, Acid, Heat," discusses building resilience during the current crisis and answers questions about cooking and food.

Questions & Answers

Q: How has Samin Nosrat been coping during the lockdown?

Samin shares that she has had ups and downs, but feels grateful for her living situation, which includes outdoor space and friendly neighbors. She acknowledges that cooking can be taxing and discusses the emotional swings that she has experienced during this time.

Q: How has the lockdown affected Samin's cooking and eating habits?

Samin explains that while she has a well-stocked pantry and hasn't had to make major changes to her cooking, she has noticed a change in her appetite. She eats less and finds herself giving away most of the food she cooks. She also emphasizes the importance of identifying constraints in the kitchen and making substitutions when necessary.

Q: How can people still bake breakfast muffins without them deflating too much after they are cooked?

Samin suggests shifting expectations when it comes to muffins deflating, as it is a natural process. However, if the concern is about temperature, she recommends reheating the muffins in the oven rather than using a water bath.

Q: What is Samin's favorite chicken thigh recipe?

Samin shares her favorite method for cooking chicken thighs, which involves removing the bone and cooking them skin-side down in a cast-iron pan with a weight on top. This method renders the fat from the skin, resulting in a crispy exterior and moist interior.

Q: What can be done with collard greens?

Samin recommends cooking collard greens for a long time with some juicy, acidic liquid, such as apple cider vinegar or wine. She describes the transformation of collard greens when cooked extensively, resulting in a sweet and tender dish. She also mentions the importance of potlikker, the flavorful juices at the bottom of the pan.

Q: What can be done with frozen ahi tuna steaks?

Samin suggests making tuna confit, which involves poaching the tuna in warm oil until it reaches the desired doneness. The tuna can then be shredded and used in dishes like tuna and white beans or a tuna Niçoise salad. The leftover oil can be used to make vinaigrette.

Q: Do you think this moment will change the way you cook after the crisis?

Samin acknowledges that the current situation may not have changed her cooking style, but it has made her more aware of the food system and the importance of supporting local farmers and producers. She believes that people cooking at home and having a relationship with their food suppliers is crucial for a sustainable food chain.

Takeaways

Samin Nosrat emphasizes the value of practicing cooking and being adaptable to constraints in the kitchen. She encourages utilizing substitutions and finding joy in the process of cooking. The current crisis has also highlighted the fragility of the food system and the importance of supporting local farmers and producers. Cooking at home can foster a deeper connection to food and a better understanding of our food choices.