Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Nosrat, Samin
Page 168 covers two brief topics: keeping fried foods crispy when held warm (using a rack or a hot oven reheat rather than a covered plate), and the opening of an explanation of emulsions — what they are, why they form, and common kitchen examples like butter, mayo, and ice cream. The emulsion section begins with a vinaigrette illustration, mid-sentence, explaining how whisking breaks oil and vinegar into tiny suspended droplets.
- To keep fried chicken crispy while warm, rest it on a baking rack; reheat in a hot oven just before serving rather than covering it.
- An emulsion is two normally immiscible liquids (fat and water) forced into a creamy, unified mixture of tiny dispersed droplets.
- Butter, ice cream, mayonnaise, and chocolate are all cited as everyday emulsions.
- Vinaigrette is used as the working example: oil floats above vinegar when poured together, but whisking disperses them — explanation cuts off mid-sentence.