Salt, Fat, Acid, Heat by Samin Nosrat

Author:Samin Nosrat
Language: eng
Format: epub
Publisher: Canongate Books Ltd

Citrus

Use 2 to 3 citrus fruits of any variety, including grapefruits, pomelos, oranges, blood oranges, even mandarins. Combine a couple of different varieties of citrus to enhance the flavour and aesthetics of the dish.

Cut off the tops and bottoms of the fruits. Place on a cutting board, then remove the peel and the pith in strips with a sharp knife. Carefully slice oranges and mandarins crosswise, about 5mm thick, removing seeds as you encounter them. To supreme— or segment—grapefruits and pomelos, hold the peeled fruit over a bowl in one hand. Carefully use a knife with a sharp, thin blade to cut along the membrane down to the centre of the orange. Continue cutting along both sides of each membrane to release every segment. When you’re done, squeeze all of the remaining juice from the fruit into a separate bowl and use it to make Citrus Vinaigrette (here), Granita (here), or just drink it! Season the slices or segments lightly with salt as you place them on the platter.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.