Searched for @saltsearsavor in 0.055s

Salt Sear Savor

Luciano Vizza
Be a better cook. Learn tips and lessons to grow your confidence in the kitchen.
Created 06 Apr 2020
  • 🍅 Run At a Faster Paste
    25 Apr 2021 • 3 min read • 4 1
    Kitchenkeeping: I’m going to be sending the newsletter via a new service next week. It will also be from the email luciano@saltsearsavor.com. Please add that email address to your contacts/favorites s...
  • 🧂 As-SALT Your Meat
    18 Apr 2021 • 4 min read • 4 2
    You’ve heard me say it before. But here it is again. Salt is magic. It’s tied for first for the most important ingredient in the kitchen (the other is fat if you were curious). Why so important? That ...
  • 🌶️ A Tale of Two Chilis
    11 Apr 2021 • 5 min read • 6 2
    I’m a big fan of cooking with flavorful condiments. And chili oil is one of my favorites. A delicious condiment can instantly enhance your food. You can make chili oil once and reap the rewards over a...
  • 🍳 Hot Pan. Cold Pan.
    04 Apr 2021 • 3 min read • 4 2
    I remember watching the Food Network as a kid and everyone making a big deal about preheating your pan. It was all about that sizzle! It became my mantra. Teenage me would see people start food in a c...
  • 🍲 Where You Bean?
    28 Mar 2021 • 4 min read • 4 2
    When I take the time to cook dried beans, I’m never disappointed. But dried beans are finicky. You need to soak them to reduce the amount of time they take to cook. You have to cook them at a low simm...
  • 💧A Better Way To Boil Vegetables
    21 Mar 2021 • 4 min read • 4 5
    While boiling vegetables can be delicious, I get it if you have a little PTSD from them. The thought of a boiled Brussels sprout still makes me nauseous. But what if I told you there’s a better way? I...
  • 👙 When To Take Your Top Off
    14 Mar 2021 • 3 min read • 5 0
    No, I’m not talking about how to grab a few extra Mardi Gras beads! Take your minds out of the gutter people! I’m talking about lids. If a pot comes with a lid, should you always use it? When do you l...
  • 🥣 A Stock that Pays Dividends Pt. 2
    07 Mar 2021 • 6 min read • 4 2
    If you didn’t read part one last week, you don’t want to miss out on the investment advice. There’s some compound interest you’ll want to accrue before we talk asset allocation today. I’m no Oracle of...
  • 🥣 A Stock that Pays Dividends Pt. 1
    28 Feb 2021 • 4 min read • 6 4
    Don’t worry I’m not going to try and get you to buy shares of GameStop! We already missed the opportunity on that one. 😞 Let’s talk about a different kind of stock. One that is a liquid asset. And wh...
  • 🥘 Why You Should Overcook Your Meat
    21 Feb 2021 • 3 min read • 3 0
    Wait. Did I really just say to overcook your meat? Yes, I did. Muscle fibers contract and push out moisture as meat cooks. It first starts to happen when the internal temperature reaches 104℉ (40℃) an...
  • 🍜 Mysterious Miso
    14 Feb 2021 • 4 min read • 2 5
    As a kid with an Italian name who grew up close(ish) to Mexico, cooking with miso scares me. It seems so foreign. Mysterious even. But that’s what makes it so exciting! What the heck is miso anyway? I...
  • 🔥 The Key To More Flavor
    07 Feb 2021 • 3 min read • 3 1
    If you’ve been getting my emails for a while now, I know you’ve heard me talk about browning. Because browning equals flavor. It’s a magical thing that happens when you apply heat to food. Why Does Br...
  • 🥬 We Met on Tender
    31 Jan 2021 • 3 min read • 3 0
    It’s the thick of winter. But it doesn’t mean we can’t enjoy salads! Raw, hardy greens—like kale, cabbage, Brussels sprouts, beet greens, or radicchio—make for satisfying salads. But aren’t they bitte...
  • 🧄 Garlic Confit: A Simple Flavor Booster
    24 Jan 2021 • 3 min read • 5 5
    Cooking something confit (pronounced “kon-FEE”) sounds fancy. And to be honest it is a little fancy. But that doesn’t mean it’s challenging. In fact, quite the opposite. Cooking “confit” is when you s...
  • 🧄 Garlic Pains
    17 Jan 2021 • 3 min read • 6 2
    Okay, I get it. You don't like garlic. Okay, I don't really get it. How do you not like garlic?!?! Well, you do you. No judgment. But hate it or love it, any cook worth their fleur de sel has got to k...
  • 🔪 You can rest assured...
    10 Jan 2021 • 2 min read • 5 2
    Close your eyes with me. Imagine opening up the oven and seeing a beautifully roasted chicken with brown, crispy skin. You can hardly wait to cut yourself a piece. But do wait. Resting meat after cook...
  • 🍳 Stop Overcooking Your Eggs!
    03 Jan 2021 • 2 min read • 4 1
    Happy New Year everyone! Welcome back to the Salt Sear Savor newsletter. I hope your holidays were egg-ceptional. Mine were quite egg-cellent. Sorry…I know you all are probably rolling your eyes at me...
  • 🥛 Got (Sour) Milk?
    20 Dec 2020 • 4 min read • 2 0
    You scream, I scream, we all scream for sour cream! Yogurt, sour cream, crème fraîche, and Mexican crema are all fermented dairy products. They are tangy, thick, and fatty. All of which makes them won...
  • 🥩 The Perfect Way to a Cook Steak
    13 Dec 2020 • 4 min read • 4 4
    Thick steaks are a challenge to cook well. You want a beautiful brown crust, and a tender, juicy interior. You can cook a steak in a hot skillet. But because it’s thick, by the time the interior is co...
  • 🍚 Rice and Shine
    06 Dec 2020 • 3 min read • 2 3
    There are over 40,000 varieties of rice. 🤯 So how do you know what type of rice to use? To be honest, I didn't know much about the differences in types of rice. I knew about long-grain and short-grai...
  • 🥣 Okay, Soup For You
    29 Nov 2020 • 3 min read • 4 4
    Whew! The Thanksgiving madness is over. 🥱 And I don’t know about all of you but cooking “projects” are not what I want to spend this week doing. So let’s talk soup. It’s healthy. It’s warming. It’s s...
  • 🦃 Thanksgiving’s Missing Ingredient
    22 Nov 2020 • 3 min read • 2 0
    Thanksgiving is upon us! This is the third and final newsletter on a Turkey Day-themed series. If you missed the science of brining and why you should skip it or tips to rock your mashed potatoes, wha...
  • 🥔 A Tale of Two Mashes
    15 Nov 2020 • 4 min read • 4 2
    This is the 2nd newsletter on a series to help you rock your Thanksgiving meal. Last week I covered the science of brining and why you should skip it. Today, potatoes. 🥔 It was the best of times, it ...
  • 🦃 Turkey Day: Skip The Brine
    08 Nov 2020 • 5 min read • 3 2
    Dashing through the leaves With footballs through the air Let’s roll up our sleeves, Laughing without care Turn up the oven hot Buy lots of spirits, right? Oh, what fun to prep a lot, And start cookin...
  • 🧂You Salty Dog
    01 Nov 2020 • 4 min read • 2 2
    Don’t worry, no dogs were salted in the making of this newsletter. Our bodies need sodium to work properly—from transmitting nerve impulses to maintaining proper fluid balances. So out of our biologic...
Recently




Stacksearch Pro

In-depth analysis for your newsletter.
Sign up for the free preview.

Mentions
  • Noting This Down
    Moments of transition
  • The Newsletter Nerd Show
    Now Serving: Pasta and Puns
  • Similar Posts
  • Eat Well Enough
    Chicken Lettuce Wraps
  • The Weekly Menu
    For Dad
  • The Weekly Menu
    Tuesday.
  • The Weekly Menu
    Comfort and Joy
  • Food Bank
    Ultimate Lockdown Chili