Cool documentary on Netflix for food lovers

(Rachel ) #1

I’m watching a really good documentary on netflix right now called “Salt, Fat, Acid, Heat”. First episode is all about the importance of fat for flavor and the different types of fat used in cooking. Really good so far and the host is not annoying which is a plus.

#2

Providing a link!

https://www.netflix.com/title/80198288

(Rachel ) #3

Thanks! :wink:

(Amy Ramadan) #4

Thanks for the recommendation!! Will kook for it once I get home from vacation!!

(Katie the Quiche Scoffing Stick Ninja ) #5

Yay, it’s available on Australian Netflix. Thanks :slight_smile:

(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman ) #6

Watched the first episode. Some of my favorite things. It’s based on a book that she wrote, which I’m kind of interested in.

I want to make a porchetta like those folks are eating.

(Rachel ) #7

Oh yeah! … And it’s kind of funny to say that before I started keto I would never think of guzzling olive oil but when they were drinking that fresh pressed olive oil I was so jealous.

(Running from stupidity) #8

MASSIVE plus, as it’s pretty rare. I need to check this out.

(Troy) #9

Thanks @Rei1216
checking it now
they had me in w butter in the pan in the opening scene😄
and saying “ fat makes food delicious “

So for now, they got my attention

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(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman ) #10

The salt episode was almost as interesting as the fat episode. Remember ketonians, fermented soy is safe soy, and raw soy and heated soy is the devil’s own tool. I say this because a lot of time is spent on soy sauce and miso, both of which many anti-soy people might shun, even though they have many of the benefits of fermented foods. I’m almost done with the bottle of soy sauce my wife bought (aka the wrong stuff) and I think I will be sourcing a nicer bottle from the 1% old method if possible.

#11

I have the book (by Samin Nosrat) which is fantastic. Thanks for posting this. I guess I have to re-activate my Netflix account!

(Mark P) #12

I have this book too! Didn’t know there was a show. Thanks!

(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman ) #13

As I’m watching the end of the fourth episode, I think it’s kind of the weakest episode. Perhaps that’s because I’m already pretty good at applying heat, and have my preferences and ideas on chicken roasting (vertical roasting on the grill is just better), and what are staples and what is luxury. Perhaps it’s because it’s the least exploratory of the episodes, with the further venture being to Chez Panisse and a good co-op in San Francisco, to learn how to do a restaurant steak (reverse sear and Sous Vide both make objectively better steaks than restaurant turn and burn) and buy meat, veg, and salt (lies the butcher tells you would be interesting… the fat cap of the brisket does not render down and moisten the brisket flat… that’s not how meat works… the fat cap does insulate the top of the flat, keeping a bit more moisture in the flat, and allowing it to cook more gently).

If I were rating episodes, 1-4 would rank in that order. Fat, being my favorite, and Heat being the least valuable to me.

Regarding the Acid episode, talking up Melipona honey is almost cruel. I don’t even know if you can get it in the US and it’s likely as expensive as saffron due to low yield, distance, and lack of growers. I found the discussion of acids in Yucateco cooking interesting, though limited as they use a ton of citrus and don’t explore as fully as maybe Persians, Greeks, Turks, or French have. That said, some ideas and some things to think about.

Overall, 4/5, with ratings as follows:
Fat- 5*
Salt - 4.5*
Acid - 4*
Heat - 3*

(Ellen Bornstein) #14

I watched the first episode about a week ago and loved it!