Cooking show host Samin Nosrat talks fad diets and the Instapot craze скачать в хорошем качестве

Cooking show host Samin Nosrat talks fad diets and the Instapot craze

(6 Sep 2018) COOKING SHOW HOST SAMIN NOSRAT TALKS FAD DIETS AND THE INSTAPOT CRAZE Samin Nosrat, food columnist for the New York Times Magazine and host of a new Netflix cooking show, is not a fan of fad diets like Ketogenic or paleo. "I try to sort of stay moderate. I'm also, I think, more than anything else I love vegetables. So to me, like the most luxurious form of cooking is to take vegetables at their peak and turn them into something. And just get to like, especially right now, it's summertime so just getting to eat one million different things, like strawberries and tomatoes and fresh shell beans. Just to grill everything is always, to me, the most luxurious way to eat. So I try to sort of stay with like 75 percent of my plate as vegetables and then the rest you can have whatever you want." One trend she is interested in is popular kitchen gadget the Instapot, which can serve as a pressure cooker, steamer and slow cooker. "I've come this close to pushing the order button so many times. There was an amazing article, did you read it in the New Yorker last year? About the Indian butter… She was called 'the butter chicken lady.' And it's this woman in Texas who wrote a whole cookbook of Indian Instapot recipes, including re-creating butter chicken, which is a really time and labor-intensive dish. And she like re-created the thing to be done in 11 minutes in an Instapot and people go nuts for it. And even like Indian immigrants are like, 'We can't tell the difference!' So that was why I almost bought the Instapot was so I could make the butter chicken." Nosrat travels the world exploring her favorite elements of cooking in the upcoming series "Salt, Fat, Acid, Heat." She's open to trying anything but says there are a few foods she'll never eat again. "The things that make most people's stomach turn also make my stomach turn, but I do try to be like really open-minded and respectful. But man, like on the show for example, somebody, a fisherman who had like driven all night to get to this market in Italy, you know 500 miles, he handed me a fresh baby shrimp and he's like, 'We eat these alive.' And I didn't know what to do so I had to eat it! And it was really challenging! So yeah, there is some wiggling happening." "Salt, Fat, Acid, Heat," premieres October 19 on Netflix. Find out more about AP Archive: http://www.aparchive.com/HowWeWork Twitter:   / ap_archive   Facebook:   / aparchives   ​​ Instagram:   / apnews   You can license this story through AP Archive: http://www.aparchive.com/metadata/you...