Nigel Slater
British food writer whose work foregrounds the cook over the recipe.
Speaks to 2 threads
Cited in 6 places
- Carbonara/ Counterpoint
“A small spoon of cream acts as an insurance policy: it prevents the eggs from seizing and helps the sauce stay stable on the plate.”
Real Food — Fourth Estate (1998) - Carbonara/ Argument
“A small spoon of cream prevents scrambling in service kitchens, where holding times defeat the pure emulsion.”
The Cream Question — argued for "The Pragmatism" - Risotto/ Counterpoint
“Do not feel obliged to use white wine. A splash of vermouth, or even nothing at all, can be cleaner.”
The Kitchen Diaries — Fourth Estate (2005) - Scrambled Eggs/ Counterpoint
“Take the eggs off the heat earlier than feels right. Two seconds early is correct; on time is too late.”
Eat — Fourth Estate (2013) - Pan-Seared Steak/ Counterpoint
“Steak does not need to rest as long as the internet says. Five minutes is plenty for a sirloin and any longer is a cold steak.”
Notes from the Larder — Fourth Estate (2012) - Pan-Seared Steak/ Argument
“Long rests give you a cold steak. The puddle on the board is overstated; eat your steak warm.”
Resting — argued for "Five Minutes Max"