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Sally Schneider's "A New Way to Cook"--Flavor Catalysts?


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Home Cooking 58

Sally Schneider's "A New Way to Cook"--Flavor Catalysts?

The Dairy Queen | Oct 14, 2008 12:29 PM

Esteemed 'hounds of the Home Cooking variety--

I've decided I want to dive into this book, which I've owned for about six months, but from which I've never cooked. I've tagged a bunch of recipes from the book that have been recommended here on the home cooking board that I think I will start with (I'm having a hard time figuring out where to start with this book. It seems like the kind of book where one should start at the beginning, yet, the beginning just seems so uninspiring...)

But my real question is this: in her intro, she keeps talking about the importance of these "flavor catalysts" that you should prepare in advance and keep on hand for convenience, including flavor essenses, dry rubs & marinades; broths; flavored oils; and sauces, to which she then proceeds to devote 134 pages!

For those of you who have cooked from this book before, are there any of these "catalysts" that you use over and over and keep coming back to? Or that I will find frustrating to have to "work around" if I don't have have it on hand? I keep thinking of Dunlop's "salted chiles" that took 3 weeks to prepare that it seemed that nearly every recipe called for... Are there any "catalysts" I should start with?

And, of course, if you have any favorite dishes from the book you suggest I try, please let me know. I'll try to list the ones that are on my "recommended" list thus far.

Thank you muchly!


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