Nigel Slater
British food writer whose work foregrounds the cook over the recipe.
Speaks to 1 thread
Cited in 4 places
- Risotto/ Counterpoint
“Nigel Slater regularly skips the deglaze entirely or uses a splash of vermouth in place of white wine. The orthodoxy assumes you keep a bottle open; he assumes you do not, and argues that the dish loses very little.”
The Kitchen Diaries — Fourth Estate (2005) - Scrambled Eggs/ Counterpoint
“Nigel Slater's recurring instruction across his egg writing: take the eggs off the heat earlier than feels right. Two seconds early is correct; on time is too late. Carryover does the rest.”
Eat — Fourth Estate (2013) - Pan-Seared Steak/ Counterpoint
“Nigel Slater's recurring counterpoint on resting: five minutes is plenty for most cuts and any longer gives you a cold steak. The internet has talked itself into rest times longer than the food can tolerate.”
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 (Slater, Notes from the Larder).”
Resting — argued for "Five Minutes Max"