“Reexamine the notion of salt as a nutritional bad boy. If you think about salt as a distinctive ingredient, you’ll use it in a purposeful way.” – Mark Bitterman, from his book, Salted
I have cooked professionally and taught cooking for over 20 years; and, yes, as a chef, I have preferences regarding salt use: types of salts; how I use them, and how much.Anyone who has cooked with me knows that I regard salt as essential component of cooking and I salt appropriately to create flavor, depth and balance. I use salts to enhance hidden flavors and essences, balance acidity, and create length and finish (just as you would expect in a fine wine). Do not under-estimate the important use of salt in cooking – it matters, A LOT!
For more information about common salts and how and when (and not) to use them check out the Epicurean Exchange blog.
For more information about common salts and how and when (and not) to use them check out the Epicurean Exchange blog.
I’m caught. I have never used salt in my cooking but my partner and kids LOVE the stuff and can’t get enough of it. The shaker is going constantly during dinner and I wonder if I’m doing everyone a disservice by not salting my dishes more — I’ve just never had to before.
Grandma taught me to use a pinch now and then. She always cooked by feel.