One thing I have learned since I’ve been cooking more is the importance of salt.
Salt the meat before cooking.
Salt the onions sautéing.
Salt the flour before you dredge.
Salt and pepper to taste.
You absolutely can end up over-salting a dish if you’re not careful, and tasting is the key, but salt is huge and it really helps to bring out flavour.
Americans have been turned off of salt because there is so much of it in chain restaurant food, canned food and frozen meals, but you almost can’t hurt yourself with salt you add to meals you make from scratch before grossing yourself out long before then.
Salt used in cooking also brings out all the flavour so that salt at the table isn’t needed, if you’ve done it right.
Want to level up? There are two periods of my life: Before I knew what fish sauce was, and after.
Thai curry missing that special something? Fish sauce.
And, always taste before you salt!
And use kosher salt.
“But how is fry salt, any different from regular salt?!”
“Oh, it’s different, Jerry.”
“How is it different.”
“If you have to ask –” *spasmodic Kramer move* “Then you’ll never know.”
“I’m sorry sir, but you’ll have to salt your own fries. We’re out of fry salt.”
*Kramer freaking out* “But I gotta have fry salt!”
“We’re out, SIR.”
—emily duchaine
Flommist Emily Duchaine lives in the Pacific Northwest. She likes to drink mead, learn about sharks, and listen to the Talking Heads. She pretends to be a professional businesswoman most days. Copyright © 2020 Emily Duchaine. Pictured up top: ‘Salty since 1929.’
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