Salt.
It’s not fancy. It’s not flashy. Sometimes it’s even been given a bad rap.
The truth of it is it’s the secret to all good cooking but is usually the last thing that gets credit. Like the supportive friend or coach behind the scenes that does all the things to make you look good - or in this case taste good.
Salt brings food to life.
And it’s why I love to give it the attention it deserves. Because when you're able to understand how to properly season in your cooking, everything is better in the world!
I dive deeper into this in my Cook With Intention course but today we’ll do a quick and dirty version of things to think about when it comes to salt. First things first, you gotta use those tastebuds of yours so you can start to know how salt changes your cooking so taste, taste, taste some more. As the brilliant Samin Norsat says, ‘the only way you know if something tastes good is to TASTE it!’ It’s a step that so many times gets missed so this is me with your gentle reminder to slow down and use those senses.
Let’s break it down even more shall we? The way I look at it is you have 3 decisions to make when it comes to using salt in your cooking; when to salt, how much and what kind to use.