When to salt meat, eggs, vegetables and other foods in cooking
The Peninsula
For an ingredient with such a small footprint, there is a whole lot of ground to cover when it comes to salt. How much to use? What type? Should you e...
For an ingredient with such a small footprint, there is a whole lot of ground to cover when it comes to salt. How much to use? What type? Should you even use salt at all?
Just as important as whether and how much to use is when to add it to your food.
Even Ben Jacobsen, whose entire business, Jacobsen Salt Co., revolves around this essential ingredient, counts himself among those who have been unsure about the right time to apply salt. He used to think only at the end, "and I’m probably not alone.”
Let’s work on clearing that up.
"Salting isn’t something to do once and then check off your list; be constantly aware of how a dish tastes as it cooks, and how you want it to taste at the table,” Samin Nosrat writes in "Salt Fat Acid Heat.” "Tasting and adjusting - over and over again as you add ingredients and they transform throughout the cooking process - will yield the most flavorful food.”