Stop! 5 Ways You're Using Salt Wrong
These lessons from Alison Cayne's new book, The Haven's Kitchen Cooking School, show that how we treat this humble ingredient can change everything.
By Lynn Andriani
You're Measuring
As a culinary instructor, Cayne says her goal is to teach beginners how to become intuitive cooks—that is, to cook based on what they feel is right, not on what a specific tool tells them is right. In her book, she explains, "I don't ever want a reader to have to measure out 1/4 teaspoon of salt." That may sound extreme, but the point is: Unless you're baking, the amount of salt listed in a recipe is usually just a guideline. The more you cook, the more you will understand how to season a dish based on your own preferences—not on the fraction etched into a spoon.
Published 07/12/2017