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.
You Just Aren't Using Enough
Nearly every pro we've ever talked to about salt says that one of the big differences between home cooks and restaurant chefs (in addition to liberal use of a not-so-secret ingredient called butter) is the amount of salt with which they season their food. Cayne agrees, noting that many of the students at Haven's Kitchen don't salt their dishes enough (salting food doesn't just add saltiness; it also enhances the ingredients' flavors), and then wonder why their finished dish seems to be "missing something." If your food lacks a je-ne-sais-quoi, start by adding a small pinch of fine sea salt, tasting and adding more as needed.