Salting and seasoning: the biggest upgrade
Season early, taste often.
Why salt early
Salt takes time to move into food. A steak salted just before it hits the pan tastes salty on the outside. A steak salted 40 minutes earlier, or the day before, tastes well seasoned all the way through.
Dry-brining
- Salt the meat on all sides: about 1 teaspoon fine salt per 500 g is a sensible start.
- Leave uncovered on a rack in the fridge, from 1 hour to overnight.
- Pat dry before cooking.
- Skin dries out, so it crisps better.
Salting vegetables and sauces
- Salt onions early so they soften and sweeten.
- Salt cooking water for green vegetables.
- Taste sauces before the end, and add salt in small pinches.
Which salt
- Fine sea salt for cooking and measuring.
- Flaky salt for finishing, scattered on at the table.
- Table salt is stronger by volume, so use less.
Season beyond salt
Pepper added early can burn; add it at the end for fresh flavour. Spices bloom in fat, so warm them in oil for 30 seconds. Finish with acid.
See also Flavour without carbs.
Gear I use in this kitchen
Three simple tools behind most of the recipes here. Amazon Associate links.
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