How I Use Salt in My Cooking
The way I use salt in my cooking depends on the type of preparation and cooking method. For fast-cooking proteins like meats and fish, I prefer to add salt after they’ve reached the desired temperature, especially when grilling. This approach helps preserve the natural flavor of the protein and prevents the meat from becoming too salty.
On the other hand, for slower cooking methods such as braising, stewing, and sautéing, I season the meat before cooking. This allows the salt to gradually enhance the flavor throughout the cooking process, as the slower heat helps the seasoning penetrate the meat more effectively.
When grilling fast-cooking proteins like steaks or fish, I find that seasoning after cooking gives me more control over the final flavor, preventing the salt from overpowering the taste. Additionally, using spice mixes for grilling meats can sometimes result in too strong a flavor, so I recommend applying them before grilling when the meat is exposed to the lower temperature and slower cooking process. This allows the meat to absorb the flavors more evenly.
Restaurateur Consultant at Savvy Spoon Consulting
3 周Thanks for the ”salty” tips ??