What Professional Chefs Want You to Know About Salt
Salt is a crucial ingredient found in almost every recipe, whether you’re cooking a steak, simmering a soup, or baking a cake. It is a seasoning that has been used for centuries and plays a vital role in enhancing the flavors of dishes. Professional chefs understand the nuances of different types of salt and how to use them effectively in their cooking. Here are some key insights from experts in the food industry on how to make the most of salt in your own kitchen.
Choosing the Right Salt
When it comes to salt, not all types are created equal. Kosher salt, for example, is a favorite among chefs for its coarse texture and versatility. Unlike table salt, which can be too fine and easily over-season dishes, kosher salt’s larger crystals make it easier to handle and control the level of saltiness in your food.
Table salt, with its fine grains, is commonly found in salt shakers and is often enriched with iodine. While it is suitable for baking and precise measurements, chefs prefer using kosher salt for general seasoning due to its tactile nature and ability to adhere to the food better.
Sea salt, on the other hand, is derived from evaporated sea water and undergoes minimal processing, retaining its natural flavor and minerals. Each type of salt has its unique characteristics that can influence the taste and texture of your dishes.
Understanding these distinctions can help you make informed choices when seasoning your food. So next time you’re in the salt aisle, consider the various options available and choose wisely to elevate the flavors of your cooking.
The water contains natural minerals that each contribute unique flavors. Professional chefs often use sea salt to enhance dishes, as it adds a nice salty crunch. Chef-instructor Emilie Symons recommends flaky Maldon salt for its texture. Experimenting with flavored sea salts, such as smoked or herb-infused varieties, can enhance your dishes.
Sea salt comes in a variety of colors and textures, from fine to coarse flakes. While the inconsistent size and shape can provide a fun eating experience, it may not be ideal for precise measurements. Avoid using a salt grinder, as grinding salt is unnecessary and can make it challenging to measure accurately. Instead, use a salt crock for easy portioning.
Season your food throughout the cooking process to build layers of flavor. Adding a small amount of salt at the beginning can help flavors develop during simmering or sautéing. Pre-salting meat before cooking allows the salt to penetrate it fully. When using salt in sauces that will reduce over time, be cautious not to oversalt, as the concentration of salt will increase as the liquid reduces.
It’s essential to season food before and during cooking to achieve the desired flavors. Take care not to oversalt large liquid dishes that will reduce, and season in small amounts throughout the cooking process. By adjusting the seasoning gradually, you can ensure that your dish tastes just right.
