Salt is one of the quintessential components of restaurant cooking – and just like for many home cooks – it’s a challenge that every cook is eager to pass under the watchful eyes of the sous-chef. Whenever I eat out, it’s one of the key things I notice right away, because both under- and overseasoning ruins the dish for me.
First off, people always ask me what salts to use for specific recipes, so my general advice is to use:
- Fine salts for baking unless a recipe calls for something different. The texture and size of a fine salt is smaller and more dense than a more coarsely ground salt.
- Kosher salt for cooking (as the size of the salt is larger, making it easier to see how much is being added.
Most home cooks are keenly aware of the connection between excessive salt consumption and high blood pressure, arising out of the body’s need to dilute high salt concentrations with additional water. As a result, home cooks tend to err on the side of caution and don’t use enough salt to bring out the best of each dish!
So, how do you know if you’re using the right amount of salt?
Update: For those that want sweetness without the calories, there are plenty of options available. But when it comes to imparting saltiness to food, there is pretty much one choice: sodium chloride. The food industry would like to change that… read more from this recent article from the American Chemical Society