How To Salt

How To Salt CorrectlySalt 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?

Find out in my blog entry about how to use salt at AOL Food, and check out my exclusive Slashfood blogs every Monday and Friday on AOL.

Seeking Saltiness

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


  1. MaryLou Michelin says

    I love roasted turkey. But no matter how I season ground turkey it does not compare with a a beef burger. My beef burgers are always moist and so much flavor–turkey burgers are always dry. I rather have one beef every once in while than try to enjoy another turkey burger, and so would my guests.

    • Eating beef in small amounts on occasion is fine if you have a healthy diet and a clean bill of health. But let me give you some tips about turkey burgers. Since turkey is so low in fat, you should add some liquid to help the meat stay moist, and low-fat dairy is great such as low fat milk, low fat yogurt, or even some sourcream. Grated zucchini also adds plenty of moisture and add another veggie to your plate. I If you just love the taste of beef, another great idea is to mix 1/2 pound of beef with 1/2 pound of turkey to lower the amount of saturated fat (certainly an issue for heart health) in the burgers you’re serving.

  2. I agree with MaryLou Michelin

  3. Agreed. I usually add a little salt to most desserts. Salt brings out all the flavors. A teeny pinch of salt enhances the taste of sweets.

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