January 27, 2012
The Importance of Salt
“I was working with Thomas Keller on the proposal for what would become The French Laundry Cookbook. Relatively new to the world of professional cooking, I asked ‘What’s the most important thing for a cook to know in your kitchen’
He paused, then said, ‘Seasoning.’
‘What do you mean, seasoning?’
‘Salt and pepper.’ He paused again. ‘Salt, really.’
‘The most important thing for a cook to know is how to salt food?’
‘That’s right,’ he said.
….It is true not just for cooks in professional kitchens, but for all cooks in all kitchens, everywhere: learning to salt food properly is the most important skill you can possess.”
And a quote from Chef Anne Burrell’s Cook Like a Rock Star:
“I’m going to jump right out there and say this: If you don’t cook with salt, you will NEVER be a good cook. Salt is the flavor enhancer; it makes things taste like what they are…..Salt is nothing to be scared of. If you cook from scratch with good-quality, fresh ingredients- meaning seasonal produce and high quality meat- and you steer clear of prepared, processed, frozen, canned, and of course fast food, then you can salt your cooking with reckless abandon.” (Unless of course, you are on a low salt diet for medical reasons!)
I recommend cooking with sea salt or Kosher rock salt (my favorite is Diamond Crystal Kosher Salt).
Salt….it’s the only rock we eat.