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Old 03-29-2014, 05:21 PM   #1
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4 Ways to Season Your Food Like A Top Chef

This may be of interest:

4 ways to season your food like a top chef – more salt, for starters - The Globe and Mail
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Old 03-29-2014, 05:46 PM   #2
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Thanks Andy. Great article. I tend to shy away from salt when cooking and I always forget about lemon.
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Old 03-29-2014, 05:47 PM   #3
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Thanks for the link Andy. Interesting.
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Old 03-29-2014, 05:52 PM   #4
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Enjoyable read, thanks Andy!
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Old 03-29-2014, 06:10 PM   #5
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Very good article! Thanks for the post. I try to stay away from too much salt so I can take less HPB meds but if I didn't have that caution in my life I'd certainly pour on more salt!

The other tips sound great too.
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Old 03-29-2014, 06:43 PM   #6
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I liked the info about salting at different stages of the cooking. I'll have to give that a try. We don't eat much processed food, so we don't get that salt.
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Old 03-29-2014, 07:36 PM   #7
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Nice find Andy - thanks. Interesting, too, that you should post this today. Lidia covered incremental salting at the beginning of her program on WGBH today, mentioning how you should portion out what you think you might need into a small bowl to dip from. That way you don't contaminate all your salt, and you have it at the ready to add when needed.

When I was reading the part about letting the salt fall from a height of about a foot all I could hear was Michael Symon's voice in my head saying "let it rain!" He and Mario Batali are fans of salting with style!
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Old 03-29-2014, 07:38 PM   #8
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Quote:
Originally Posted by Cooking Goddess View Post
Nice find Andy - thanks. Interesting, too, that you should post this today. Lidia covered incremental salting at the beginning of her program on WGBH today, mentioning how you should portion out what you think you might need into a small bowl to dip from. That way you don't contaminate all your salt, and you have it at the ready to add when needed.

When I was reading the part about letting the salt fall from a height of about a foot all I could hear was Michael Symon's voice in my head saying "let it rain!" He and Mario Batali are fans of salting with style!
The chefs I've worked with always did the "season high" trick. I do the same.
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Old 03-29-2014, 08:10 PM   #9
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Sprinkling k-salt from a height gives you a more even distribution of salt over the food.

I learned the incremental salting process years ago from endless hours of watching food shows.

I use a cheese shaker like this filled with kosher salt to make it easy:
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Old 03-30-2014, 12:48 AM   #10
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Thank you, Andy, I enjoyed the article. I've used K salt for years now and only have table salt for baking, which I don't do much of. I also agree with seasoning in stages, rather than at the very end...makes a world of difference in a dish.

I like your idea of using a shaker, such as you have. I have a tiny ramekin that I've been using, and keep it next to the peppermill and butter dish. :-)
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