Tips on Seasoning

The recipes on this blog are light on salt. That's the way I like them, but I am not you. People have different ideas on what well-seasoned means. As I said in this post on salt, you need to figure out what you like. That means tasting food. You can always add more but you can't take it away (don't believe those fixes like adding a potato - don't work). I recommend you season with salt as you go: season vegetables while they sauté, season meat before cooking it, taste for salt when any dish is complete. It does taste different if you do all your salting at the very end. Food absorbs salt and if you add it all at the end, it doesn't have a chance to absorb it.

I like to use kosher salt because it is easier to pick up in my fingers. The crystals of table salt are so small that they slip out. I think using kosher salt encourages seasoning as you go because it is easy to pick up and sprinkle. When testing recipes, I do measure how much I use so I can be more precise in these recipes. When I am just cooking, I sprinkle as I go. It's not a bad habit - the more experience you have with it, the better you'll get at seasoning your dishes so that the salt level is delicious to  you. And, that's what it's all about: getting to food you enjoy.