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BOOKS MENTIONED IN THE VIDEO
- RUHLMAN'S TWENTY: https://read.amazon.com/kp/embed?asin=B0064BXCEK&preview=newtab&linkCode=kpe&ref_=cm_sw_r_kb_dp_zk0pDbHNK4Q9V

- SALT FAT ACID HEAT: https://read.amazon.com/kp/embed?asin=B01HMXV0UQ&preview=newtab&linkCode=kpe&ref_=cm_sw_r_kb_dp_Rh0pDbJ1QRB10



SALT, that 4 letter ingredient is in every recipe we see. In these recipes, there are two trains of thought. 1. Gives an exact amount of salt to use or 2. it just says Salt or Salt to Taste.

#1 should be used in things like fermentation, or baking when an exact weight is needed, but #2 is the correct way to proceed for the majority of our day to day cooking.

Burgers, mashed potatoes, pastas, roasted vegetables, you name it. These are all dishes that should be salted to taste and its for a pretty simple reason. Human’s experience flavor uniquely. What may taste perfectly salted for you, maybe completely under salted for me.

Today, we learning how to salt by taste and why you need to learn it! Many well respected chefs agree, this is the most #1 skill every cook needs to learn to make better food.
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Music: Provided by Musicbed
Filmed on: Sony a6400 w/ 18-105mm F4
Voice recorded on: Behringer Ultravoice Mic
Edited in: Premiere Pro #SaltByTaste #Homecooking