Got schooled on salt at a food festival in Portland

I was doing a demo at Feast Portland last fall, just finishing a pan sauce. A guy in the front row, who turned out to be a retired chef from a famous spot in New Orleans, leaned over and said, 'You're adding it all at the end, that's why it tastes sharp.' He explained how he salts in layers, a little at each step, starting with sweating the onions. I tried it right there with my next batch, and the difference was huge. So, do you all salt in stages or mostly at the finish?

3 comments

3 Comments

owens.cameron16d ago

That "salt in layers" idea is like building anything good, you can't rush the foundation.

nguyen.tara14d ago

Honestly, Barbara_Campbell nailed it, and you see this with good habits too, built slow over time.

barbara_campbell16d ago

Exactly, the best results need that patient layering.