Ido Fishman’s Guide to Properly Salting your Food

Everyone is aware that salting your food is an essential part of cooking, even if you don’t have a lot of cooking knowledge or experience. But, it is also important to note that not everyone knows how to do it right. Many people are under the misconception that salting your food is as simple as throwing it in a dish and then hoping it turns out right. There are some essentials you should know and Ido Fishman has shared some tips to help you properly salt your food. You can find them out below:

What most people don’t know is that kosher salt should be your go-to salt for most applications. According to Ido Fishman chef, it is a chef’s salt of choice because its crystals dissolve quickly and don’t have any strange flavors. In contrast, table salt tends to be finer and a little of it goes a long way. Plus, it also contains additives that can alter the taste slightly. It is best to keep table salt on the table, so people can add it on top of their food and not use it for actual cooking.

  • Other types of salt are helpful

While table and kosher salt are the two most popular varieties you can find, Ido Fishman reminds that they are not the only ones. You will also find flake salts that are used for finishing dishes and give a nice crunchy texture. Other niche salts, like black or pink varieties, can give a slightly different flavor every time and each of them have their own characteristics. Trying them out is the best way to find a suitable option.

  • Season throughout the cooking process

When you are following a recipe, Ido Fishman states that you should season the food at every step. This ensures that your final dish has a balanced taste and every flavor will pop. For instance, if you are making soup, you can season the broth, the veggies and the entire mixture that allows you to create a perfectly balanced dish.

  • Make sure you don’t over do

As you season your food, you shouldn’t forget that seasoning at the end is also important. Therefore, don’t just add all the salt during cooking because it is possible to add more salt at the end, but you cannot take it away. Hence, it is best to season conservatively at every step and if required, aggressively at the end.

  • Add unsalted liquid to balance the extra salt

If you have added extra salt accidentally, Ido Fishman suggests that you dilute the dish with something unseasoned to lower the salt level. For instance, if you have added too much salt to the pasta sauce, you can use some extra unseasoned tomato sauce for balancing it out.

  • Season from high above

Yes, there is no doubt that salting from high above looks very cool, but Ido Fishman recommends it for another reason as well. Salting from high above can help in evenly distributing the salt without some spots ending up with too little, or too much. It is not just cool; it is practical as well.

  • Salt can be crucial for some recipes

It is true that the primary function of salt is to add flavor, but sometimes it is also integral to the actual recipe and you cannot remove it. For instance, in some items, such as eggplant, salt is used for drawing out excess moisture. Salt also comes in handy for brining items for helping in retain the moisture.

  • Sweet items also need salting

Salt is not an actual flavor; Ido Fishman says it is a flavor enhancer. Thus, it can even take your sweet items to the next level and allow their flavors to shine. When you are making baked goods, make sure salt is part of the recipe for rounding out the flavors and balancing the sweetness.

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