Jump to content

Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the society.



  • Please log in to reply
1 reply to this topic

#1 Andy Lynes

Andy Lynes
  • participating member
  • 7,463 posts
  • Location:Brighton, UK

Posted 10 May 2004 - 01:33 AM

Seasoning with salt seems to me to be a crucial part of making food taste good. Can a cook learn to season "correctly", or is it an entirely subjective matter?

#2 Shaun Hill

Shaun Hill
  • participating member
  • 64 posts

Posted 11 May 2004 - 06:59 AM

Judging the right amount of salt to use when seasoning is a problem for which you can only offer a personal answer. Tolerance to salt varies from person to person and I have found it to be also a generational thing. My parents used much more salt than I do but my children are accustomed to less than I prefer.

I am always guided by what suits my own palate. Whether right or wrong, at least I know when I think it's okay myself. I try to err on the side of just under but leave salt - but not pepper - on the table for those who want more and am only offended when I see people spraying on tons before having tasted.

In fact table salt tastes raw to me if added after everything is cooked and I have often been tempted to roast the salt before grinding it as in parts of China.