My sous chef told me I was over-salting everything for months...

He finally pulled me aside after a Sunday brunch service and said my hollandaise was basically a salt lick. I cut my salt by half in every recipe and now my sauces actually taste like the ingredients, not the shaker.

3 comments

3 Comments

harperp246d ago

Wait, half your salt and it still works?

charles8366d ago

harper says "half your salt and it still works" like that's some kind of gotcha. Come on, man, you ever actually try cutting salt in half in a dish? I've done it with chili and bread recipes and the thing comes out tasting like wet cardboard. Salt's not just about flavor, it's about texture and how things bind together. You probably just got lucky with a forgiving recipe, @harperp24, or your taste buds are shot from too much fast food.

spencer_gonzalez16d ago

Oh man, I feel this one. I once halved the salt in a no-knead bread recipe because I thought I was being health conscious, and it came out so dense and pale I could've used it as a doorstop. My wife still brings it up. So yeah, baking's a whole different animal, salt's doing chemistry in there not just taste. For chili I can see it being more flexible but still risky. I guess my takeaway is I'm the last person who should be giving salt advice, my cooking's a coin flip at best.