Why you should learn to SALT BY TASTE
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- Опубліковано 20 жов 2024
- Support my work on Patreon: / ethanc
BOOKS MENTIONED IN THE VIDEO
RUHLMAN'S TWENTY: read.amazon.co...
SALT FAT ACID HEAT: read.amazon.co...
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
This video was recommended to me and I’m glad I clicked on this. Can you do a video on different ways to cook chicken breasts and how not to make them dry? Thanks 🙏🏼
I'm glad you clicked! I'm planning to do a chicken breast video either in my short 3 minute thursday videos or a little longer format like this so stay tuned!
He posted one today
Meat thermometer. I thought I was too good until i started using one. Now you can cut my chicken breast with a fork at 155*F.
Anthony Izzo 155F? Is that safe?
@@tallglassofh2o931 Yes, but that is the lowest recommended temperature, as far as I understand.
I’m horrible with salt. I was traumatized after over salting a dish to where it was saltier than the ocean and I couldn’t even swallow the food 😂 so I’ve been sticking to bland, unsalted foods bc I’m scared of oversalting again. I’ll definitely try these tips bc I need to get better at cooking!!!
Lolz
Why did he say can't over salt 4:50 wtf he means?
Hi Ethan, I just found your channel. I've been working as a pro chef for a long time. I've shared this video twice today because it's simple and well explained. Kudos!
Awesome, thank you!
Both the content and the production value of this video are incredible.
Wow, this is one of the most important videos on cooking on YT! Kudos for citing Samin and I hope you take this concept to the other three flavor from her book (it is only logical, Mr Spock). I am also glad you referenced Michael Ruhlman, one of the best food writers in the world. I counsel all restaurateurs to require all staff to read his Soul/Reach of a Chef books, which are the closest thing to staging with a Danny Meyer restaurant.
I completely agree, there isn't enough cooking content on youtube around this type of stuff so I'm hoping we can start. Samin and Ruhlman are some of my favorites. I haven't read his Soul or Reach books yet, they are on the list though!
I've always struggled at this. Thanks a million!
SUPER important tips here. I once saw a video ( I think it is was David Chang but I could be wrong) where he had five glasses of water with 1,2,3,4,&5 tsp of salt respectively. Number 3 is the baseline salty-ness. It transform my cooking. Also don’t be scared of testing out a little natural MSG from seaweed.
Use MSG powder, it’s just glutamate extract and totally harmless. Lots of pro chefs use it. Also, can you link what you’re talking about? Ie amount of water exactly cause I’m always unsure of what things are supposed to taste like.
@@cannibalholocaust3015I'm not convinced pure MSG is any safer than something like aspartame, artificial dyes, or polysorbate 80 personally, let alone whole food sources of glutamic acid like nutritional yeast, mushrooms, seaweed, tamari, etc. But if you know of good resources that could convince a skeptic I'd love to see.
Crazy thought: specify the weight of salt for recipe AND add or salt to taste. Boom done the new cooks can use the weight and as they get more comfortable start salting to taste. So many dishes ruined for no good reason in the learning process
Agreed. I don't know why this isn't done already.
I just got here from your other newer vids. You've come a long way man! Cooking and videography improving together! :D Much love man.
Thank you, this is exactly the channel I've been looking for!
basics explained so simply, yet so good. Thanks for sharing.
Thank you kind sir!! You just saved my one pan Tuscan Chicken meal which color profile, tender profile turned out excellent. The one thing I forgot to do is to add salt and pepper to the chicken stock,+starch, cream, cherry tomatoes, spinach, onions, garlic and little potatoes. I was trying to figure out what went wrong. Then I went back the the instructions.
Tomorrow I'll be adding pinches of Diamond salt until the flavor is right!! Crushed pepper too!!
I'm new to cooking since last January and I love it. I've watched prodigious videos and have a passion for it and have nailed the presentation but the thing I've struggled with is, "salt to taste!" This video helped! I also have Salt, Fat, Acid, Heat but read through the salt part 3 months ago. Review is salient for me now! Thank you!!!
p.s I went from Morten's Coarse to Diamond because She said the recipes in her book called for it but you used Coarse here. What are your thoughts? Which one do you prefer? Diamond is more fine and needs a bit more whereas Morten's not so much. I've received compliments on my sautéed veggies using Morten's.
Thanks again and God Bless!!
My favourite types of salt are sea salt, kosher salt, or pickling salt. Thanks for sharing this video. It's very informative. Cheers!
Pink Himalayan salt and Celtic sea salt are the best to me, probably the healthiest too even if not by a huge margin. Lots more trace minerals.
Great Video. Easy to understand ways of learning how to salt your food. Keep these tips coming !
this served as reassurance for me bc I don't typically measure how much salt I put on my food. I usually just eyeball it and it comes out pretty good lol
exactly just a bland guess ,that it is the right amt need
Maybe I understand something wrong, but how do I salt a steak by taste?
And if the reason why we should salt to taste is that tastes are unique, how can I cook something for someone else?
It's true that the volume of salt is different with different types of salt. That's why recipes shouldn't use volume units for any solid ingredients.
In my personal opinion any recipe without exact measurements is not a good recipe..
We use recipes because we don't want to do a scientific study about how to do something before we start cooking.
A good base is 3/4 - 1 tsp per lb of meat. This is the recommendation from Julia Child and most people will do well with that. Personally I recommend Kosher salt for both cooking and baking. The flake is bigger so it's harder to overdo it. There is a saltiness difference between Morton's and Diamond Crystal and other brands. The former is saltier than the latter. Most recipes (outside of baking) are basically flavor guides but you as the cook have the final say. If you follow the recipe and it tastes bland to you, as the cook you can (and should) adjust the final dish. Every recipe isn't a winner 🤷🏾♀️ occasionally you get duds lol HTH!!
Amazing video this one is staying in my list
Great video, and very informative as always!
when you were saying 4 fingers, i could hear mty sous saying "Mediterranean sea!!!" haha love ya videos my dude
this is great, i'd love to see more educational content that teaches us basic principles of cooking. could you do one on the role of acids like vinegar, lemon juice, etc. (how/when to use them)?
Once you over salt something that fear will take over your life. I used to much salt as a child and i still have ptsd when i reach for the white stuff
Very informative video! Thanks for sharing this🙂
i believe adding right amount of salt with a pinch is a gift from got not everyone gets it, I'm fortunatete and humple to have it.
Something I learnt from my mom, salt takes time to get activated, if that makes sense, so always wait for a couple of minutes unless it's on the the stovetop.
Please make a video on WHEN to salt!!
Great video. As someone who chronically oversalts their meats, how would you go about salting by taste when it comes to raw meats?
Awesome videos.. Love every one of them.
It’s very funny because my friends always complain that I don’t salt my food, but they always say it’s delicious. Probably be better with salt but I hate the taste of table salt! So that’s why I use a lot of “salt-adjacent”, like soy sauce, fermented pastes, or other things! I would really like to get used to the taste of table salt, because I feel like tasting it in pasta is only psychological hahahah
My take is: if you know that someone added salt, then they added too much. Seasoning of food should not be something that 'sits on top' of the dish, but something that turns up the volume of flavors.
I have had a hell of a time salting skin-on chicken thighs. The skin side takes very little salt before it gets too salty. The backside--cut from the carcass--well, I can put however much salt I want on that side and it's almost never too salty. 😅
This should be the introduction video to your channel
Red salt my favorit
my problem is salting things that don't absord or dissolve the salt like a sauce or a soup would, for example salting baked baby potatoes or pan fried green beans
because they're solid separate things they don't absorb the salt it just lays on top of them unevenly and they always end up either salty or bland
then theres raw meat and fish, I always end up oversalting them or no flavor at all because I can't taste anything since it's RAW
Hi Ethan, thank you for sharing on this.
I am currently experiencing fear of using too much salt, that it might cause health related problems.
Is there any reference that I can look into that suggests something like "salt is not killing you" kind of thing?
Salt IS bad for you if you use the conventional kind. Use a natural/traditional salt. There are plenty of UA-cam videos on this in the keto community.
How to know if the salt in your marinade is enough. I cant taste it until the meat is cooked :(
I am wondering if potassium chloride has the same effect on getting the flavour out of the food?
Gentle Chef, I need to do the salt experiment with with my family. I need to know the name of the beef broth and it's recipie. I'm confident a can of broth won't work. I love the Salt-Acid-Heat book and its beloved Chef. I'm desperately trying to figure out how to 'salt food correctly.' Thank you.
How about let us know again the name of those two books you recommend every cook should read.
Sure thing - Ruhlmans Twenty & Salt, Fat, Acid, Heat.
I'll update the description too!
This is one of the things I’m most paranoid about when cooking. Learning to mask too much saltiness/ways to fix something that is “ruined” is also invaluable. Stick to golden rule and remember it’s much easier to add a little than subtract a lot.
wow, very helpful tips, thanks for sharing this awesome video
Secret Ingredient I’m glad you enjoyed!
Quality content.
Thank you bruddah.
Good one friend keep going on 💙
Thank you :)
Istn't there a simple aquasion for salting things?
Isn't it important whether we add spices like salt after the cooking or before/during the cooking?
Salt gets absorbed into the food better if it's added before or during the cooking process.
My problem is I have high blood pressure so sodium is a big problem so I’m trying to understand how can I apply salt in my food accurately to add at least Some salt in it. But idk how I can calculate how much mg of salt I’m using. I’m limit is 2000 mg of salt a day ….
Everyone has a different salt set point. Americans have higher set points than Europeans because their overall food supply tends to be oversalted and oversugared.
yeah ngl i always start with .7 by weight then salt to taste if that makes sense
I eat food without salt 😁 wait is that a good thing or a bad thing because I’m always depressed😔
I morn all my previous dishes xD
I wonder if I should bother learning how to salt. Maybe ignorance is bliss and I'm better off cooking without it for health reasons.
Humans need salt
Moderation.
The colours of the letters in the 1,2 and 3 finger pinches are the same colours that the French flag has - and now Ethan is in France - coincidence? I don't think so ....
Muito Bom!
It seems, as I know it, that "perfect" saltiness is relatively the same for humans. Blood saltiness is the same as sea water saltiness (think pasta water). And, so are good potato chips. Lays, knows this trust me. Seasoning to taste, as I know it, is a sauce or gravy or even dressing kinda thing. Meat salting is more of an area kind of thing.
Agreed. I completely disagree with the idea of saltiness being subjective. If that were true, then the best restaurants would never be able to simply serve a perfectly-seasoned dish without worrying about it being too salty for some people, and not salty enough for others.
'Salt to taste' is so that you can add the amount of salt necessary based on all the factors in your dish that the recipe creator cannot account for. How much salt was in your water to begin with? How salty is the cheese you're using? How much water remains in your pot? How well incorporated is the salt that you added at steps 1, 2, and 3? How much acid was used? There's dozens of factors that might affect the final dish.
4:50 I don't understand.. How can't you over salt...?
Oversalting means adding too much salt to the food. It means the dish no longer tastes as good as it would have if you had added less salt. This can be a range that is anywhere from the overseasoning of the dish is barely detectable... all the way up to where the food is inedible due to how salty it is.
This actually fucking hell considering i live with someone one can detect even a tiny amount of salt
2:40
Can a similar concept be applied to other seasonings/spices?
1:28
Who invented salt for food
Wows
"As salty as the sea" is perhaps the most confusing I've ever heard, and it's always bothered me. What does that even mean? Besides the fact that an enormous portion of the world does not live near any sea, every region of the sea has a different salinity level... I've tried replicating the salinity of the Gulf, and my pasta comes out tasting like nothing but salt no matter how much sauce I pour on!
Go to ocean
Put ocean water in mouth
Copy
Salinity doesn't change enough to make a large difference in taste
salt to taste
salt for the little hole in that face
better go
thanks to the little bird that let me know
that’s not you
how’d he tell you to, i
found you
what you
when you
he’s all talk
he’s just playing cards at the boardwalk
watch that frown
talk just a little bit, to calm you down