@@qmt1610seasoning in general I think, but yes! Giving the spices and herbs time to actually cook WITH the food at different temperatures allows different oils and aromas to permeate the food.
@@qmt1610more like, whenever you cook you season each ingredient when you add them in so for example - you are sautéing onions - season them - then you add in tomatoes - season again, and so on.
Again, 1% salt by weight is the starting point for seasoning. It is often enough and very rarely too much. It is the point at which salinity is balanced (over time, ca., 24 hours) between the outside and the inside.
Thanks for the tip! Definitely helpful since I struggle with is not knowing when is lacking because there is too little salt. It’s easy to tell when there’s too much, but I personally can’t identify a telltale taste that says there’s too little salt
When a chef or cook says "salt to taste" on an item that is way too undercooked for tasting to be safe letalone useful is one of my biggest cooking entertainment pet peeves.
Mark Bittman has a recipe for roasting a whole chicken. In the prepping instructions-you guessed it-“salt to taste” that whole, raw chicken. At least give a hint at what we should add! If it’s too much I’ll know next time.
I agree. Sometimes you gotta learn the hard way. I’ve learned different dishes need more or less salt and based on my families taste too, we usually prefer more salt. That being said, I still under salt it a bit for the finished product. I’ll salt through out cooking. But when I dish us up I try it and add just enough salt for it to be good and tasty. Just enough to enhance the food a little. If anyone else wants more salt. It’s free game, It’s at your own risk. You can always add some but it’s harder to take away. And I’ve had to add more ingredients or use it in other things because it was too salty. I’d much rather it be not salted enough
Personally I like 12 g of salt per 2 kg of chicken breast that way I can add as much steamed/raw veggies as a side and not feel the need for any extra salt
This is exactly what UA-cam shorts should be for: just a quick little summary of useful info. Question, though - how is adding unseasoned food/liquid different from transforming it into something entirely new?
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
Switching between salt types really makes me oversalt a lot of the time. Also balancing salt in east asian cuisine where fish sauce, dark and light soy, as well as oyster sauce and many others is quite tricky. Any tips?
Especially between fine and coarse. Throws me every time. I feel like the key is to taste as you go, that's what salt to taste means lol. So for a noodle dish, make the sauce, and taste and keep adjusting until it's good. If it's salty bc too much soy sauce or something, then don't salt the noodles. I always salt the minimum for each step and adjust at the end if needed bc I also cook for my dad, but it's also always safer to undersalt than oversalt.
"Saltiness" doesnt come from pure salt alone, like if you're making a pasta dish the salt will from the pasta water, the sauce and whatever extras you decide to put on your plate (parmesan chesse per se) so if youre gonna make a salty sauce go lighter on the pasta water and maybe use another less salty cheese instead of parmesan and it goes the other way. And a great book to read is "Salt, Fat, Acid and heat" its a grest book thats really educational. And really just expermeint will cooking and see what suits your taste buds. And about salt every type of salt has different amount of saltiness because the something like a flaky salt or kosher salt has more air in a generally bigger crystal on the other hand regular table salt has very small crystals so thats why you ll notice a big difference in food slated with one table spoon of kosher salt and one table spoon on table salt ( you can look up online the different weight of a tbsp of different types of salt and which is more salty, anyway this text is prolly too long so i ll stop here
Salt types? You mean like table, kosher, and coarse flaky salts? Stick to just one for 90% of your cooking! I only use flaky salts at the very end of specific dishes where it would be noticed and appreciated. Tacos this week for example had them, and of course a full pork chop, steak, chicken breast. No reason to add them to a curry or something like that where it gets drowned in sauce. And you only need a few crystals, a two finger "pinch" or less worth.
Why you gotta call out my mom like that?
Exactly….my mom is dead so I know he isn’t calling her out but damn
On a slight tangent, seasoning at every stage of the cooking process rather than at the end has really improved my game.
Like before cooking sprinkles a bit of salt, while cooking sprinkles a bit more and after the food is done sprinkles more?
@@qmt1610seasoning in general I think, but yes! Giving the spices and herbs time to actually cook WITH the food at different temperatures allows different oils and aromas to permeate the food.
@@qmt1610more like, whenever you cook you season each ingredient when you add them in so for example - you are sautéing onions - season them - then you add in tomatoes - season again, and so on.
Again, 1% salt by weight is the starting point for seasoning. It is often enough and very rarely too much. It is the point at which salinity is balanced (over time, ca., 24 hours) between the outside and the inside.
Thanks for the tip! Definitely helpful since I struggle with is not knowing when is lacking because there is too little salt. It’s easy to tell when there’s too much, but I personally can’t identify a telltale taste that says there’s too little salt
When a chef or cook says "salt to taste" on an item that is way too undercooked for tasting to be safe letalone useful is one of my biggest cooking entertainment pet peeves.
Mark Bittman has a recipe for roasting a whole chicken. In the prepping instructions-you guessed it-“salt to taste” that whole, raw chicken. At least give a hint at what we should add! If it’s too much I’ll know next time.
Let’s leave my mom out of this, Ethan
I agree. Sometimes you gotta learn the hard way. I’ve learned different dishes need more or less salt and based on my families taste too, we usually prefer more salt. That being said, I still under salt it a bit for the finished product. I’ll salt through out cooking. But when I dish us up I try it and add just enough salt for it to be good and tasty. Just enough to enhance the food a little. If anyone else wants more salt. It’s free game, It’s at your own risk. You can always add some but it’s harder to take away. And I’ve had to add more ingredients or use it in other things because it was too salty. I’d much rather it be not salted enough
sent over here by mealprepmanual (aka josh cortis) - great videos!
Personally I like 12 g of salt per 2 kg of chicken breast that way I can add as much steamed/raw veggies as a side and not feel the need for any extra salt
Uploading what should be youtube shorts but they're just a few seconds too long lmao
A chefs tip, potatoes are used in soups and stews if you over salted it. Potatoes naturally absorb most the salt.
This is exactly what UA-cam shorts should be for: just a quick little summary of useful info. Question, though - how is adding unseasoned food/liquid different from transforming it into something entirely new?
I think the idea is that you might have extra of whatever thing you're salting to mix in for dilution rather than making something completely new
I used to minimize seasoning my food until Gordon Ramsay kicked my butt
relatable
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
Does it mean, "to your preference", OR, does it mean, "taste your food and add salt"?
Lost in the eyes. 😳
Switching between salt types really makes me oversalt a lot of the time. Also balancing salt in east asian cuisine where fish sauce, dark and light soy, as well as oyster sauce and many others is quite tricky. Any tips?
Especially between fine and coarse. Throws me every time.
I feel like the key is to taste as you go, that's what salt to taste means lol. So for a noodle dish, make the sauce, and taste and keep adjusting until it's good. If it's salty bc too much soy sauce or something, then don't salt the noodles. I always salt the minimum for each step and adjust at the end if needed bc I also cook for my dad, but it's also always safer to undersalt than oversalt.
"Saltiness" doesnt come from pure salt alone, like if you're making a pasta dish the salt will from the pasta water, the sauce and whatever extras you decide to put on your plate (parmesan chesse per se) so if youre gonna make a salty sauce go lighter on the pasta water and maybe use another less salty cheese instead of parmesan and it goes the other way. And a great book to read is "Salt, Fat, Acid and heat" its a grest book thats really educational. And really just expermeint will cooking and see what suits your taste buds. And about salt every type of salt has different amount of saltiness because the something like a flaky salt or kosher salt has more air in a generally bigger crystal on the other hand regular table salt has very small crystals so thats why you ll notice a big difference in food slated with one table spoon of kosher salt and one table spoon on table salt ( you can look up online the different weight of a tbsp of different types of salt and which is more salty, anyway this text is prolly too long so i ll stop here
Salt types? You mean like table, kosher, and coarse flaky salts? Stick to just one for 90% of your cooking! I only use flaky salts at the very end of specific dishes where it would be noticed and appreciated. Tacos this week for example had them, and of course a full pork chop, steak, chicken breast. No reason to add them to a curry or something like that where it gets drowned in sauce. And you only need a few crystals, a two finger "pinch" or less worth.
@@xipalips he might mean pink Himalayan salt, black Himalayan salt, Celtic salt, Black salt. They all are different levels of saltiness.
Oh I’m not guilty of undersalting!
Might be salty for my mom but Ethan's mom likes the amount of salt I give her.
What a guy😎 JESUS LOVES YOU ALL❤️🙏🏽