Please tell us how you salt and pepper "to taste" when the meat is raw and frying in a skillet. Doesn't it make more sense to completely finish cooking a dish, and then, taste it to see how much salt and pepper you need to add in. I've never understood "salt to taste", at the beginning of a recipe.
Hello, thanks for your question! Let me explain how I cook steak: I like to sprinkle salt and pepper on it while I'm searing it because it makes it taste better. Then, as I cook the rest of the dish, I add more salt as needed. It's hard to give an exact amount of salt and pepper because you adjust it as you cook. Just remember, you can always add more salt, but you can't take it out once it's in there. The amount of salt also depends on things like what kind of broth you're using-some broths are very salty while others have none at all. Plus, some spices taste a bit salty, and even tomato puree has salt in it, so all these things affect the overall saltiness of the dish. Baking is different because you need precise measurements, but with cooking, it's more about adjusting as you go. That's why I say "salt to taste." I hope that helps explain things! Have a wonderful day!
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Please tell us how you salt and pepper "to taste" when the meat is raw and frying in a skillet. Doesn't it make more sense to completely finish cooking a dish, and then, taste it to see how much salt and pepper you need to add in. I've never understood "salt to taste", at the beginning of a recipe.
Hello, thanks for your question! Let me explain how I cook steak: I like to sprinkle salt and pepper on it while I'm searing it because it makes it taste better. Then, as I cook the rest of the dish, I add more salt as needed. It's hard to give an exact amount of salt and pepper because you adjust it as you cook. Just remember, you can always add more salt, but you can't take it out once it's in there. The amount of salt also depends on things like what kind of broth you're using-some broths are very salty while others have none at all. Plus, some spices taste a bit salty, and even tomato puree has salt in it, so all these things affect the overall saltiness of the dish. Baking is different because you need precise measurements, but with cooking, it's more about adjusting as you go. That's why I say "salt to taste." I hope that helps explain things! Have a wonderful day!