From the Kitchen
November 2012
From Corporate Chef, Chandon Clenard
Why is salt important to flavor?
Salt is the most important seasoning – without it food will taste flat. Kosher salt is our main seasoning salt at Pacific Catch, but we use a variety of unique salts in our food. Our Warm Edamame is sprinkled with Murray River Sea Salt, a pink flake salt from Australia. The Pokes from our special Hawaiian menu included Aleae Salt – a Hawaiian salt dried on red clay, giving it a rust color.
- There is a fine line between the right amount of salt and too much, but don’t be afraid to experiment with over-salting; you will learn from experience.
- Not all salts taste the same. Be consistent in your own kitchen: choose an all purpose salt that you like and stick with it. I suggest a Kosher salt or finishing salt, like Maldon. If you are using iodized salt, consider switching, as it lacks the flavor dimensions in other salts.
- To improve your chances of perfectly salting your food, season and taste as you go. The biggest mistake you can make is seasoning a dish all at once. Even if the recipe calls for just 1 tablespoon of salt, you should view this as a guideline and adjust according to taste.
- When reducing sauces, be sure to add salt only after the liquid is reduced to avoid over-concentration.
- A dish that tastes perfectly seasoned today will often taste under-seasoned tomorrow. Foods absorb salt as they sit, so taste a dish before serving and adjust the seasoning accordingly.
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