Why you should learn to SALT BY TASTE

BOOKS MENTIONED IN THE VIDEO

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

[tallglassofho]

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 🙏🏼

[austinroxout]

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

[Isabel_fit]

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!!!

[TobiasLindh]

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.

[cannibalholocaust]

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.

[SecretIngredientChannel]

wow, very helpful tips, thanks for sharing this awesome video

[jadesnowdee]

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 ....

[senylalala]

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

[cheekbaccawookie]

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!

[sophiacadiz]

How to know if the salt in your marinade is enough. I cant taste it until the meat is cooked :(

[TheBiggOne]

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

[etherdog]

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.

[WizWit]

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.

[CapnUsoppn]

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?

[manny-perez]

How about let us know again the name of those two books you recommend every cook should read.

[jirehpena]

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

[Balance]

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.

[pini]

I am wondering if potassium chloride has the same effect on getting the flavour out of the food?

[oolamisoo]

I've always struggled at this. Thanks a million!

[ChesthaByKanhaSarkar]

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.