Salt is one of the most important tools for a chef. It is at its very essence is a flavor enhancer, nothing else.
Seasoning technique isn’t talked about very often in recipes or cooking shows. To cook without salt equals very bland food. Ideally you will season gradually in layers as you build flavors in a product rather than a huge fistful right at the end of whatever you’re cooking. That might be another video idea on its own, that’s how crucial it is to making your food tasty.
For me Kosher salt is the easiest salt to use for the price. Basically use anything but iodized salt, whatever you’d like. I just like how cost effective Kosher salt is vs sea salt or Himalayan salt. I’m seeing Kosher salt more and more in Europe as well.
If you’re bored as most of you are research iodine deficiency as it relates to mental retardation, goiter and reduced mental capacity. It’s fascinating and terrifying. As I understood, Iodine tastes like shit and salt can sort of cover it up. Salt as a method of hiding iodine is an inherently unhealthy way to distribute it among the needy. Although I love it, less salt is much healthier as its negative health effects are quite apparent.
