Ruhlman's Twenty Chapter 2: Salt

Ruhlman discusses the importance of proper seasonsing, specifically salting, of your food. I think salting to taste is something a lot of home cooks take for granted, I know I do at least. It's easy to fall into the trap of following recipes too closely; half a teaspoon of salt here, a quarter teaspoon there. I've known this forever it seems, learning first from various Food Network chefs, but somehow reading and thinking about it makes me see it in a new light.

Lessons learned:

1. Take the time to season as you cook, adding each step of the way as appropriate. Start of onions with salt, adding for each new addition in the pan (mushrooms, tomatoes, etc. for pasta sauce, for example) for a greater depth of flavor.
2. Try adding salt to raw fruits and veggies for snacking or appetizers. Sliced tomatoes (10 minutes prior to serving) and watermelon were two examples cited. Pineapple chunks and sliced cucumbers are some additional things I've tried.
3. Proper seasoning of pasta water requires approximately 2 tablespoons of salt per gallon of water.
4. Salt doesn't dissolve in oil or fat! Dissolve salt in a little bit of water before adding to dressings or vinagrettes for an even distribution of flavor.

Related Recipes:

• Sweet and Salty Nut Butter Toast
• Spring Veggies with Truffle Salt

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