Salt

Salt makes sweetness stand out and masks bitterness through ion interaction.

Flavor

How to use it

Seasoning Meats. Salt seeps into meat, breaking down proteins and making it more tender. It also makes brined meat juicy.

Brining Solution. Salt changes muscle fibers, trapping juice and improving texture.

Common mistakes

• Too much NaCl? You're stuck. Can't unsalt.
• Iodine in salt turns pickled foods darker.

What goes with salt

• Potato. Salt draws moisture out for crispy, well-seasoned potatoes.
• Black pepper. Salt sharpens flavor while pepper adds piperine heat and aroma, so the two season nearly every savory dish.
• Cabbage. Salt draws water from cabbage and favors the lactic bacteria that ferment it into sauerkraut.
• Pasta. Salted cooking water seasons pasta through as it cooks, which later salting cannot match.
• Ribeye. Salt draws moisture out, then dissolves into ribeye and seasons it deeply.
• Scallop. Salt seasons scallop's sweet flesh and helps it brown in a hot pan.
• Tomato. Salt draws out tomato's juice and sharpens its sweet, umami flavor.
• Turkey. Salt in a brine seasons lean turkey and helps it hold moisture.

Try tonight

• Brined chicken
• Salt-rimmed margarita glass
• Seasoned potato wedges

Storage

Store in a dry, airtight container to prevent clumping.