My Quest to Discover Good Cooking

What I learned from Salt Fat Acid Heat.

My obsession to figure out good cooking started when I found the food documentary, Salt Fat Acid Heat on Netflix. Since then, I watched the documentary and read the book cover to cover.

As a home cook, this philosophy of cooking fascinates me, as I am always trying to cook better for my family and friends. The problem with recipes is that it provides steps to produce a dish, but it won’t teach you how to cook. I am writing this because I feel that sharing this knowledge will help any home cook to improve their cooking tremendously, and I hope that by sharing this it will help in your culinary adventure.

In every corner of the world, people use salt to season their food. It is fundamental to all good cooking, and one of the few elements that unite all cuisines.

Salt has its particular taste and enhances the flavor of other ingredients. If you use salt properly, it minimizes bitterness, balances out sweetness, and enhances the aroma. Salt can heighten our experience of eating.

When you cook, keep two kinds of salt on hand. Have an inexpensive one such as sea salt or Kosher salt for everyday cooking, and a special salt with a pleasant texture, such as Maldon salt or fleur de sel, for garnishing food at the last moment. You should become familiar with the taste, feel, and how it affects the flavor of the food.

Salt isn’t just limited to crystals. Olives, cheese, pickles, capers, soy sauce, and miso are all sources of salt. You should think about the different sources of salt you can work with to get a deeper layer of flavor in your food.

When you season with salt, it comes down to three basic decisions to make in your cooking. You should decide when to salt, what to layer with salt, and how much salt you should use.

Time is a crucial variable to salting, and this depends on the ingredients you are seasoning. You should season meat in advance, and season fish just before you cook. Grains such as rice or quinoa can be salted less…

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