Salt in stages, not at the end

What it is

Season each component as it cooks, and taste each time. Correct at the end, but do not do all of it there.

Why it works

Salt added early dissolves and moves into the food; salt added at the end sits largely on the surface. The same quantity therefore tastes stronger and shallower late, and rounder and better-integrated early. Anything being reduced is the exception — salt that late, because everything concentrates.

When to use it

Almost everything except reductions and very salty preserved ingredients.

What goes wrong

Salting a stock that will be reduced; salting watery vegetables before browning; adding all the salt at the end and wondering why the dish tastes of salt rather than of itself.

More on this shelf

Dry the surface before it meets heat Anything you want to brown has to be dry first.
Get everything ready first The habit that makes fast cooking possible and slow cooking calmer.
Taste, and know what to reach for A dish that tastes flat usually needs acid or salt, not more of the main flavour.

Salt in stages, not at the end

What it is

Why it works

When to use it

What goes wrong

More on this shelf

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