Malaysian Golden Egg Curry recipe here.
A few weeks ago I confessed to my recent cooking ‘sin’ of not adding enough salt.
Inspired by the fab book ‘Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking‘ by Samin Nosrat, I’ve been challenging myself to taste and add more salt than I normally would.
99% of the time the extra seasoning has made everything taste better.
There was that one batch of overly salty mayonnaise we won’t go in to. But apart from it, I’ve been super happy with my salting experiments.
This week I wanted to share my experiments with a more advanced seasoning concept.
Samin calls it ‘seasoning from within’.
Basically it’s adding some salt early in the cooking process.
So instead of sprinkling salt over your roast potatoes at the table, it’s about adding salt to the cooking water so the potatoes absorb the seasoning and taste truly amazing.
Or adding a little salt to a braise at the very beginning.
Or salting your meat and allowing it to marinate before cooking (the day before for large cuts like a shoulder of lamb or a few hours earlier for smaller cuts like chicken thigh fillets or steaks).
It makes a massive difference.
Not only to the flavour.
As Samin promises, salting early also makes meat more succulent and tender. And it helps green veg keep their colour.
Lots of reasons to make the tiny bit of effort to ask ‘how can I season this from within?’ before cooking.
It’s a game changer.
Are you willing to give it a try?
Or like some more specific examples? Let me know in the comments below.
More Seasoning Resources
Have fun in the kitchen!
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