Cheesey Tuna & Spinach Bake recipe here.
[dropcap style=”font-size: 60px; color: #9b9b9b;”] L[/dropcap]ast year I read an inspirational book.
A gift from my thoughtful Irishman, it’s called ‘Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking‘ by chef Samin Nosrat.
I love that rather than your usual cookbook collection of recipes, it explores the science behind good food.
Samin is a girl after my own heart.
My biggest lesson is a reminder of the importance of salt.
Even though I know that seasoning is critical for optimum flavour, in recent years I’ve become lazy with salting during the cooking process.
I’ve been relying on seasoning at the table.
Better than no salt. But not ideal.
So I’ve been challenging myself to salt and taste in the kitchen.
And add more salt than I normally would.
Every single time the food has tasted better after the extra seasoning.
Every. Single. Time.
How do you know if you’re adding enough salt?
Just taste your food.
If it already tastes amazing then you definitely have enough.
But if it seems lacking.
Not as good as you’d like.
Then you probably need more salt.
So add some and taste again.
So this week I have a challenge for you…
Next time you’re cooking, add your normal amount of salt.
Then add some more.
For bonus points, report back and let me know how you get on in the comments below.
More Seasoning Resources
Have fun in the kitchen!