Food

A place to share what you're cooking and eating on Farcaster.

I had a food prep chef for a few years. They’d come into my home and prep a few meals for the week. One thing I learned from this experience is that I was not using enough salt in my own cooking. I was shocked at how fast they would go through a box of salt. Since then I’ve been intentional about adding more salt than I think is needed during cooking and everything has been tasting better, without tasting salty.

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If you haven't already, I'd recommend reading "Salt, Fat, Acid, Heat". I learned from it how salt is a great flavor activator (and is key when boiling vegetables to avoid leeching flavor into the water).

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Haven’t read it but have heard a lot about it