All notes
Salt
Salt — to taste, not by the packet
In this kitchen salt is neither enemy nor medal. A pinch in the potato water, a pinch in the mince, and a spoon on the table so each person finishes their own plate.
When to salt
- Potatoes — into the water at the start, or they stay dull even under butter
- Soup — a little at the start, finish at the end: water boils off, salt stays
- Meat — ahead of time, at least 20 minutes, so it is not only the crust
- Salad — at the last minute, or the cucumbers weep
- Baking — a pinch in a sweet dough: the sugar then tastes clearer
Which salt in Britain
Fine table salt hits harder: a teaspoon of it is not a teaspoon of Maldon flakes. Rock and sea salt belong in the pan. Flakes go on a finished egg, tomato, kotleta. Do not pour twice from a high fist ‘by eye’: the second time is already too much.
The children's table
We do not hide the salt cellar. We simply do not salt a baby's porridge, and we do not teach ‘add more without tasting’. Tried it — too little? Then a pinch. This is a kitchen, not a chemist.
These are starting figures for adults, not a medical prescription.