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In the kitchen or at the table, how do you most typically administer salt?
Usually in a shaker!!
I have discovered I can bring the flavour of SOME THINGS back up to what I remember AND LOVE by adding SODIUM and sugar!! (Some things it doesnt work as they must use a different type of salt!! (Tastes funny when I add the salt we have))
This doesn't have a simple answer. I salt a soup to taste while it's cooking, I salt a cooked egg, I subtly salt a raw quail egg sitting atop salmon roe, I encase a whole fish in a salt crust, I salt-cure a ham.
So... how do I salt? I would have to answer - appropriately.
When I was growing up my Dad poured salt on everything. Not a dash or so, but a LOT. As I grew older I went the other way on a lot of things my parents did.
No salt at all for me as I find food already has plenty in it. I have sea salt on hand if I were to need it or anyone wants it. I use other spices all the time to flavor food and love to cook.
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